University Recipes

Amatriciana Rigatoni with Pancetta and Tomatoes

Baked Cannelloni with Veal and Spinach

Barilla PLUS® Elbows with Stewed Eggplant and Goat Cheese

Barilla PLUS® Penne with Artichokes

Barilla PLUS® Penne with Spinach, Leeks and Parmigiano Cheese

Barilla PLUS® Penne with Spring Vegetables

Barilla PLUS® Penne with Tomatoes, Pecorino Romano Cheese and Fresh Thyme

Barilla PLUS® Rotini with Asparagus, Salmon and Cherry Tomatoes

Barilla PLUS® Spaghetti with Fennel and Shrimps

Bucatini Rigati with Leeks, Zucchini & Pancetta


Campanelle with Pork Ragu and Green Peas

Italian Macaroni and Cheese

Lasagne Bolognese-style

Lasagne with Béchamel Sauce and Artichokes Sautéed with Garlic and Pancetta

Lasagne with Roasted Eggplant

Linguine with Clams and Leek Sauce

Linguine with Garlic and Crushed Red Pepper

Linguine with Prosciutto and Peas

Linguine with Sun Dried Tomatores

Meatball Soup

Mezzi Rigatoni with Calamari, Green Peas and White Onions

Mezzi Rigatoni with Green Peas and Italian Sausage

Mezzi Rigatoni with Sausage, Red Wine and Porcini Mushrooms

Mini Penne with Artichokes and Gorgonzola

Penne with Chicken and Broccoli

Penne with Italian Sausage

Penne with Mozzarella, Cherry Tomatoes and Basil

Penne with Onions and Eggplant

Penne with Radicchio & Gorgonzola Red Wine Cream Sauce

Penne with Spicy Tomato Sauce

Penne with Three Peppers and Chicken Breast

Penne with Zucchini and Ricotta Cheese

Rigatoni Naples-style

Spaghetti Carbonara Style

Spaghetti with Fennel and Shrimps

Spaghetti with Fennel, Marinara Sauce and Mint

Spaghetti Carbonara Style

Tortellini with Broth