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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.
Ingredients for 6
¼ box Barilla® Penne
20 ea, 3-inch skewers
4 tablespoons extra virgin olive oil
1 clove garlic, chopped
2 slices soft white bread
1 cup water
¼ pound ground beef
¼ pound ground pork
1 tablespoon parsley, chopped
20 leaves fresh basil
1 cup grated Parmigiano cheese, divided
1 cup Marinara sauce (warm)
Salt and pepper to taste
Boil a large pot of water, then cook the pasta 1 minute less than required cooking time.
Toss with 1 Tbsp olive oil then place on a sheet tray and set aside.
Soak the bread in water - drain and squeeze out the excess.
In a medium bowl, combine garlic, beef, pork, bread, ½ cup Parmigiano cheese, 1 tablespoon parsley and season with salt/pepper.
Roll the meatballs into 1.5 inch rounds.
Place meatballs on sheet tray and BAKE until golden brown (about 10-15 minutes).
Thread 2-3 penne, 1 basil leaf and 1 meatball on each skewer.
Serve with warm Marinara sauce sprinkled with remaining Parmigiano cheese.
See whole pasta range
