Derived from the Latin word manica, which means sleeve or little muffs, manicotti are large tubular-shaped pasta, typically stuffed and baked.

Creamette pasta is fortified with vitamins and minerals, including thiamin, riboflavin, niacin, folic acid and iron. It has been made right here in Minneapolis since 1912, using the finest quality durum wheat grown in America's heartland.

Semolina (wheat), Durum Flour (wheat), Niacin, Ferrous Sulfate (iron), Thiamin Mononitrate, Riboflavin, Folic Acid.

Simply Perfect Pasta: Pasta: 1/2 Box: 3 qt water; 2 tsp salt. Full Box: 5 qt water 1 tbsp salt. For perfect pasta cook 7 minutes. Cooking Directions: 1. Bring water to a rapid boil. To add flavor and reduce stickiness, add salt (optional). 2. Add pasta and stir; return to rapid boil. 3. Cook uncovered, stirring occasionally. 4. Drain well. Serve as desired. Make-Ahead Directions: Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake; refrigerated manicotti 350 degrees F about 40-50 minutes; frozen Manicotti at 350 degrees F about 2 hours or until hot and bubbly. (Times given are approximate).