Rigatoni, Lumache, Cavatelli:

Salt your water and bring to a rolling boil. Cook for 3-4 minutes.

Chitarra:

Salt your water and bring to a rolling boil. Cook for 5-6 minutes.

 PRO TIP: Salt your water like the ocean for the best tasting pasta 

Pomodoro, Bolognese, Vodka sauces:

single serving size (6oz portion of pasta)

• Cook your pasta in well salted water. 
• In a warm pan, combine 6oz of sauce with 1 tbsp of butter. 
• Add the cooked pasta and 2 tbsp of pasta water to the pan. Bring to a simmer and toss together.
• Finish with a drizzle of olive oil and a small handful of Parmigiano. Buon appetito!

Cacio and Pesto sauces:

single serving size (6oz portion of pasta)

• Cook your pasta in well salted water. 
• In a warm pan, combine a 4oz ladle of plain water with 2 tbsp of pasta water and 1 tbsp of butter. 
• Add the cooked pasta to the pan. Bring to a simmer and toss together.
• Finish off the heat with 2-3 tbsp of sauce and a small handful of Parmigiano. Buon appetito!

 PRO TIP: Finish your dish off the heat to avoid the pasta sticking to the pan  

Lasagna 

Individual Size - reheat in the oven at 350F for 15-20 minutes

Family Size - reheat in the oven at 350F for 25-30 minutes

 PRO TIP: Cover your lasagna with foil for 20 minutes, removing with 5 minutes left (keep it on longer if you want more crispy bits)  

Entrées 

Meatballs in Pomodoro Sauce - reheat in the oven at 350F for 10-15 minutes

Chicken Milanese - reheat in the oven at 350F for 8-10 minutes

 PRO TIP: Chicken Milanese is also delicious in the air fryer  

Sides

Rosemary's Roasted Potatoes - reheat in the oven at 350F for 8-10 minutes

Roasted Asparagus - reheat in the oven at 350F for 5-8 minutes

 PRO TIP: Cover your dish with foil to fully reheat your meal, removing with 5 minutes left