Buitoni Recipes

Pesto Twists

1 package (17.3 ounces) frozen puff pastry sheets thawed
1 container (7 ounces) Buitoni Refrigerated Pesto with Basil
1/2 cup chopped hazelnuts or almonds
1/2 cup (1.5 ounces) Buitoni Refrigerated Freshly Shredded Parmesan Cheese

Preheat oven to 400°. Place pastry sheets on lightly floured surface. Roll each sheet into 12-inch square. Spread pesto over one rolled pastry sheet. Sprinkle nuts and cheese evenly over pesto.

Lay second sheet on top and press lightly. Cut into twelve 1-inch-wide strips. Twist each strip and Place on baking sheet. Bake for 15 minutes or until light golden brown. Makes 12 servings

Garden Pasta Salad

1 package (20 ounces) Buitoni Refrigerated Family Size Three Cheese Tortellini, Prepared according to package directions rinsed in cold water and drained
1 cup bottled Italian salad dressing
2 cans (6 ounces each) tuna packed in water drained and broken into chunks
2 medium tomatoes chopped
2 cups broccoli florets
1/2 cup (1.5 ounces) Buitoni Refrigerated Freshly Shredded Parmesan Cheese or Buitoni Refrigerated Freshly Shredded Romano Cheese
1 package (10 ounces) Italian-blend torn mixed salad greens

Pour dressing into large bowl. Add pasta, tuna, tomatoes, broccoli and cheese; toss well to coat. Refrigerate or serve immediately over mixed greens. If desired, after chilling stir in a little more salad dressing to moisten pasta. Makes 6 servings

Fettuccine with Vegetable Clam Sauce

2 packages (9 ounces each) Buitoni Refrigerated Fettuccine Prepared according to package directions, kept hot
1/2 cup (1 stick) butter or margarine divided
2 cups sliced fresh mushrooms
2 small zucchini shredded
1/4 cup sliced onion
1 cup peeled and chopped tomatoes
1 1/4 cups (3.75 ounces) Buitoni Refrigerated Freshly Shredded Parmesan Cheese
1 cup heavy whipping cream
1 can (10 ounces) clams drained, juice reserved

Melt 1/4 cup butter in large skillet. Add mushrooms, zucchini and onion; cook, stirring occasionally, for 5 minutes or until mushrooms and onion are tender. Add tomatoes; cook for 2 minutes. Transfer to large bowl.

Add pasta, cheese, cream, reserved clam juice and remaining 1/4 cup butter to skillet. Cook over medium Heat just until cheese is melted. Toss vegetable mixture with clams and pasta mixture. Season with salt and ground black pepper. Makes 8 servings

Gazpacho-Style Shrimp and Fettuccine

1 package (9 ounces) Buitoni Refrigerated Fettuccine Prepared according to package directions
1 pound cooked, peeled and deveined shrimp
2 jars (16 ounces each) chunky salsa
1 can (4 ounces) diced green chiles
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/4 cup sliced green onions
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro
1/4 cup peeled, seeded and diced cucumber

Combine salsa, chiles, bell peppers, green onions and lime juice in medium skillet. Bring to a gentle boil; add shrimp. Cook for 2 to 3 minutes or until shrimp are Heated through. Add cilantro. Toss pasta with salsa and shrimp mixture. Season with salt and ground black pepper. Garnish with cucumbers. Makes 4 servings

Breaded Ravioli With Dipping Sauces

1 package (9 ounces) Buitoni Refrigerated Four Cheese Ravioli
1 3/4 cups plain, dry bread crumbs
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2/3 cup milk
1 large egg
Vegetable oil
1 container (15 ounces) Buitoni Refrigerated Marinara Sauce
1 container (10 ounces) Buitoni Refrigerated Alfredo Sauce

Line baking sheet with wax paper. Prepare ravioli according to package directions. Rinse and drain.

Combine bread crumbs, salt, garlic powder and Italian seasoning in small bowl. Whisk milk and egg together in Separate small bowl until well blended. Dip ravioli into milk mixture, coating both sides, then into bread crumb mixture. Place on Prepared baking sheet.

Add oil to 2-inch depth in electric skillet or large skillet; Heat to 350°. Fry ravioli, 5 to 6 at a time, on each side for 20 to 30 seconds or until golden brown. Remove with slotted spoon; drain. Heat sauces. Serve with ravioli. Serving size varies

Baked Pesto Chicken

4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1/2 cup Buitoni Refrigerated Pesto with Basil
2 plum tomatoes, sliced (optional)
3/4 cup (3 ounces) shredded mozzarella cheese

Preheat oven to 400°. Line baking sheet with heavy-duty foil. Place chicken and pesto in medium bowl; toss to coat. Place chicken on Prepared baking sheet.

Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted. Makes 4 servings

Linguine with Bolognese Sauce

1 tablespoon extra virgin olive oil
1 small onion finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
3 cloves garlic finely chopped
8 ounces lean ground beef
1 can (15 ounces) crushed tomatoes in puree undrained
1/2 cup water
1/3 cup dry red wine
1 teaspoon chopped fresh marjoram or 1 teaspoon dried marjoram crushed
1/2 teaspoon Maggi Reduced Sodium Beef Flavor Instant Bouillon
1 package (9 ounces) Buitoni Refrigerated Linguine

Heat oil in large saucepan over medium-high Heat. Add onion, celery, carrot and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Add beef; cook, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.

Stir in tomatoes and juice, water, wine, marjoram and bouillon; bring to a boil. Reduce Heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended. Prepare pasta according to package directions. Serve sauce over pasta. Makes 6 servings

Mozzarella Risotto Cakes with Marinara Sauce

1 package (5.5 ounces) risotto with rosemary & potatoes cooked and cooled
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons Buitoni Refrigerated Freshly Shredded Romano Cheese
2 tablespoons chopped chives
1/4 teaspoon ground black pepper
1/2 cup plain dry bread crumbs
1/4 cup extra virgin olive oil divided
1 container (15 ounces) Buitoni Refrigerated Marinara Sauce warmed

Combine Prepared risotto, mozzarella cheese, Romano cheese, chives and pepper in large bowl. Press mixture firmly into twelve 2-inch-round patties; coat with bread crumbs.

Heat 2 tablespoons oil in large, nonstick skillet over medium-high Heat. Add 6 risotto cakes; cook on each side for about 30 to 60 seconds or until golden brown. Drain on paper towels. Repeat with remaining 2 tablespoons oil and risotto cakes. Serve with marinara sauce. Serving size: varies

Fettuccine Primavera

1 package (9 ounces) Buitoni Refrigerated Fettuccine Prepared according to package directions, kept hot
3/4 cup water
1 cup broccoli florets
1/2 cup sliced carrots
1/2 cup red bell pepper strips
3 tablespoons butter or margarine
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
Freshly ground black pepper to taste

Heat water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce Heat to low; cook 5 to 7 minutes. Drain; set aside.

Melt butter in same saucepan over medium Heat; stir in flour. Gradually add evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.

Note: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables. Makes 4 servings

Shrimp with Garlic Cream Sauce over Linguine

1 cup hot water
1 cup Powdered Coffee Creamer
8 large cloves garlic unpeeled
16 large shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
1 teaspoon cornstarch
3 tablespoons finely chopped parsley
3/4 cup (2.25 oz.) Buitoni Refrigerated Freshly Shredded Parmesan Cheese
1 pkg. (9 oz.) Buitoni Refrigerated Linguine Prepared at the last minute

Whisk together water and Coffee-mate until smooth. Bring 6 cups water to a boil in medium saucepan. Add garlic; cook for 2 minutes. Add shrimp; cook for 2 minutes or until they turn pink. Drain. Peel and chop garlic. Heat oil in large skillet over medium-high Heat. Add garlic; cook, stirring frequently, for 1 minute.

Whisk in Coffee-mate mixture and cornstarch; whisk until cornstarch is dissolved. Cook, whisking occasionally, for 3 to 4 minutes or until sauce begins to thicken. Stir in parsley, cheese and shrimp. Season with salt and ground black pepper. Pour sauce over pasta; toss to coat. Makes 4 servings

Pesto Chicken & Vegetable Kebabs

1/4 cup Buitoni Refrigerated Pesto with Basil
Grated lemon peel from 1 lemon
Juice from 1/2 lemon
1/2 pound boneless, skinless chicken breast halves cut into 1-inch pieces
1/2 pound assorted vegetables (cherry tomatoes, bell pepper cubes, zucchini wedges, button mushrooms and/or eggplant cubes)
4 (10-inch) skewers

Combine pesto, lemon peel and lemon juice in large, resealable plastic bag. Add chicken and vegetables; seal. Marinate in refrigerator for 1 hour. Thread chicken and vegetables alternately on skewers; discard any remaining marinade.

Preheat grill or broiler. (Place kebabs on baking sheet if broiling.) Grill or broil for 5 minutes; turn over. Grill or broil for an additional 3 minutes or until vegetables are tender and chicken is cooked through. Season with salt and ground black pepper, if desired. If using wooden skewers, soak in water for 30 minutes before threading. Makes 4 servings

Veal Milanese with Arugula Salad and Vodka Sauce

1 cup dry bread crumbs
1/2 cup (1.5 ounces) Buitoni Refrigerated Freshly Shredded Parmesan Cheese
2 tablespoons chopped parsley
1 tablespoon finely chopped garlic
2 teaspoons salt divided
2 teaspoons ground black pepper divided
1 cup all-purpose flour
2 large eggs beaten
6 (about 12 ounces total) veal cutlets pounded to 1/4-inch thickness
1 container (15 ounces) Buitoni Refrigerated Vodka Sauce
4 cups arugula or baby spinach
1/2 cup + 2 tablespoons extra virgin olive oil divided
2 teaspoons white wine vinegar or lemon juice

Mix bread crumbs, cheese, parsley, garlic, 1 teaspoon salt and 1 teaspoon pepper in small bowl; set aside. Combine flour and remaining 1 teaspoon salt and remaining 1 teaspoon pepper on large plate. Coat veal cutlets lightly in flour mixture and dip in beaten eggs, allowing excess to drip off. Coat both sides of cutlets with bread crumb mixture.

Heat sauce in small saucepan over low Heat; keep warm. Heat 1/2 cup oil in large skillet over high Heat. Reduce Heat to medium; cook cutlets for 1 minute on each side until golden brown. Set on paper towels to drain.

Toss arugula with remaining 2 tablespoons oil and vinegar. Spoon sauce on platter and top with veal cutlets. Sprinkle with additional cheese, if desired; top with arugula. Makes 6 servings

Chicken & Prosciutto Tortelloni Gratinato

1 tablespoon salt
2 packages (9 ounces each) Buitoni Refrigerated Chicken & Prosciutto Tortelloni
3/4 pound asparagus cut into 1 1/2-inch slices at angle
1 container (10 ounces) Buitoni Refrigerated Alfredo Sauce
1/2 cup (1.5 ounces) Buitoni Refrigerated Freshly Shredded Parmesan Cheese divided
1/2 teaspoon ground black pepper
1/4 cup dry bread crumbs
1/4 cup Buitoni Refrigerated Pesto with Sun Dried Tomatoes

Preheat oven to 425°. Grease 2-quart baking dish. Boil 4 quarts water and salt in large saucepan over high Heat; add pasta. Reduce Heat; cook for 5 minutes. Add asparagus; cook for an additional 2 minutes. Drain well.

Combine pasta, asparagus, alfredo sauce, 1/4 cup cheese and pepper in large bowl; pour into Prepared baking dish. Mix remaining 1/4 cup cheese with bread crumbs in small bowl; sprinkle over pasta mixture. Bake for 20 minutes or until light golden brown. Remove from oven; top with pesto. Serve immediately. Makes 4 servings

Chicken Siciliana

1/2 cup (1.5 ounces) Buitoni Refrigerated Freshly Shredded Parmesan or Romano Cheese divided
1/4 cup Buitoni Refrigerated Pesto with Basil
2 tablespoons capers
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 container (15 ounces) Buitoni Refrigerated Marinara Sauce
1 package (9 ounces) Buitoni Refrigerated Fettuccine

Preheat oven to 375°. Line 13 x 9-inch baking pan with foil. Combine 1/4 cup cheese, pesto and capers in small bowl. Cut each chicken breast horizontally three-fourths of the way through the meat creating a pocket for stuffing, being careful to not cut all the way through.

Place 2 tablespoons pesto mixture into each breast pocket. Secure with wooden picks. Place chicken in Prepared baking pan. Drizzle lemon juice over chicken; sprinkle with salt and pepper. Pour sauce over chicken; sprinkle with remaining 1/4 cup cheese.

Bake for 30 to 35 minutes or until chicken is no longer pink in center or reaches an internal temperature of 165° F. Remove from oven. Prepare pasta according to package directions. Remove wooden picks from chicken; cut into slices and serve over Prepared pasta.

Tip: May assemble stuffed chicken ahead of time and store in the refrigerator. Before baking, drizzle with lemon juice and sprinkle with salt and pepper. Top with sauce and cheese. Makes 4 servings

Pastry-Wrapped Salmon Alfredo

1 container (10 ounces) Buitoni Refrigerated Alfredo Sauce divided
1 (half of 17.3-ounce package) frozen puff pastry sheet thawed
4 (4 ounces each) skinless salmon fillets
Ground black pepper to taste
2 teaspoons fresh thyme leaves divided
1 large egg beaten
1/4 cup (.75 ounce) Buitoni Refrigerated Freshly Shredded Parmesan Cheese divided
Fresh thyme sprigs for garnish

Preheat oven to 400°. Reserve 1/2 cup sauce; set aside. Cover and refrigerate remaining sauce. Roll out pastry sheet on floured surface into 12-inch square. Cut into 4 equal squares. Place one salmon fillet on each pastry square. Sprinkle with pepper. Top each fillet with 2 tablespoons reserved sauce and 1/2 teaspoon thyme leaves.

Brush edges of pastry with beaten egg. Bring opposite corners of pastry together over top of salmon and pinch to seal edges. Bring remaining two corners to center and pinch to seal. Carefully pinch edges together to seal forming square pocket. Place on ungreased baking sheet. Brush with egg; sprinkle with 1 tablespoon cheese. Repeat with remaining squares.

Bake for 25 minutes. Heat remaining sauce in microwave-safe bowl on medium-low (30%) power for 1 minute; stir. Divide sauce between 4 plates, spreading to create a pool. Place salmon pocket off center in Alfredo sauce pool. Garnish with thyme sprigs. Salmon pocket may be prepared and refrigerated up to 2 hours prior to baking. Makes 4 servings

Torta of Potatoes Alfredo

4 medium russet potatoes peeled and sliced 1/4-inch thick
1 container (15 ounces) Buitoni Refrigerated Alfredo Sauce divided
1/4 cup chopped Italian parsley
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup (1.5 ounces) Buitoni Refrigerated Freshly Shredded Parmesan Cheese divided

Preheat oven to 350°. Grease 2 1/2-quart baking dish. Combine potatoes, 2/3 cup sauce, parsley, oil, garlic, salt and pepper in large bowl.

Arrange a single layer of potatoes in Prepared baking dish and sprinkle with 1 tablespoon cheese. Continue layering until all potatoes are used. Top with remaining sauce and remaining cheese; cover tightly with foil.

Bake for 1 hour. Uncover; increase oven temperature to 425°. Bake for an additional 15 to 20 minutes or until golden brown. Cool for 10 minutes before serving. Serving size varies

Sweet Italian Sausage Tortelloni with Caramelized Vegetables

1 tablespoon extra virgin olive oil
1 1/2 cups thinly sliced onions
1 each small red and yellow bell pepper thinly sliced
2 teaspoons finely chopped garlic
1 package (9 ounces) Buitoni Refrigerated Sweet Italian Sausage Tortelloni Prepared according to package directions
1/4 cup chopped fresh basil
Salt and ground black pepper to taste

Heat oil in medium, nonstick saucepan over medium Heat; add onions and bell peppers. Cook, stirring frequently, for about 20 minutes or until tender and lightly browned. Add garlic; cook for 3 minutes. Add Prepared pasta, basil, salt and pepper; cook for 5 minutes until pasta is seasoned. Makes 4 servings

Pancetta and Pesto Twice-Baked Potatoes

2 (8 ounces each) russet potatoes washed and pricked with fork
1/3 cup Buitoni Refrigerated Pesto with Basil
1/4 cup sour cream
1/4 cup (1 ounce) shredded mozzarella cheese
3 ounces pancetta cooked and crumbled

Preheat oven to 400°. Bake potatoes for 50 to 60 minutes or until soft. Cool for 10 minutes; cut in half lengthwise. Scoop out insides with a spoon being careful not to break the skins. Combine potato pulp, pesto and sour cream in medium bowl.

Whip until blended. Spoon mixture back into potato skins. Top with cheese and pancetta. Bake for an additional 15 minutes or until cheese has melted and potatoes are hot. Makes 4 servings

Pasta With Chicken and Roasted Pepper Cream Sauce

1 package (9 ounces) Buitoni Refrigerated Fettuccine prepared according to package directions
1 jar (7.25 ounces) roasted red peppers drained
1 container (10 ounces) Buitoni Refrigerated Alfredo Sauce
1 package (6 ounces) fully-cooked, ready-to-eat chicken breast strips
Buitoni Refrigerated Freshly Shredded Parmesan Cheese
Chopped fresh parsley (optional)

Place peppers in food processor or blender; cover. Pulse until peppers are 1/8- to 1/4-inch in size. Cook sauce, peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil). Add pasta; toss well. Serve with cheese and chopped fresh parsley. Makes 4 servings

Cheese-Stuffed Shells in Marinara Sauce

12 dried jumbo whole-wHeat or regular pasta shells Prepared according to package directions
1 cup (4 ounces) shredded reduced fat mozzarella cheese divided
1 cup (8 ounces) fat free or reduced fat ricotta cheese
1/2 cup (1.5 ounces) Buitoni Refrigerated Freshly Shredded Parmesan Cheese
1 large egg
1/4 teaspoon ground black pepper
1 container (15 ounces) Buitoni Refrigerated Marinara Sauce

Preheat oven to 350°. Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl. Stuff each shell evenly with cheese mixture; Place in ungreased 12 x 7 1/2-inch baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining 1/4 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted. Makes 6 servings

Vodka Soup with Mushrooms

1 can (14.5 fluid ounces) chicken or vegetable broth
1 container (15 ounces) Buitoni Refrigerated Vodka Sauce
1 cup half-and-half
2 cups (6 ounces) sliced mushrooms
2 tablespoons thinly sliced fresh basil leaves

Combine broth, sauce and half-and-half in medium saucepan. Cook over medium-high Heat. When soup begins to simmer, add mushrooms; cook, stirring occasionally, for 5 minutes. Stir in basil. For a lighter version, use 1 cup whole milk in Place of half-and-half. Makes 4 servings

Red Hot Pepper Tomato Soup with Polenta Croutons

2 teaspoons extra virgin olive oil
4 slices (1/2-inch-thick) precooked, heat-and-serve polenta
2 cans (14 ounces each) fire-roasted diced tomatoes with garlic undrained
1/2 cup Buitoni Refrigerated Pesto with Sun Dried Tomatoes
1/4 to 1/2 teaspoon red pepper flakes
1 cup heavy cream
1/4 cup (.75 ounce) Buitoni Refrigerated Freshly Shredded Parmesan or Romano Cheese

Heat oil in small skillet over medium-high Heat. Add polenta slices; cook for 3 to 4 minutes on each side or until light golden brown. Cut each slice into 1/2-inch cubes; set aside.

Place tomatoes and juice in blender; cover. Blend on medium speed for 30 seconds; Place in medium saucepan. Stir in pesto and red pepper flakes.

Cook over medium-high Heat until soup reaches a gentle boil. Stir in cream; cook, stirring occasionally, until soup returns to a gentle boil. Remove from Heat. Top with polenta croutons and cheese. Makes 4 servings

Mediterranean Pasta Salad

1 package (20 ounces) Buitoni Refrigerated Family Size Three Cheese Tortellini Prepared according to package directions
2 cups grapes halved
1 cup (4 ounces) crumbled feta cheese
1 cup bottled Italian vinaigrette dressing
3/4 cup chopped roasted red peppers
1/2 cup thinly sliced salami
1/2 cup thinly sliced basil

Combine Prepared pasta, grapes, cheese, dressing, peppers, salami and basil in medium bowl. Refrigerate for 1 hour. To save time, use jarred, roasted red peppers. Makes 10 servings

Chicken & Prosciutto Tortelloni Soup

5 cups (40 fluid ounces) chicken broth
1/3 cup Buitoni Refrigerated Pesto with Sun Dried Tomatoes
1 package (9 ounces) Buitoni Refrigerated Chicken & Prosciutto Tortelloni
4 cups packed fresh baby spinach leaves
Salt and ground black pepper (optional)

Combine broth and pesto 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. Stir in spinach, salt and pepper. Serve immediately. Serves 4

Firecracker Pasta Salad

2 packages (9 ounces each) Buitoni Refrigerated Three Cheese Tortellini Prepared according to package directions, chilled
1/4 cup extra virgin olive oil
4 large cloves garlic finely chopped
1/4 cup red wine vinegar
2 medium tomatoes chopped
2 cups broccoli florets
1 large green bell pepper chopped
1/2 cup pitted and halved ripe olives
1/2 cup (1.5 ounces) Buitoni Refrigerated Freshly Shredded Parmesan Cheese
1/4 cup (.75 ounce) Buitoni Refrigerated Freshly Shredded Romano Cheese

Heat oil in small saucepan over medium-high Heat. Add garlic; cook, stirring frequently, for 1 minute. Pour into large bowl; cool. Whisk in vinegar.

Add Prepared pasta, tomatoes, broccoli, bell pepper, olives, Parmesan cheese and Romano cheese; toss well to coat. Refrigerate or serve immediately. Makes 8 servings