Barilla Marathon Eve Dinner Recipes
Barilla Tricolor Rotini Pasta Salad
1 box (16 ounces) BARILLA Tri color Rotini
2 cups cherry tomatoes, halved
1 cup black olives (may substitute with Kalamata olives)
1 can (6 ounces) tuna in oil, drained
1 1/3 cup (7 ounces) fresh mozzarella cheese, cubed
1 teaspoon capers in salt (soaked in water to remove excess salt)
2 Tablespoons fresh basil, chopped
Salt, to taste
Freshly ground black pepper, to taste
1/3 cup extra virgin olive oil
BRING a large pot of water to a boil. COOK Barilla Tri Color Rotini according to the package directions. Drain and drizzle with a small amount of olive oil. Cover and refrigerate. COMBINE cherry tomatoes, olives, tuna, mozzarella cheese, capers, basil, salt, black pepper and remaining olive oil with pasta in a large bowl. MARINATE and refrigerate for 1 hour before serving.
Makes 15 cups
Baked Barilla Piccolini Mini Ziti with Roasted Vegetables and Ricotta Cheese
1 lb Mini Ziti
1 cup, diced Zucchini
¾ cup Green peas
1 cup, diced Butternut squash
1 28 0z can Peeled Italian canned tomatoes
½ tbs Olive oil
1 cup, sliced Domestic Mushrooms
1 tbs Olive oil
2 tbs E.v. olive oil
1 clove Garlic
To taste Salt
To taste B.pepper
1 ½ cup Ricotta cheese
4 tbs Parmigiano, grated
Procedure
Cut in cubes mushrooms, butternut squash, zucchini, season with salt, pepper and roast in the oven.
Sauté chopped garlic and E.V.Olive oil, add the tomato sauce, salt and pepper and simmer for ten minutes. Add peas.
Stir in 3/4 of the ricotta cheese.
Cook pasta two minutes less the recommended cooking time.
Stir ziti in the sauce.
Place on a 13 x 9 baking dish, garnish with remaining ricotta and Parmigiano.
Bake for 12 minutes at 375 F
Barilla Cellentani with Artichokes
Ingredients
2 Tablespoons Extra virgin olive oil
2 cloves Garlic,chopped
5 Artichokes hearts
1 Jar Barilla Marinara Sauce
½ teaspoon Salt
½ teaspoon Ground black pepper
¼ cupGrated Romano cheese
2 Tablespoons Italian parsley,chopped
1 box Cellentani
Procedure
Cut the artichokes in dices, season with little salt oil and pepper and fire roast them in the oven until slightly brown.
Heat olive oil in a large skillet over high heat. Add garlic, sauté until golden.
Add roasted artichokes, season with salt and pepper.
Add Barilla Marinara Sauce, simmer for 5 minutes or until artichokes are cooked through.
Meanwhile, cook pasta according to package directions. Drain.
Add pasta to sauce. Mix well.
Stir in parsley and grated Parmigiano cheese.
