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BAKED RIGATONI WITH BEEF

Nutrition Facts

Serving Size 6 OZ

Calories 484

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 23.2g 58% Tot. Carb. 40.9g 31%
Sat. Fat 11.6g 43% Dietary Fiber 2.9g 9%
Trans Fat 0g   Sugars 2g  
Cholesterol 71.1mg   Protein 27g  
Sodium 868.6mg 67%    
  • Protein   48%
  • Fat   58%
  • Carbohydrates   31%
  • Calcium   27%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   20%
  • Total Sugars   2%
  • Dietary Fiber   9%
  • Iron   20%
  • Saturated Fat   43%
  • Sodium   67%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  WATER FRESH, SAUCE SPAGHETTI (TOMATO CONCENTRATE (WATER, CRUSHED TOMATOES), CORN OIL, SALT, SPICES, AND NATURAL FLAVORS.), BEEF GROUND FINE IBP 81% 2/10#, PASTA RIGATONI (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.), 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, OIL WESSON CANOLA 4/1GAL, PRD GARLIC PEELED FRESH GAL, KOSHER SALT, 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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