SUGGESTED PREPARATIONs AND RECIPES
SPAGHETTI

Serves 6
Ingredients:
- 4 quarts water
- Ricotta cheese
- 2 tablespoons garlic powder
- 3 tablespoons butter
- 1 tablespoon salt
- 1 box Papa Bifano sauce
- 1 (16 oz) box spaghetti
- Bring water, butter, garlic powder to a boil in a large pot.
- Salt the water with at least a tablespoon.
- Add pasta
- Stir the pasta until tender.
- Drain the pasta
- Heat up Papa Bifano sauce until hot
- Stir in spaghetti and add cheese
- Top with chopped fresh basil and serve.
HEARTY RICE
Serves 6
Ingredients:
- 2 cups rice
- 4 cups water
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 box Papa Bifano sauce
- Bring four cups of water to a boil.
- Add two cups of rice, 1/2 teaspoon of salt, and 1 tablespoon of butter. Stir once.
- Cover the pot and return the water to a boil.
- Immediately turn the stove down to a simmer and turn the timer on.
- White rice usually takes about 15 to 20 minutes to cook. You can tell it is done cooking if all the water is absorbed. Check the rice about 4 minutes before the timer is due to go off.
- In a separate pan, heat up Papa Bifano meat sauce until hot.
- Pour over cooked rice and serve.
LASAGNE
Serves 8
Ingredients:
- Kosher salt
- 2 16-oz boxes of lasagna noodles
- Olive oil
- 4 cloves garlic, smashed, divided
- Crushed red pepper flakes
- 2 cups ricotta
- 2 cups grated Parmigiano-Reggiano, divided
- 6 to 7 basil leaves, cut into chiffonade
- 2 packages Papa Bifano sauce
- 1 pound sliced fresh mozzarella
- 2 whole eggs
- Preheat the oven to 350°F
- In a small bowl, combine the ricotta, 1/2 the Parmigiano-Reggiano, the eggs, and the basil.
- Mix ingredients to combine well and season with salt
- In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread a light layer of sauce on the pasta. Put a layer of mozzarella and some of the remaining Parmigiano-Reggiano. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.
- Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, around 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing.