Cooking Instructions
Lasagna Heating Instructions |
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PREHEAT | Preheat oven to 400° F |
| BAKE COVERED | Cover with foil, for 30 minutes, to make sure those noods get tender | |
| BAKE UNCOVERED | Take foil off and bake an additional 25-30 minutes or until the top is golden and gorgeous | |
| COOL & EAT | Wait 15 minutes before cutting into this masterpiece, or until you can’t stand it | |
Lasagna can be frozen up to 3 months; when cooking from frozen it’s best if you can plan ahead to defrost in the fridge overnight, but if not, turn the oven down to 350° F, add 30 minutes to your covered baking time, then crank it up to 400° F for uncovered baking time. |
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Riga-Tony Heating Instructions |
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PREHEAT | Preheat oven to 375° F |
| BAKE UNCOVERED | Bake uncovered for 30-45 minutes or until the top is getting crispy and golden | |
| COOL & EAT | Let rest 5 minutes before taking a generous scoop of this masterpiece | |
Ragu/Pasta Sauce Heating Instructions |
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HEAT | Gently heat on the stove, low and slow until bubbling (not boiling) |
| COOK | Cook your favorite noods in a pot of salted boiling water until al dente | |
| RESERVE | Set aside about a cup of pasta cooking water before you drain those noods | |
| TOSS | Toss cooked noods in with the sauce and add some parm and pasta water, stir until glossy and gorgeous | |
Balls Heating Instructions |
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WARM | Warm your meatballs and sauce on the stove, low and slow, until bubbling (not boiling), or heat in the oven at 350° F until warmed through (about 25 minutes, 45 minutes if frozen) |
| SERVE | Serve with your favourite noods or with some crusty sourdough, and top with a drizzle of EVOO and grated parm | |
Pesto Heating Instructions |
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COOK | Cook your fave noods in a pot of salted boiling water until al dente |
| RESERVE | Set aside about a cup of pasta cooking water before you drain those noods | |
| TOSS | Toss your noods with a couple tablespoons of the pesto (off the heat) and a bit of pasta water to keep it saucy; keep tossing so that the parm in the pesto starts to melt and the whole thing is making that irresistible “pasta sound”. Add more pesto or pasta water as needed. | |
| SERVE | SERVE immediately with a little extra parm, flaky sea salt and a drizzle of EVOO on top | |