Six Cheese Tortellini
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Cooking Instructions
PREPARE FROM FROZEN.
WARNING:
MICROWAVE (1000 WATTS): (for best results)
OVEN:
NOTE:
Ingredients
Ingredients
Cooked pasta (enriched wheat flour, water, ricotta cheese [modified milk ingredients, vinegar, salt, xanthan, carob bean and guar gums], romano cheese [cow and/or sheep milk, bacterial culture, salt, microbial enzyme], garlic powder, canola oil, onion powder, salt, spices), Water, Tomatoes (tomatoes, tomato juice, calcium chloride, citric acid), Part skim mozzarella, asiago, gouda and parmesan cheeses (milk, salt, calcium chloride, bacterial culture, microbial enzyme, cellulose, lipase), Onions, Chicken broth, Canola oil, Tomato paste, Garlic puree (garlic, water), Sugar, Modified corn starch, Salt, Potassium chloride, Spices. Contains: Wheat, Milk.
Allergens
Milk, Gluten
For the most accurate and up-to-date product information - including ingredients, nutrition, and allergens - please refer to the product packaging. Please note, that we're currently transitioning to new front-of-pack designs. During this time, you may see both old and new packaging in stores, which may display information differently. In case of any differences, the packaging should be considered the most reliable source.
Nutritional Info
| Per 1 tray (300 g) | |
|---|---|
|
Calories 370 |
% Daily Value |
| Fat 10 g | 13% |
|
Saturated Fat
4.5
g
+ Trans Fat 0.2 g |
24% |
| Carbohydrates 53 g | |
| Fibre 5 g | 18% |
| Sugars 7 g | 7% |
| Protein 17 g | |
| Cholesterol 20 mg | 7% |
| Sodium 650 mg | 28% |
| Potassium 750 mg | 22% |
| Calcium 300 mg | 23% |
| Iron 3 mg | 17% |
| *5% or less is a little, 15% or more is a lot | |
For the most accurate and up-to-date product information - including ingredients, nutrition, and allergens - please refer to the product packaging. Please note, that we're currently transitioning to new front-of-pack designs. During this time, you may see both old and new packaging in stores, which may display information differently. In case of any differences, the packaging should be considered the most reliable source.