Home style “baked specialties” that are easily recognized favorites in many regions of Italy. Made by hand, our jumbo pasta shells and pasta crepes are rolled and generously filled with creamy whole milk ricotta cheese, imported Pecorino Romano cheese, fresh whole eggs, chopped parsley, and just the right amount of whole milk mozzarella cheese . . . truly nostalgic and simply delicious.
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Varieties: Stuffed Shells: Ricotta Cheese
Manicotti: Crepe
Cannelloni: Veal
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Cooking Instructions - Stuffed Shells:Pour your favorite sauce (approximately 1/4” deep) in the bottom of a baking dish. Lay the stuffed shells into the dish closely together. Top the shells with the additional sauce being sure to cover each shell. Loosely cover baking dish with aluminum foil. Bake stuffed shells in a pre-heated 400˚ oven for approximately 40 - 50 minutes. Remove aluminum foil during the last 5 minutes of cooking time. Carefully remove shells from oven and allow to sit for 5 minutes before serving.Cooking Instructions - Manicotti and Cannelloni:Pour your favorite sauce (approximately 1/4” deep) in the bottom of a baking dish. Place manicotti in rows and cover with additional sauce. Loosely cover baking dish with aluminum foil. Bake manicotti in a pre-heated 400˚ oven for approximately 45-50 minutes. Remove aluminum foil during the last 5 minutes of cooking time. Carefully remove manicotti from oven and allow to sit for 5 minutes before serving.
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