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San Giorgio Pasta Shells Jumbo - 12 Oz
Shells, Jumbo, No. 52
Enriched macaroni product. A low fat, sodium free, cholesterol free food. Non GMO Project verified. nongmoproject.org. New look! Same great pasta. Since 1914. For over 100 years, the San Giorgio brand has offered pasta products enjoyed by families for generations. Made from simple, quality ingredients, our pasta continues to be at the center of the dinner table helping families create great food and make memories. Contents may settle. Product sold by weight not volume. For delicious recipes and cooking tips, visit www.sangiorgio.com. Questions or comments, visit our website or call 1-800-730-5957.
Serving Size: 2oz
Servings Per Container: about 6
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 10|
|Total Fat||Amount Per serving 1g||2%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving 0g|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 0mg||0%|
|Total Carbohydrate||Amount Per serving 105g||3%|
|Dietary Fiber||Amount Per serving 42g||14%|
|Sugars||Amount Per serving 2g|
|Protein||Amount Per serving 7g||0%|
Semolina (Wheat), Durum Flour (Wheat), Dried Tomato, Dried Spinach, Niacin, Ferrous Sulfate (Iron), Thiamin Mononitrate, Riboflavin, Folic Acid.
Warning Contains: Contains: wheat. Manufactured in a facility that uses eggs.
Directions Simply Perfect Pasta: 1/2 box pasta; 3 qt water; 2 tsp salt. Full box pastas; 5 qt water; 1 tbsp salt. For Perfect Pasta Cook: 10 minutes. Cooking Directions: 1. Bring water to a rapid boil. To add flavor and reduce stickiness, add salt (optional). 2. Add pasta and stir; return to rapid boil. 3. Cook uncovered, stirring occasionally. 4. Drain well. Separate cooked Jumbo Shells and lay on wax paper or aluminum foil to keep from sticking. Fill if desired. Make-Ahead Directions: Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake; refrigerated jumbo shells 350 degrees F about 40-50 minutes; frozen jumbo shells at 350 degrees F about 2 hours or until hot and bubbly. (Times given are approximate).
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