Is Caesar's Kitchen Gourmet Italian Style Shells Stuffed with Cheese Gluten Free?
Description
Frozen Italian-style pasta shells filled with a smooth creamy center, offering a silky interior contrast to a tender pasta shell. Flavor tends toward a mild savory profile; texture reports range from firm to soft after heating. Common uses include baked casseroles, simple skillet meals, or quick microwaveable servings and appetizers.
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Description
Frozen Italian-style pasta shells filled with a smooth creamy center, offering a silky interior contrast to a tender pasta shell. Flavor tends toward a mild savory profile; texture reports range from firm to soft after heating. Common uses include baked casseroles, simple skillet meals, or quick microwaveable servings and appetizers.
Ingredients
Marinara Sauce (Water, Crushed Tomatoes, Onions, Canola Oil, Sugar, Garlic, Sea Salt, Basil, Black Pepper, Oregano, Red Pepper, Parsley), Gluten Free Pasta (Water, Gluten Free Flour Blend (Rice Flour, Corn Flour, Corn Starch, Modified Corn Starch, Tapioca Starch, Potato Starch, Xanthan Gum)), Cheese Filling (Ricotta Cheese (Rbst Free Whey & Milk, Vinegar, Salt), Eggs, Parmesan Cheese (Rbst Free Part-skim Milk, Cheese Cultures, Salt, Enzymes), Sea Salt, Black Pepper, Parsley), Mozzarella Cheese (Rbst Free Milk, Salt, Cheese Cultures, Enzymes)
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What is a Gluten Free diet?
A gluten-free diet excludes all foods containing gluten, a protein found in wheat, barley, rye, and their derivatives. It's essential for people with celiac disease, gluten intolerance, or wheat allergy, as consuming gluten can trigger inflammation and digestive issues. Common gluten-containing foods include bread, pasta, cereals, and baked goods, though many gluten-free alternatives now exist using rice, corn, or almond flour. Beyond medical necessity, some people choose a gluten-free lifestyle for perceived health benefits, though experts emphasize the importance of maintaining a balanced diet rich in fiber, vitamins, and minerals when eliminating gluten-containing grains.
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