This delicious vegetarian recipe begins with farm-fresh baked
eggplant, lightly breaded in Italian seasonings. Our filling
is a perfect combination of all-natural Italian cheeses - ricotta,
mozzarella and Imported Pecorino Roman – with just the
right amount of our sautéed spinach. We then add our authentic
sauce made from organic vine-ripened tomatoes, imported Italian
olive oil and Italian herbs.
Size -
10oz.
Cooking Instructions
Microwave
TIME: 10-12 minutes
Remove frozen entrée from carton.
DO NOT cut a slit in center of film.
Place on a microwave safe plateFor best results, heat on MEDIUM POWER (50%)
FOR 10-12 MINUTES
(For ovens without medium power option, defrost for 3-4 minutes, then heat
on high for 5-7 minutes.)
Rotate entrée once during heating.
Remove from microwave on plate for added support.
Let stand for 1-2 minute before serving.
Carefully remove film.
Conventional Oven
TIME: 45-50 minutes
Preheat oven to 375°F.
Remove frozen entrée from carton.
Cut a slit in center of film.
Place on tray on cookie sheet in oven on center of oven rack.
Bake at 375°F for 45-50 minutes or until hot.
Remove from oven on cookie sheet for added support.
Let stand for 1-2 minutes before serving.
Carefully remove film - product is HOT.
Size -
10oz.
