Recipe Type: Entrée

Orecchiette with Cauliflower, Toasted Pine Nuts & Romano Cheese

Orecchiette, or “little ears,” are the signature pasta of the Puglia region, on the heel ...

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Mostaccioli with Kale, Chickpeas, and Oven-Dried Tomatoes

Use grape or cherry tomatoes in a variety of colors. To go with the Tuscan ...

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Orzo with Fresh Ricotta and Orange Blossom Honey

This sweet orzo was served as a breakfast item at The Flavor Experience 2016. You ...

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Chicken Noodle Soup

Barilla’s National School Manager, Darcy Frawley, developed this classic soup recipe. Keep the pasta separate ...

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Collezione Orecchiette with Ricotta Salata and Fresh Tomatoes

Pasta with a simple dressing of fresh tomatoes, garlic, and basil makes an elegantly simple ...

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Spicy Sriracha Bowl

Noodles originated in Asia, so what’s more appropriate than a spicy chili-spiked sauce and lots ...

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Campanelle with Arugula, White Asparagus, and Celery Root Sauce

Chef Lorenzo demonstrated this recipe at Barilla’s 2016 Modern Casual conference. White asparagus blends with ...

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Spaghetti Tacos

Submitted as part of Barilla’s “For the Love Pasta” promotion from Eagle Mountain Saginaw ISD.

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Bucatini with Multicolor Tomatoes, Fresh Oregano, and Crispy Bread Crumbs

Simple and summery, this pasta looks best with a variety of colors of heirloom and ...

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Bucatini with Rabbit, Morel Mushrooms, and Brussels Sprout Leaves

Rabbit is very common in Italy, especially in the North-Central regions. At Chef Lorenzo Boni’s ...

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