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Nutrition Report

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CLASSIC BAKED ZITI

Nutrition Facts

Serving Size 6 OZ

Calories 584

Calories from Fat - - -


*Percent Daily Values (DV)
are based on a 2,000
calorie diet.


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 13.6g 34% Tot. Carb. 88.6g 68%
Sat. Fat 7.9g 29% Dietary Fiber 5g 15%
Trans Fat 0g   Sugars 4.7g  
Cholesterol 38.1mg   Protein 27.1g  
Sodium 670.1mg 52%    
  • Protein   48%
  • Fat   34%
  • Carbohydrates   68%
  • Calcium   28%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   24%
  • Total Sugars   4%
  • Dietary Fiber   15%
  • Iron   26%
  • Saturated Fat   29%
  • Sodium   52%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  WATER FRESH, PASTA PENNE RIGATE (SEMOLINA (WHEAT), DURUM WHEAT FLOUR, VITAMINS/ MINERALS: VITAMIN B3 (NIACIN), IRON (FERROUS SULFATE), VITAMIN B1 (THIAMINE MONONITRATE), VITAMIIN B2 (RIBOFLAVIN), FOLIC ACID. MAY CONTAIN EGGS.), SAUCE SPAGHETTI (TOMATO CONCENTRATE (WATER, CRUSHED TOMATOES), CORN OIL, SALT, SPICES, AND NATURAL FLAVORS.), CHEESE RICOTTA WHOLE MILK 3#, CHEESE MOZZ SHRED RUTGERS BLEND (LOW MOISTURE WHOLE MILK MOZZARELLA, PROVOLONE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), POWDERED CELLULOSE (TO PREVENT CAKING), POTASSIUM SORBATE AND NATAMYCIN.), CHEESE MOZZ SHRED RUTGERS BLEND (LOW MOISTURE WHOLE MILK MOZZARELLA, PROVOLONE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), POWDERED CELLULOSE (TO PREVENT CAKING), POTASSIUM SORBATE AND NATAMYCIN.), GRATED PARMESAN, OREGANO LEAVES

* Consumer Responsibility *
Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a dining services manager for individualized assistance. Please note that all ingredients and food items are subject to allergen cross contact. Contact the Nutritionists at peggyp@dining.rutgers.edu or marina.vineis@dining.rutgers.edu

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