Everything Italian Cookbook - Rosina Food Products
Everything Italian CookbookFrom Our Family To Yours
Meatballs, pasta and enjoying Italian meals with friends and family has been at theheart of Rosina and Celentano for over 55 years. From simple, fresh ingredients to ourown family recipes passed down for generations, we pride ourselves in providing thehighest quality products for you and your family and nothing beats a classic, Italianrecipe. We were inspired to create a recipe book for you that features traditional, Italiandishes with a twist. We hope you enjoy this recipe book that highlights our favoriteItalian recipes using Rosina meatballs and Celentano pasta. From a tortellini carbonarato a classic meatball sub, there is something for everyone that takes you back to thoseclassic, Italian meals you’ve been enjoying for years. From our family to yours – enjoyour favorite recipes in the Everything Italian Cookbook.Everything ItalianPASTA & MEATBALL RECIPESu - Italian Style Meatball Pizza23- Cheese Tortellini Carbonarau - Meatball Calzone- Cheese Ravioli Muffuletta Saladu - Polenta with Italian Style Meatballs48- Gnocchi with Cannellini Beans and Arugulau - Italian Style Meatball Stuffed Eggplant57- Cheese Stuffed Shells with Bolognese Sauceu - Italian Style Meatballs with Marsala Sauce- Cavatelli Vegetable Soup with Parmesan Brothu - Orecchiette with Italian Style Meatballs6- 4 Cheese Ravioli with Arrabbiata Sauce- Baked Manicotti with Italian Style Meatballs andSmoked Mozzarellau - Risotto with Italian Style Meatballsu - Classic Meatball Sub- Spinach Ravioli with Pomodoro andMeatless Meatballs9
Baked Manicotti with Italian StyleMeatballs and Smoked MozzarellaServings: 4 Preparation: 30 MinsIngredients1 package (14 oz.) Celentano Manicotti1 package (12 oz.) Rosina Italian Style Meatballs1 pinch crushed red pepper flakes1 jar (16 oz.) marinara sauce8 oz. smoked mozzarella cheese, slicedsalt and black pepper to tasteParmesan cheese, if desiredCooking DirectionsItalian Style Meatball PizzaServings: 4 Preparation: 30 MinsIngredientsPreheat oven to 350 F. Crumble the meatballs into small pieces using a fork or foodprocessor. Heat crumbled meatballs in a skillet set over medium heat for 2 minutes. Seasonmeatballs with crushed red pepper flakes, salt and black pepper to taste. Stir sauce intomeatballs and heat to a simmer for 5 minutes. In a baking dish, cover the bottom of thedish with half of the sauce. Add the manicotti to the baking dish and cover the top ofthe manicotti with remaining sauce and mozzarella cheese. Cover with foil and bake for30-35 minutes. Divide among serving plates and sprinkle with Parmesan cheese if desired.Serve immediately.½ package (12 oz.) Rosina Italian Style Meatballs1 package (16 oz.) prepared pizza dough2/3 cup prepared tomato sauce1 red and yellow bell pepper, sliced1 mozzarella cheese log, sliced ¼” thick6 fresh basil leaves, julienne sliced½ tablespoon fresh oregano¼ cup grated Parmesan cheeseCooking DirectionsPlace frozen meatballs in a single layer on a microwave safe dish, microwave meatballsfor 1 minute then cut in half. Place a pizza stone in the oven. Preheat the oven to450ºF for 20 minutes. Spread the tomato sauce on the dough. Top with bell peppers,mozzarella cheese and place 10-12 of the meatballs, cut side down, on top. Bakeuntil the crust is crisp and the cheese is bubbly, about 12 minutes. Using a pizza peel,transfer the pizza to a cutting board. Lightly sprinkle the pizza with the basil, oreganoand Parmesan cheese. Cut into slices to serve.2
Cheese Tortellini CarbonaraServings: 6 Preparation: 20 MinsIngredients1 package (19 oz.) CelentanoCheese Tortellini4 eggs, room temperature¼ cup heavy cream1 cup grated Parmesan cheese8 bacon slices, diced1 shallot, minced8 garlic cloves, mincedsalt and black pepper to taste2 tablespoons fresh basil, chopped (optional)2 tablespoons fresh parsley, chopped (optional)Cooking DirectionsRisotto with Italian Style MeatballsServings: 4 Preparation: 30 MinsIngredients1 package (12 oz.) Rosina ItalianStyle Meatballs1 tablespoon olive oil1 cup chopped white onion6 cups chicken or vegetable stock2 teaspoons minced garlic2¼ cups Arborio rice (risotto rice)1 tablespoon butter¼ cup heavy cream¼ cup Parmigiano - Reggianocheese, grated¼ cup Romano cheese, grated¼ cup Asiago cheese, grated2 tablespoons chives, thinly sliced4 tablespoons basil pestosalt and white pepper, to tasteBring a large pot of water to a boil and cook the tortellini according to package directions.Ladle out 1 cup of the pasta water to a small bowl, then drain pasta and set aside. In a separatebowl, whisk together the eggs, heavy cream and Parmesan cheese and set aside. Add thediced bacon to a large skillet and heat over medium-high heat. Cook the bacon for 5-6minutes until slightly crispy, but not hard. Remove from the pan and pat dry with a papertowel. Reserving the bacon grease in the pan, add the shallot and garlic, cook over mediumheat for 2 minutes while stirring. Turn the heat to low, add the cooked bacon and pour inthe cream mixture while stirring. Bring to a simmer, add the tortellini to the skillet and tossto combine. Once fully incorporated, use the reserved pasta water to adjust the thicknessof the sauce until it reaches your desired consistency. Season with salt and black pepper.Divide into bowls and serve with parsley, basil and additional Parmesan cheese.Cooking DirectionsPreheat oven to 350 F. Cook meatballs according to the package instructions. Whenfinished set aside for later use. In a large sauté pan, over medium heat, add the olive oiland onion, then season with salt and pepper. Sauté for 3 minutes or until the onionsare softened. Add the stock and garlic and then bring the liquid to a boil and reduceto a simmer. Cook for 6 minutes. Stir in the rice and simmer for 18 minutes, stirringconstantly until the mixture is creamy and bubbly. Add the butter, cream, cheeseand chives then taste and season with salt and pepper. Simmer for 2 more minutesand then serve. Serve Risotto topped with meatballs, 4 teaspoons of basil pesto andgarnish with chopped chives and extra Parmigiano-Reggiano cheese.3
Cavatelli Vegetable Soup withParmesan BrothServings: 4 Preparation: 20 MinsIngredients1 package (24 oz.) Celentano Cavatelli2 tablespoons olive oil4 garlic cloves, minced3 carrots, peeled, halved and sliced2 celery stalks, sliced1 leek, white and pale green parts, rinsedand sliced1 fennel bulb, halved, cored and sliced1 (28 oz.) can chopped tomatoes2 dried bay leaves1, 3 inch square Parmesan cheese rind8 cups water or vegetable broth1 tablespoon fresh parsley, chopped1 tablespoon chopped fresh basilsalt and black pepper to taste¼ cup grated Parmesan cheeseCooking DirectionsMeatball CalzoneServings: 12 Preparation: 40 MinsIngredients1 package (26 oz.) Rosina ItalianStyle Meatballs6 refrigerated pizza dough balls(16 oz. each)3 cups marinara sauce6 cups shredded mozzarella cheese2 large eggs1 teaspoon waterflour for dusting surfaceHeat olive oil in a large pot over medium heat. Add the garlic and cook until fragrant(about 2 minutes.) Add the carrots, celery, leeks, fennel, tomatoes and bay leaves and cookuntil the vegetables begin to soften, about 5 minutes stirring occasionally. Add the waterand Parmesan cheese rind and bring to a simmer. Partially cover the pot with a lid andsimmer until the vegetables are tender, about 20-25 minutes. Remove and discard theParmesan cheese rind and bay leaves. Stir in the parsley, basil and season the soup withsalt and black pepper. Cook the cavatelli according to package instructions, drain and divideinto soup bowls. Ladle soup into bowls, sprinkle with the grated Parmesan cheese andserve immediately.Cooking DirectionsPreheat oven to 375 F. Line a baking sheet with parchment paper. Roll out the pizzadough ball to a ¼ inch thickness on a lightly floured work surface. Cut two large circlesinto the dough. Using a fork, pierce a few small holes into the dough circles. Coatthe center of the circles with 2 tablespoons of sauce, leaving a 1 inch border. Placeabout 4 meatballs onto the bottom half of the sauced dough circles and sprinkleapproximately ½ cup of mozzarella cheese onto the meatballs. Fold dough in halfover the filling and roll the edges by pressing and crimping them together to seal.Place calzones onto a non-stick baking sheet; repeat process for additional calzones.Beat together the eggs and water in a bowl and brush over the top of the calzones.Bake the calzones in the preheated oven for 40 minutes until golden brown. Whilecalzones are baking, heat the remaining sauce to use for dipping. Remove calzonesfrom the oven and let rest for 5 minutes before serving.4
Cheese Ravioli Muffuletta SaladServings: 4 Preparation: 20 MinsIngredients1 package (44 oz.) Celentano Large RoundCheese Ravioli½ lb. salami, cut into ¼ inch cubes1 lb. provolone cheese, cut into ¼ inch cubes½ lb. ham, cut into ¼ inch cubes20 jumbo black olives, pitted and sliced20 jumbo green olives stuffed withpimientos, sliced½ cup diced red onionOrecchiette with ItalianStyle MeatballsServings: 4 Preparation: 25 MinsIngredients1 package (26 oz.) Rosina ItalianStyle Meatballs4 tablespoons unsalted butter1 package (10 oz.) cremini mushrooms,thinly sliced4 cups chopped kale, ribs andstems removedCooking Directions1 tablespoon minced garlic½ cup chopped celery½ cup chopped fresh parsley1 cup Italian salad dressing3 tablespoons apple cider vinegar1 teaspoon Worcestershire sauce½ teaspoon hot saucesalt and black pepper to tasteCooking DirectionsBring a large pot of water to a boil and cook the ravioli according to package instructions. Drain,rinse thoroughly with cold water and set aside. In a large mixing bowl, combine the pasta,salami, provolone cheese, ham, black and green olives, onion, garlic, celery and parsley. Ina small bowl, whisk together the Italian dressing, apple cider vinegar, Worcestershire sauce,hot sauce, salt and black pepper. Pour over the salad mixture. Toss to mix well. Chill untilready to serve.1 shallot, minced3 cloves garlic, minced3 tablespoons all-purpose flour2 cups chicken stocksalt and black pepper to taste1 lb. orecchiette pasta4 tablespoons grated Parmesan cheesePreheat oven to 350 F and cook meatballs according to the package instructions andset aside for later use. To make the sauce, set a large sauté pan over medium heat,add the butter and the mushrooms. Cook for 5 minutes until the mushrooms beginto brown, stirring often. Stir in the kale, shallots and garlic and cook for an additional5 minutes. Sprinkle in the flour and stir well. Add the chicken stock and bring to a boil.Add the cooked meatballs to the sauce and reduce to a simmer. Season the saucewith salt and black pepper to taste. Bring a large pot of water to a boil and cook theorecchiette according to the package instructions. Drain and return to the pasta pot.To serve, divide the pasta among bowls, top with meatballs and sauce, and garnishwith Parmesan cheese.5
4 Cheese Ravioli withSpicy Arrabbiata SauceServings: 4 Preparation: 20 MinsIngredients1 package (19 oz.) Celentano4 Cheese Ravioli1 tablespoon olive oil1 lb. hot Italian sausage, casings removed1 yellow bell pepper, thinly sliced1 red onion, thinly sliced3 garlic cloves, minced1 can (28oz.) crushed tomatoes8 basil leaves, choppedsalt and black pepper, to tasteCooking DirectionsClassic Meatball SubServings: 6 Preparation: 25 MinsIngredients1 package (12 oz.) Rosina ItalianStyle Meatballs6, 6 inch submarine rolls1 jar (24 oz.) spaghetti sauce1 package cream cheese, softenedHeat a large skillet over medium heat. Add the olive oil and sausage and cook for 5-6 minutesbreaking up the sausage into small pieces until completely cooked. Transfer the cookedsausage to a plate and discard all but 1 tablespoon of the cooking fat. Add the peppers andonions to the pan, season them with salt and black pepper and cook for 6 minutes stirringoccasionally. Add the garlic and continue to cook for 6 additional minutes. Add the crushedtomatoes and sausage back to the pan and bring to a simmer. Meanwhile, cook the ravioliaccording to the package instructions, drain and add to the sauce. Toss to combine allingredients. Divide ravioli among bowls and top with basil leaves. Serve immediately.½ cup mayonnaise or light mayo¼ teaspoon black pepper1 tablespoon Italian seasoning1/8 teaspoon garlic powder12 slices mozzarella cheeseCooking DirectionsPreheat oven to 350 F. Partially thaw meatballs in microwave oven for 30 seconds. Ina large pot, combine meatballs and spaghetti sauce. Cook on medium heat for 10-12minutes until meatballs are heated through. In a separate bowl, mix cream cheese,mayonnaise, pepper, Italian seasoning and garlic powder. Set aside. After meatballsare heated through, remove 4 tablespoons of spaghetti sauce from pot and mix intocream cheese mixture. Spread cream cheese mixture on the inside of each sub roll,top and bottom. Spoon meatballs onto bottom half of submarine rolls and top eachwith two slices of cheese. Cover with top half of roll. Place on a foil-lined baking sheetand bake for 5 minutes or until the cheese is melted.6
Cheese Stuffed Shells withBolognese SauceServings: 4 Preparation: 90 MinsIngredients1 package Celentano Stuffed Shells1 white onion, diced4 celery ribs, thinly sliced2 carrots, peeled and diced small5 garlic cloves, thinly sliced¼ cup olive oil¼ lb. pancetta, finely chopped1 lb. ground veal (optional)1 lb. ground pork1 can (6 oz.) tomato paste1 cup milk1 cup white wine1 cup water1 teaspoon chopped, fresh thymesalt and black pepper to tasteParmesan cheese, if desiredCooking DirectionsPolenta with ItalianStyle MeatballsServings: 4 Preparation: 60 MinsIngredients1 package (26 oz.) Rosina ItalianStyle Meatballs1 jar (16 oz.) fra diavolo sauce2 tablespoons olive oil1 cup diced white onion2 tablespoons minced garlicIn a heavy bottom pot over medium heat, cook the onion, celery, carrot, and garlic in theolive oil. Cook stirring occasionally for 5-7 minutes until vegetables are softened and seasonwith salt and black pepper. Add the pancetta, veal and pork and cook over high heat, stirringto break up the lumps. Cook until the meat is fully cooked (about 6-8 minutes.) Stir in thetomato paste, milk, wine, water, and thyme and gently simmer covered until sauce begins tothicken (about 1 hour.) Adjust seasoning with salt and black pepper. Preheat oven to 350 F. Ina casserole dish, cover the bottom of the baking dish with some of the Bolognese sauce. Addthe stuffed shells to the baking dish and cover the top of the stuffed shells with additionalBolognese sauce. Cover the baking dish with foil and bake for 30-35 minutes. Divide amongserving plates and sprinkle with Parmesan cheese if desired. Serve immediately.4 cups vegetable stock1½ cups cornmeal polenta¼ cup grated Romano cheese¼ cup grated Parmesan cheese2 tablespoons ricotta cheesesalt and black pepper to tasteCooking DirectionsIn a large saucepan with lid, heat the meatballs in the fra diavolo sauce over mediumheat for 20-25 minutes stirring occasionally. Using a second large saucepan heatolive oil over medium heat, add the onions and garlic and cook until translucent andsoft (about 3-4 minutes.) Pour in the vegetable stock and bring to a boil. Reduce theheat to a simmer and then while stirring constantly with a whisk, slowly pour in thepolenta. Continuing to whisk and cook for 5 minutes. Whisk in the ricotta, Romanoand Parmesan cheeses and season with salt and black pepper to taste. To plate, dividethe polenta into bowls and spoon the meatballs and sauce over top. Serve garnishedwith additional Parmesan or Romano cheese.7
Gnocchi with Cannellini Beansand ArugulaServings: 4 Preparation: 20 MinsIngredientsItalian Style Meatballs withMarsala SauceServings: 4 Preparation: 30 MinsIngredients1 package (26 oz.) Rosina ItalianStyle Meatballs2 tablespoons unsalted butter1 package (10 oz.) creminimushrooms, cleaned and thinly sliced1 shallot, peeled and minced3 garlic cloves, minced3 tablespoons all-purpose flour½ cup Marsala cooking wine2 cups beef stock1/3 cup heavy creamsalt and black pepper to taste1 lb. fettuccine pasta4 tablespoons chopped fresh parsley4 tablespoons gratedParmesan cheese1 package (20 oz.) Celentano Gnocchi3 tablespoons olive oil½ cup sliced shallots1 can cannellini beans, drained and rinsed¼ cup dry white wineSalt and black pepper to taste½ cup grated Parmesan cheese2 cups fresh arugula or spinach leavesCooking DirectionsHeat the olive oil in a large pan over medium heat. Add the shallots and cook stirring oftenfor 5-6 minutes or until soft. Add the beans and wine; cook over medium-high heat for 4-5minutes until the liquid reduces by half. Season to taste with salt and black pepper. Cook thegnocchi according to package instructions and drain, reserving ½ cup of the pasta water. Addthe gnocchi and the Parmesan cheese to the pan and gently toss; add the arugula or spinachand gently toss again, adding the reserved pasta water a little at a time to thin the sauce ifneeded. Divide among serving plates and sprinkle with extra Parmesan cheese.Cooking DirectionsPreheat oven to 350 F and cook meatballs according to the package instructions and setaside for later use. To make the sauce, set a large saucepan over medium heat, add the butterand mushrooms and cook for 7 minutes until they begin to brown stirring often. Stir in theshallots and garlic and continue to cook for an additional 2 minutes. Sprinkle in the flour andstir well. Add the Marsala wine and bring to a boil, stir in the beef stock and heavy cream andreturn to a simmer. Add the cooked meatballs to the sauce and return to a simmer. Seasonthe sauce with salt and black pepper to taste. Hold mixture covered on low until the pasta isready. Bring a large pot of water to a boil and cook the fettuccine according to the packageinstructions. Drain and return to the pasta pot. To serve, divide the pasta among bowls andtop with meatballs in Marsala sauce. Garnish with parsley and Parmesan cheese.8
Spinach Ravioli with Pomodoro Sauceand Meatless MeatballsServings: 6 Preparation: 60 MinsIngredientsItalian Style MeatballStuffed EggplantServings: 4 Preparation: 45 MinsIngredients1 package (12 oz.) Rosina Italian StyleMeatballs thawed and crumbled2 fresh whole eggplants2 tablespoons olive oil1 white onion, chopped2 carrots, chopped2 garlic cloves, minced1 tablespoon dried Italian herbs1 cup marinara sauce¼ cup shredded Parmesan cheesesalt and black pepper to tasteCooking DirectionsPreheat oven to 350 F. Cut the eggplant in half lengthwise and scoop out some of the fleshto create a hollow boat. Dice the scooped-out flesh of the eggplant and set aside. Placethe eggplant halves in a baking dish. In a large skillet, heat olive oil over medium heat. Addthe onion and carrots to the pan and cook for 2 minutes. Next, add the garlic and reservedchopped eggplant and cook for 5 minutes, stirring occasionally. Add the crumbled meatballsto the vegetables and stir to combine; season with the dried Italian herbs, salt and blackpepper. Add the marinara sauce and stir to combine all ingredients. Continue to cook for 5minutes over low heat. Turn off the heat and using a spoon scoop the vegetable mix intothe eggplant halves. Cover the baking dish with aluminum foil and bake for 30-35 minutes.Remove the aluminum foil after 30 minutes and top each eggplant with shredded Parmesancheese. Place the uncovered dish back into the oven for 5 minutes to melt the cheese.Remove from the oven and serve with additional warmed marinara sauce.1 package (20 oz.) Celentano Spinachand Cheese Ravioli3 tablespoons olive oilPomodoro Sauce:1 can (28 oz.) whole peeled tomatoes, pureedin a food processor¼ cup olive oil1 medium white onion, minced4 garlic cloves, minced¼ teaspoon crushed red pepper flakes3 large fresh basil sprigssalt and black pepper, to tasteParmesan cheese, if desiredMeatless Meatballs:1 large fresh eggplant1 package (10 oz.) b
Everything Italian Cookbook From Our Family To Yours. M eatballs, pasta and enjoying Italian meals with friends and family has been at the heart of Rosina and Celentano for over 55 years. From simple, fresh ingredients to our own family recipes passed down for generations, we pride ourselves in providing the
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