$9.99
Loaded with rigatoni pasta, ground beef, two different types of cheese and plenty of sauce, this hearty and comforting baked rigatoni will have everyone at the table asking for seconds—even the picky eaters.
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With fresh homemade pasta, this lobster ravioli tossed in a delicious tomato cream sauce is for those fancier occasions. Or if you just want a really good meal!
Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved. If so, they are not as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni’s ends are cut square to the tube walls instead of diagonally.
From-scratch ravioli is worth the effort for sure. With fresh dough, homemade marinara and beef filling, this dish has that incredible flavor you’ll only find from a labor of love.
Fettuccine Alfredo or fettuccine al burro is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta.
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