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Rienzi Manicotti, Organic
Rienzi Manicotti, Organic
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Product details Orgnaic durum wheat semolina pasta produced with bronze die. USDA Organic. Certified Organic by ICEA. Italian Bronze Cut. Gragnano (Napoli) Italy. Rienzi Farm from our farm to your table. Our pasta is made from 100% high quality Italian durum wheat. In keeping with our family tradition, the wheat is carefully selected so that we may bring it directly from our fields to the American consumer for the enjoyment and health of the whole family. Whether it is prepared in a red sauce or white, the Rienzi tradition is to offer a premium quality product naturally rich in proteins. This is reconfirmed with every bite. We are firm in our belief that quality makes the difference. Makes 4 servings. Collect all the Rienzi's recipes. Just like the taste of home! www.rienziusa.com. how2recycle.info. Tel: (718) 278-8435. Imported from Italy. Product of Italy.
Additional info
Ricotta Cheese and Vegetables Manicotti: 1 Pkg. (8 oz.) Rienzi Manicotti, uncooked. 2 cups (about 18 oz. Jar) tomato and basil sauce. 14 ounces ricotta cheese. 1 sweet pepper, 1 zuchini, 1 eggplant, 1 carrot. 2 cups Parmigiano cheese. 3 tbsp extra virgin olive oil. Salt and black pepper to taste. Heat oven to 340 degrees F. Cook Manicotti in boiling and salted water for about 5 minutes. Drain and cool on a sheet pan. Set aside. In a skillet heat olive oil with garlic, add chopped vegetables and brown. Mix ricotta cheese, vegetables, 1 cup Parmigiano cheese, salt and pepper. In 13 x 9x 12 inch baking dish, spread 1/2 cup tomato sauce. Fill each cooked Manicotti with the mixture and arrange pasta in the baking dish; cover with the remaining sauce and Parmigiano cheese. Bake 20 minutes in the oven at 340 degrees F. For a Perfect Pasta Cook: 7/8 mins. 45 mins; 4 people; difficulty. In a large pot of boiling water.