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Severino Shells
Severino Shells
1 each
About
Details
Homemade pasta. Est. 1971. A tradition in pasta. Joseph and Anna Maria Severino learned the art of pasta making from Umberto Casoli, an artisanal pasta maker in Rome, Italy.
Ingredients
Filling: Whole Milk Ricotta Cheese (Pasteurized Whole Milk, Skim Milk Solids, Starter, Salt), Romano Cheese (Sheep's Milk, Cheese Culture, Salt, Enzymes), Parmesan Cheese (Cow's Milk, Cheese Culture, Salt, Enzymes), Cage-Free Liquid Whole Eggs (Citric Acid), Salt, Parsley, Garlic Powder, Dough: Durum Wheat Semolina, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid, Water Marinara Sauce: Crushed Tomatoes (Tomatoes, Salt), Whole Plum Tomatoes (Whole Peeled Tomatoes, Tomato Puree, Salt, Citric Acid, Basil Leaf), Sweet Onions, Extra-Virgin Olive Oil, Garlic, Sea Salt, Basil, Oregano, Black Pepper, Topping: Mozzarella Cheese (Pasteurized Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Cow's Milk, Cheese Culture, Salt, Enzymes), Parsley.
Directions
Cooking Instructions: Conventional Oven Instructions: Preheat oven to 400 degrees F. Remove lid from tray and cover with foil. Place tray on baking sheet in center of the oven. If fresh, cook for 25-30 minutes, if frozen, cook for 40-45 minutes. Ensure internal temperature reaches 165 degrees F. After cooking, let stand for 3 minutes. Microwave Oven Instructions: Microwave oven wattage varies. Cooking time my need adjusting. Ensure internal temperature reaches 165 degrees Fahrenheit. Remove lid from tray and loosely cover tray with plastic wrap. Cut slits in plastic and place in microwave. If fresh, heat on high power for 7-8 minutes. If Frozen, heat on high power for 10-12 minutes. After cooking, let stand in microwave for 3 minutes.
Keep frozen or refrigerated.
Warnings
Allergens: Wheat, milk, eggs.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 270
- Total Fat 9g12%
- Saturated Fat 5g25%
- Cholesterol 40mg13%
- Sodium 540mg23%
- Total Carbohydrate 34g12%
- Dietary Fiber 1g4%
- Sugars 5g
- Protein 16g
Details
Homemade pasta. Est. 1971. A tradition in pasta. Joseph and Anna Maria Severino learned the art of pasta making from Umberto Casoli, an artisanal pasta maker in Rome, Italy.
Ingredients
Filling: Whole Milk Ricotta Cheese (Pasteurized Whole Milk, Skim Milk Solids, Starter, Salt), Romano Cheese (Sheep's Milk, Cheese Culture, Salt, Enzymes), Parmesan Cheese (Cow's Milk, Cheese Culture, Salt, Enzymes), Cage-Free Liquid Whole Eggs (Citric Acid), Salt, Parsley, Garlic Powder, Dough: Durum Wheat Semolina, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid, Water Marinara Sauce: Crushed Tomatoes (Tomatoes, Salt), Whole Plum Tomatoes (Whole Peeled Tomatoes, Tomato Puree, Salt, Citric Acid, Basil Leaf), Sweet Onions, Extra-Virgin Olive Oil, Garlic, Sea Salt, Basil, Oregano, Black Pepper, Topping: Mozzarella Cheese (Pasteurized Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Cow's Milk, Cheese Culture, Salt, Enzymes), Parsley.
Directions
Cooking Instructions: Conventional Oven Instructions: Preheat oven to 400 degrees F. Remove lid from tray and cover with foil. Place tray on baking sheet in center of the oven. If fresh, cook for 25-30 minutes, if frozen, cook for 40-45 minutes. Ensure internal temperature reaches 165 degrees F. After cooking, let stand for 3 minutes. Microwave Oven Instructions: Microwave oven wattage varies. Cooking time my need adjusting. Ensure internal temperature reaches 165 degrees Fahrenheit. Remove lid from tray and loosely cover tray with plastic wrap. Cut slits in plastic and place in microwave. If fresh, heat on high power for 7-8 minutes. If Frozen, heat on high power for 10-12 minutes. After cooking, let stand in microwave for 3 minutes.
Keep frozen or refrigerated.
Warnings
Allergens: Wheat, milk, eggs.
Common questions
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