TOMATOES (TOMATO PUREE, WATER), WATER, ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), BEEF, CRACKERMEAL (ENRICHED WHEAT FLOUR [BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID] ...

While Hector Boiardi no longer caters for presidents, the Chef Boyardee name and history remain synonymous with satisfying pasta. And with no artificial flavors, colors or preservatives in classic pasta dishes such as , you can feel like a guest of honor every time you enjoy your favorite from Chef Boyardee.

2004 “Rolling Can” aired and from that time forth, our lives. were changed.

Chef Boyardee continues to make pastas with no artificial flavors, no artificial colors and no preservatives, with great tomatoes still at the heart of the Chef Boyardee sauce that so many have enjoyed over the years.

Chef Boyardee uses real cheese, enriched pasta, and a robust tomato sauce to give Cheese Ravioli in Tomato Sauce the classic taste that your family will ask for again and again.

In 1928, Hector teamed up with his brothers Mario and Paul to found the Chef Boyardee company, using a phonetic spelling of the family's last name to make it easier to pronounce. The Milton, Pa., facility that was opened nearly 90 years ago remains the home of Chef Boyardee today.

Ettore "Hector" Boiardi Ettore "Hector" Boiardi (that's how the family really spells it) founded the company with his brothers in 1928, after the family immigrated to America from Italy. Though America came to know him as Chef Boyardee - in the apron and trademark tall hat - Anna Boiardi knew him simply as Uncle Hector.

At the persuasion of a couple of restaurant regulars, including a couple who owned a local grocery store chain, Boiardi built a small canning and processing plant in Cleveland. Joined by Paul and his other brother Mario from Italy, Hector launched the Chef Boiardi Food Company in 1928.

He began cleaning milk bottles and filling them with his pasta sauce, accompanied by uncooked pasta so that patrons could enjoy his food at home. From these humble beginnings came the Chef Boyardee pasta dishes still enjoyed today.

More of the thing more of the same. But less i feel like i'd have to be like a young child to eat this one and enjoy. It. I'm a young child it's gonna sound weird but these are better.

Is Chef Boyardee bad for you? It has a lot of salt, sugar and fat, very little fiber and is made of very cheap, low quality ingredients. I wouldn't eat it often.

Ravioli (Italian pronunciation: [raviˈɔli]; singular: raviolo, pronounced [raviˈɔlo]) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine.