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Pasta & Grains

Cheesy Chicken Parmigiana Pasta

on Thursday, 01 October 2015. Posted in Pasta & Grains, Recipes, Main Course

Cheesy Chicken Parmigiana Pasta
Chicken Parmigiana, meet Baked Ziti. This easy, satisfying baked pasta dish celebrates the rich, comforting flavors of Italian-American cooking and comes together in under an hour with the help of new Due Formaggi Tomato Sauce from Casina Rossa—a rich tomato sauce flavored with salty and...

Baked Pumpkin Torchio Pasta with Four Cheeses

on Thursday, 24 September 2015. Posted in Pasta & Grains, Recipes, Main Course

Baked Pumpkin Torchio Pasta with Four Cheeses
Celebrate the flavors of autumn with this grown-up version of macaroni and cheese made with Pumpkin Torchio Pasta from Rustichella d’Abruzzo (the pasta is made with 30% pumpkin purée!). The nutty richness of the pasta lends itself to an ooey, gooey sauce starring creamy alpine-style...

Pizzichi di Farro with Ricotta & Agrumato Lemon Oil

on Tuesday, 04 August 2015. Posted in Pasta & Grains, Recipes, Main Course

Pizzichi di Farro with Ricotta & Agrumato Lemon Oil
Creamy ricotta and bright, vibrant Agrumato Lemon Oil make an effortless sauce that only takes minutes to make. We love it paired with nutty farro pasta, but it is equally delicious tossed with egg fettuccine, ribbons of zucchini and plenty of chopped mint.

Summer Bucatini all'Amatriciana

on Tuesday, 04 August 2015. Posted in Pasta & Grains, Recipes, Main Course

Summer Bucatini all'Amatriciana
Bucatini all’Amatriciana is traditionally dressed in a spicy tomato sauce flavored with hot pepper flakes, rich guanciale or pancetta, plenty of black pepper and finished with Pecorino Romano cheese. In our summer version, we’ve created a lighter, brighter version of this classic...

Caprese Pasta Salad

on Tuesday, 04 August 2015. Posted in Salads & Dressings, Pasta & Grains, Recipes, Main Course

Caprese Pasta Salad
Sweet cherry tomatoes, fresh mozzarella, peppery arugula and a vibrant basil dressing come together in this simple pasta salad inspired by the traditional Italian Caprese salad.  Cook's Note: It's important to liberally salt your pasta cooking water as this is the only chance to season the...

Classic Ragù

on Wednesday, 01 April 2015. Posted in Pasta & Grains, Recipes, Main Course, Sauces & Condiments

Classic Ragù
A classic meat ragù takes a couple hours to make, but the flavor of this slow-cooked sauce is well worth the wait. Toss with freshly cooked egg pappardelle or spoon over creamy polenta. And don't forget a generous sprinkling of freshly grated Parmigiano-Reggiano!