COOKING INSTRUCTIONS

Do not defrost when cooking frozen items. 

RAVIOLI

Separate ravioli into individual pieces by hand using the perforated edges. Add ravioli with a pinch of salt to boiling water and stir gently. Simmer for 6-8 minutes without covering, then remove with a slotted spoon to avoid breakage. Avoid pouring the ravioli into a strainer.

CAVATELLE

Add cavatelle with a pinch of salt to boiling water. Boil 15-18 minutes.

FRESH CUT NOODLES

Add pappardelle, tagliatelle, fettuccine, spaghetti, or bucatini with a pinch of salt to boiling water. Boil 3-5 minutes.

Add linguine or capellini with a pinch of salt to boiling water. Boil 2-3 minutes.

RIGATONI & RIGATONI GIGANTI

Add rigatoni or rigatoni giganti with a pinch of salt to boiling water. Boil 3-5 minutes.

DRIED FETTUCCINE

Add fettuccine with a pinch of salt to boiling water. Boil 5-7 minutes.

DRIED BRONZE DIE PASTA

Add campanelle, fusilli, gemelli, macaroni elbows, orecchiette, radiatori, or stelline with a pinch of salt to boiling water. Boil 5-8 minutes.

JUMBO SHELLS

Add jumbo shells with a pinch of salt to boiling water. Boil 3-5 minutes. Drain and run under cold water. Place the shells in a bowl of cold water to keep them cool until ready to fill.

Baking time for stuffed shells is 30 minutes at 350° F. After removing it from the oven, allow the pan to sit about 5 minutes before serving.

LASAGNA SHEETS

Keep lasagna sheets frozen until the night before using, then defrost in the fridge. Boiling is not necessary. If needed, run the pasta under hot tap water to soften it.

If needed out of the freezer, boil for 1 minute.

Baking time for lasagna is 40-45 minutes at 375° F. After removing it from the oven, allow the pan to sit about 10 minutes before serving.

READY TO BAKE MANICOTTI

To bake manicotti, remove the lid from the disposable foil pan and add prepared sauce both under and over the pasta. Bake uncovered in a preheated oven at 400°F for 30 minutes.