Turkey Sweet Corn Lasagna
Servings: 8
Prep Time: 40 mins
Cook Time: 25 mins
Ingredients
1 box of Barilla Wavy Lasagne
2 tablespoons of butter
½ cup of chopped onion
1 teaspoon of chopped garlic
1 cup of fresh corn
1 teaspoon of chipotle adobo
2 cups of ground turkey breast
¼ teaspoon of ground black pepper
2 cups of Manchego cheese
½ cup of heavy cream
Salt (to taste)
Instructions
- Bring 4-6 quarts of water to a boil. Add salt to taste.
- Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
- Pre-heat oven to 350 degrees.
- Combine the butter, onion, pepper, garlic, salt, and turkey. Mix well and cook for 10 minutes in a sauce pan.
- For the sauce, heat a pan with 1 tablespoon of butter, onion, garlic, salt, corn, heavy cream and chipotle adobo. Mix and let simmer for 10 minutes, set aside.
- Butter a rectangular baking dish. Spread the sauce over the bottom of the dish.
- Add the layers as follows: lasagna, sauce, Manchego cheese and turkey, repeat and finish with the Manchego cheese on the top.
- Cook the lasagna for 25 minutes. Serve and enjoy!
Barilla Rotini and Brussels Sprouts
Servings: 8
Prep Time: 25 mins
Cook Time: 25 mins
Ingredients
1 box of Barilla Rotini
1 cup of brussels sprouts, cut in half
¼ cup of bacon, cooked and chopped
2 tablespoons of butter
2 cloves garlic, minced
½ white onion, chopped
1 teaspoon of Chile de arbol
Salt (to taste)
Pepper (to taste)
Instructions
- Bring 4-6 quarts of water to a boil. Add salt to taste.
- Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
- In a large pan, melt butter over medium-high heat.
- Add the onion and garlic. Sauté for about 5 to 10 minutes.
- Add brussels sprouts and cook until browned.
- Add the bacon and Chile de arbol. Mix in the pasta.
- Finish with salt and pepper to taste, serve and enjoy!
Barilla Penne with Sweet Potato Mezcal Sauce
Servings: 8
Prep Time: 10 mins
Cook Time: 25 mins
Ingredients
1 box of Barilla Penne
2 tablespoons of butter
1 clove of garlic, minced
½ white onion, chopped
1/3 cup of mezcal
1 cup of sweet potato puree
½ cup of heavy cream
Salt (to taste)
Pepper (to taste)
Parmesan cheese (to finish)
Fresh jalapeño slices (to finish)
Instructions
- Bring 4-6 quarts of water to a boil. Add salt to taste.
- Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
- In a large pan, melt butter over medium-high heat.
- Add the onion and garlic. Sauté for about 5 to 10 minutes.
- Add the mezcal until it evaporates.
- Mix in the sweet potato puree and heavy cream. Cook for about 12 minutes or until the sauce has thickened to your desired consistency.
- Add salt and pepper to taste.
- Pour the sauce over pasta. Sprinkle with Parmesan cheese and jalapeño slices. Serve and enjoy!