- DescriptionHeating Instructions
Meaty, rich portobello mushrooms are even more succulent when they're bathed in a garlicky citrus marinade. In classic Mediterranean style, olives, capers and parsley accent the tangy, chunky salsa rosso, and our chefs use tender garganelli pasta, a variety that's textured with rings of rotating ridges to catch the flavorful sauce. A sharp sprinkle of aged provolone cheese completes this mouthwatering meatless family-style meal. Pair with a crisp green salad and a basket of rosemary ciabatta rolls.
Oven (Best Results): Pre-heat oven to 350°F. Remove plastic overwrap and lid from Garganelli. Cover tray with foil and place on a baking sheet. Bake for 30 minutes on middle rack. Remove foil and bake for an additional 10 - 15 minutes, or until heated through. Allow to rest for a few minutes before serving. Serve and enjoy!
Diced Tomatoes (Organic Tomatoes, Organic Tomato Juice, Sea Salt, Naturally Derived Citric Acid, Calcium Chloride), Garganelli Pasta (Durum And Semolina Wheat Flour, Water, Egg), Portobello Mushrooms, Aged Provolone (Cow's Milk, Enzymes, Salt, Rennet), Extra Virgin Olive Oil, Onion, Parsley, Kalamata *Olives (Kalamata Olives, Water, Salt, Red Wine Vinegar, Extra Virgin Olive Oil), Picholine *Olives (Olives, Water, Salt), Lemon Juice, Garlic, Capers (Capers, White Wine Vinegar, Salt, Water), Tomato Paste (Tomato Paste, Salt, Citric Acid), Basil, Kosher Salt, Food Thickener (Modified Cornstarch, Corn Maltodextrin), Sea Salt, White Pepper, Crushed Red Chili Pepper.
*May contain pits.