60 min cook time
Rigatoni with Squash, Goat Cheese, and Mint
Rigatoni with Squash, Goat Cheese, and Mint Ingredients 1 box Banza Rotini ¾ cup whole milk 1 Butternut Squash, peeled & cubed 1 Yellow Onion, sliced 1 bunch Mint 4 oz Goat Cheese 2 Tbsp AP flour 3 tbsp Butter, divided ⅓ cup Shaved Parmesan Cheese Instructions Preheat the oven to 450F. Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned squash in a single, even layer and roast 30 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and reduce oven heat to 400°F. Add sliced onion and 1 tbsp more olive oil and a crack of salt and pepper. Return butternut squash and onion to the oven and roast both vegetables together until the onion is beginning to brown and squash can easily be pierced with a fork, about 15 minutes. While the onion and squash roast, Heat a medium pot of salted water to boiling on high. When ready, add the pasta to the pot of boiling water. Cook 6 minutes, until al dente. Reserve 1 cup of the pasta cooking water then drain thoroughly, rinse and set aside. Wipe out the pot. In the pot used to cook the pasta, heat 2 tablespoons of butter on medium high until bubbly. Add flour and whisk until golden brown. Slowly whisk in the milk and reserved pasta cooking water. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Reduce the heat to medium-low. Add the goat cheese. Cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove onion and butternut squash from the oven. Add onion, cooked pasta, roasted squash, remaining 1 tbsp of butter and all but a pinch of the mint (tearing just before adding) to the cheese sauce. Cook on medium, stirring, 1 to 2 minutes, or until well combined. Remove from heat; season with salt and pepper to taste and garnish the pasta with the remaining mint. 3.5.3251
45 min cook time
Ziti Brussels Sprout Bake
Ziti Brussels Sprout Bake Ingredients 8 oz Banza Ziti 2 oz Fontina Cheese 6 oz Brussels Sprouts, sliced thin 1 bunch Sage, chopped 3 Tbsps All-Purpose Flour 2 Tbsps Butter 2 Tbsps Heavy Cream 1 Shallot, sliced ½ cup crushed raw walnuts Instructions Pre-heat oven to 350˚ F. Add the pasta to the pot of boiling water. Cook 6 minutes, or until just shy of al dente (5 - 6 mins). Reserving 2 cups of the pasta cooking water, drain the cooked pasta thoroughly and set aside. While the pasta cooks, in a medium pan heat 2 teaspoons of olive oil on medium until hot. Add the sage and walnuts; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until fragrant and browned. Transfer to a bowl and set aside. Heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, ~4mins, or until softened and bright green. Remove from heat. In the same pot used to cook the pasta, melt the butter on medium-high. Once melted, add the flour; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly whisk in the heavy cream and reserved pasta cooking water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the Fontina cheese; stir until melted and combined. Season with salt and pepper. Add the cooked pasta and cooked Brussels sprouts to the pot of Fontina béchamel sauce. Stir until thoroughly combined; season with salt and pepper to taste. Transfer the mixture to a baking dish. Bake in the oven 5 to 7 minutes, or until bubbly. Remove from the oven. Top the baked pasta with the sage and walnuts. Let stand for at least 2 minutes before serving. Enjoy! 3.5.3251
2 min read
Linguine & Winter Squash Carbonara
Linguine & Winter Squash Carbonara Ingredients 4 oz. pancetta (Italian bacon), chopped 1 tablespoon finely chopped fresh sage 1 2-lb. kabocha or butternut squash, peeled, seeded, cut into ½" pieces (about 3 cups) 1 small onion, chopped 2 cloves garlic chopped 2 cups low-sodium chicken broth 1 box Banza Linguine ¼ cup finely grated Pecorino, plus shaved for serving Salt & pepper Instructions Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 810 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside. Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 810 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 1520 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (~6 mins). Drain, reserving 1 cup pasta cooking liquid. Combine pasta, squash purée, and ¼ cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in ¼ cup Pecorino; season with salt and pepper. Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper. 3.5.3251
60 min cook time
Cavatappi Cauliflower Bake
Cavatappi Cauliflower Bake Ingredients 1 box Banza Cavatappi 4 oz Fontina Cheese, grated ¾ cup Whole Milk 4 cloves Garlic, minced 1 head Cauliflower, chopped into small florets 1 Yellow Onion, chopped 1 bunch Rosemary, de-stemmed & chopped 4 Tbsps Butter ⅓ cup gluten-free All-Purpose Flour ¼ cup gluten-free breadcrumbs ¼ cup Grated Parmesan Cheese Instructions Preheat the oven to 475F. Heat a large pot of salted water to boiling on high. Add the pasta to the pot of boiling water and cook 5-6 minutes, or until al dente (still slightly firm to the bite). Reserving 1½ cups of the pasta cooking water, drain thoroughly and transfer to a large bowl. Wipe out the pot. While the pasta cooks, in a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add ½ cup of water; cook, stirring occasionally, 7 to 9 minutes, or until the water has cooked off. Add to cooked pasta. While the vegetables cook, in the pot used to cook the pasta, heat the butter on medium-high until melted. Add the flour and stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly whisk in the milk and reserved pasta cooking water; cook, whisking frequently, 2 to 3 minutes, or until slightly thickened. Add ¾ of the Fontina cheese and up to half the rosemary; cook, whisking frequently, 1 to 2 minutes, or until thickened and thoroughly combined. Transfer the sauce to the bowl of cooked pasta and vegetables. Toss to thoroughly coat and season with salt and pepper to taste; transfer to a baking dish. Top with Parmesan cheese, breadcrumbs, remaining Fontina and remaining rosemary. Place the assembled pasta in the oven and bake 15 to 17 minutes, or until golden brown on top. Remove from the oven and let stand for at least 3 minutes before serving. Enjoy! 3.5.3251
30 min cook time
Rotini with Creamy Kale & Crispy Walnuts
Rotini with Creamy Kale & Crispy Walnuts Ingredients 1 box Banza Rotini 1 bunch kale, destemmed + chopped 1 bunch rosemary, stem removed 1 large shallot, sliced 2 cloves garlic, diced 2 tbsp butter 1/4 cup grated parmesan cheese 2 tbsp white wine 1/4 cup cream 1/4 cup chopped roasted walnuts 1/4 tsp crushed red pepper flakes 1/2 cup pasta cooking water Instructions Boil a pot of salted water on high. Add Banza, cook until al dente (about 6 mins). Reserve 1/2 cup of pasta cooking water, then drain pasta. While pasta cooks, heat oil in a skillet and add rosemary and walnuts. Cook until rosemary is crispy and walnuts are golden-brown. Transfer to paper towel and season with salt + pepper. Wipe out pan. In the same pan, heat 2 tbsp olive oil. Add the sliced shallot and chopped garlic. Season with salt and pepper and cook until soft. Add the chopped kale, and red pepper flakes. Cook until kale is slightly wilted. Add white wine and 1/4 cup of pasta water. Cook 1 - 2 mins until kale is wilted. Add the cream and cook, stirring frequently, until thoroughly combined (about 1 minute). Remove from heat, season with salt and pepper. Add cooked pasta, butter and other half of the reserved pasta water to the pan with the cooked kale. Heat over medium and stir until pasta is coated with sauce. Remove from heat, plate and garnish with a drizzle of olive oil, fried rosemary and walnuts, and grated parmesan. 3.5.3251
20 min cook time
White Cheddar Shells with Charred Cherry Tomatoes
White Cheddar Shells with Charred Cherry Tomatoes Ingredients 1 box Banza Shells + White Cheddar 1 cup washed cherry tomatoes 2 tbsp olive oil 1 clove garlic fresh basil leaves 1 tsp dried chili flakes, optional Instructions Pre-Heat oven to 350°F. Cut in tomatoes in half and place on a sheet pan. Drizzle with olive oil and salt and roast for 15 minutes or until you begin to see the juices caramelize. While tomatoes are roasting, prepare Mac and Cheese according to package instructions. When prepared, remove tomatoes from oven and stir into mac and cheese. Grate fresh garlic with a microplane over top of the mac and mix into tomato pasta mixture. Top with fresh basil leaves and black pepper. Add a little spice by sprinkling with dried chili flakes. 3.5.3251
15 min cook time
White Cheddar Elbows with Saut̩ed Mushrooms & Thyme
White Cheddar Elbows with Sautéed Mushrooms & Thyme Ingredients 1 Box Banza Elbows and White Cheddar 1 cup mushrooms (any type will work, but wood ear are photographed) 2 tsp fresh thyme leaves 1/4 cup shredded parmesan Instructions Dice mushrooms into bite size pieces. Melt 2 tablespoons of butter in a pan over medium heat, add mushrooms a pinch of salt and a few sprigs of thyme. Cook until mushrooms are tender and the moisture in the pan has evaporated. While mushrooms cook, prepare mac and cheese according to package instructions, and stir in grated parmesan. Serve, topped with sautéed mushrooms, additional parmesan and thyme leaves. 3.5.3251
30 min cook time
Baked Deluxe Mac & Cheese
Ingredients 1 box Banza Deluxe Mac and Cheese 1/4 cup, plus 2 Tbsps grated parmesan cheese, divided 1/4 cup Panko breadcrumbs Instructions Pre-Heat oven to 400°F. Make Banza Deluxe according to package instructions. Place in a cast iron skillet or an oven proof baking dish. Mix in a quarter cup of grated Parmesan cheese. Top with Panko bread crumbs, black pepper, and 2 Tbsps grated Parmesan. Bake until the cheese on top melts and the breadcrumbs become golden, 15 - 20 mins. 3.5.3251
20 min cook time
Elbows & Classic Cheddar Egg + Cheese
Elbows & Classic Cheddar Egg + Cheese Ingredients 2 boxes Banza Elbows & Classic Cheddar 5 tbsp butter, divided use 1/2 cup milk 4 Eggs 1/2 cup shredded cheddar cheese 1/2 cup shredded parmesan cheese, divided use 2 tbsp panko breadcrumbs Instructions Pre-heat oven to 400F. Separately, cook elbows for 6 minutes. Strain, & rinse. Meanwhile, make cheese sauce; melt 4 tbsp butter in cast iron (or ovensafe) pan. add milk, cheese packet, cheddar cheese, and 1/4 cup of parmesan cheese. Stir until no clumpy parts remain. Add rinsed noodles to the skillet and stir to coat with cheese sauce. Top with remaining 1/4 cup of parmesan cheese and breadcrumbs. Bake for 10 mins. Remove from oven and create 4 wells in the mac and cheese for the eggs. Crack eggs into the wells, and bake for 6 minutes, until the whites have set but the yolk is still runny. Serve each portion with 1 egg, 3.5.3251
20 min cook time
White Cheddar Elbows with Zucchini
White Cheddar Elbows with Zucchini Ingredients 1 package Banza Mac Elbows + White Cheddar 2 tbsp butter 1/4 cup milk 2 tbsp of olive oil 1/2 cup assorted summer squash and zucchini, halved lengthwise and sliced 1/4 cup Parmesan, grated 2 tsp fresh lemon juice 1/4 cup thinly sliced basil leaves, divided Instructions Heat oil in a large skillet over medium. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12-15 minutes. Meanwhile, cook elbows in a pot of boiling salted water, stirring occasionally, until al dente (about 6 mins). Prepare cheese sauce by melting butter and adding 1/4 cup of milk along with cheese packet. Transfer pasta, cheese sauce, lemon juice, and 2 tbsp of pasta water to the skillet with zucchini. Slowly add in parmesan and stir well until sauce is thick and coats the pasta. Add basil. Divide pasta among bowls and top with more Parmesan and remaining basil. 3.5.3251
20 min cook time
Shells + White Cheddar with Leeks and Bacon
Ingredients 1 box Banza shells and white cheddar 1/4 pound bacon, diced 1 medium leek, thinly sliced 1/4 cup milk 2 tablespoons chopped parsley (or any fresh herb) Instructions In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Chop into small bits when cool. Discard all but 1 tablespoon of fat from the pan. Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in 1/4 cup milk and the cheese packet. Simmer mixture until slightly thickened, 2 to 3 minutes. Cook shells according to package instructions. Strain and add shells to the skillet with leeks and chopped bacon. Top with parsley. 3.5.3251
15 min cook time
Cacio E Pepe with Thyme Roasted Mushrooms
Cacio E Pepe with Thyme Roasted Mushrooms Ingredients 1 box Banza Cacio E Pepe 2 Tbsp butter 1/4 cup milk 1 cup thinly sliced mushrooms 1 tsp thyme 2 Tbsp crumbled goat cheese Instructions Sauté mushrooms and thyme over medium-high heat in 1 tbsp olive oil and a pinch of salt until they are golden brown, about 5 - 7 mins. Remove from heat and set aside. Cook and prepare mac and cheese according to the optional package instructions, using 1/4 cup of milk and 2 tbsp of butter. Add sautéed mushrooms and goat cheese to the noodles and mix well. Serve, garnished with sprigs of thyme. 3.5.3251