Marie Callender's With Meat Sauce Spaghetti

Marie Callender's With Meat Sauce Spaghetti

Marie Callender's

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Details

Hearty meat sauce over a bed of spaghetti with seasoned garlic bread.\nEver since she was a little girl, Marie had a passion for cooking. For her, it was about sharing a great meal. That's why Marie Callender's pays attention to the little details and only uses quality ingredients--like freshly
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Ingredients

Meat Sauce: Tomatoes in Juice (Water, Tomatoes, Tomato Paste), Seasoned Cooked Beef and Pork (Beef and Pork, Seasoning [Flavorings, Salt, Spices, Dextrose], Tomato Paste, Salt, Soybean Oil), Contains 2% or less of: Sugar, Onions, Modified Food Starch, Beef Flavor (Beef Stock, Beef Extract, Salt, Citric Acid, Flavor, Lactic Acid), Salt, Beef Flavor (Beef Extract, Yeast Extract, Salt, Maltodextrin, Flavor, Lactic Acid, Citric Acid), Garlic (In Citric Acid), Spices, Beef Fat (Contains BHT and Citric Acid), Alfredo Cheese Flavor (Parmesan and Romano Cheese [Pasteurized Cow's Milk, Cultures, Salt, Enzymes] Water, Cheddar Cheese [Pasteurized Milk, Cultures, Salt, Enzymes], Nonfat Dry Milk, Enzymes, Disodium Phosphate, Salt, Trisodium Citrate), Wheat Flour, Beet Juice, Xanthan Gum, Citric Acid, Pasta: Cooked Spaghetti (Water, Semolina Enriched with [Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid], Egg Whites), Soybean Oil, Garlic Bread: Bleached Enriched Flour (Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folate), Water, Vegetable Oil (Soybean and/or Cottonseed Oil), Yeast, Salt, High Fructose Corn Syrup, Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), DATEM, Vegetable Shortening (Partially Hydrogenated Soybean Oil, TBHQ), Ascorbic Acid, L-Cysteine, Hydrochloride, Azodicarbonamide, Enzymes, Calcium Peroxide, Calcium Propionate, Enzyme. Toppings: Liquid and Partially Hydrogenated Soybean oil, Water, Salt, Lecithin, Monoglycerides, Sodium Benzoate, Citric Acid, Natural Flavor, Artificial Flavor, Beta Carotene, Vitamin A Palmitate, Calcium Disodium EDTA, Parsley Flakes.

Directions

Microwave Oven: Cook only one product at a time. 1. Cut a slit in film cover; set bread aside. Microwave on high 4 minutes. 2. Stir meal; replace film cover. Microwave an additional 1 to 2 minutes. Microwave ovens below 1100 watt may require additional cook time to reach proper temperature. 3. Let stand 2 minutes. Carefully remove as product will be hot; stir. 4. Check that product is cooked thoroughly. Internal temperature needs to reach 165F as measured by a food thermometer in several spots. Conventional Oven: Do not prepare in toaster oven. 1. Preheat oven to 350F. Cut a slit in film cover; set bread aside. 2. Place on cookie sheet; bake in oven 30 minutes. 3. Remove bread from wrapper; place on cookie sheet next to tray and continue baking 10 minutes. Carefully remove as product will be hot. Let stand 2 minutes; stir spaghetti. 4. Check that product is cooked thoroughly. Internal temperature needs to reach 165F as measured by a food thermometer in several spots. Temperatures above 350F and/or failure to use a cookie sheet may cause damage to the tray, food and/or oven. For Food Safety and Quality: Keep frozen; do not thaw. Ovens and wattages vary. Adjust cooking times as needed. Product must be cooked thoroughly. Read and follow these cooking instructions. For more information, go to www.conagrafoods.com/mcooking or call 1-800-595-7010.

Always refer to the actual package for the most accurate information