1 box Barilla Ziti

1 package Galbani Mozzarella

1 jar Barilla Marinara Mushrooms (fresh or canned)

Peas (canned or frozen)

2 chicken breasts

Butter or Extra Virgin Olive Oil

Salt and Pepper to taste

Start out by sautéing mushrooms and peas in butter or Extra Virgin Olive Oil. Once they’re tender, remove from heat and put them into a bowl.

In the same pan, add some more EVOO or butter and cook the chicken.

Slice into tiny pieces. While the chicken is cooking, slice the fresh mozzarella and cut into small bite size pieces.

When the chicken is cooked, add the mushrooms and peas back into the pan. Pour the sauce into the pan slowly, adding more or less for a thicker or thinner sauce.

When the pasta is al dente, drain and place in serving bowl. Pour sauce, chicken, peas, and mushroom mixture over pasta.

Sprinkle the fresh mozzarella throughout serving bowl.

Season with salt and pepper to taste.

• 1 pound ground turkey
• 1 large egg
• 1/4 cup Ricotta
• 1/2 cup Breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons Italian Seasoning 
• 16 ounce box Mostaccioli
• 1 jar (24 ounces) Traditional Red Pasta Sauce
• 3 cups Baby Spinach
• 2 cups Shredded Mozzarella 

1 Box of Barilla Ziti

1 Jar of Barilla Marinara Sauce

1 Cup of Galbani Ricotta Cheese

2 Cups of Leftover Turkey (removed from the bone and shredded)

Galbani Mozzerella Cheese and Parsley (for Topping and Garnish)

Ingredients

• 10 uncooked Barilla lasagna noodles
• 1 pound boneless chicken breast (remove skin)
• 1 Barilla Marinara Sauce
• 1-1/2 cups sliced mushrooms
• 1/4 cup chopped onion
• 1 tablespoon dried basil
• 1 3/4 teaspoons of salt, divided
• 1/8 teaspoon garlic powder
• 3 cups 2% small-curd cottage cheese
• 1/2 cup egg substitute
• 1/2 cup grated Parmesan cheese
• 1/3 cup minced fresh parsley
• 1/2 teaspoon pepper
• 2 cups Galbani Mozzarella Cheese, shredded

Instructions

1. Cook lasagna according to package directions. Meanwhile, shred pre-cooked chicken breast.
2. Drain noodles, set aside.
3. In a large nonstick skillet, combine the shredded chicken, Marinara sauce, mushrooms, onion, basil, 3/4 teaspoon of salt and garlic powder. Bring to boil. Reduce heat; cover and simmer for 30 minutes.
4. In a bowl, combine cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt.
5. In 1 13-in x 9-in. x 2-in. baking dish coated with nonstick cooking spray, place a layer of noodles, overlapping them. Layer with the cheese mixture, chicken mixture and mozarella. Repeat layers.
6. Cover and bake at 375 for 30 minutes or until bubbly. Uncover, bake for 5 minutes longer. let stand for 15 minutes before cutting and enjoy!

Ingredients

• 1 box Barilla curly lasagne noodles
• 2 cups Galbani ricotta cheese
• 1 cup Galbani mozzarella cheese, shredded
• 1/2 cup parmesan cheese
• 1 jar Barilla marinara sauce
• 1 cup fresh spinach, washed
• 1 Tbsp. Italian seasoning
• 1 egg
• Fresh oregano

Instructions

1. Cook your Barilla lasagne according to the instructions on the package. 
2. In the meantime, combine the ricotta cheese, egg, parmesan cheese, and Italian seasoning. Add salt and pepper to taste and mix well. 
3. When your pasta is cooked, strain the pasta and toss with a bit of olive oil to prevent sticking. 
4. Lay one piece of lasagne out on your cutting board, spread with your ricotta mixture, top with Galbani mozzarella cheese, and layer spinach leaves on top in a thin layer. 
5. Starting at the end closest to you, roll the piece of lasagne until you have a tight roll. 
6. In a baking dish, pour in a thin layer of Barilla marinara sauce. Gently shake the baking dish to coat evenly. 
7. Place each lasagne roll on top of the sauce until you have filled the baking dish. Top with remaining sauce, mozzarella cheese, and fresh herbs (these can be added before or after baking. 
8. Bake at 350° for 30-35 minutes, or until cheese has melted and pasta is warmed all the way through.. 
9. Serve with a nice side-salad and garlic bread. 

Ingredients

• 4 tbsp olive oil
• 1 pound shrimp {frozen- small or medium, peeled,deveined,remove tails}
• ¼ tsp salt
• 1 tsp paprika
• 1 tsp Italian seasoning
• 3 medium tomatoes {cut into small pieces}
• 1 bundle asparagus {remove 1” from bottom of stalks and cut into small pieces}
• 1 cup frozen peas
• 1 tbsp minced garlic
• 6-10 bacon strips {cook in separate pan, drain and chop into small pieces}
• 10 oz Barilla Rigatoni pasta
• 24 oz Barilla Traditional Sauce
• 32 oz Galbani Ricotta Cheese

Instructions

1. In medium skillet on medium heat season shrimp with olive oil, Italian seasoning, paprika, and salt. Covering entire shrimp with seasoning, turning to low heat. While shrimp is simmering cook bacon to well done.
2. In large skillet, add asparagus, peas, bacon, garlic, and tomatoes. Mix everything, and cook on medium heat.
3. Add in ½ of Barilla Traditional Sauce to large skillet, coating the vegetables entirely. Cook on low heat and begin making Barilla Rigatoni pasta according to the instructions on the box.
4. Add shrimp to large skillet, coating shrimp with sauce. Drain pasta and slowly add pasta to large skillet mixing the vegetables, shrimp and pasta well.
5. Scoop half of the Galbani Ricotta cheese into large skillet, stir everything. Cook on low heat, stirring occasionally for 5-10 minutes.
6. Remove from heat, serve and enjoy!

• Barilla Penne
• Barilla Marinara
• Galbani Mozzarella Fresca
• Extra Virgin Olive Oil
• 1 shallot
• 2 cloves garlic
• 1 tsp red pepper flakes
• 1 pound shrimp (I used cooked, deveined, and peeled shrimp, however, uncooked is an option also below.)

1. Heat water to boiling.
2. Peel and chop shallot.  Peel and chop garlic.
3. Add box of penne to boiling water and cook until tender.
4. In the meantime, heat a little olive oil in a pan.  Add in shallot.
5. Then cook for a few minutes before adding garlic.
6. Cook for a few more minutes and add red pepper flakes.
7. Cook for a few seconds then add marinara to pan.  
8. Heat until boiling then add in shrimp.
9. For fully cooked shrimp, just heat through.  For raw shrimp, cook for 2 – 3 minutes until cooked through.
10. Then remove shrimp to a plate.  
11. Drain pasta once tender then add to marinara remaining in pan.  
12. Stir to coat and then place in a casserole dish.
13. Thinly slice mozzarella and add to the top of your dish.
14. The heat from the pasta should melt but you can also put under the broiler for a few minutes.
15. Top your dish with shrimp and serve!

Ingredients

• 1 box Barilla wavy cut Ziti
• 1 jar of Barilla Marinara (or Traditional)
• 2 large eggplants
• 8 oz Galbani Mozzarella cheese (shredded or cubed)
• 1 C Galbani Part skim Ricotta Cheese
• salt, pepper, garlic powder, red pepper to taste
• Olive oil for cooking

Instructions

1. Preheat oven to 375
2. Prepare Barilla Ziti according to package (al dente) and drain
3. Meanwhile slice eggplant lengthwise, scoop out eggplant from center set aside
4. Place eggplant boats on a baking sheet (lined w foil) w a little olive oil
5. Sprinkle with salt, pepper, garlic powder and bake 20 min
6. While eggplant boats are baking, heat a skillet to med high w olive oil
7. Saute eggplant pieces for 10 min transfer to large mixing bowl
8. Add cooked ziti, Marinara sauce, ricotta and Mozzarella into bowl w eggplant
9. sprinkle on salt, pepper, garlic and red pepper to taste
10. Scoop mixture into each eggplant boat and bake 20 min
11. Brown top under broiler and serve

• 16 Oz Mostacccioli or Ziti Barilla Pasta
• 1 rotisserie chicken, cut apart and shredded
• 1 jar Barilla Marinara pasta sauce
• 2 cups of Galbani mozzarella cheese
• 1/2 cup of Parmesan cheese
• Galbani Ricotta
• salt and pepper to taste

Cook the pasta according to the package directions until Al Dente. Coat the bottom of a 9×13 pan with a layer of pasta sauce. Add a layer of pasta on top of the sauce. On top of the pasta layer, add a layer of shredded chicken. Then add more sauce to cover the chicken. Sprinkle half of your mozzarella cheese on top of the chicken, pasta combination. Add the rest of the pasta, another layer of sauce and then a layer of ricotta cheese. Cover the pasta with the rest of the mozzarella cheese and a sprinkling of Parmesan. Bake in a 375 degree oven for about 20 minutes or until heated through.

Ingredients

• 1 (1 pound) package Barilla Penne
• 2 tablespoons olive oil
• ½ cup white onion, chopped
• 2 garlic cloves, chopped
• 2 cups baby portabella mushrooms, sliced
• 1 (24 ounce) container Barilla Marinara Sauce
• 1 cup Galbani Ricotta Cheese, divided
• 1 cup Galbani Mozzarella Cheese, shredded
• 1/3 cup fresh basil, finely chopped

Instructions

1. Preheat oven to 350° F. Prepare pasta according to package instructions. Set aside.
2. Heat oil in a saute pan over medium heat. Add onion and garlic. Cook for 1 minute then add mushrooms. Cook until mushrooms start to become tender; about 10 minutes. Remove from heat.
3. Place pasta in a large bowl. Carefully fold in marinara sauce, coating evenly.
4. Place half the pasta on a 12x12x2 baking dish, top with on third of the sautéed mushrooms and ½ cup ricotta. Repeat layers using remaining pasta and ricotta. Top with 1 cup mozzarella and remaining mushrooms, cover with aluminum foil and bake for 15 minutes. Remove foil and bake 10 minutes more.
5. Remove from oven and sprinkle evenly with basil. Serve topped with red pepper flakes.

12 oz. Barilla Penne pasta
2 cups cooked cubed chicken (approximately  2 small chicken breasts or 5-6 tenders)
1 – 24 oz.  jar Barilla Pasta Sauce (Traditional or Marinara)
1 1/2 cups shredded Galbani Mozzarella cheese
1/3 cup shredded Parmesan cheese
1/4 cup fresh basil leaves, roughly chopped
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

Directions:

Preheat oven to 375 degrees.

Bring water to a rolling boil and add a generous amount of salt.

Add pasta and cook until al dente (approximately 10-11 mins) in a large stockpot of generously-salted boiling water.

While pasta is cooking, pan-fry chicken breast and cut into cubes. You can also use grilled chicken breast or leftover chicken breast.

Grate the cheese and set aside.

Drain pasta and return to pot. Add the cubed chicken, pasta sauce, garlic, salt, and pepper.

Gently stir to combine until the pasta and chicken are evenly coated.

Spray or grease a 9×13-inch baking dish.

Pour half of the pasta into the greased into the baking dish.

Sprinkle evenly with 1 cup of the mozzarella cheese, half of the Parmesan cheese, and half of the basil.

Add the remaining half of the pasta evenly on top. Sprinkle with the remaining 1/2 cup of mozzarella cheese and remaining Parmesan cheese.

Bake for approximately 20 minutes (oven temps. vary) until the cheese is melted.

Remove from oven and sprinkle with a little extra Parmesan cheese and fresh basil.

INGREDIENTS

• 1 box Barilla curly lasagne noodles
• 2 cups Galbani ricotta cheese
• 1 cup Galbani mozzarella cheese, shredded
• 1/2 cup parmesan cheese
• 1 jar Barilla marinara sauce
• 1 cup fresh spinach, washed
• 1 Tbsp. Italian seasoning
• 1 egg
• Fresh oregano

INSTRUCTIONS

Cook your Barilla lasagne according to the instructions on the package.

In the meantime, combine the ricotta cheese, egg, parmesan cheese, and Italian seasoning. The Galbani ricotta cheese has such a smooth and creamy texture. It really takes this dish to another level.

Add salt and pepper to taste and mix well.

When your pasta is cooked, strain the pasta and toss with a bit of olive oil to prevent sticking.

Lay one piece of lasagne out on your cutting board, spread with your ricotta mixture, top with Galbani mozzarella cheese, and layer spinach leaves on top in a thin layer.

Starting at the end closest to you, roll the piece of lasagne until you have a tight roll.

In a baking dish, pour in a thin layer of Barilla marinara sauce. Gently shake the baking dish to coat evenly.

Place each lasagne roll on top of the sauce until you have filled the baking dish. Top with remaining sauce, mozzarella cheese, and fresh herbs (these can be added before or after baking.

Bake at 350° for 30-35 minutes, or until cheese has melted and pasta is warmed all the way through..

Serve with a nice side-salad and garlic bread.

Ingredients

• 1 box Barilla Rigatoni
• 15 oz Galbani Ricotta
• 1 cup Galbani Mozzarella, shredded
• 2 24 oz jars of Barilla Marinara sauce
• 3 cups water
• 12 oz frozen precooked diced frozen chicken
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 350 F degrees.
2. In a dutch oven, drizzle a tablespoon of olive oil over medium high heat.
3. Add the precooked chicken and saute until it's no longer frozen.
4. Raise the fire to high heat and add the jars of sauce and the water.
5. Wait until it comes to a boil and add the rigatoni.
6. Stir occasionally.
7. In a medium bowl, grate about 1 cup of mozzarella cheese.
8. Add the 15 oz ricotta cheese to the mozzarella and stir until well mixed. Set aside.
9. When the sauce has cooked down so it's no longer soupy and the pasta is al dente, turn off the heat.
10. Add ice cream scoops of the ricotta/mozzarella mixture to the top of the pasta.
11. Pop it in the oven for 35 minutes.
12. When the timer is up, turn the broiler on for just 3-4 minutes, watching carefully, to add a little brown to the cheese.
13. Remove from the oven and let it sit for about 10-15 minutes before serving.

Ingredients

• 1 Box Barilla Jumbo Shells
• 1 Jar Barilla Traditional Sauce
• 1 lb. Hamburger Meat
• 1 Galbani Ricotti Cheese
• 1 8 oz. cream cheese, softened
• 1 12 oz. container Sour Cream
• 2 tbsp. Italian seasoning
• 1 tbsp. Oregano
• 1/2 tsp. basil
• 1/2 tsp. red pepper flakes
• salt and pepper

Instructions

Preheat oven to 375 degrees.

Cook Jumbo Shells per instructions on box.

Brown hamburger meat in pan.

While meat is browning begin adding all dry ingredients into the meat.

Mix well.

Drain Meat.

Add cooked meat back into the same pan.

Stir in softened cream cheese, Galbani Ricotti cheese (1/2 container)and sour cream.

Mix well.

Once noodles are cooked and drained.

Spray 9 x 13 glass dish.

Scoop mixture using a tablespoon into the a shell.

Do not over stuff. Just fill until the entire shell is full.

Repeat.

Once all mixture is all gone.

Lightly pour Barilla Sauce on top of stuffed shells.

Cover with foil.

Bake at 375 degrees for 45 minutes - 1 hour.

Serve with your favorite side and salad.

Ingredients

1. 1 box Barilla Rigatoni
2. 1/2 jar Barilla Marinara Sauce
3. 2-3 handfuls Galbani Mozzarella
4. 1.5 lbs boneless, skinless chicken breasts, diced
5. 1 pint grape tomatoes
6. 1/2 cup sliced artichoke hearts
7. 1/2 cup white beans
8. 1/2 cup Kalamata olives
9. Salt, pepper, oregano to taste

Instructions

• 1. Heat oven to 425 degrees
• 2. Cook Barilla Rigatoni according to box, drain, and set aside
• 3. Meanwhile, heat 1 tablespoon of olive oil over medium-high heat
• 4. Season chicken with salt and pepper and cook for 5-7 minutes, or until no longer pink
• 5. Set chicken aside with pasta
• 6. Add tomatoes to a casserole dish and toss with olive oil, salt and pepper
• 7. Cook until the tomatoes are about to burst - for about 15 minutes
• 8. Remove the casserole dish from the oven and add the cooked Barilla Rigatoni, chicken, artichoke hearts, olives, beans, oregano, sauce, and parsley/basil
• 9. Top the casserole with Galbani Mozzarella and bake for another 5-7 minutes, or until cheese is golden and bubbling
• 10. Enjoy!

Ingredients:

1 Box- Barilla Ziti pasta

1- Galbani Cheese- Mozzarella, cut into bit-sized squares

1 Jar- Barilla Traditional Red Sauce

1 Bunch of Asparagus heads

1 can of sliced olives

1 package of mild or hot sausage

Salt and Pepper

Parmesan cheese for topping

1 Box- Chicken broth 48 oz.

Directions:

Heat a frying pan with medium heat and spray with cooking spray. Cook your sausage for 5 minutes. Add asparagus heads to the sausage and continue sauteing for 7 minutes or until asparagus heads are tender. I added some of the asparagus stems just because I really love asparagus. Add salt and pepper to taste In a deep pan, boil chicken broth and cook pasta according to box. Once that is cooked, and you have your drained pasta, it’s time to
Mix and a-mingle in the jingling feet.. oh, wait. sorry! So, mix in the sausage with the asparagus, sliced olives, the Traditional Red Sauce, Galbani cheese and mix until all is covered with the sauce.

Plate, sprinkle Parmesan cheese and serve.

Ingredients:

1 medium squash
8 oz. sliced mushrooms
1 medium zucchini
1 medium red onion
2 tbsp olive oil
salt and pepper
1 lb. uncooked Barilla ziti
1/2 tsp dried oregano
1 cup Galbani ricotta cheese
1 large egg
2 cups shredded Galbani mozzarella, divided
salt and pepper
1 24 oz. jar Barilla marinara sauce

Directions:

Preheat the oven to 400 degrees. Slice the onion, cut the squash into quarter rounds, and slice the mushrooms. Divide the chopped vegetables on baking sheets covered in foil. Drizzle each sheet with 1 Tbsp olive oil, 1/4 tsp salt, 1/4 tsp dried oregano, and a generous amount of freshly cracked pepper. Toss the vegetables on the baking sheet until they are all lightly coated in oil and spices Roast the vegetables in the preheated oven for 30 minutes, or until they are soft and slightly charred on the edges. Stir once, halfway through roasting.

While the vegetables are roasting, cook the pasta according to the package directions, only until the noodles are al dente (about 7 minutes). Once cooked, drain the pasta and return it to the pot with the burner turned off. Add the sauce and toss to coat.

In a medium bowl, stir together the ricotta, the egg, one cup of the shredded mozzarella, 1/4 tsp salt, and a generous amount of freshly cracked pepper. Stir until smooth and even.

Coat an 8×8 inch casserole dish with non-stick spray. Spread 1/3 of the pasta and marinara sauce over the bottom. Layer 1/2 of the ricotta mixture over the pasta, then 1/2 of the roasted vegetables. Repeat these three layers, then end with one final layer of pasta and sauce, and the final cup of shredded mozzarella.

Reduce the heat in the oven to 375 degrees and bake the casserole for 30 minutes, or until heated through and the cheese on top is melted and slightly browned on the edges.

Ingredients

-1 box Barilla Jumbo Shells
-1 Galbani Whole Milk Ricotta Cheese, 2lb
–Galbani Mozzarella (2- shredded)
-Barilla Traditional Red Sauce
-Parsley (palm full or approx. 3 tbs)
-Eggs (2 large)
-Garlic Powder, 1 tsp

Directions

1. In large pot, add water (4-6 quarts) and 1 tbsp oil, 1/4 tsp salt. Bring to a boil
2. Add Barilla Jumbo Shells to boiling water carefully not to crash shells into each other. Stir often to prevent sticking.
3. Bring back to boil and cook approx. 9-10 for true al dente pasta
4. In a large bowl combine Galbani ricotta, eggs, ½ of the Galbani shredded mozzarella, garlic powder, and parsley. Stir wel
5. When pasta is cooked, GENTLY pour into a strainer and rinse with cool water. The cool water stops the pasta from becoming over cooked.
6. Cover bottom of tin pan with sauce. (I’m not a fan of glass pans because they tend to burn the bottom of the pasta
7. 7.Take one jumbo shell, holding it open with two fingers (see photo) and using a spoon, stuff the ricotta mixture into shell
8. Place into pan, stuffed side open and close together
9. Repeat until all shells are used. You may need 2-3 tin pans.
10. Lightly cover in sauce
11. Top with the rest of the mozzarella
12. Bake on 350 for 45 minutes or until bubbly

Ingredients:

1 LB of Barilla Penne Pasta
12 ounces Barilla Marinara Sauce
16 ounces Galbani Mozzarella Cheese (shredded)
1 bunch fresh Spinach (cleaned and stems cut off)
1/2 Cup of Cherry Tomatoes (halved)
2 Chicken Breasts (sliced to 1″ strips)
2 Tablespoons Olive Oil
1/4 Cup Chicken Broth
Salt, Pepper, Herbs to Taste

Directions:

Preheat oven to 350 degrees. Cook Barilla Penne Pasta to al-dente package directions. While pasta is boiling, season chicken with salt, pepper and italian herbs. Heat olive oil on large frying pan and brown chicken on both sides. Rinse Barilla Penne pasta with cold water and let cool. Pour cooled Barilla pasta into large casserole dish, set aside. Add 1/4 cup of chicken broth to frying pan. Add spinach. Cook for 3-5 minutes. Add Barilla Marinara Sauce. Cook for 3 minutes. Add cherry tomatoes. Cook for 3 minutes. Poor chicken, spinach mixture on Barilla pasta. Mix well. Cover with shredded Galbani Mozzarella cheese. Bake at 350′ degrees for 25 minutes. Enjoy!

Ingredients

• 7 Barilla Manicotti Noodles - Cooked
• Barilla Marinara Sauce - 1 Cup
• Galbani Mozzarella Cheese (1 C Shredded)
• Galbani Ricotta Cheese (1/2 C)
• 1/4 C Parmesan Cheese
• 1 C Spinach Leaves

Instructions

1. Mix your three cheeses in a bowl then add spinach leaves and mix again.
2. Use the mixture to stuff your manicotti, but not too full.
3. Cut the manicotti noodles into four equal parts.
4. Spread out on a serving plate.
5. Drizzle hot marinara sauce over noodles.
6. Sprinkle extra cheese on top if desired.

Ingredients:

• One 16-ounce Box Barilla Rigatoni
• 2 1/2 cups Barilla Marinara Sauce
• 3 cups Galbani Ricotta Cheese
• 1 large eggplant
• 1 pound Galbani mozzarella cheese
• 1 cup panko bread crumbs
• olive oil
• salt & pepper to taste

Directions:

Began by slicing the eggplant into pieces that are about 1/2″ thick. Place them on a griddle , drizzled with olive oil on both sides, and seasoned with salt and pepper to taste. When eggplant slices were lightly browned on both sides and soft in the middle, remove them from the pan. Meanwhile, bring a large pot of water to a boil. Add one box of Barilla Rigatoni. Cook the pasta until al dente for about 10 minutes. When the pasta is cooked, drain the water and add it to a large casserole dish. Combine the cooked rigatoni with the ricotta cheese and marinara sauce mixture. Stir until each piece of pasta is covered. Cut the grilled eggplant slices in half, and lay them across the top of the pasta. To get a consistent appearance, have them all facing the same direction. Cover the eggplant with 1 cup of the marinara sauce, two cups of mozzarella cheese {either cut into small cubes or grated}, and one cup of panko bread crumbs. Drizzle the top with a little bit of olive oil to toast the bread crumbs. The panko bread crumbs give the crunch of an eggplant parmesan without having to fry it. Bake the pasta at 350 degrees F for 20 minutes until the mozzarella cheese is melted.

Ingredients

10 oz  Barilla ziti pasta
15 oz Galbani Ricotta (I used low fat)
3/4 cup 2% milk
1/3 cup grated parmesan cheese
3 garlic cloves, crushed
1/8 tsp nutmeg powder
3/4 tsp salt
3 cups spinach, roughly chopped (tightly packed)
1.75 cups grated Mozzarella cheese (save 3/4 cup for topping - or just shred more if you want it extra cheesy)

Sauce
2 garlic cloves
24 oz Barilla Sauce, Traditional
2 tsp onion powder
1 tbsp dried Italian Mixed Herbs
1/2 tsp dried chili flakes
1 tsp salt Black pepper
1 tsp salt (optional)

Ingredients

• 1 Roast Chicken (I did not roast my own chicken, I bought one)
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 Box of Barilla Penne Pasta
• 1 Jar of Barilla Marinara Sauce
• 15oz container of Galbani Ricotta
• 1lb package of Galbani Mozzarella Fresca

Instructions

1. Preheat your oven to 350 degrees
2. Pour a box of Penne Pasta into a pot of boiling, salted water
3. Slice the red and green pepper.
4. Slice the mozzarella
5. Cut up one breast from the roast chicken
6. Spread the ricotta cheese on the bottom of an 8x8 baking dish
7. On top of the ricotta layer the peppers and chicken
8. Drain your pasta and spread it over the chicken/pepper layer
9. Cover the pasta with the jar of sauce
10. Layer the mozzarella slices on top of the sauce
11. Bake in the oven for 50 minutes

Ingredients:

• 1-16 oz box Barilla Ziti
• 1 jar Barilla Traditional Sauce
• 1-15 oz container Galbani ricotta cheese
• 1/2 chunk (8oz) Galbani mozzarella cheese*, cut in half
• 2 cups mushrooms, sliced
• 10oz spinach, chopped
• 1 tablespoon olive oil
• Salt
• Pepper

Directions:

1. Preheat oven to 375 degrees F

2. Bring a large pot of water to a boil. Cook ziti in boiling water for 8 minutes, until al dente. Drain and rinse ziti with cold water to stop cooking further. Set aside.

3. While water is boiling and ziti is cooking, saute mushrooms and spinach in olive oil. Set aside. I used frozen sliced mushroom and chopped spinach for this recipe.

4. In a large bowl, mix ricotta cheese and half of the jar of Barilla Traditional sauce. Add cooked ziti, sauteed mushrooms, and spinach. Stir.

5. Add salt, pepper, and oregano to taste. This is a personal preference and I suggest tasting as you add each spice to achieve the desired flavor.

6. Shred 4 oz Galbani mozzarella cheese into pasta. Stir gently.

7. Spread half of remaining pasta sauce into the bottom of a baking dish. Pour ziti mixture into the dish.

8. Cut 4 oz of Galbani mozzarella cheese into thin slices and place on top of pasta. Pour remaining pasta sauce on top.

9. Bake for 25-30 minutes, or until cheese is bubbly and lightly browned.

Ingredients

Directions

1. Turn InstantPot onto saute mode.
2. Add 1 tablespoon avocado oil.
3. Mince 4 cloves of garlic and diced 1 medium onion. Add to the avocado oil.
4. Once the onions and garlic have caramelized add 1 cup vodka. Let simmer for 4 minutes to give vodka the time to reduce.
5. While the vodka is reducing season 1.5lbs of chicken breasts with 2 tablespoons of Italian Seasoning.
6. Add 2 jars of barilla marinara sauce to the instant pot.
7. Add the chicken to the pot. Close the lid and cook on high pressure for 15 minutes. Let pressure release naturally for 5 minutes and then do a quick release.
8. Once chicken is done, remove from the sauce and set aside.
9. Add 1/2 cup of parmesan cheese to the sauce mixture and 1 cup heavy cream. Stir together and set aside.
10. Shred chicken using two forks or a stand mix.
11. To the chicken mixture add 2 cups vodka sauce and 1 32oz container of Galbani Ricotta cheese.
12. Preheat your oven to 375 degrees Fahrenheit.
13. Spread a thin layer of the leftover vodka sauce onto the bottom of a glass 9x13 pan.
14. Then place a layer of lasagne, add the chicken mixture on top and then another layer of lasagne. Repeat 2x with the final layer being lasagne.
15. Top with 16oz Galbani mozerella cheese.
16. Cook for 30-45 minutes.
17. Let stand for 15 minutes before serving!
18. Enjoy!

Ingredients:

1/2 Tbsp olive oil

1 small onion, peeled and diced

2 cloves garlic, peeled and minced

1 bunch asparagus, chopped

Florets from 1 medium head broccoli

2 medium carrots, peeled and sliced

1 red bell pepper, cored and sliced

28 oz. Barilla Traditional Sauce

3 cups water

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

1 (16 oz.) box Barilla Rigatoni Pasta

15 oz. Galbani Ricotta Cheese

16 oz. Galbani Mozzarella Cheese (about 2 cups), shredded and divided

Parmesan cheese (optional)

Directions:

1. In a large skillet over medium heat, add the olive oil. Add onion and cook until translucent. Add garlic and cook until fragrant, about 30 seconds. Add veggies, cover and cook for 5 minutes. Stir in sauce, water and seasonings. Bring to a boil, add pasta and bring to a boil again. Lower heat to a simmer, cover and cook for 10 minutes, stirring occasionally.
2. Stir in ricotta cheese and cook, covered, 5 more minutes. Remove from heat and stir in 1-1/2 cups of the mozzarella. Sprinkle remaining mozzarella on top, cover and let sit for 5 minutes before serving. Top with parmesan cheese if desired.

1 lb. ground turkey
1/2 chopped onion
1 tsp salt
1/2 tsp pepper
1 tbsp Italian seasoning
2 cloves garlic (minced)
3/4 box Barilla rigatoni
1 package Galbani mozzarella (shredded and divided into thirds)
8 oz Galbani ricotta

Preheat oven to 350. Boil rigatoni to al dente. You’ll be baking this dish, so you definitely don’t want to overcook the pasta. Combine the ground turkey (or ground meat of your choice) and chopped onion and brown meat. Add one jar of Barilla traditional pasta sauce, and the spices… stir until combined. Add the ricotta and 1/3 of the shredded mozzarella. Stir until combined.

Add cooked pasta to meat sauce. In a 9×13 scoop half of pasta and sauce mixture into the 9×13. Sprinkle half the remaining mozzarella on top. Pour the rest of the pasta and sauce on top of that…. then sprinkle the remaining mozzarella on top. Bake at 350 degrees for a half hour or until heated through.

I added the salt, pepper, garlic, and Italian seasoning because ground turkey tends to run on the bland side of the flavor scale. Those items paired with Barilla’s sauce did the trick! 

With everything in the pan, you can pop the 9×13 right into the oven or… you can make this dish ahead of time and throw the assembled meal into the fridge and bake later so it’ll be hot and ready when you/you crew is.