Ingredients: 12 oz Racconto Egg Noodles 1/4 cup unsalted butter 2 cups sliced shallots or thinly sliced onions 2 cups diced celery 1/4 cup all-purpose flour 1/3 cup dry vermouth or dry white wine 1 1/2 cups of milk 1/4 cup cream 2 cups chicken or turkey stock 2 tsp dry tarragon 2 Tbsp whole grain

Ingredients: 1 lb Racconto Penne Rigate1 lb mild Italian sausage 1 cup chopped onion 1/2 cup white wine 2 tsp Racconto Olive Oil 1 24 oz jar Bella Terra Diced Tomatoes with Garlic1 6 oz can tomato paste 2 cups shredded mozzarella cheese Preparation: Preheat oven to 350° F (175° C). Bring a

Ingredients: 1 lb Racconto Rigatoni 1⁄2 lb broccoli florets, steamed 1 Roma tomato, sliced thin 1⁄4 cup Racconto Extra Virgin Olive Oil 2 cloves garlic, chopped Salt & pepper to taste 2 Tbsp Racconto Grated Romano Cheese Preparation: Cook pasta according to package directions. Heat olive oil in a large skillet; add garlic and tomato,

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