Local Spaghetti Dinner

Ingredients: Toffanello’s Pasta (made with Poschaven UBW Flour, eggs & water), Dalew Ground Beef, Field Good Onions & kale, Boreal Green & Yellow Peppers & Celery, Gerber Garlic, Field Good Pure tomato Sauce and Dried Parsley, strained tomatoes, Ugly Barn Mushrooms, Kipling Ridge Farm Lard, Organic Olive oil, Pink Himalayan Salt, Ground Black Pepper

 

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Description

Cooking Instructions:

*Thaw ahead of time. These dinners are fully cooked, all you need to do is reheat, see below for suggested temp/time. Remove the paper lid (small and medium), cover with foil. Large: remove the labels if possible (they could catch fire) or cover with a new foil.

Large: Re-heat in oven @ 350F for 30-45 minutes (depending on oven), remove foil and continue to bake for an additional 15-20 mins until hot and bubbly.

Medium: Re-heat in oven @ 350F for 25-30 minutes (depending on oven), remove foil, and continue to bake for an additional 15-20 mins until hot and bubbly.

Small: Re-heat in oven @ 350F for 15-20 minutes (depending on oven), remove foil and continue to bake for an additional 10-15 mins until hot and bubbly.

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