Rigatoni Barilla USA 160 Ounce Size - 2 Per Case.
US$15.45
Price when purchased online
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Sold and shipped by rajarani2go.de
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US$15.45
Price when purchased online
Free shipping
Free 30-day returns
Sold and shipped by rajarani2go.de
Free 30-day returns Details
Product details
| Management number | 240862869 | Release Date | 2026/07/16 | List Price | US$15.45 | Model Number | 240862869 | ||
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Bulk Rigatoni
Barilla Rigatoni is made from superior durum wheat; known to cook perfectly; holds shape and texture for more consistency and less waste; resists sticking, clumping and breaking. These large, thick tubes work best with full flavor sauces. The large diameters and ridges of rigatoni allow them to retain sauces well and on all surfaces. Tubes pair well with chunky meat or vegetable-based sauces, refined dairy-based sauces like Barilla Three Cheese, mushroom cream sauces and tomato sauces or spicy sauces. Also ideal for baked casserole dishes with cheese-based sauces.
Ingredients: Semolina (wheat), Durum Wheat Flour, Vitamin B3 (niacin), Iron (ferrous Sulfate), Vitamin B1 (thiamine Mononitrate), Vitamin B2 (riboflavin), Folic Acid.
Allergens: Not Available
Storage: Store in dry environment at an ambient temperature.
Barilla Rigatoni is made from superior durum wheat; known to cook perfectly; holds shape and texture for more consistency and less waste; resists sticking, clumping and breaking. These large, thick tubes work best with full flavor sauces. The large diameters and ridges of rigatoni allow them to retain sauces well and on all surfaces. Tubes pair well with chunky meat or vegetable-based sauces, refined dairy-based sauces like Barilla Three Cheese, mushroom cream sauces and tomato sauces or spicy sauces. Also ideal for baked casserole dishes with cheese-based sauces.
Ingredients: Semolina (wheat), Durum Wheat Flour, Vitamin B3 (niacin), Iron (ferrous Sulfate), Vitamin B1 (thiamine Mononitrate), Vitamin B2 (riboflavin), Folic Acid.
Allergens: Not Available
Storage: Store in dry environment at an ambient temperature.
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