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Hy-Vee Enriched Macaroni Product, Manicotti
Hy-Vee Enriched Macaroni Product, Manicotti
8 oz
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Details
Satisfaction guaranteed call 1-800-289-8343 www.hy-vee.com
manicotti with tomato-cream sauce - serves 6; All you need - 8 oz hy-vee manicotti, filling - 1/2 pound bulk mild italian sausage, 1/2 pound lean ground beef, 1 medium onion, chopped, 1 can (14.5 oz) hy-vee stewed tomatoes, diced and undrained, sauce - 1 tbsp hy-vee extra-virgin olive oil, 1 clove garlic, minced, 2 tbsp chopped fresh basil, 1 tbsp chopped fresh oregano, 1 can (28 oz) hy-vee whole peeled tomatoes, drained and chopped, 1 cup hy-vee heavy whipping cream, 1/2 tsp hy-vee salt, 1/4 tsp hy-vee freshly ground black pepper, 2 cups shredded mozzarella cheese, divided, 3/4 cup hy-vee shredded parmesan cheese. All you do - 1. Preheat oven to 350°f. Bring large pot of water to boil. Spray 9x13-inch baking dish with nonstick spray. 2. Prepare pasta according to package directions; Rinse with cold water. Drain well and place in single layer on wire rack. 3. In large skillet, brown sausage and ground beef over medium-high heat, breaking apart into crumbles with wooden spoon. Add onion and continue cooking until no longer pink; Drain. Stir in stewed tomatoes and cook an additional 5 minutes. Remove from heat and set aside. 4. In separate large skillet, heat olive oil over medium-high heat. Add garlic and saute until fragrant. Stir in basil, oregano and chopped whole tomatoes; Cook 5 minutes. Add whipping cream, salt and pepper; Bring to boil. Reduce heat and simmer 15 minutes, stirring often, or until sauce thickens. 5. Combine meat mixture with 1 cup mozzarella cheese. Spoon into manicotti shells and arrange in prepared baking pan. Pour tomato-cream sauce over manicotti and sprinkle with remaining mozzarella and parmesan cheeses. Cover with foil. 6. Bake 20 minutes. Remove foil and bake an additional 15 to 20 minutes, until bubbly and cheese begins to brown. Nutrition facts per serving: 640 calories, 37g fat, 19g saturated fat, 1g trans fat, 110mg cholesterol, 1250mg sodium, 48g carbohydrate, 5g dietary fiber, 7g total sugars, 0g added sugars, 32g protein. Nutrients: 6% vitamin d, 40% calcium, 20% iron, 20% potassium.
cooking directions: 1. Bring 3 quarts of water per 8 oz of pasta to rapid boil. If desired, add 2 teaspoons of salt. 2. Gradually add 8 oz of hy-vee manicotti to boiling water. Stir gently and return to rapid boil. 3. Cook, uncovered, stirring occasionally 12 to 15 minutes or until desired degree of tenderness is reached; Drain. 4. For casseroles and pour-over sauces, rinse in hot water. For salads, rinse in cold water.
simple source is a promise that the product inside is free from unnecessary additives. Look for the simple source logo for ingredients you can simply smile about.
Ingredients
Durum Wheat Semolina, Niacin, Iron (ferrous Sulfate), Thiamin Mononitrate, Riboflavin, Folic Acid.
Warnings
Contains: wheat manufactured in a facility that uses eggs.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 1g2%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 42g14%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 7g
Details
Satisfaction guaranteed call 1-800-289-8343 www.hy-vee.com
manicotti with tomato-cream sauce - serves 6; All you need - 8 oz hy-vee manicotti, filling - 1/2 pound bulk mild italian sausage, 1/2 pound lean ground beef, 1 medium onion, chopped, 1 can (14.5 oz) hy-vee stewed tomatoes, diced and undrained, sauce - 1 tbsp hy-vee extra-virgin olive oil, 1 clove garlic, minced, 2 tbsp chopped fresh basil, 1 tbsp chopped fresh oregano, 1 can (28 oz) hy-vee whole peeled tomatoes, drained and chopped, 1 cup hy-vee heavy whipping cream, 1/2 tsp hy-vee salt, 1/4 tsp hy-vee freshly ground black pepper, 2 cups shredded mozzarella cheese, divided, 3/4 cup hy-vee shredded parmesan cheese. All you do - 1. Preheat oven to 350°f. Bring large pot of water to boil. Spray 9x13-inch baking dish with nonstick spray. 2. Prepare pasta according to package directions; Rinse with cold water. Drain well and place in single layer on wire rack. 3. In large skillet, brown sausage and ground beef over medium-high heat, breaking apart into crumbles with wooden spoon. Add onion and continue cooking until no longer pink; Drain. Stir in stewed tomatoes and cook an additional 5 minutes. Remove from heat and set aside. 4. In separate large skillet, heat olive oil over medium-high heat. Add garlic and saute until fragrant. Stir in basil, oregano and chopped whole tomatoes; Cook 5 minutes. Add whipping cream, salt and pepper; Bring to boil. Reduce heat and simmer 15 minutes, stirring often, or until sauce thickens. 5. Combine meat mixture with 1 cup mozzarella cheese. Spoon into manicotti shells and arrange in prepared baking pan. Pour tomato-cream sauce over manicotti and sprinkle with remaining mozzarella and parmesan cheeses. Cover with foil. 6. Bake 20 minutes. Remove foil and bake an additional 15 to 20 minutes, until bubbly and cheese begins to brown. Nutrition facts per serving: 640 calories, 37g fat, 19g saturated fat, 1g trans fat, 110mg cholesterol, 1250mg sodium, 48g carbohydrate, 5g dietary fiber, 7g total sugars, 0g added sugars, 32g protein. Nutrients: 6% vitamin d, 40% calcium, 20% iron, 20% potassium.
cooking directions: 1. Bring 3 quarts of water per 8 oz of pasta to rapid boil. If desired, add 2 teaspoons of salt. 2. Gradually add 8 oz of hy-vee manicotti to boiling water. Stir gently and return to rapid boil. 3. Cook, uncovered, stirring occasionally 12 to 15 minutes or until desired degree of tenderness is reached; Drain. 4. For casseroles and pour-over sauces, rinse in hot water. For salads, rinse in cold water.
simple source is a promise that the product inside is free from unnecessary additives. Look for the simple source logo for ingredients you can simply smile about.
Ingredients
Durum Wheat Semolina, Niacin, Iron (ferrous Sulfate), Thiamin Mononitrate, Riboflavin, Folic Acid.
Warnings
Contains: wheat manufactured in a facility that uses eggs.
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