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Stater Bros. Markets Enriched Macaroni Product, Rigatoni
Stater Bros. Markets Enriched Macaroni Product, Rigatoni
16 oz
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About
Details
Copyright stater bros. Markets nwp414
contents may settle.
rigatoni with sun dried tomato sauce - 1 medium onion, 1/3 cup olive oil, divided, 1 medium eggplant, 1 medium yellow squash, 8 ounces stater bros. Rigatoni, 1/3 cup oil-packed sun dried tomatoes, drained, 1/4 cup walnut pieces, 2 cloves garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, fresh basil, 1/4 cup shredded asiago cheese. Preheat oven to 425 degrees. Peel onion, remove root end and cut in half through ends; Slice each onion half into thick slices. Place onion on a shallow baking pan and toss with 1 teaspoon oil. Roast onion 7 minutes. Trim ends off eggplant and yellow squash; Cut each in half lengthwise. Brush 1 tablespoon of oil over vegetables and place cut sides down on pan with onions. Stir onions. Roast vegetables 15 minutes or until tender. Meanwhile, cook rigatoni according to package directions; Drain and place in large bowl. Place sun dried tomatoes, walnuts, garlic, salt and pepper in small food processor bowl or blender. With motor running, drizzle in remaining oil; Process until almost smooth. Toss hot rigatoni with sauce. Cut roasted eggplant and squash into chunks. Add onions, eggplant and squash to rigatoni; Toss to coat. Stack and roll several large basil leaves; Slice into thin shreds. Serve sprinkled with cheese and basil. Makes 4 servings.
cooking directions - bring water to a rapid boil. To add flavor and reduce stickiness, add salt. Add pasta and stir; Return to a rapid boil. Cook uncovered, stirring occasionally. For very firm pasta, cook for 14 minutes. For firm pasta, cook for 15 minutes. For tender pasta, cook for 16 minutes. Drain well. Serve as desired. To keep cooked pasta fresh for later use, toss with a small amount of olive oil or sauce and refrigerate. Servings - 2, pasta - 1/4 box, water - 2 quarts, salt - 1 tsp. Servings - 4, pasta - 1/2 box, water - 3 quarts, salt - 2 tsp. Servings - 8, pasta - full box, water - 5 quarts, salt - 1 tbsp.
since the first stater bros. Market opened its doors in 1936, our goal has been to serve our valued customers and provide the highest quality products at the lowest prices. Our pledge to you is that you'll be completely satisfied with any stater bros. Brand item, or we will gladly refund your purchase price.
product sold by weight, not volume.
Ingredients
Semolina (wheat), Niacin, Ferrous Sulfate (iron), Thiamin Mononitrate, Riboflavin, Folic Acid.
Directions
Cooking Directions: Bring water to a rapid boil. To add flavor and reduce stickiness, add salt. Add pasta and stir; return to a rapid boil. Cook uncovered, stirring occasionally. For very firm pasta, cook for 14 minutes. For firm pasta, cook for 15 minutes. For tender pasta, cook for 16 minutes. Drain well. Serve as desired. To keep cooked pasta fresh for later use, toss with a small amount of olive oil or sauce and refrigerate.
Warnings
Contains: wheat. Processed in a facility that uses egg.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 1g2%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 42g14%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 7g
Details
Copyright stater bros. Markets nwp414
contents may settle.
rigatoni with sun dried tomato sauce - 1 medium onion, 1/3 cup olive oil, divided, 1 medium eggplant, 1 medium yellow squash, 8 ounces stater bros. Rigatoni, 1/3 cup oil-packed sun dried tomatoes, drained, 1/4 cup walnut pieces, 2 cloves garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, fresh basil, 1/4 cup shredded asiago cheese. Preheat oven to 425 degrees. Peel onion, remove root end and cut in half through ends; Slice each onion half into thick slices. Place onion on a shallow baking pan and toss with 1 teaspoon oil. Roast onion 7 minutes. Trim ends off eggplant and yellow squash; Cut each in half lengthwise. Brush 1 tablespoon of oil over vegetables and place cut sides down on pan with onions. Stir onions. Roast vegetables 15 minutes or until tender. Meanwhile, cook rigatoni according to package directions; Drain and place in large bowl. Place sun dried tomatoes, walnuts, garlic, salt and pepper in small food processor bowl or blender. With motor running, drizzle in remaining oil; Process until almost smooth. Toss hot rigatoni with sauce. Cut roasted eggplant and squash into chunks. Add onions, eggplant and squash to rigatoni; Toss to coat. Stack and roll several large basil leaves; Slice into thin shreds. Serve sprinkled with cheese and basil. Makes 4 servings.
cooking directions - bring water to a rapid boil. To add flavor and reduce stickiness, add salt. Add pasta and stir; Return to a rapid boil. Cook uncovered, stirring occasionally. For very firm pasta, cook for 14 minutes. For firm pasta, cook for 15 minutes. For tender pasta, cook for 16 minutes. Drain well. Serve as desired. To keep cooked pasta fresh for later use, toss with a small amount of olive oil or sauce and refrigerate. Servings - 2, pasta - 1/4 box, water - 2 quarts, salt - 1 tsp. Servings - 4, pasta - 1/2 box, water - 3 quarts, salt - 2 tsp. Servings - 8, pasta - full box, water - 5 quarts, salt - 1 tbsp.
since the first stater bros. Market opened its doors in 1936, our goal has been to serve our valued customers and provide the highest quality products at the lowest prices. Our pledge to you is that you'll be completely satisfied with any stater bros. Brand item, or we will gladly refund your purchase price.
product sold by weight, not volume.
Ingredients
Semolina (wheat), Niacin, Ferrous Sulfate (iron), Thiamin Mononitrate, Riboflavin, Folic Acid.
Directions
Cooking Directions: Bring water to a rapid boil. To add flavor and reduce stickiness, add salt. Add pasta and stir; return to a rapid boil. Cook uncovered, stirring occasionally. For very firm pasta, cook for 14 minutes. For firm pasta, cook for 15 minutes. For tender pasta, cook for 16 minutes. Drain well. Serve as desired. To keep cooked pasta fresh for later use, toss with a small amount of olive oil or sauce and refrigerate.
Warnings
Contains: wheat. Processed in a facility that uses egg.
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