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Balance thinner strands of pasta with light sauces and thicker strands with robust sauces.
These fun and versatile shapes do well in a pasta salad, baked dishes and with chunkier sauces.
Shells are great with vegetable-based sauces and heartier meat or tomato-based sauces.
A variety of lasagne sheets and recipes.
The perfect shapes to accent your favorite bowl of soup.
An Italian favorite for over 145 years.
Gluten free pasta with a classic pasta taste and texture.
Always a great meal prep idea, and a beloved classic for a reason, this Barilla Three Layer Lasagne recipe is the ultimate comfort food for your next weeknight dinner.
½ box Barilla® Lasagne pasta
52 ½ oz marinara sauce
1 pound bulk Italian sausage or ground beef, cooked and drained
1 15 oz container ricotta cheese
4 cups (16 oz) shredded mozzarella cheese
½ cup (2 oz) Parmigiano-Reggiano cheese, grated
2 eggs, lightly beaten
Preheat oven to 375° F.
Cook Barilla Lasagne pasta according to package instructions; drain and separate.
In a large saucepan, combine cooked meat and 1 ½ jars sauce, simmer 5 minutes.
In a large bowl, combine ricotta cheese, 3 ½ cups mozzarella cheese, Parmigiano cheese and eggs.
Grease a 13 x 9-inch baking dish with cooking spray.
Place 3-4 Barilla Lasagne sheets on the bottom, slightly overlapping.
Spread half of the cheese mixture over lasagne and cover with ½ of the meat sauce.
Repeat for 2 more layers.
Cover the last layer with remaining lasagne sheets and remaining marinara sauce.
Sprinkle with remaining mozzarella cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Let stand for 10 minutes before serving.
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