Chef's Recipes

Ingredients: 250 gms Spaghetti pasta 1/2 cup Acasa Pesto sauce 1 cup cherry tomatoes, halved 1 cup fresh mozzarella balls, halved Fresh basil leaves, torn Salt and pepper to taste Instructions: Cook the Spaghetti pasta according to package instructions until al dente. Drain and set aside. In a large bowl, combine the cooked Spaghetti pasta, Acasa Pesto sauce, cherry tomatoes, and fresh mozzarella balls. Toss gently until well coated. Season with salt and pepper to taste. Garnish with torn basil leaves before serving. Chef Tip: For added flavor, drizzle a bit of balsamic glaze over the finished dish. History: "Pesto Caprese...

Pasta tubes stuffed with spinach and ricotta with tomato basil sauce Ingredients: 1 Packet Lasagne sheets 2 cups ricotta cheese 1 cup chopped spinach, cooked and drained 1/2 cup grated Parmesan cheese 1 egg, lightly beaten 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 cups Acasa classico / pumorola sauce 1 cup shredded mozzarella cheese Instructions: Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside. Preheat the oven to 375°F (190°C). In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, beaten egg, dried oregano, and dried basil. Mix well. Spread a thin layer...

Ingredients: 250 gms Acasa Spaghetti Pasta 1 Acasa Pumorola Sauce / Acasa Classico Sauce 3 garlic cloves, minced 1/4 cup fresh basil leaves, torn 2 tablespoons extra-virgin olive oil Salt and pepper to taste Grated Parmesan cheese (optional, for serving) Instructions: Cook the spaghetti according to package instructions until al dente. Drain and set aside. In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the diced tomatoes, salt, and pepper. Cook for 10-15 minutes, stirring occasionally, until the tomatoes break down and form a sauce. Toss the cooked spaghetti in the tomato sauce...

Ingredients: 250 gms Acasa Tagliatelle Pasta 2 tablespoons butter 1 tablespoon olive oil 8 oz mushrooms, sliced 3 garlic cloves, minced 1 cup Acasa Bechamel sauce 1/2 cup grated Parmesan cheese Salt and pepper to taste Fresh parsley, chopped (for garnish) Instructions: Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside. In a large skillet, melt the butter and olive oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown. Add the minced garlic and cook for an additional minute. Pour in the heavy cream,...