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| Seafood Cannelloni
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| Item Number 59179 |
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| 23 oz., 2 Servings |
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Cannelloni stuffed with a mouthwatering combination of Maine lobster meat, pan-seared sea scallops, shrimp and shallots in a light cream sauce. Baked, then served with a sherry cream lobster sauce poured over top.
Wine Recommendation: Light Chardonnay, Gavi or Dry Sherry
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Preparation, Nutrition and Ingredients
| Seafood Cannelloni |
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Nutritional Information:
| Serving Size 8oz |
# of Servings 3 |
| Total Calories 440 |
Calories from Fat 130 |
| Total Fat 15g |
Saturated Fat 8g |
| Trans Fat 0g |
Cholesterol 110mg |
| Sodium 440mg |
Total Carbohydrate 61g |
| Fiber 3g |
Sugars 4g |
| Protein 14g |
Vitamin A 15% |
| Vitamin C 2% |
Calcium 6% |
| Iron 6% |
Ingredients:
PASTA (EXTRA DURUM FLOUR [ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID], WATER, LIQUID PASTEURIZED WHOLE EGGS), WATER, CREAM, SHRIMP, SEA SCALLOPS, PANKO BREAD CRUMBS, TOMATO PASTE, LOBSTER BASE (COOKED LOBSTER MEAT, SALT, SUGAR, POTATO FLOUR, HYDROLYZED WHEAT PROTEIN, DEXTROSE, ONION POWDER, NATURAL LOBSTER FLAVOR, YEAST EXTRACT, MALTODEXTRIN, CITRIC ACID, SPICES, GARLIC POWDER, DISODIUM INSODIUM INOSINATE, DISODIUM GUANYLATE, SUNFLOWER OIL, NATURAL FLAVOR, AND XANTHAN GUM), CORN STARCH, WHITE WINE, SHERRY WINE, SEAFOOD BASE (WHITE WINE, LOBSTER STOCK, FISH STOCK, SHRIMP STOCK, SALT, DRIED SHRIMP STOCK, CARROT STOCK, MIREPOIX STOCK [MADE OF CARROT, CELERY, AND ONION STOCKS], DRIED FISH STOCK, FISH GELATIN, TOMATO PASTE, DRIED CRAB STOCK), SALT, TARRAGON, WHITE PEPPER, BAY LEAF, THYME, CAYENNE PEPPER.
Additional Info:
Cooking Instructions:
Keep FROZEN
Microwave:
1. Peel film on the tray and puncture a small hole near the top of sauce pouch.
2. Microwave tray and pouch for 3-5 minutes.
3. Snip of one corner of pouch and carefully pour over cannelloni.
4. Microwave for 30 seconds to 1 minutes.
5. Let stand for 1 minute and serve.
Conventional Oven:
1. Preheat oven to 350°F. Do NOT exceed 350°F.
2. Defrost sauce pouch in a bowl of hot water.
3. Peel back film on the tray.
4. Snip off one corner of pouch and pour over cannelloni; replace film.
5. Bake 30 to 40 minutes.
6. Serve.
Do NOT overcook.
NOTE: Stove tops and cookware vary. Heating time is approximate.
Allergens:
Shellfish, Fish, Milk, Sulfites, Egg, Wheat
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