Ingredients: Milk, Cavatappi Pasta (Durum Wheat, Niacin, Ferrous Lactate, Thiamine Mononitrate, Riboflavin, Folic Acid), Heavy Cream (Cream, Carrageenan), Cheddar (Pasteurized Milk, Cultures, Salt, Enzymes), Yellow Onion, Parmigiano-Reggiano (Part-Skimmed Milk, Salt, Rennet), Unbleached Flour, Gluten-Free Panko (Rice Flour, Pea Protein, Dextrose), Butter, White Wine, Rice Bran Oil, Salt, Parsley, Thyme, Pepper
Allergens:
Oven (ideal):
Remove from refrigerator 1 hour before heating to allow it to come to room temperature.
Preheat oven to 350°F. If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Or transfer to your own oven-safe ceramic casserole dish, being extra careful with the breadcrumbs.
Reheat until heated through, roughly 40-45 minutes until bubbling and crusty. Remove the foil for the final 10 minutes of cooking to help ensure even heating.
Microwave (will not form a crust):
Remove the plastic lid and heat on high for 4-6 minutes, or until heated through.
