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BOCA Pesto Rigatoni

BOCA Pesto Rigatoni
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
pesto 2.25 lb. 1 qt.
heavy cream 24 fl oz 3 cups
rigatoni pasta, cooked 7.5 lb. 1-1/2 gals.
BOCA Ground Burger 2 lb. 2 qt.
baby bok choy, cut into quarters, blanched 3 lb. 2 qt.
tomatoes, medium diced 1.5 lb. 1 qt.
portobello mushrooms, grilled, thinly sliced 1 lb. 1 qt.
roasted red peppers, thinly sliced 1 lb. 1 qt.
KRAFT 100% Shredded Parmesan Cheese - Full Moisture 4 oz. 1 cup

Directions

MIX pesto and cream until blended.

COOK all remaining ingredients except cheese in saute pan, stirring frequently. Add pesto sauce; cook and stir until heated through.

FOR each serving: Spoon 3 cups pasta mixture onto serving plate; sprinkle with 1 Tbsp. cheese.

Kraft Kitchens Tips

Serving Suggestion
Serve with crusty French bread.
K:63278v01:143805
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Nutritional Information

Nutrition Information

Calories
 860
Total fat
 42 g
Saturated fat
 15 g
Cholesterol
 65 mg
Sodium
 1150 mg
Carbohydrate
 85 g
Dietary fiber
 10 g
Sugars
 9 g
Protein
 35 g
Vitamin A
 120 %DV
Vitamin C
 70 %DV
Calcium
 25 %DV
Iron
 30 %DV