Baked Spaghetti with Meat Sauce

Nutrition Facts

Serving Size 8 OZ

Calories 344

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 19.2g

30%

Sat. Fat 10.7g

- - -%

Trans Fat 0.2g

Cholesterol 58.3mg

- - -%

Sodium 667mg

29%

Amount/Serving

%DV*

Tot. Carb. 21g

Dietary Fiber 1.8g

Sugars 3.2g

Includes 0g Added Sugars

Protein 21.8g

Vitamin D - 0.3mcg - 0%

Calcium - 413.7mg - 41%

Iron - 1.5mg - 19%

Potassium - 356.8mg - 8%

INGREDIENTS: Italian Meat Sauce (TUSCAN TOMATO SAUCE WITH HERBS (peeled ground tomatoes, tomato puree, extra virgin olive oil, salt, garlic, carrot puree, dehydrated onions, sugar, basil, spices), GROUND BEEF), Spaghetti Noodles (SPAGHETTI (semolina (wheat), durum wheat flour, niacin, ferrous sulfate (iron), thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid. Contains wheat ingredients. ), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil)), COTTAGE CHEESE (cultured nonfat milk, milk, nonfat milk, contains less than 2% of: whey (milk), salt, maltodextrin, guar gum, citric acid, carrageenan, mono and diglycerides, locust bean gum, potassium sorbate and carbon dioxide (to protect freshness), vitamin a palmitate, enzyme. contains: milk ), CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzyme, annatto color), potato starch, powdered cellulose added to prevent caking. contains: milk), CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzyme, annatto color), potato starch, powdered cellulose added to prevent caking. contains: milk), PARMESAN CHEESE (parmesan cheese (pasteurized part-skim cows milk, cheese cultures, salt, enzymes and powdered cellulose (anti caking agent), potassium sorbate (preservative), titanium dioxide. contains: milk ), BLACK PEPPER, RED PEPPER (crushed red pepper)

ALLERGENS: Milk, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.