Buitoni Recipes

Fettuccine Alfredo

1 package (9 ounces) Buitoni Refrigerated Fettuccine
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup evaporated milk
1/2 cup chicken broth
1/2 cup (1.5 ounces) Buitoni Refrigerated Freshly Shredded Parmesan Cheese
1/2 cup (2 ounces) grated provolone cheese
1/8 teaspoon cayenne pepper
1/8 teaspoon ground black pepper

Prepare pasta according to package directions. Melt butter in medium saucepan over medium heat; stir in flour. Gradually add evaporated milk and broth.

Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne pepper and black pepper until cheese is melted. Toss with pasta; serve immediately. Makes 4 servings

Tortellini with Pesto and Sun-Dried Tomatoes

2 packages (9 ounces each) Buitoni Refrigerated Three Cheese Tortellini
1/2 cup Buitoni Refrigerated Pesto with Basil
1/2 cup (1.5 ounces) Buitoni refrigerated Freshly Shredded Parmesan Cheese
1/4 cup sun-dried tomatoes drained and chopped
1/2 bunch basil chopped

Prepare pasta according to package directions. Drain pasta. Toss with pesto, cheese, tomatoes and basil. Serve hot or at room temperature. Makes 4 servings

Fettuccine Tomato Basil Salad

1 package (9 ounces) Buitoni Refrigerated Fettuccine
1/4 cup (.75 ounce) Buitoni Refrigerated Freshly Shredded Parmesan Cheese
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 pound fresh tomatoes chopped
1 tablespoon dried basil, crushed

Prepare pasta according to package directions. Toss pasta with cheese, oil and vinegar. Add tomatoes and basil. Season with salt and ground black pepper. Makes 4 servings

Tuna and Tortellini Alfresco

1 package (9 ounces) Buitoni Refrigerated Three Cheese Tortellini prepared according to package directions, kept hot
1 large tomato chopped
1 can (3.8 ounces) sliced ripe olives
1 can (6 ounces) white tuna packed in water drained and flaked
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons capers
2 tablespoons finely chopped fresh basil or tarragon
1 tablespoon finely chopped fresh parsley
2 large cloves garlic finely chopped

Combine pasta, tomato, olives, tuna, oil, vinegar, capers, basil, parsley and garlic in large bowl. Serve warm or cold. Season with ground black pepper. Makes 4 servings

Pesto Bread

1 container (7 ounces) Buitoni Refrigerated Pesto with Basil
1 baguette cut in half lengthwise
1/4 cup (.75 ounce) Buitoni Refrigerated Freshly Shredded Parmesan Cheese

Preheat broiler. Spread pesto over bread; sprinkle evenly with cheese. Place on baking sheet. Broil for 1 to 2 minutes or until bread is crisp and cheese is melted. Cut into pieces. Makes 8 servings

Tortellini Stir-Fry

1 package (9 ounces) Buitoni Refrigerated Three Cheese Tortellini prepared according to package directions
1 tablespoon vegetable oil
1 package (16 ounces) loose-pack frozen stir-fry vegetables
1/3 cup prepared peanut- or garlic-flavored stir-fry sauce
2 tablespoons water
1/8 teaspoon crushed red pepper (optional)
2 tablespoons chopped unsalted cashews or peanuts

Heat oil in large, nonstick skillet over medium-high heat. Add vegetables; cook, stirring occasionally, for 7 to 8 minutes or until crisp-tender.

Stir in pasta, stir-fry sauce, water and crushed red pepper; cook for 1 to 2 minutes or until mixture is heated through. Sprinkle with nuts just before serving. Makes 4 servings

Pesto Mushroom Pizza

1 premade (12-inch) pizza crust
1/2 cup Buitoni Refrigerated Pesto with Basil
8 ounces white mushrooms trimmed and thinly sliced
2 cups (8 ounces) shredded mozzarella cheese

Preheat oven to 350°. Place pizza crust on baking sheet; spread with pesto. Top with mushrooms and cheese. Bake for 15 minutes or until cheese is melted and bubbly. Makes 4 servings

Italian Seasoned Chicken and Fettuccine

1/4 cup extra virgin olive oil
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon Italian seasoning
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1 package (9 ounces) Buitoni Refrigerated Fettuccine

Preheat oven to 350°. Grease 13 x 9-inch baking dish. Combine oil, garlic and Italian seasoning in large bowl. Add chicken; turn to coat. Marinate in refrigerator for 15 to 30 minutes. Remove chicken from marinade and place in prepared dish. Discard marinade.

Bake for 35 to 40 minutes or until chicken is no longer pink in center. PREPARE pasta according to package directions. Serve chicken over pasta. Makes 4 servings

Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto

1 package (9 ounces) Buitoni Refrigerated Four Cheese Ravioli prepared according to package directions
1 container (7 ounces) Buitoni Refrigerated Pesto with Sun Dried Tomatoes
1 can (4 ounces) artichoke hearts drained and halved
1/2 cup ripe olives drained and halved
1 tablespoon chopped fresh basil

Combine pasta, pesto, artichoke hearts, olives and basil in medium bowl. Serve warm or chilled. Makes 4 servings

Marinara Pizza

1 container (15 ounces) Buitoni Refrigerated Marinara Sauce
2 packages (10 or 14 oz. each) premade Italian thin or regular pizza crusts
2 cups (8 ounces) shredded mozzarella cheese
1 cup sliced white mushrooms
1/2 cup diced onion
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper
1 1/2 cups (12 ounces) bulk Italian sausage cooked and crumbled

Preheat oven to 400°. Spread marinara sauce evenly over pizza crusts. Sprinkle with cheese. Top with mushrooms, onion, bell peppers and sausage. Bake on oven rack or baking sheet for 15 to 20 minutes or until lightly browned. Makes 12 servings

Fettuccine and Sweet Italian Sausage Alfredo

1 package (9 ounces) Buitoni Refrigerated Fettuccine
1 pound bulk sweet Italian sausage
1 container (10 ounces) Buitoni Refrigerated Alfredo Sauce
1/3 cup (about 1.25 ounces) Buitoni Refrigerated Freshly Shredded Parmesan Cheese

Prepare pasta according to package directions. Cook sausage in large skillet over medium heat until no longer pink; drain. Return to skillet. Add pasta and sauce; heat through. Top with cheese. Makes 4 servings

One-Pot Pasta With Tomatoes, White Beans and Pesto

3 1/4 cups dry bow-tie pasta
3 cups water
2 Maggi Chicken Flavor Bouillon Cubes
Maggi Vegetarian Vegetable Flavor Bouillon Cubes
1 container (7 ounces) Buitoni Refrigerated Pesto with Basil
2 medium tomatoes chopped
1 can (15 ounces) cannellini (white kidney beans) or small white beans rinsed and drained
1/3 cup (about 1 ounce) Buitoni Refrigerated Freshly Shredded Parmesan Cheese

Combine pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.

Cook, stirring frequently, until sauce has reduced slightly. Stir in tomatoes and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired. Makes 4 servings

Grilled Apple Curry Chicken

1 jar (8 ounces) apple curry chutney
1/4 cup Apple Nestlé Juicy Juice All Natural 100% Juice
2 cloves garlic peeled
1 teaspoon curry powder
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1 package (9 ounces) Buitoni Refrigerated Linguine
Chopped fresh parsley (optional)

Preheat grill or broiler. Place chutney, Juicy Juice, garlic and curry powder in food processor or blender; cover. Process until smooth. Reserve 1/3 cup.

Prepare pasta according to package directions; keep warm. Grill or broil chicken, brushing frequently with remaining chutney mixture, until chicken is no longer pink in center. Slice chicken; place over pasta. Spoon reserved chutney mixture over chicken; sprinkle with parsley. Makes 4 servings

Creamy Tomato Tortellini Soup

1 package (9 ounces) Buitoni Refrigerated Three Cheese Tortellini prepared according to package directions
2 cans (10 3/4 fluid ounces each) condensed tomato soup
2 soup cans milk
1/2 teaspoon crushed basil
Buitoni Refrigerated Freshly Shredded Parmesan Cheese

Combine pasta, soup, milk and basil in medium saucepan. Bring to a boil over medium heat; reduce heat. Cook, stirring occasionally, for 10 minutes. Serve with cheese. Serves 4

Pasta and Vegetable Stew

1 package (9 ounces) Buitoni Refrigerated Three Cheese Tortellini prepared according to package directions
1 container (15 ounces) Buitoni Refrigerated Marinara Sauce
1 3/4 cups water
1 teaspoon Maggi Reduced Sodium Chicken Flavor Instant Bouillon
1 package (16 ounces) frozen mixed vegetables

Combine sauce, water and bouillon in large saucepan. Bring to a boil over medium-high heat. Add vegetables; return to a boil. Reduce heat to low; cover. Cook for 10 to 12 minutes or until vegetables are tender. Stir in prepared pasta; heat through. Serves 4

Cheese Tortellini Soup with Shrimp

4 cups (32 fluid ounces) reduced-sodium chicken or vegetable broth
1 container (15 ounces) Buitoni Refrigerated Marinara Sauce
1 cup white wine
1/4 teaspoon ground cayenne pepper
1 package (9 ounces) Buitoni Refrigerated Three Cheese Tortellini
1/2 pound (51/60 count) small cooked shrimp
1 cup loose-pack frozen petite peas thawed

Combine broth, sauce, wine and pepper in large saucepan. Bring to a boil over medium-high heat. Add pasta; reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until pasta is tender. Add shrimp and peas; cook for an additional 1 minute. Serve immediately. Serves 4

Fettuccine Tomato Basil Salad

1 package (9 ounces) Buitoni Refrigerated Fettuccine
1/4 cup (.75 ounce) Buitoni Refrigerated Freshly Shredded Parmesan Cheese
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 pound fresh tomatoes chopped
1 tablespoon dried basil, crushed

Prepare pasta according to package directions. Toss pasta with cheese, oil and vinegar. Add tomatoes and basil. Season with salt and ground black pepper. Serves 4

Chilled Three Cheese Tortellini Toss

1 package (9 ounces) Buitoni Refrigerated Three Cheese Tortellini
1 1/2 cups fresh snow pea pods
1 cup shoestring carrots
3/4 cup balsamic vinegar olive oil salad dressing
1/2 cup (1.5 ounces) Buitoni Refrigerated Freshly Shredded Parmesan Cheese

Prepare pasta according to package directions; rinse in cold water and drain. Combine pasta, pea pods, carrots, dressing and cheese together in large bowl. Refrigerate or serve immediately. Serves 4

Spinach Cheese Tortellini Salad

1 package (9 ounces) Buitoni Refrigerated Spinach Cheese Tortellini prepared according to package directions, chilled
1 bag prepared salad greens
2 cups halved cherry tomatoes
1 cup (4 ounces) shredded provolone cheese
2 ounces pepperoni thinly sliced
1/3 cup balsamic vinegar salad dressing
1 cup salad croutons

Toss pasta, salad greens, tomatoes, cheese, pepperoni and salad dressing in medium bowl; top with croutons. Serves 4

Vinaigrette Pasta Chicken Salad

1 package (9 ounces) Buitoni Refrigerated Three Cheese Tortellini
1 container (7 ounces) Buitoni Refrigerated Pesto with Basil
3 tablespoons cider vinegar
1/2 teaspoon seasoned salt
1/4 teaspoon granulated sugar
1/8 teaspoon ground black pepper
2 to 3 cups cooked chicken or turkey cut into strips or cubes
1 1/2 cups sliced and halved zucchini
1/2 cup chopped red bell pepper

Prepare pasta according to package directions; rinse in cold water and drain. Combine pesto, vinegar, seasoned salt, sugar and pepper; mix well. Add chicken, pasta, zucchini and bell pepper. Toss well. Serve immediately or refrigerate. Serves 6

Spinach and Pasta Salad

1 package (9 ounces) Buitoni Refrigerated Linguine
5 cups shredded fresh spinach leaves
1 cup chopped fresh tomato
1 cup halved, thinly sliced red onion
1/4 cup pine nuts toasted
1 container (7 ounces) Buitoni Refrigerated Pesto with Basil
3 tablespoons lemon juice
1/4 teaspoon salt

Prepare pasta according to package directions. Rinse and drain. Combine pasta, spinach, tomato, onion and pine nuts in large bowl. Combine pesto, lemon juice and salt in small bowl. Add to pasta mixture; toss well. Serve immediately or refrigerate. Serves 4

Ravioli with Alfredo Sauce and Artichokes

1 package (9 ounces) Buitoni Refrigerated Light Four Cheese Ravioli
1 tablespoon olive oil
1 clove garlic chopped
1 jar (6 ounces) marinated artichoke hearts drained and sliced
2 cups red and/or yellow bell pepper strips
2 tablespoons white wine or chicken broth
1 package (10 ounces) Buitoni Refrigerated Light Alfredo Sauce

Prepare pasta according to package directions. Keep warm. Heat oil in medium skillet over medium heat. Add garlic; cook for 1 minute. Add artichokes, bell peppers and wine. Cook, stirring occasionally, for 2 to 3 minutes. Add pasta and sauce. Cook, stirring occasionally, for 1 minute. Sprinkle with chopped parsley, if desired. Serves 4

Mediterranean Whole Wheat Tortellini and Shrimp Salad

1 Pkg. (9 oz.) Buitoni Refrigerated Whole Wheat Three Cheese Tortellini
6 large shrimp, cooked and sliced in half
1/2 cucumber, peeled, seeded, and thinly sliced
1/2 cup halved grape or cherry tomatoes
1/3 cup greek dressing
5 thin slices red onion
3 tbsp. sliced kalamata olives
3 tbsp. crumbled feta cheese

Prepare pasta according to package directions. Place in large bowl; refrigerate for 5 minutes. Add shrimp, cucumber, tomatoes, dressing, onion, olives, and cheese; toss well. Serves 4

Cheese Tortellini Soup with Shrimp

4 cups (32 fl. oz.) reduced-sodium chicken or vegetable broth
1 container (15 oz.) Buitoni Refrigerated Marinara Sauce
1 cup white wine
1/4 tsp. ground cayenne pepper
1 Pkg. (9 oz.) Buitoni Refrigerated Three Cheese Tortellini
1/2 lb. (51/60 count) small cooked shrimp
1 cup loose-pack frozen petite peas, thawed

Combine broth, sauce, wine, and pepper in large saucepan. Bring to a boil over medium-high heat. Add pasta; reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until pasta is tender. Add shrimp and peas; cook for an additional 1 minute. Serve immediately. Serves 4

Ravioli Lasagna

1 package (20 ounces) Buitoni Refrigerated Family Size Four Cheese Ravioli prepared according to package directions
1 container (15 ounces) reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach thawed and squeezed dry
2 large eggs lightly beaten
1/3 cup fat free milk
2 containers (15 ounces each) Buitoni Refrigerated Marinara Sauce
1/4 cup (.75 ounce) Buitoni Refrigerated Freshly Shredded Parmesan Cheese

Preheat oven to 350°. Grease two 8 x 4-inch loaf dishes. Combine ricotta cheese, spinach, eggs and milk in medium bowl. Place one-fourth pasta in each prepared dish. Add one-fourth sauce and half ricotta mixture to each dish. Top each with half remaining pasta and half remaining sauce.

Sprinkle both dishes with Parmesan cheese. Cover one dish with plastic wrap, then overwrap with foil. Label and freeze for up to 2 months. Cover remaining dish with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving.

To Bake Frozen Lasagna: Place dish in refrigerator overnight. Preheat oven to 375°. Remove foil and plastic wrap; recover with foil. Bake for 1 hour or until heated through. Let stand for 10 minutes before serving. Serving size varies