Heating Instructions
Choose Your Pasta Type
Classic Pastas: Spaghetti, Fettucine Alfredo
Specialty Pastas: Mediterranean Spaghetti, Rigatoni D, Rigatoni Arrabbiata, Pesto Romesco
Stovetop Instructions
- Transfer the pasta and sauce to a sautee pan
- Add 4 oz of water
- Bring to a simmer over medium heat about 3-4 minutes
- Stir the pasta
- Simmer for another 3-4 minutes
Microwave Instructions
- Remove lid from plastic container and set on top, allowing room for steam to escape OR transfer to a microwave safe dish and cover with plastic wrap
- Microwave on high 1 1/2 minutes
- Remove and stir the pasta
- Return it to the microwave for another 1-2 minutes or until heated through
Classic Pasta: Taylor Street Baked Ziti, Mom's Lasagna
Specialty Pasta: Braised Beef al Forno, Gnocchi & Italian Sausage, Eggplant Parmesan
Oven Instructions
- Heat oven on to 325 degrees
- Transfer pasta to a casserole or other oven safe dish
- Add 4 oz of water
- Bake for 30-45 minutes or until the internal temperature is 165 degrees
Microwave Instructions
- Remove lid from plastic container and set on top, allowing room for steam to escape OR transfer to a microwave safe dish and cover with plastic wrap
- Microwave on high 3-4 minutes or until hot
Classic Four-Cheese Ravioli
Specialty Mushroom Ravioli, Chicken & Spinach Manicotti
Oven Instructions
- Heat oven on to 325 degrees
- Transfer pasta to a casserole or other oven safe dish (note: make sure to lay the raviolis flat in the dish)
- Cover the dish with aluminum foil
- Bake for 30 minutes
- Remove the foil and finish baking for an additional 10 minutes or until golden and bubbly
Microwave Instructions
- Remove lid from plastic container and set on top, allowing room for steam to escape OR transfer to a microwave safe dish and cover with plastic wrap
- Microwave on high 3-4 minutes or until hot
Now Available
TOMORROW PASTAS FOR TAKEOUT OR DELIVERY
Perfect for a family dinner or to freeze for later, you can pick up or have delivered these fan favorite dishes to enjoy any night of the week.