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Bertolli Italian Sausage Stuffed Shells
Bertolli Italian Sausage Stuffed Shells
23 oz
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About
Details
Stuffed shells with an Italian sausage with four cheese filling in a tomato basil sauce along with a cheese pouch for topping. Restaurant taste. Homemade touch. Since 1865. US inspected and passed by Department of Agriculture. There is something special about the warmth and comfort of Italian oven baked meals - so delicious and full of flavor. Bertolli Oven Bake Meals invites you to add your own homemade touch by creating each recipe in your own baking dish and sprinkling it yourself with just the right amount of cheese. Experience the robust flavors of seasoned meats, luscious sauces, pastas and cheeses harmoniously blending together and baking to golden brown perfection. A hearty and delicious dish - our Stuffed Shells are filled with Italian sausages and a delicious four cheese blend of ricotta, parmesan, mozzarella and romano cheeses. The shells are then baked in a savory tomato basil sauce and topped with mozzarella and parmesan cheeses. Only the Bertolli passion for Italian cuisine can bring you this level of restaurant quality and taste. Buon appetito! There is something special about the warmth and comfort of Italian oven baked meals - so delicious and full of flavor. Only the Bertolli passion for Italian cuisine can bring you this level of restaurant quality and taste.
Ingredients
Salt, Salt, Garlic, Xanthan Gum, Water, Water, Water, Guar Gum, Garlic Powder, Onions, Parsley, Basil, Basil, Oregano, Black Pepper, Carrots, Spices, Lemon Juice, Celery, Canola Oil, Whole Eggs, Locust Bean Gum, Fennel, Chives, Red Wine, Modified Food Starch (Corn), Leaf, Natamycin (A Natural Mold Inhibitor), Crushed Red Pepper, Concentrated Chicken Broth, Potato Starch and Powdered Cellulose (to Prevent Caking), Sauce: Crushed Tomatoes in Puree, Mozzarella Cheese (Mozzarella Cheese [Pasteurized Milk, Cultures, Salt, Enzymes], Nonfat Milk), Romano Cheese (Pasteurized Cows Milk, Cheese Cultures, Salt, Enzymes and Powdered Cellulose [Anticaking Agent]), Cheese Pouch: Low Moisture Part Skim Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Semolina (Durum Semolina [Wheat], Ferrous Sulfate, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid), Cooked Italian Sausage (Pork, Seasoning [Spices, Corn Syrup Solids, Dextrose, Garlic Powder, BHA, BHT, Citric Acid], Water, Salt), Sausage Stuffed Shells: Pasta, Filling: Ricotta Cheese (Whey, Milk, Vinegar, and Carrageenan [Stabilizer]), Cooked Italian Sausage (Pork, Salt, Water, Spices, Brown Sugar, Flavorings, Sugar, BHA, BHT, Citric Acid), Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes and Powdered Cellulose [Anticaking Agent]), Grated Parmesan Cheese ([Pasteurized Milk, Salt, Cheese Culture, Enzymes], Powdered Cellulose [to Prevent Caking], Sorbic Acid [Preservative])
Directions
Keep frozen. Cook thoroughly. For food safety and quality, follow these cooking directions. Oven preparation recommended. Bake in your own dish. 1. Preheat oven to 400 degrees. Spray your 8-inch square baking dish (if using a disposable aluminum pan, you may have to increase the cook time about 5 minutes) or 2-quart shallow casserole with nonstick cooking spray. Pour in contents of bag, arranging shells seam side up; set aside cheese pouch. 2. Cover tightly with aluminum foil and bake 45 minutes. Remove foil. Stir sauce and spoon over shells. 3. Open cheese pouch and sprinkle over shells. Bake uncovered an additional 5 minutes or until sauce is boiling, all ingredients are piping hot and cheese is melted. Product should be baked to 165 degrees F. (Microwave ovens vary, adjust times as needed. Dish may be hot after microwaving. Do not microwave in bag). Keep frozen until ready to use. Do not refreeze. Refrigerate or discard leftovers. Microwave: Pour contents of bag into your 2-quart microwave-safe casserole, arranging shells seam side up, set aside cheese pouch. Microwave covered at High 10 to 13 minutes for High power microwave ovens (1000 to 1300 watts) or 14 to 20 minutes for Low power microwave ovens (700 to 900 watts) or until sauce is boiling and all ingredients are piping hot, stirring once halfway through. Stir sauce and spoon over shells, then sprinkle with cheese. Microwave uncovered at High 1 minute or until cheese is melted. Product should be cooked to 165 degrees F. Let stand 2 minutes.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 480
- Total Fat 26g40%
- Saturated Fat 9g45%
- Trans Fat 0g
- Cholesterol 55mg18%
- Sodium 1160mg48%
- Total Carbohydrate 41g14%
- Dietary Fiber 4g16%
- Sugars 8g
- Protein 20g
Details
Stuffed shells with an Italian sausage with four cheese filling in a tomato basil sauce along with a cheese pouch for topping. Restaurant taste. Homemade touch. Since 1865. US inspected and passed by Department of Agriculture. There is something special about the warmth and comfort of Italian oven baked meals - so delicious and full of flavor. Bertolli Oven Bake Meals invites you to add your own homemade touch by creating each recipe in your own baking dish and sprinkling it yourself with just the right amount of cheese. Experience the robust flavors of seasoned meats, luscious sauces, pastas and cheeses harmoniously blending together and baking to golden brown perfection. A hearty and delicious dish - our Stuffed Shells are filled with Italian sausages and a delicious four cheese blend of ricotta, parmesan, mozzarella and romano cheeses. The shells are then baked in a savory tomato basil sauce and topped with mozzarella and parmesan cheeses. Only the Bertolli passion for Italian cuisine can bring you this level of restaurant quality and taste. Buon appetito! There is something special about the warmth and comfort of Italian oven baked meals - so delicious and full of flavor. Only the Bertolli passion for Italian cuisine can bring you this level of restaurant quality and taste.
Ingredients
Salt, Salt, Garlic, Xanthan Gum, Water, Water, Water, Guar Gum, Garlic Powder, Onions, Parsley, Basil, Basil, Oregano, Black Pepper, Carrots, Spices, Lemon Juice, Celery, Canola Oil, Whole Eggs, Locust Bean Gum, Fennel, Chives, Red Wine, Modified Food Starch (Corn), Leaf, Natamycin (A Natural Mold Inhibitor), Crushed Red Pepper, Concentrated Chicken Broth, Potato Starch and Powdered Cellulose (to Prevent Caking), Sauce: Crushed Tomatoes in Puree, Mozzarella Cheese (Mozzarella Cheese [Pasteurized Milk, Cultures, Salt, Enzymes], Nonfat Milk), Romano Cheese (Pasteurized Cows Milk, Cheese Cultures, Salt, Enzymes and Powdered Cellulose [Anticaking Agent]), Cheese Pouch: Low Moisture Part Skim Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Semolina (Durum Semolina [Wheat], Ferrous Sulfate, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid), Cooked Italian Sausage (Pork, Seasoning [Spices, Corn Syrup Solids, Dextrose, Garlic Powder, BHA, BHT, Citric Acid], Water, Salt), Sausage Stuffed Shells: Pasta, Filling: Ricotta Cheese (Whey, Milk, Vinegar, and Carrageenan [Stabilizer]), Cooked Italian Sausage (Pork, Salt, Water, Spices, Brown Sugar, Flavorings, Sugar, BHA, BHT, Citric Acid), Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes and Powdered Cellulose [Anticaking Agent]), Grated Parmesan Cheese ([Pasteurized Milk, Salt, Cheese Culture, Enzymes], Powdered Cellulose [to Prevent Caking], Sorbic Acid [Preservative])
Directions
Keep frozen. Cook thoroughly. For food safety and quality, follow these cooking directions. Oven preparation recommended. Bake in your own dish. 1. Preheat oven to 400 degrees. Spray your 8-inch square baking dish (if using a disposable aluminum pan, you may have to increase the cook time about 5 minutes) or 2-quart shallow casserole with nonstick cooking spray. Pour in contents of bag, arranging shells seam side up; set aside cheese pouch. 2. Cover tightly with aluminum foil and bake 45 minutes. Remove foil. Stir sauce and spoon over shells. 3. Open cheese pouch and sprinkle over shells. Bake uncovered an additional 5 minutes or until sauce is boiling, all ingredients are piping hot and cheese is melted. Product should be baked to 165 degrees F. (Microwave ovens vary, adjust times as needed. Dish may be hot after microwaving. Do not microwave in bag). Keep frozen until ready to use. Do not refreeze. Refrigerate or discard leftovers. Microwave: Pour contents of bag into your 2-quart microwave-safe casserole, arranging shells seam side up, set aside cheese pouch. Microwave covered at High 10 to 13 minutes for High power microwave ovens (1000 to 1300 watts) or 14 to 20 minutes for Low power microwave ovens (700 to 900 watts) or until sauce is boiling and all ingredients are piping hot, stirring once halfway through. Stir sauce and spoon over shells, then sprinkle with cheese. Microwave uncovered at High 1 minute or until cheese is melted. Product should be cooked to 165 degrees F. Let stand 2 minutes.
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