BANZA PASTA REVIEW RECIPES

Steps:

• Preheat the oven to 375F. Spray a 9- x13-inch baking dish with olive oil spray.
• Bring a large pot of salted water to a boil.
• In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
• Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside.
• Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute.
• Return the sausage to the skillet and add the marinara sauce; cook on low about 2-3 minutes.
• When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.
• Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.

Steps:

• Heat a large non-stick skillet (with high sides) over medium heat. Lightly mist pan with olive oil spray.
• Working in two batches, add artichokes and char until dark golden—3 to 4 minutes. Remove to a plate.
• Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Spray pan with more oil, add chicken to the pan and cook 5 minutes, turning half way through cooking. Transfer to a plate and set aside.
• Spray pan with additional oil, add onions, garlic, and 2 teaspoons oregano. Cook, stirring, until onions are softened and golden, 4 minutes.
• Stir in tomatoes and kale, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
• Add 2 tablespoons lemon juice and 2 1/4 cups of water, Stir in cavatappi, cover and cook for 10 minutes.
• Cut chicken into 1-inch pieces.
• Remove cover, stir in chicken and artichokes. Reduce heat to medium-low, cover and cook for 5 more minutes or until pasta is al dente and chicken is reheated.
• Remove cover and cook off any excess liquid if necessary.
• Serve topped with parmesan (if using). remaining oregano, and more salt and black pepper to taste.