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In Panzani, Recipesby

Tomatoes and Mozzarella Lasagna

Tomatoes and Mozzarella Lasagna

Vegetarian lasagne

Ingredients

250 g of Panzani Lasagne
200 g jar of Panzani Basilico sauce
2 red peppers
2 small eggplants
1 courgette
1 onion
1 packet mozzarella
2 cloves of garlic
Béchamel sauce
Salt, pepper

Make With

Preparation

  1. Wash all the vegetables and dice them into small pieces.
  2. Fry the onion in a pan with olive oil, then the garlic and the other vegetables.
  3. Add salt, pepper and the Basilico sauce.
  4. Cover and allow it to cook for about 30 minutes. Meanwhile, prepare a béchamel sauce.
  5. In a baking dish, alternate a layer of lasagne, a layer of vegetables, another layer of the pasta and then a layer of the béchamel sauce.
  6. Repeat until all the ingredients have been used.
  7. Cover with a final thin layer of the béchamel sauce and a generous layer of mozzarella sliced into pieces.
  8. Bake in the oven for 30 minutes at 200°.

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Spaghetti with Bolognese Sauce

Spaghetti with Bolognese Sauce

Spaghetti with our Extra Bolognese!

Ingredients

500 g of Panzani Spaghetti n°5
400 g jar of Panzani Bolognese Sauce
400 g of minced beef
2 onions
1 clove of garlic
Fresh parsley and rosemary
Salt, pepper

Make With

Preparation

  1. Cook the Spaghetti in salted boiling water for 9 minutes.
  2. Meanwhile, cook the minced meat in a pan and add the crushed clove of garlic and chopped parsley.
  3. Next, add 400 g of Bolognese Sauce and allow it to simmer for a few minutes, stirring occasionally.
  4. At the end of cooking, add a few sprigs of rosemary. Add salt and pepper.
  5. Mix the sauce and pasta in a large dish and serve hot.

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Sauteed Spaghetti with Garlic

Sauteed Spaghetti with Garlic

Simply Spaghetti, we love it!

Ingredients

1400 g of Panzani Spaghetti n°5
2 garlic cloves
1 bunch of flat-leaf parsley
50 cl single cream
50 g butter
Salt, pepper

Make With

Preparation

  1. Cook the Spaghetti n°5 in boiling salted water for 8 minutes and then drain it.
  2. Meanwhile, blend the parsley, garlic and butter in the food processor to a uniform consistency.
  3. Heat the cream in a saucepan./li>
  4. Add the garlic butter when it starts boiling.
  5. Remove from the heat and whip well.
  6. Mix the pasta with the hot sauce in a serving dish.
  7. Serve immediately.

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Tomato Alphabet Soup

Tomato Alphabet Soup

Alphabeto Soup

Ingredients

200 g of Panzani Alfabeto
Olive oil
1 onion
1 clove of garlic
1 red pepper
800 ml stock
200 g peeled tomatoes
1 tsp sugar
Some basil leaves (optional)
Salt and pepper

Make With

Preparation

  1. Brown the onions, the garlic and the finely diced pepper in the olive oil.
  2. Add the tomatoes and cook for 5 minutes.
  3. Add the stock, the sugar, the salt and pepper and leave to simmer for 10 minutes.
  4. Add the basil and stir the soup. Reheat the soup in the saucepan, add the Alfabeto and cook for 7 minutes.
  5. Serve and garnish with some basil leaves.

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Fusilli Salad with Pesto

Fusilli Salad with Pesto

A delicious salad in the colours of Italy

Ingredients

400g of Panzani fusilli
16 cherry tomatoes
16 mozzarella balls
5 tablespoons of Panzani Pesto
40g of pine nuts
A few basil leaves

Make With

Preparation

  1. Cook the fusilli according to the directions on the packet. Leave to cool.
  2. Wash the cherry tomatoes and cut them in two. Drain the mozzarella balls. Toast the pine nuts for a few minutes in a non-stick pan.
  3. Mix the fusilli with the pesto and the toasted pine nuts. Add the cherry tomatoes and the mozzarella balls. Season with salt and pepper. Decorate with basil leaves.

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Four Cheese Penne

Four Cheese Penne

Delicious Penne with cheese!

Ingredients

400g of Panzani Penne express
1 jar of Panzani 4 cheese sauce
Some grated Parmesan
30g of butter
Nutmeg
Salt, pepper
4 tablespoons of Mechelany pomegranate molasses
Some fresh pomegranate seeds and chopped parsley to garnish

Make With

Preparation

  1. In a frying pan, heat the Panzani 4 cheese sauce.
  2. At the same time, cook the pasta according to the time indicated on the packet in a large amount of salted water. Drain it.
  3. Add the pasta to the mixture and carefully mix. Sprinkle on Parmesan and grated nutmeg. Season with salt and pepper.

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Cannelloni with Spinach and Ricotta

Cannelloni with Spinach and Ricotta

Vegetarian Cannelloni with an original sauce!

Ingredients

300 g of Panzani Cannelloni
1 jar of Panzani Originale sauce 400g
1 kg spinach
1 large onion
2 cloves of garlic
2 eggs
150 g mozzarella
Ricotta
2 tbsp Alwazir Olive Oil
1 pinch of ground nutmeg

Make With

Preparation

  1. Brown the finely chopped onion and the crushed cloves of garlic in the olive oil.
  2. Add the spinach and brown it until it is cooked.
  3. In a bowl mix the spinach with the ricotta, the eggs and the nutmeg. Season to taste.
  4. Fill the Cannelloni with the spinach stuffing.
  5. Preheat the oven to 180°C (gas mark 6). Butter a gratin dish and spread a third of the Originale sauce in it.
  6. Carefully place the stuffed cannellonis and cover with the rest of the Originale sauce.
  7. Sprinkle with mozzarella and put in the oven for 35 min.

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Linguine with Basil Pesto, Courgette and Cherry Tomatoes

Linguine with Basil Pesto, Courgette and Cherry Tomatoes

Linguine Italian style!

Ingredients

400 g linguine
1 courgette
250 g cherry tomatoes
bunch of basil
5 cloves garlic
200 g Parmesan
50 g pine nuts
3 dl Alwazir olive oil
salt and pepper

Make With

Preparation

  1. Cook pasta according to directions on package.
  2. Using a blender or mortar, prepare pesto with basil, 2 cloves garlic, pine nuts and Parmesan. Sauté diced courgette in a pan with olive oil; slice remaining garlic and add.
  3. Add cherry tomatoes to the sautéed garlic and courgette; pour in a little pasta water and season with salt and pepper.
  4. Add cooked pasta to this mixture and heat thoroughly.
  5. Remove from heat and stir in pesto (the pesto retains a rich green colour if it is not heated).
  6. Serve with grated Parmesan.

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Tagliatelle with Truffles

Tagliatelle with Truffles

Tagliatelle with Truffles...take your pasta to the next level!

Ingredients

400 g tagliatelle
2 cloves garlic
250 ml cream
2 truffles
truffle oil Parmesan butter

Make With

Preparation

  1. Cook pasta according to directions on package.
  2. Melt butter in pan and sauté chopped garlic; pour in the cream and bring to a simmer.
  3. Meanwhile, finely chop one truffle and add to the cream. Simmer for about 2 minutes.
  4. Toss the sauce with the pasta.
  5. To serve, sprinkle with Parmesan, drizzle with truffle oil and garnish with thin slices of truffles.

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Lasagne with Caramelized Pears and Cottage Cheese

Lasagne with Caramelized Pears and Cottage Cheese

Sweet and sour lasagne for a flavour combination!

Ingredients

12 sheets of lasagne
750 g of whole-fat cottage cheese
0.5 l of whipping cream
2 eggs
4 large pears
150 g sugar
1 vanilla pod
1 tablespoon vanilla pudding
50 g butter

Make With

Preparation

  1. Peel, core and slice pears.
  2. Melt the butter in a pan, add the pears and sprinkle with 50 g of sugar.
  3. Cook until sugar caramelises and pear are golden. Whisk cottage cheese, whipping cream, eggs, 100 g sugar, pudding and seeds from vanilla pod until smooth.
  4. Add a little rum, if desired.
  5. Pour a quarter of the cottage cheese mixture into a baking dish.
  6. Cover with 4 sheets of lasagne and half of the pears. Repeat the process. The final layer of lasagne will be covered by the last quarter of the cottage cheese.
  7. Cover the baking dish with aluminium foil and bake at 180 °C for 30 minutes.
  8. Remove the foil and continue baking until golden.
  9. Sprinkle sugar over the finished lasagne.

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Couscous Tabbouleh

Couscous Tabbouleh

Asian style couscous!

Ingredients

250 g couscous
300 g spring onions
200 g red onion
100 ml lemon juice
4 handfuls of chopped flat-leaf parsley
4 large tomatoes
1 handful chopped mint
7 tablespoons olive oil
Salt white pepper

Make With

Preparation

  1. Prepare couscous according to directions on package.
  2. Cut tomatoes into small cubes and chop mint, parsley, red onion and spring onions.
  3. Add cooled couscous to the vegetables and season with salt.
  4. Pour in lemon juice and olive oil. Mix well and allow liquid to soak into couscous.
  5. Serve chilled on lettuce leaves

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