A collaboration with Barilla
Today I’m making seafood lasagne this way, inspired by the Swedish chief Massimiliano from the Barilla Pasta World Championship in Milan. •
Idag ska jag laga lasagne med skaldjur på Massimilianos sätt. Inspirerad av svenske kocken från Barilla Pasta World Championship i Milano.
@barillaitalia #ad#pastaworldchampionship#Barilla#passionforpasta #🍝
Wednesday easy weeknight dinner inspiration: my Spaghetti ragu, I made and shot with @barillaaus spaghetti and @mdprovodores tomatoes and shredded and cut up veges. I posted the pasta ragu a bit earlier and it's really easy to make which involves layering all the mince meat, cut up veges and sauce in a baking tray and putting it in the oven ... .
2tbs olive oil
3 garlic cloves, crushed
1 cup cut up celery
1 cup cut up carrots
1 cup cut up zucchinis
3 Swiss Brown mushrooms diced
3 stalks of Basil and sage
2 jars of Barilla's Red Wine and Garlic Sauce
250g of Barilla Spaghetti
200 g Heart Smart mince beef (or leave this out if you are vegetarian)
2 tablespoons of shaved parmesan ...
1. Preheat oven to 220degrees. Combine garlic and oil in large baking tray and heat for 5 minutes. Add shredded vegetables, mince and herbs and toss into hot oil. Bake ofr 30 minutes and stir through to break up the mince (you can fry it for 2 minutes in a separate pan first before putting it in the baking dish to break it up and also to let some of the moisture
2. Add Barilla sauce and stir to combine, place truss tomatoes on top and
bake for another 20 minutes ...
3. Cook spaghetti pasta per packet instruction in the meantime. Drain pasta
and toss with sauce. Served with tomatoes, parmesan and herbs ...
Celentani with cherry tomato sauce. This is such an easy sauce as a base with other veggies or on its own. I make this with fresh spinach, cauliflower, or eggplant, but Grace isn’t a fan of any of those options, so tonight we opted for plain tomato sauce. Heat 2 tablespoons of olive olive, add 2 cloves of minced garlic, and 2 pints of cherry tomatoes sliced in half. Cook them on medium high heat, add parsley and salt, then continue cooking until you get to the sauce consistency you prefer. If you add other vegetables heat the tomatoes a few minutes before adding other veggies. Serve over pasta with shredded cheese 😍 Tip: not all pasta is he same. Some shapes work better than others. This thick sauce adheres better to pasta with ridges or “rigati” #gracieapproved#leftoversforlunch#makeaheadlunch#barilla#celentani#pasta#dinner#carbs#carbsarelife#instagood#instafood#ilovefood#ilovepasta#iheartprettyfood
Stasera per cena zucchine tonde biologiche ripiene di pasta " risoni " #barilla , manzo tritato di prima scelta , pomodorini pachino e mollica di zucchine. Dopo aver svuotato le zucchine le abbiamo fatte bollire in acqua per 10 minuti. Contemporaneamente abbiamo cotto la pasta al dente e abbiamo soffritto in una pentolina la mollica di zucchina con cipollina finemente tritata , peperoncino e sale. Dopo abbiamo aggiunto la carne sfumandola con il vino bianco e i pomodorini pachino a pezzettini. Dopo aver riempito le zucchine e aver mantecato il ripieno con del parmigiano grattugiato abbiamo cotto passato al forno le zucchine per 15 minuti a 180 gradi ! Buon appetito e buona serata !!!! //
Heute bei @rewe diese tollen Zucchini entdeckt!! Gefüllt mit Hackfleisch, Tomaten und "risoni", einer leckeren Pasta von Barilla. Zuerst die Zucchini aushölen und im Wasser kochen. Das Innere mit Knoblauch und Hackfleisch und zum Schluss den Tomaten anbraten, in die Zucchini füllen und alles für ca 10 Minuten in den Ofen stellen!
Join us for an event on Barilla foods, celebrating 140 years of Italian cuisine! This event is part of the “Adopt an Italian” Program initiative launched by the Italian Consulate General at Chicago (Education Office), the Italian Cultural Institute at Chicago and the Osservatorio de la lingua italiana-Chicago, in collaboration with Barilla and the Department of Hispanic and Italian Studies at UIC. #barilla#italian#italianfood
It's National Pasta Day. At Jasper's Restaurant & Marco Polo's Italian Market we celebrate every day with our signature pasta dishes such as Cappelini d'Angelo alla Nanni Ising @barilla pasta.
This pasta dish was our father Jasper Mirabile’s favorite recipe that he worked on for many months before he showcased it to Kansas City over 50 years ago. The recipe has never changed and we still feature it on our menu today. #nationalpastaday#barilla