Ragu® Classic Alfredo Sauce
Savor the creamy and delicious taste of Ragú Classic Alfredo Sauce. Bring your meal together with our rich cheese sauces made with cream and real cheese for delicious flavor. Quality ingredients like savory Parmesan and Romano cheese and cream are blended together for a perfectly balanced creamy pasta sauce the whole family will love. Cook like a mother with a classic cheese sauce bursting with flavor. Toss the cream sauce with cooked pasta and roasted chicken to make a classic Chicken Alfredo, or mix with fresh ingredients like broccoli and roasted red peppers for a quick and tasty family dinner. Alfredo pasta sauce is also excellent drizzled over Eggs Benedict or used to make Fettuccine Alfredo Carbonara. This cheesy Alfredo sauce is the perfect ingredient for a tasty family dinner you and the kids will enjoy. To maintain freshness, refrigerate this 16 oz. jar of white pasta sauce after opening.
- One 21.5 OZ jar of Ragu Classic Alfredo Sauce, Made with Real Cheese
- Creamy sauce made with quality ingredients - Made with cream and real cheese, including Parmesan and Romano cheese, for a creamy white pasta sauce that is perfect for weeknight family dinners
- Make easy, Italian-inspired dinners - Creamy Ragu alfredo sauce brings flavor and quality so you can create delicious, classic Italian meals in minutes
- Versatile Italian flavor - Use this traditional white sauce to create dishes like Fettuccine Alfredo Carbonara and Chicken Alfredo or add to cooked vegetable and noodles for a classic alfredo pasta dish
Water, Soybean Oil, Cream, Parmesan Cheese (Pasteurized Part-skim Milk, Cheese Cultures, Salt, Enzymes), Modified Corn Starch, Enzyme Modified Egg Yolk (Egg Yolk, Salt, Enzyme), Whey, Salt, Romano Cheese Made from Cow's Milk (Pasteurized Part-skim Milk, Cheese Cultures, Salt Enzymes), Whey Protein Concentrate, Xanthan Gum, Yeast Extract, Disodium Phosphate, Natural Flavors, Garlic Powder, Spices.
Contains Eggs and Their Derivatives,Milk and its Derivatives,Corn and Its Derivatives.
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