Ricotta & Spinach Manicotti w/ Bechamel & Vine Ripened Tomato Sauce Family Size by Vegan Sunday Supper

Plant-Based Ricotta Cheese (Water, Almond Flour, Sunflower Oil, Pea Protein, Chicory Root Fiber, Sea
Salt), Tomatoes (Tomatoes, Salt, Citric Acid), Oat Milk (Water, Oats, Sea Salt), Durum Flour, Spinach, Water, Plant-
Based Cream (Water, Fabamilk (Water, Faba Bean Protein), Sugar, Salt), Shallot, Onion, Extra Virgin Olive Oil, Plant-
Based Cream Cheese (Filtered Water, Coconut Oil, Potato Starch, Salt (Sea Salt), Olive Extract, Vitamin B12), Vegan
Parmesan Cheese (Filtered Water, Potato & Rice Starch, Coconut Oil, Salt (Sea Salt), Rice Protein, Olive Extract,
Vitamin B12), Sea Salt, Wheat Flour, Chicory Root Fiber, Garlic, Basil, Spices, Vegetable Fibers (Bamboo, Psyllium),
Sunflower Oil, Wheat Gluten, Sugar, Onion Salt (Salt, Onion), Garlic Powder, Locust Bean. 

Contains: Wheat, Almond

Cook from frozen. Preheat oven to 380ºF. Remove tray from box. Remove film and replace with foil so entire top of tray is covered. 
(If you do not have foil, you may leave film intact) Place on baking sheet on center rack of oven and bake for 45 min. Carefully
remove foil (or film), return to oven and bake for another 10 minutes. Remove from oven and let stand for 2 minutes. Serve and
enjoy.