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Mozzarella & Herb Tri Color Tortelloni
Mozzarella & Herb Tri Color Tortelloni by Nuovo Pasta is listed in the Pastas category. Its Nutri-Score is A and it is classified as NOVA 4 (ultra-processed food). Contains: eggs, gluten, milk.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Added sugars | 0 g | 0.2 −100% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 8860 Pastas products on Foodmetria.
Ingredients
Durum wheat flour, water, eggs, spinach powder (color), tomato paste (color), annatto oil (color), beta-carotene (color)., Ricotta cheese (whey, vinegar, salt), mozzarella cheese (pasteurized part-skim milk, cheese cultures, salt, enzymes), Asiago cheese (pasteurized cow's milk, cheese culture, salt, enzymes), Parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), breadcrumbs (wheat flour, sugar, yeast, salt), provolone cheese (cultured milk, salt, enzymes), plant and vegetable fibers (cellulose [fiber], psyllium [husk]), sea salt, extra virgin olive oil, parsley, basil, chives, black pepper.
- Allergens
- EggsGlutenMilk
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Sold in
- United States
- Barcode
- 0008005825017
Prices reported by shoppers
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Frequently asked questions
Is Mozzarella & Herb Tri Color Tortelloni healthy?
It has a Nutri-Score of A (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Mozzarella & Herb Tri Color Tortelloni vegan?
Based on its ingredient list, it is not vegan.
What allergens does Mozzarella & Herb Tri Color Tortelloni contain?
According to the label data it contains: Eggs, Gluten, Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated January 2, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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