Bite-sized filled rigatoni make great appetizers with a variety of savory fillings.
Mezzi Rigatoni with Prosciutto and Parmesan Cheese Filling
Nutrition Facts
Serving Size 1 (24g)
Servings Per Container 36
| Amount Per Serving | ||
|---|---|---|
| Calories 60 | Calories from Fat 27 | |
| % Daily Value* | ||
| Total Fat 3g | 5% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 30mg | 1% | |
| Total Carbohydrate 6g | 2% | |
| Dietary Fiber 0g | 0% | |
| Sugars 1g | ||
| Protein 2g | 4% | |
| Vitamin A 2% | Vitamin C 0% | |
| Calcium 2% | Iron 0% | |
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.
CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.
8 ounces Barilla Mezzi Rigatoni
1 cup heavy cream
3/4 cup grated Parmesan cheese
1 1/2 ounces ground and finely chopped prosciutto
as needed pepper
1 teaspoon chopped fresh chives
Instructions
- Cook the Barilla pasta for the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- To fill, put desired filling in a pastry bag with a round tip. Fill 36 rigatoni and stand each on end in a paper liner. Garnish as directed. Refrigerate until service.
- Filling: Bring the cream to a boil.
- Add the Parmesan and simmer until cheese is melted. Season with pepper and refrigerate for 15 to 20 minutes, or until cool.
- Add prosciutto to filling. Fill rigatoni and garnish with chives.
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