Barilla Penne Rigate, Kosher, Non-GMO, 160 Ounce Bags, 2 Per Case

The Barilla Penne Rigate makes a delicious addition to meal menus. Made with durum wheat semolina, this penne rigate comes with a ridged surface ideal for retaining sauces.

Uses

Meat sauces: Pair with Bolognese, sausage ragù, or ground beef tomato sauce; the ridges catch and hold chunky meat sauces in every groove.
Vegetable sauces: Toss with roasted pepper, zucchini, or eggplant sauces for a meatless entrée that still feels substantial.
Spicy tomato sauces: Stand up to arrabbiata, fra diavolo, or calabrian chili sauces without losing texture or structural integrity.
Baked pasta dishes: Use in penne al forno or baked ziti style casseroles where the ridged surface helps sauce and cheese adhere through baking.
Cold pasta salads: Hold dressing and mix ins well in bulk salad preparations for buffets, deli cases, and catered events.

Who Would Benefit

• Restaurants and Italian eateries running penne as a menu staple
• Caterers needing reliable, large format pasta for banquet service
• Institutional kitchens including schools, hospitals, and corporate cafeterias
• Food service operators seeking Kosher and Non-GMO certified pasta options
• Meal prep businesses portioning bulk pasta for weekly production

Product Highlights

• Made from premium durum wheat semolina for consistent al dente texture
• Ridged surface designed to retain sauces better than smooth pasta cuts
• Kosher certified and Non-GMO verified
• Low glycemic index
• Two 160 oz (10 lb) bags per case, 20 lb total
• Barilla quality backed by generations of Italian pasta making tradition

Preparation & Use

Bring a large pot of salted water to a rolling boil. Add penne rigate and stir occasionally to prevent sticking. Cook 11 to 12 minutes for al dente texture; extend to 13 minutes for a softer bite suitable for baked dishes. Drain immediately and toss with sauce to prevent clumping. For baked applications, undercook by one to two minutes since the pasta will continue cooking in the oven. Each 10 lb bag yields approximately 50 to 55 half cup cooked servings, making case planning straightforward for high volume operations.

Common Applications

Penne rigate is one of the most widely used cuts in commercial kitchens because of its sauce holding ability and broad menu compatibility. It works as a standalone entrée with any red or white sauce, as a base for protein bowls with grilled chicken or shrimp, and as a component in pasta bar or buffet lineups. The ridged surface also makes it effective in soup applications where a sturdy pasta that holds up in broth is needed, such as minestrone or pasta e fagioli.