Penne Pasta with Meatballs in Sauce
Penne pasta cooked al dente, with mini Italian meatballs in an aromatic tomato sauce. Tastes great with bell peppers, spinach, summer squash, carrots, or chickpeas.
1 serving per tray
Diced Tomatoes (Tomatoes, Tomato Juice, Citric Acid, Calcium Chloride), Water, Cooked Italian Style Meatballs (Beef, Water, Textured Vegetable Protein [Soy Flour, Caramel Color], Italian Style Seasoning [Salt, Garlic & Onion, Parmesan Cheese {Part-Skim Milk, Cheese Culture, Salt, Enzymes}, Spices, Sugar, White Pepper], Beef Type Flavoring [Sugar, Flavoring, Hydrolyzed Soy Protein, Spice Extractives, Extractive Of Garlic]), Enriched Pasta (Semolina, Egg White, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Crushed Tomatoes, Onions, Contains 2% or less of: Seasoning (Vegetable Purees [Carrot, Celery, Onion], Salt, Maltodextrin, Onion Powder, Canola Oil, Corn Starch, Carrot Powder, Extract Of Carrot, Xanthan Gum, Spice Extractives), Brown Sugar (Sugar, Molasses), Garlic, Olive Oil, Canola Oil, Modified Corn Starch, Spice, Sea Salt, Paprika Extract (color). CONTAINS: EGG, MILK, SOY, WHEAT.
From time to time, ingredients in our foods may change, which could slightly alter the nutrition profile. To ensure you have the most up-to-date information, we recommend you check the ingredients and Nutrition Facts Panel on the back of each package.
Produced in a facility that also processes egg, fish, gluten, milk, shellfish, soy, sulphites, tree nuts, and wheat. The HMR entree manufacturing facility does not contain peanuts.
Nutrition Facts
1 serving per tray
Serving size1 Tray (8 oz)
Amount Per ServingCalories240 | ||
---|---|---|
% Daily Value* | ||
Total Fat 9g | 12% | |
Saturated Fat 2g | 10% | |
Trans Fat 0g | ||
Cholesterol 20mg | 7% | |
Sodium 580mg | 25% | |
Total Carbohydrate 30g | 11% | |
Dietary Fiber 3g | 11% | |
Total Sugars 7g | ||
Includes 1g of Added Sugars | 2% | |
Protein 12g | 21% |
One entree, lots of variety
Add different vegetables and never have the same meal twice.
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