Barilla Spaghetti Pasta, 160 Ounces, 2 Per Case

The Barilla Thin Spaghetti Pasta is ready to cook. It is made with enriched semolina flour and formed into long, thin strands.

Uses

Pasta entrees: Serve with marinara, Bolognese, carbonara, Alfredo, or olive oil and herb sauces as a main course.
Baked pasta dishes: Layer with sauce, cheese, and vegetables for spaghetti pies, baked ziti-style casseroles, or oven-baked spaghetti casseroles.
Pasta salads: Toss cooled spaghetti with vinaigrette, fresh vegetables, olives, and proteins for large-batch cold salads.
Soup and broth: Cut into shorter lengths and add to minestrone, chicken broth, or Italian wedding soup for hearty texture.
Stir-in meals: Combine with sauteed vegetables, grilled chicken, shrimp, or plant-based proteins for quick skillet meals.

Who Would Benefit

• Restaurants and Italian eateries that serve pasta as a menu staple
• Caterers preparing large-scale events, banquets, or buffets
• School and hospital cafeterias needing bulk, allergen-friendly pasta
• Food banks and community kitchens stocking shelf-stable staples
• Meal prep services producing high-volume pasta dishes

Product Highlights

• Made with enriched semolina flour for authentic Italian texture
• Enriched with iron and B vitamins
• Vegetarian and free from peanuts, lactose, and shellfish
• 10 lb per pack, 2 packs per case, 160 ounces total
• Long, thin spaghetti strands that cook evenly and hold sauce well
• Ready to cook with no pre-soaking required

Preparation & Use

Bring a large pot of salted water to a rolling boil. Add the spaghetti and stir occasionally to prevent sticking. Cook 8 to 10 minutes for al dente texture or slightly longer for softer pasta. Drain immediately and toss with sauce to prevent clumping. For baked dishes, undercook by 1 to 2 minutes since the pasta will finish cooking in the oven. Each 10-pound pack yields approximately 40 to 50 standard 4-ounce cooked portions, making it straightforward to plan case-level quantities for foodservice menus.

Common Applications

Spaghetti is one of the most versatile pasta cuts in foodservice. It works as a standalone entree with red or white sauce, as a base for protein-topped plates, folded into soups, or chilled for pasta salads on salad bars and buffet lines. Its thin profile also makes it a good match for lighter oil-based sauces and broth-based dishes where a heavier pasta would overwhelm the liquid. In institutional settings, spaghetti rounds out cycle menus as a familiar, widely accepted option that pairs with nearly any protein or vegetable side.