Search by Products, Recipes and News about Barilla for Professionals.Results for:Oops! We found no results matching your search.Load moreChoose your country and languageHomeNews & MediaPastas Fit for Winter
Editorial
Pastas Fit for Winter
Fall and winter are peak pasta periods, where warming and hearty comfort foods give guests exactly what they need. We curated a set of chef-approved favorites – chances are there’s a dish in this set that fits your operation! From soups to lasagnes to a host of great bakes, they all feature prep-ahead ease to keep operational stress levels low. Here are a few that deserve some extra shine:
Baked Rigatoni with Pesto Chicken, Prosciutto, and Asparagus
We love this dish from our own Chef Tim Minefee because it’s so versatile. Swap in other veggies for the asparagus like broccolini, spinach or roasted winter squash. No prosciutto, no problem! Use bacon or a housemade charcuterie, or swap in roasted mushrooms and go meatless. It also performs as a take-and-bake or takeout item.
Pasta e Fagioli with Alabama Collards
Chef Leo Maurelli III of Ithaka Hospitality Partners lent us this dish, a Southern interpretation of the all-time classic comfort food pasta e fagioli. Beans are having a moment in this protein-crazy time, and this dish uses them to full effect for texture and flavor. Ham hock and collards add the southern accent, and add another layer to a dish with storied heritage.
Butternut Squash Mac and Cheese with a Crunchy Breadcrumb Topping
We couldn’t have a winter pasta list without a mac and cheese! This version from our own Chef Lorenzo leans into the season with some roasted butternut squash pureéd into the sauce and some left diced for texture. Smoked gouda adds another layer of flavor depth, and of course there’s a panko topping.
