Flavourful pasta dishes for the family table.

Ingredients

• 500 g Casa Bellotti Penne
• 500 g beef mince
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 carrot, grated or finely diced
• 2 tablespoons tomato paste
• 1 can chopped tomatoes
• 1/2 cup beef stock or water
• Parmesan, basil, salt, and black pepper

Method

1. Cook the penne in salted boiling water for about 10 minutes until firm. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a pan and brown the mince until it starts to caramelise.
3. Add the onion, carrot, and garlic, then cook until softened and fragrant.
4. Stir in the tomato paste, chopped tomatoes, stock, salt, and pepper. Simmer for 25 to 30 minutes until rich.
5. Toss through the penne with a splash of pasta water, then finish with parmesan and fresh basil.

Ingredients

• 500 g Casa Bellotti Macaroni
• 2 tablespoons butter
• 2 teaspoons maize starch
• 2 cups milk
• 1/2 cup cream
• 2 cups grated cheddar
• 1/2 cup grated mozzarella
• 1 teaspoon mustard
• 1/2 teaspoon paprika
• Breadcrumbs, salt, and black pepper

Method

1. Cook the macaroni in salted boiling water for about 8 minutes, keeping it firm for baking. Drain well.
2. Whisk the maize starch into a little cold milk, then warm the remaining milk, cream, and butter in a pot.
3. Add the starch mixture and stir until the sauce thickens slightly. Stir in cheddar, mustard, paprika, salt, and pepper.
4. Fold the macaroni through the cheese sauce and spoon into a baking dish.
5. Top with mozzarella and breadcrumbs, then bake at 180 degrees C for 15 to 20 minutes until golden.

Ingredients

• 500 g Casa Bellotti Fusilli
• 2 cans tuna, drained
• 1 cup mayonnaise
• 1/2 cup plain yoghurt or sour cream
• 1 cup sweetcorn
• 1 red pepper, diced
• 1/2 red onion, finely chopped
• 1 cucumber or celery stick, diced
• 2 tablespoons chopped parsley
• Lemon juice, salt, and black pepper

Method

1. Cook the fusilli in salted boiling water for about 10 minutes until firm. Drain, cool, and drizzle lightly with olive oil.
2. Mix the mayonnaise, yoghurt or sour cream, lemon juice, salt, and pepper in a large bowl.
3. Fold in the tuna, sweetcorn, red pepper, onion, cucumber or celery, and parsley.
4. Add the cooled fusilli and toss until the spirals are evenly coated.
5. Chill for 20 minutes if time allows, then finish with extra herbs and black pepper.

Ingredients

• 500 g Casa Bellotti Conchiglie
• 2 chicken breasts, sliced
• 3 tablespoons basil pesto
• 1 cup cream or milk
• 1/2 cup grated parmesan, plus extra to serve
• 1 tablespoon olive oil
• 1 clove garlic, finely chopped
• Fresh basil, black pepper, salt, and lemon zest

Method

1. Cook the conchiglie in salted boiling water for about 10 minutes until firm. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a pan, season the chicken, and cook until golden and cooked through. Add the garlic for the final minute.
3. Lower the heat, stir in the basil pesto and cream, then loosen the sauce with a splash of reserved pasta water.
4. Add the conchiglie and parmesan, then toss until the shells are glossy and well coated.
5. Finish with fresh basil, black pepper, extra parmesan, and a little lemon zest. Serve warm.