Enriched Pasta (wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Starch, Sugar, Salt, Wheat Flour, Ricotta Cheese* (whey, Milkfat, Lactic Acid, Salt), Sea Salt, Tomato, Mozzarella Cheese* (milk, Cheese Cultures, Salt, Enzymes), Paprika, Parmesan Cheese* (part Skim Milk, Cheese Cultures, Salt, Enzymes), Citric Acid, Onion*, Blue Cheese* (milk, Cheese Cultures, Salt, Enzymes), Basil, Whey, Vegetable Oil (canola, Soybean And/or Sunflower Oil), Cultured Nonfat Milk, Yeast Extract, Fennel Seed, Oregano, Spice, Garlic*, Maltodextrin, Black Pepper, Buttermilk*, Annatto Extract (color), Sodium Phosphate, Malic Acid, Monoglycerides, Natural Flavor, Silicon Dioxide (anticaking Agent), Lactose.
For food safety and quality, follow the cooking directions. Refrigerate leftovers. You Will Need: 1 lb lean ground beef; 1-1/4 cups hot water; 1-3/4 cups milk. 1. Brown: Brown beef in 10-inch skillet over medium-high heat 6 to 7 minutes, breaking up and stirring. Drain; return cooked beef to skillet. 2. Stir: Stir in hot water, milk, sauce mix and pasta. Heat to boiling. 3. Simmer: Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until pasta is tender. If necessary, uncover and cook, while stirring, an additional 1 to 3 minutes to desired consistency. Add your own twist! Turn this flavor up, stir in shredded mozzarella cheese and diced tomatoes just before serving. Garnish with basil.
Always refer to the actual package for the most accurate information
|Serving Size 0.50 cup|
|Servings Per Container 5|
|Amount Per Serving|
|Calories 100||Calories From Fat 5|
|% Daily Value|
|Total Fat 1g||2%|
Saturated Fat 0g
Trans Fat 0g
|Total Carbohydrate 21g||7%|
Dietary Fiber 1g
|% Daily Values are based on a 2,000 calorie diet|