Barilla Rigatoni Pasta, 160 Ounces, 2 Per Case

The Barilla Rigatoni Pasta is made of semolina that is enriched with vitamin B and iron. A good source of energy with a low glycemic index, this pasta can be used to prepare delicious meals.

Uses

Baked pasta dishes: Layer with ricotta, mozzarella, and meat sauce for robust rigatoni al forno that feeds a crowd.
Hearty meat sauces: Pair with Bolognese, sausage ragù, or braised short rib sauce; the ridged exterior grips thick sauces in every bite.
Pasta salads: Toss cooled rigatoni with vegetables, olives, Italian dressing, and cubed cheese for durable pasta salads that hold their shape.
Soup and stews: Add to minestrone or Italian wedding soup where the wide tubes absorb broth while staying firm.
Foodservice meal prep: Cook in large batches for cafeteria lines, catering trays, and buffet stations with reliable al dente results.

Who Would Benefit

• Restaurants and trattorias running baked pasta or rigatoni specials nightly
• Caterers and event planners feeding large groups with consistent, crowd-pleasing pasta
• School and hospital cafeterias needing bulk pasta with low glycemic index and Non-GMO verification
• Large households and meal-prep cooks who buy in volume and freeze portioned batches
• Italian delis and market kitchens preparing daily pasta salads and hot entrees

Product Highlights

• Made from premium semolina enriched with vitamin B and iron
• Low glycemic index for sustained energy without sharp blood sugar spikes
• Non-GMO Project verified
• 0 g trans fat and 0 mg cholesterol per serving
• Wide, ridged tube shape designed to hold heavy and chunky sauces
• Two 10 lb packs per case for high-volume foodservice efficiency

Preparation & Use

Bring a large pot of salted water to a rolling boil, approximately 4 to 6 quarts per pound of pasta. Add the rigatoni and stir occasionally to prevent sticking. Cook 11 to 12 minutes for al dente texture, or 13 to 14 minutes for softer pasta suited to baked dishes. Drain well, reserving a cup of pasta water to adjust sauce consistency if needed. For baked preparations, undercook by 2 minutes since the pasta will continue cooking in the oven. Each 10 lb pack yields roughly 100 half-cup cooked servings, making portion planning straightforward for foodservice operations.

Common Applications

Rigatoni is a staple shape across southern and central Italian cooking. It is the default pasta for rigatoni alla norma with eggplant and ricotta salata, rigatoni con la pajata in Roman tradition, and baked rigatoni with sausage and peppers popular in Italian-American catering. The broad tubes and deep ridges also make it a strong choice for creamy vodka sauce, chunky puttanesca, and loaded baked pasta casseroles with multiple cheeses. In cold applications, rigatoni holds dressing without turning soggy, making it reliable for deli-case pasta salads that sit under refrigeration for hours.