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Stuffed Cheese Rigatoni |
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Our Bernardi Stuffed Cheese Rigatoni pasta is made with fresh pasteurized eggs, and then kneaded into tubular pasta pillows. It’s then filled with a blend of whole milk ricotta, parmesan and Romano cheeses.
| Microwave (800 Watt) | Place 9 frozen rigatonis in a 5" x 9" container; cover rigatoni with 1 cup sauce. Mix and cover container with plastic wrap. Microwave at 50% power for 2 min and on high for 2 min. Allow rigatonis to stand covered for 2 min. |
| Boil (Preferred Method) | Place 1 lb of frozen rigatoni into boiling water (3 qts per lb of rigatoni). Cook uncovered for 3 min. Drain and serve. |
| Bake (Oven) | Place 1 lb of frozen rigatoni and 2 cups sauce into an 8" x 11" greased baking pan. Stir, then cover baking pan with lid or foil. Bake for 30 min at 400 degrees F. Carefully remove lid or foil. |
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| SKU | 74504 |
| Calories | 320 |
| Calories from fat | 100 |
| Cholesterol mg | 50 |
| Dietary Fiber g | 2 |
| Fat g | 11 |
| Protein g | 13 |
| Saturated fat g | 6 |
| Serving Size | 9 |
| Servings per case | 31 |
| Sodium mg | 310 |
| Sugars g | 3 |
| Trans-fat g | 0 |