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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. mezzi rigatoni pasta (uncooked)
- 3 cups water
- 1 Tbsp. butter
- 1 cup Italian seasoned panko bread crumbs
- 16.2 oz. sauce (RAGÚ® Butter Parmesan)
- 8 oz. shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp. ground black pepper
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Directions
- unchecked 1. Combine pasta and water in electric pressure cooker insert. Close and lock lid; cook 3 minutes on high pressure.
- unchecked 2. Meanwhile, Melt butter in medium skillet on medium heat. Add bread crumbs; cook 2-3 minutes or until golden brown, stirring frequently.
- unchecked 3. When pressure cooker timer goes off, manually release pressure. Carefully unlock lid; stir in sauce, cheeses and pepper until combined. Serve sprinkled with toasted bread crumbs.
- Omit 3 cups water. Cook pasta as directed on package. Drain; return pasta to same pot. Add sauce, cheeses and pepper. Stir on low heat until combined.
- Melt Butter in medium skillet on medium heat. Add bread crumbs; cook 2-3 minutes or until golden brown, stirring frequently. Sprinkle over pasta.
NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium1050mg44% |
| Potassium460mg13% |
| Protein27g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber3g12% |
| Sugars11g |
| Vitamin A35% |
| Vitamin C4% |
| Calcium60% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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