Happy National Pasta Day and Classico Giveaway


National Pasta Day is today, October 17, and the team at CLASSICO wants to help you pay tribute to the perfection of pasta!  In the spirit of the occasion, I am challenging you to break away from the same old standard spaghetti and try new dish prepared with Classico® sauce.  I prepared delicious chicken pesto lasagna rolls ups that can be made using Classico Marinara with Plum Tomatoes and Classico Traditioanl Basil Pesto.

Marinara with Plum Tomatoes

Classico has provided five VIP coupons for free jars of Classico sauce to give away to RMK readers to celebrate! Leave a comment on this post telling me which Classico sauce you would like to try for your own pasta pairing at home.  You have until Monday at Oct. 22 at midnight (MST) to enter.   You can “noodle”  around for a bit at this link of pastas and which sauces work well with them.  You can also check out the video below for pasta pairings.

Here are some other great ways to pair pasta and sauces for even more inspiration and a way to celebrate today!

Bow Tie Skillet Lasagna

Easy Baked Tortellini

Super Fast Pasta Bake

Spinach Stuffed Shells

Baked Ziti

Red and White Pasta Bake

Ravioli Casserole

Cheesy Lasagna Rolls

Easy Pasta Bake

Classic has also provide 2 exclusive recipes using their Limited Edition Seasonal Selections sauces.

Creamy Spinach & Parmesan

Classic Stuffed Shells

  • 1 jar (24 oz.) Classico® Creamy Spinach and Parmesan Seasonal Sauce
  • 18 jumbo shell pasta
  • 1/2 pound sweet  or hot italian-style bulk sausage
  • 2/3 cup chopped onion
  • 1 garlic clove, minced
  • 2 cups shredded Mozzarella cheese, divided
  • 15 ounces ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 tablespoon chopped fresh flat-leaf parsley

Directions

  1. Preheat oven 350°F. Cook pasta al dente according to package instructions and drain.
  2. Meanwhile, in a large skillet over medium high heat, brown sausage, onions and garlic for 5 to 6 minutes, or until cooked through, stirring until small sausage crumbles form. Add Pasta Sauce and stir until well mixed. Spoon half of sauce mixture evenly into bottom of 13×9 baking dish.
  3. In a medium bowl, mix together 1 cup of mozzarella cheese, ricotta cheese, Parmesan cheese and egg. Stuff each shell with about 2 Tbsp. of cheese mixture. Arrange stuffed shells in baking dish and spoon remaining sauce mixture evenly on top.
  4. Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and sprinkle remaining 1 cup of mozzarella cheese and parsley on top. Bake for additional 5 minutes, or until cheese is melted. Allow to rest for 5 minutes before serving.
Classic Lasagna
  • 1 jar (24 oz.) Classico® Creamy Spinach and Parmesan Seasonal Sauce
  • 8 lasagna noodles
  • 15 ounces ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 eggs, lightly beaten
  • 4 cups shredded Mozzarella cheese, divided
  • 1 pound sweet or hot italian-style bulk sausage

Directions

  1. Preheat oven 350°F. Cook pasta al dente according to package instructions. Drain and set aside. In a medium bowl, mix together ricotta cheese, Parmesan cheese, eggs and 1 cup of mozzarella cheese, and set aside.
  2. Meanwhile, in a large skillet over medium high heat, brown sausage for 4 to 6 minutes, or until cooked through, stirring until small crumbles form.
  3. Spread 1 cup of Pasta Sauce evenly over the bottom of a 13×9 baking dish. Layer with 1/2 of cooked lasagna noodles, 1/2 of ricotta cheese mixture, 1/2 of cooked sausage, 1/2 of remaining Pasta Sauce and 1/2 of remaining mozzarella cheese. Repeat layers.
  4. Bake uncovered for about 40 minutes, or until hot and bubbly. Allow to rest for 5 to 10 minutes before serving.

 

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