Recipes
Four Cheese Stuffed Shells
20 min
Introducing our mouthwatering recipe for Four Cheese Stuffed Shells, a delightful meal that's vegetarian, less messy than lasagna, and boasting familiar flavors with a fun presentation! These jumbo pasta shells are filled with a delightful blend of ricotta, Asiago, and Parmesan cheeses, combined with sautéed baby bella mushrooms infused with Italian Sausage Mix. Baked to perfection in a bed of tomato basil sauce, topped with gooey mozzarella, and garnished with fresh parsley, these shells are truly drool-worthy. Enjoy the hint of fennel and heat from the Italian Sausage Mix, perfectly complementing the mushrooms. And of course, serving some Fontina Cheesy Garlic Bread on the side is a must! Plus, leftovers are just as delicious! Get ready for a truly satisfying meal.
Learn moreSaffron Penne With Sausage and Arugula
Thanks to its luxurious ingredients, this Sicilian-inspired pasta is fancy and decadent enough for special occasions, but is simple enough to be thrown together quickly. Rather than an elaborate sauce, the pasta is dressed with cream flavored by all of the dishes' components. This makes for a rich-tasting effect that feels far lighter than a traditional cream sauce. It's worth noting that this is one of the few recipes in which I advocate not toasting the pine nuts, because it is my experience that the toasted flavor doesn't complement the Saffron and actually competes with it. You can use any shape of pasta, of course, but I find that penne rigate - the penne with the little ridges - holds the perfect amount of sauce. Each element in this pasta represents one of the tastes detectable by your palate, so the result is a beautifully balanced, crave-worthy dish.
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