To access, please log in.

Wheat & Milk

To access, please log in.

To access, please log in.

PREPARATION – for best results keep frozen until ready to prepare

Method 1 – Baking
1. Preheat convection oven to 375° fan speed on high.
2. Use a full size 2 in. oven pan. Spray bottom and sides of full steam table pan with non- stick cooking spray.
3. Pour 3 cups of room temperature, canned sauce into the bottom of a stainless steel pan and spread to cover the bottom.
4. Empty the total contents of 1 bag (6 pounds) of frozen (-10°F to 10°F) ravioli and cover with 5 cups of room temperature, canned sauce.
5. Toss rigatoni and sauce together so rigatoni are sufficiently covered.
6. Lightly apply non-stick cooking spray to bottom of aluminum foil; cover pan tightly with the foil.
7. Bake for 50 minutes or until reaching a minimum internal temperature of 165°F for at least 15 seconds in the coldest spot.

Method 2 – Boiling
1. Heat to a full boil an appropriate amount of water Use 3 quarts of water for each 1 pound of rigatoni.
2. Add the frozen rigatoni to the boiling water Gently stir the contents, initially and periodically, to prevent sticking.
3. Boil the mini rigatoni for approximately 3 4 minutes the rigatoni will begin to float.
Note: cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting. Cook all food thoroughly to 165°F.

If storing in a moist 145°F warmer, cover the pan with plastic film and hold up to 1 hour.

Serving Size (pcs): 7
Servings Per Case: 110
Portion Size (oz): 4.36
Gross Case Weight (lbs): 31.25
Case Dimensions: 17.3125"x13.3125"x8.625"
Tier x Height: 8/7
UPC: 00810089290052

To access, please log in.