Mutti Tomato & Parmigiano Reggiano Pasta Sauce

Mutti Tomato & Parmigiano Reggiano Pasta Sauce - 1.5lb (680g)

Mutti Tomato & Parmigiano Reggiano Pasta Sauce is an harmonious blend of the finest ingredients Italy has to offer, featuring naturally sweet Rossoro tomatoes paired with generous chunks of savory, artisanal Parmigiano Reggiano cheese crafted in the Emilia Romagna region. Each jar encapsulates the tradition and flavor of Italy, offering a gourmet experience that transforms any meal into a culinary masterpiece. 

Whether tossed with al dente pasta, layered in a lasagna, or savored straight from the jar, this sauce brings the authentic taste of Italy to your table. Its rich, comforting taste is balanced by the salty depth of Parmigiano Reggiano, making it a perfect fit for a variety of dishes.

Featured Recipe

Emilia Romagna Regional Pasta Rolls

Ingredients:

• 8 sheets lasagna noodles
• 1 garlic clove
• 10 oz portobello mushrooms, finely diced
• 2 tbsp Italian parsley, finely chopped (plus more for garnish)
• 1/4 cup milk
• 1/8 tsp salt
• 1/8 tsp black pepper
• 3 cups ricotta cheese
• 3/4 cups Parmigiano Reggiano cheese, grated
• 1 cup Mutti Rossoro Tomatoes and Parmigiano Reggiano Pasta Sauce (plus more for topping)
• 3 oz fresh spinach
• 5 oz ham or prosciutto, thinly sliced
• Olive oil, for cooking and greasing

Instructions:

1. Preheat oven to 400°F.
2. Follow package cooking directions for lasagna noodles. Once cooked transfer to a colander to drain, and then spread a small amount of oil on a flat work surface. Lay the cooked lasagna noodles on the olive oil.
3. Heat 2 Tbsp of olive oil in a sauce pan over medium heat, add the garlic until it turns golden brown - about 3 minutes.
4. Remove the garlic (set aside) and add the portobello mushrooms and 1 Tbsp of the parsley and sauté for 5 minutes.
5. Add milk on a low boil and add salt and black pepper. Cook until reduced by half and let cool.
6. Once cool, add 1/2 cup of the Mutti®Rossoro Tomatoes and Parmigiano Reggiano Pasta Sauce, ricotta and Parmigiana Reggiano cheese and stir to combine.
7. Divide the ricotta mixture over the lasagna pasta strips. Lay approximately 8 fresh spinach leaves on top of the cheese mixture and lightly coat the spinach with olive oil.
8. Arrange an equal number of ham or prosciutto slices over the spinach leaves. Gently roll each lasagna sheet into a cylinder, starting at the bottom and rolling up, secure with a toothpick
9. Lightly coat a baking sheet with olive oil and place the rolled lasagna rolls lengthwise in the sheet pan. Bake at 400 degrees for 10 minutes.
10. Remove from oven and place each roll vertically on a serving plate and top with a tablespoon of Mutti®Rossoro Tomatoes and Parmigiano Reggiano Pasta Sauce and sprinkle with remaining parsley.

Ingredients: chopped tomatoes, rossoro tomato puree, onion, olive oil, parmigiano reggiano PDO cheese, garlic, mediterranean sea salt, basil, black pepper, oregano. Contains milk. 

Weight: 1.5lb (680g)

Storage: store in a cool, dry place. Refrigerate after opening and use within 5 days.

Product of Italy