Pesto Tortellini Bowl

The bright flavors of our traditional basil pesto give a delicious lift to tortellini that's made with organic wheat flour and stuffed with whole-milk ricotta cheese in this rich, creamy bowl of happiness.

Ingredients
organic pasta (organic unbleached wheat flour, organic semolina flour, filtered water, organic wheat gluten), organic lowfat milk, organic basil, parmesan cheese (pasteurized part-skim milk, culture, salt, enzymes [without animal enzymes or rennet]), organic cream, bread crumbs (organic wheat flour, water, sea salt, yeast), organic extra virgin olive oil, filtered water, cheddar cheese (pasteurized milk, culture, salt, enzymes [without animal enzymes or rennet]), ricotta cheese (pasteurized whole milk, salt, vinegar), sea salt, organic garlic, spices, organic cornstarch, onion salt. contains wheat and milk.

Suggested Use
Directions Keep frozen. Pesto tortellini bowl: Conventional oven. Preheat oven to 3 75 degrees F. Remove overwrap. Cover bowl with foil (foil should not touch food). Place bowl on a cookie sheet and bake for 45 minutes. Remove foil and stir well so that sauce coats all sides of tortellini. Continue heating for 5-10 minutes until heated throughout. Microwave oven. Make a 1-inch slit in overwrap. Microwave on high for 5 minutes. Carefully remove overwrap and stir so that sauce coats all tortellini. Toaster oven: Remove all packaging. Transfer product to a covered toaster oven-safe dish. Cook using the conventional oven instructions shown above. Ovens vary, so please use these instructions as a guide to the best preparation for your oven.