Ingredients: 1 lb Racconto Spaghetti 1/4 cup Racconto Extra-Virgin Olive Oil Pinch hot chile flakes 1⁄2 Tbsp Racconto Chopped Garlic 6 anchovy fillets, roughly mashed with a fork 1 24 oz jar Bella Terra Roasted Garlic Diced Tomatoes 15 Kalamata olives, pitted and coarsely chopped 1 heaping Tbsp Racconto Capers, coarsely chopped Racconto Sea

Ingredients: 8 oz Racconto Cavatappi 4 Tbsp butter 4 Tbsp flour 1 cup milk 1 cup cream 1/2 tsp salt fresh ground black pepper, to taste 2 cup medium or sharp cheddar 1 cup shredded mozzarella 1/2 cup Racconto Italian Seasoned Breadcrumbs (use Racconto Panko Breadcrumbs for extra crunch!) Preparation: Preheat oven to 400° F. Cook and drain

Ingredients: 1 lb. Racconto Lumache 1 24 oz. jar Racconto Riserva Marinara 2 Tbsp Racconto Extra-Virgin Olive Oil 1⁄2 Tbsp Racconto Chopped Garlic 1 12 oz. jar Racconto Roasted Peppers, drained & cubed 1⁄2 lb. cooked Italian sausage, sliced into quarter-size discs 2 Tbsp Racconto Grated Romano Cheese 1⁄2 cup whole milk ricotta

Ingredients: Butter 1 lb ground chuck Salt and pepper 1 yellow onion, chopped (about 1 cup) 8 oz sliced cremini or button mushrooms, sliced 1/3 cup of dry sherry, dry white wine, or water 1/2 cup chopped parsley, loosely packed 1 1/4 cups full fat sour cream (room temperature) 1 tsp Racconto Lemon

Ingredients: 2 Tbsp Racconto Extra-Virgin Olive Oil 1 (500 gram) package shelf-stable Bella Terra Organic Potato Gnocchi 1 medium yellow onion, thinly sliced 4 cloves garlic, minced 6 cups chopped chard leaves or spinach 1 (24 oz) jar Bella Terra Diced Tomatoes 1 (15 oz) can Racconto Cannellini Beans, rinsed 1/4 tsp freshly ground

Ingredients: One large eggplant ½ cup flour One egg One cup heavy whipping cream Two cups Racconto Italian Seasoned Breadcrumbs One jar (24 oz) Racconto Riserva Marinara ½ cup shredded whole milk mozzarella (divided) 1/2 cup shredded smoked mozzarella (divided) Racconto EVOO for sautéing eggplant Preparation: Preheat oven to 375. Prepare the eggplant: Remove stem and

Ingredients: Kosher salt 1 lb Racconto Spaghetti 1/3 cups Racconto Extra-Virgin Olive Oil 2 Tbsp Racconto Chopped Garlic 1/2 tsp crushed red pepper flakes (optional) 1/2 cup minced fresh parsley 1 cup Racconto Grated Parmesan Cheese, + extra for serving Preparation: Bring a large pot of water to a boil. Add the pasta and

Ingredients: 2 cups Racconto Pennette or Elbow pasta 1 cup milk 1 tsp corn starch 4 oz shredded cheddar cheese (about 1 cup) 4 oz shredded pepper jack cheese (about 1 cup) 6 oz Mexican chorizo 1/2 cup minced red onion 2 Tbsp flour 2 tsp lime juice 2 Tbsp Racconto Panko Breadcrumbs 1 Tbsp butter Preparation: Toss

Ingredients: 4 6 oz boneless, skinless chicken breasts salt and fresh ground black pepper for seasoning chicken 1 jar (6.3 oz) Racconto Sriracha Pesto 2 oz (1/2 cup) grated mozzarella cheese Preparation: Preheat oven to 375° F /190° C. Trim all visible fat and tendons from chicken pieces, then cut each

Ingredients: 1 butternut squash weighing about 2 1/2 lbs 1 lb Racconto Rigatoni 1 Tbsp of Racconto Extra-Virgin Olive Oil 1/3 cup of chopped shallots or onions 1/4 cup of packed, Racconto Grated Parmesan Cheese 1/3 cup sour cream or Greek yogurt 1/8 tsp of grated nutmeg 1 Tbsp of chopped parsley, for