Bertolli Four Cheese Rosa Alfredo Sauce 15 oz product details page

Bertolli Four Cheese Rosa Alfredo Sauce 15 oz

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Sale price $1.89

  • reg:  Regular price $2.04  (save 7%)
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Product Information

nutrition information

  • Serving Size: 0.25cup
  • Serving Per Container: 7
  • Amount Per Serving
  • Calories: 110 Calories from Fat: 90

  • %Daily Value*
  • Total Fat 10g 15%

  • Saturated Fat 3.5g 18%

  • Cholesterol 30mg 10%

  • Sodium 320mg 13%

  • Potassium 85mg 2%

  • Total Carbohydrate 5g 2%

  • Dietary Fiber 0g 0%

  • Sugars 2g

  • Protein 2g

  • Vitamin A 4%

  • Vitamin C 0%

  • Calcium 4%

  • Iron 0%

  • Trans Fat 0g

  • * Percentage of Daily Values are based on a 2,000 calorie diet.
  • Ingredients:
  • Water, Crushed Tomatoes in Puree, Cream, Soybean Oil, Romano Cheese (Part-Skim Milk, Cheese Cultures, Salt, Enzymes), Whey (Milk), Modified Corn Starch, Enzyme Modified Egg Yolks, Extra Virgin Olive Oil, Salt, Onion Powder, Aged Asiago Cheese (Part-Skim Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Part-Skim Milk, Cheese Cultures, Salt, Enzymes), Ricotta Cheese (Milk, Whey, Vinegar, Salt), Natural Flavor (Milk), Garlic Powder, Spices, Malic Acid, Xanthan Gum.
  • Allergens & Warnings:
  • Do not buy if button is up.

From the Manufacturer

Overview

  • Bertolli Four Cheese Rosa Sauce, 15-Ounce Jar

    Add rich, savory sauce to your favorite Italian dishes with Bertolli Four Cheese Rosa Sauce. This creamy blend of four-cheese Alfredo and tomatoes helps you to create sophisticated dishes such as Fettuccine Primavera Rosa and Fontina and Bacon-Stuffed Chicken Breasts.
    • Restaurant-quality sauce
    • A creamy blend of four-cheese Alfredo sauce with tomatoes
    • Use to create Fettuccine Primavera Rosa

Recipe Ideas

  • Fettuccine Primavera Rosa

    Ingredients
    • 2 tbsp Bertolli Classico Olive Oil
    • 3 cups assorted cut-up fresh vegetables* (such as asparagus, red bell pepper, zucchini, and/or broccolini) or 1 16-ounce package of assorted frozen vegetables, thawed and drained
    • 1 tbsp finely chopped garlic
    • 1 15-ounce jar Bertolli Rosa Four Cheese Sauce
    • 1/2 cup chicken broth
    • 8 ounces fettuccine, cooked and drained

    Directions

    1. Heat olive oil in 12-inch nonstick skillet over medium heat and cook vegetables with garlic covered, stirring once, for four minutes or until vegetables are crisp-tender.

    2. Stir in sauce and chicken broth. Cook covered for three minutes or until heated through.

    3. Serve over hot fettuccine and garnish, if desired, with thinly sliced basil, grated Parmesan cheese, and ground black pepper.

    Recipe serves four.

    Prep time: 20 minutes

    Cook time: 7 minutes

  • Fontina and Bacon-Stuffed Chicken Breasts

    Ingredients
    • 4 boneless, skinless chicken breast halves (about 1-1/4 pounds)
    • 1/2 cup shredded fontina or mozzarella cheese (about 2 ounces)
    • 2 slices bacon, crisp-cooked and crumbled
    • 2 tbsp finely chopped fresh basil leaves
    • 1 tbsp Bertolli Classico Olive Oil
    • 1/2 cup Italian-seasoned dry breadcrumbs
    • 4 cups baby spinach leaves
    • 2 tbsp water
    • 1 clove garlic, finely chopped
    • 1 15-ounce jar of Bertolli Rosa Four Cheese Sauce
    • 8 ounces fettuccine, cooked and drained

    Directions

    1. Preheat oven to 375 degrees.

    2. Make deep 1-inch-long cut with knife parallel to cutting board inside of each chicken breast half to form a pocket. Combine cheese, bacon, and basil in small bowl. Evenly stuff pockets with cheese mixture, then press edges together to seal.

    3. Brush chicken with olive oil, then dip in breadcrumbs, turning to coat. Arrange chicken on baking sheets. Bake for 20 minutes or until chicken is thoroughly cooked.

    4. Meanwhile, cook spinach, water, and garlic in a 12-inch nonstick skillet over medium-high heat until spinach is wilted. Stir in sauce and heat through. To serve, arrange hot fettuccine on serving platter, then top with sauce mixture and chicken. Garnish, if desired, with additional chopped basil.

    Recipe serves four.

    Prep time: 20 minutes

    Cook time: 20 minutes

About Bertolli

  • In 1865, Francesco Bertolli opened a small store in Lucca, Italy, selling regional foods such as wine, cheese, olives, and olive oil. When Italians emigrated to America in the late 1800s, they wrote to Bertolli asking him to send crates of olive oil, making him Italy's first olive-oil exporter.

    Since then, Bertolli has grown beyond olive oil to include a broad range of restaurant-quality pasta sauces and frozen meals that stay true to authentic Italian cuisine.

Package Contents

  • Bertolli Four Cheese Rosa Sauce, 15-Ounce Jar.