Barilla ProteinPlus Penne

Barilla ProteinPlus Penne sits on the pasta aisle alongside classic semolina pastas and other fortified or specialty varieties — you’ll spot it near other Barilla SKUs and alternative protein pastas rather than in the gluten-free bay. It reads like a hybrid: familiar boxed pasta packaging with a nutrition-forward callout that attracts shoppers looking for simple pantry staples with a health boost. This product fits weeknight family dinners, meal-prep sessions, and quick post-workout refueling where a higher-protein carb is desired. Barilla’s brand positioning leans on heritage and reliability — Italian-rooted, mainstream, and approachable — while the ProteinPlus line targets health-conscious adults and busy families wanting an easier way to add protein without changing meal rituals. The label leans into a mild health halo: “ProteinPlus,” protein grams on front, and vitamin/mineral fortification; there’s no organic seal and it’s not marketed as a kid-specific product. Ingredient-language is straightforward (wheat semolina plus legume flours and added pea protein), which reads as more “natural” than highly artificial offerings, but the product is an industrially processed, formulated pasta. Sensory impressions: the penne cooks al dente with a slightly firmer, denser bite and a faintly nutty, beany undertone from lentil and chickpea flours; it sauces well and holds texture for baked dishes and containers of prepped meals. Packaging is a familiar cardboard box (often with bold front nutrition highlights), and the ritual is classic: boil, drain, toss with sauce or veggies, portion into meal boxes or family plates. It’s a pragmatic, comfort-forward pasta option for consumers balancing taste, tradition, and a desire for added protein.