Savannah Larsen
Latest posts by Savannah Larsen (see all)
- WEDDING DRESSES, PHOTO BOOTHS, HARRY POTTER & NEWPORT… - September 30, 2016
- ROCK IT LIKE RITA - August 31, 2016
- C’EST LA TEA | SCOTTSDALE, AZ - August 27, 2016
Being Italian makes eating Italian very tricky…it must be perfect. Since my Mom lives 2,000 miles away, I can’t just go home when I’m craving pasta. My mom taught me how to cook some of the best Italian dishes and she also taught me to never use grocery store sauce. However, there is one sauce is particular that mom approves of, Bertolli sauce. My personal favorite is their five cheese red sauce. Since I moved away from home, this one is literally my go to. I took it upon myself to try Bertolli’s Alfredo sauce and of course, it is delicious. I listed a couple of recipes below that will take you to Tuscany with little effort!
Simple Fettuccine Alfredo
1 Package of Fettuccine Pasta
1 Jar of Bertolli Alfredo Sauce
You guys, it’s as easy as that! Bring the pasta to a boil, I would recommend about 10-12 minutes. Drain the water, place back in your pot and mix in the sauce.
Stuffed Shells
1 Package of Jumbo Pasta Shells
2 Eggs
1 32 oz Container Ricotta Cheese
8 oz of Grated Parmesan Cheese
1 lb Mozzarella Cheese
1 Jar Bertolli Sauce
1 tbs Dried Parsley
Salt & Pepper to taste
Preheat oven to 350 degrees. Bring large pot to a boil and add pasta. Cook for 8-10 minutes or until completely cooked. In a large bowl, mix ricotta, eggs, half mozzarella & Parmesan cheese, salt and pepper. Once shells are completely cooked, begin filling each shell of ricotta cheese mixture. Place shells in oven safe pan and cover with Bertolli sauce. Cover shells with foil and bake for 45-60 minutes.
Click here for $1.50 off your next Bertolli purchase!
