30 min cook time
Classic Red Sauce Alphabets with Parmesan
Ingredients 1 box Banza Alphabets 28-ounce can of San Marzano whole peeled tomatoes 5 tbsp unsalted butter 1 large bunch of basil, leaves chopped and stems reserved ½ cup grated Parmesan, plus additional for serving Fresh basil, for garnish Directions Make Tomato Sauce: Combine tomatoes, butter and basil stems in a medium pot. Bring to a simmer, then cook uncovered on medium heat for about 30 minutes. Cook Banza: While sauce simmers, bring a large pot of water to a boil. Add Banza and cook according to package directions. Finish Pasta: Once sauce has thickened slightly, transfer to a large blender or use an immersion blender to puree (basil stems can be blended in or removed). Taste and season with salt and pepper as desired. Add Banza and toss gently to coat. Garnish with Parmesan and basil leaves. Notes Inspired by Marcella Hazan’s sauce! Add oregano, anchovy filets, or chili flakes to the tomato sauce for layers of flavor. Toast chopped garlic in the butter before adding the tomatoes. Turn the parmesan into crisps by making small mounds of parm (about 1 tablespoon) on a parchment-lined baking sheet and baking at 400°F for 3-5 minutes, until golden and crispy. Crumble over finished pasta. When they’re in season, add some fresh cherry tomatoes along with the canned tomatoes to brighten it up.
30 min cook time
Creamy Mushroom Gemelli
Ingredients 1 box Banza Gemelli 2 tbsp butter, divided 8oz mushrooms (mix of shiitake, cremini etc.), thinly sliced (no bigger than gemelli) ½ yellow onion, roughly chopped 2 cloves garlic, roughly chopped 1 cup broth, vegetable or chicken 1 cup heavy cream Parsley, roughly chopped, for garnish Directions Cook Banza: Bring a large pot of water to a boil. Add Banza Gemelli and cook according to package directions. Sauté Mushrooms: While pasta cooks, heat 1 tbsp butter and 3 tbsp olive oil in a medium pan over medium-high heat. Once butter is melted, add mushrooms and toss to coat. Cook, without stirring, for 5-7 minutes or until mushrooms begin to crisp up. Stir well, then cook for another 5 minutes without stirring, until mushrooms are golden all over. Remove from pan and season with salt and pepper as desired. Make Sauce: Add remaining 1 tbsp butter, onion and garlic to pan from mushrooms and return to medium heat. Cook until onions are softened and garlic is fragrant, 3-4 minutes. Add broth and heavy cream and bring to a simmer. Cook, simmering, for 5-7 minutes, or until sauce has reduced by almost half. Finish Pasta: Remove from heat, add pasta and mushrooms, and toss to coat. Taste and season with salt and pepper as desired. Garnish with parsley. Notes Make it vegan—substitute heavy cream with full fat coconut milk, coconut cream, or cashew cream. Add dried thyme or chili flakes to the sauce for another layer of flavor and heat. Garnish with lemon zest and/or a light squeeze of lemon juice. In a rush or feeling lazy? Instead of removing the mushrooms, simply add the onions and garlic midway through their cook time and let everything simmer together. The mushrooms won’t get as crispy, but will still be delicious. Substitute leeks for the onions for an extra silky sauce.
15 min cook time
Lemon Butter Angel Hair Piccata with Capers & Parsley
Ingredients 1 box Banza Angel Hair 2 tbsp cornstarch 5 tbsp butter 1 lemon, zest and juice ¼ cup capers, drained Fresh parsley, roughly chopped, for garnish Grated Parmesan, for garnish Crushed red pepper flakes, for garnish Directions Make Sauce Base: In a small bowl, whisk cornstarch and equal parts cold water (2 tbsp) until smooth. Set aside. Cook Banza: Bring a large pot of water to a boil. Add Banza Angel Hair and cook according to package directions. Brown Butter: Place butter in a large pan over medium-high heat. Cook, stirring constantly, until butter foams and begins to brown slightly, about 4-5 minutes. Remove from heat. Carefully add juice and zest of 1 lemon, capers, and cornstarch-water mixture. Whisk, off heat, until the sauce thickens slightly. Finish Pasta: Add pasta to pan with lemon butter sauce and gently toss to coat. Garnish with parsley, grated Parmesan, chili flakes and more capers. Notes Try a different type of chili flake for a twist. Aleppo and chipotle chili flakes would be interesting. For a cheese-free option, omit parm or substitute with toasted and crushed hazelnuts.
15 min cook time
Alfredo Wheels with Chives
Ingredients 1 box Banza Wheels 8 tbsp (1 stick) butter 2 cloves garlic, smashed 1.5 cups heavy cream 2 cups grated Parmesan Thinly sliced fresh chives, for garnish Directions Cook Banza: Bring a large pot of water to a boil. Add Banza Wheels and cook according to package directions. Make sauce: While pasta cooks, add butter, garlic and cream to a medium pot over medium-high heat. Simmer until butter is melted and sauce has thickened slightly, about 5 minutes. Remove from heat, discard garlic and whisk in Parmesan until cheese is melted and sauce is smooth. Finish Pasta: Add pasta and toss gently to coat. Garnish with chives. Notes Add a vegetable if you’d like—chop and sauté in butter before adding cream. Zucchini, summer squash, dark leafy greens, and mushrooms would all work well. Grate a little bit of nutmeg or cinnamon into the creamy, cheesy sauce for nuance. Try frying fresh oregano or sage leaves and using them as a substitute for the chives.
50 min cook time
Ricotta & Tomato Lasagna
Cook Time: 50 MINUTES Serves: 4-6 PEOPLE INGREDIENTS: 6 Ingredients 1 box Banza Lasagna 15oz whole milk ricotta 1 tbsp dried Italian herbs ½ cup basil, roughly chopped 48oz marinara sauce 8oz low moisture mozzarella, shredded 4oz fresh mozzarella, torn into .25” pieces Directions Make Herb Ricotta Mixture: Preheat oven to 425°F. In a small bowl, mix together ricotta, dried herbs, basil and 1 tsp salt until combined. Build Lasagna: In baking dish, layer 1 heaping cup marinara sauce, then 4 Banza Lasagna noodles. Top with ½ cup herb ricotta mixture, smoothing out evenly. Repeat layers until all noodles are used/dish is full. Bake Lasagna: Gently mix together/smooth the top layer. Be sure to cover all lasagna noodles so that none are showing (this should be very saucy because the lasagna noodles will absorb sauce when cooked). Cover baking dish with aluminum foil and transfer to the oven. Bake for 30 minutes. Finish Lasagna: After 30 minutes, remove foil, top lasagna with fresh and low moisture mozzarella, then bake for another 10-15 minutes, or until cheese is bubbly and melted. If you want the cheese to be golden, turn the oven on broil for 1-2 minutes, watching carefully as it cooks. Let cool for at least 20 minutes before slicing. Notes It’s critical lasagna cools sufficiently to get the ideal cut on each slice! Low moisture mozzarella will brown in a nice, light golden layer. The fresh mozzarella will melt more bright white, with a lot of stretch. Both add something different, which is why they’re great together. But if you only have one, it will still be great! Because this is a no-boil recipe for the pasta, there is a lot of sauce to ensure the Banza is coated as it cooks through.
40 min cook time
Roasted Vegetable Baked Ziti
Cook Time: 40 MINUTES Serves: 6 PEOPLE INGREDIENTS: 7 Ingredients 1 box Banza Ziti 1 yellow onion, diced 2 cloves garlic, finely chopped 1 zucchini, cut into ¼” pieces ½ tsp crushed red pepper flakes 48oz marinara sauce 3 cups low moisture mozzarella cheese, shredded, divided 4oz fresh mozzarella, torn into .25” pieces Basil, for garnish Directions Sauté Aromatics: Preheat oven to 425°F. Heat 2 tbsp of olive oil in a medium pan over medium-high heat. When oil is shimmering add onion, garlic, zucchini and crushed red pepper flakes and a pinch of salt. Cook until softened, 5-7 minutes. Assemble Baked Ziti: In a 9x13 baking dish, combine dry Banza Ziti, sauteed aromatics, marinara sauce, and half the low moisture mozzarella. Stir to evenly coat all of the pasta with sauce. Bake Ziti: Cover baking dish with foil and bake for 20 minutes. After 20 minutes, remove foil, top pasta with fresh and low moisture mozzarella, then bake for another 10-15 minutes, or until cheese is bubbly and melted. If you want the cheese to be golden, turn the oven on broil for 1-2 minutes, watching carefully as it cooks. Let cool for at least 20 minutes before slicing Notes Because this is a no-boil recipe for the pasta, there is a lot of sauce to ensure the Banza is coated as it cooks through. Low moisture mozzarella will brown in a nice, light golden layer. The fresh mozzarella will melt more bright white, with a lot of stretch. Both add something different, which is why they’re great together. But if you only have one, it will still be great! Let the zucchini and aromatics sizzle in the pan without stirring for the first 3 minutes for crispier, more caramelized veggies. Substitute zucchini for a different veggie! Kale or summer squash would be delicious. Add ¼ cup harissa to the sauce for a shakshuka vibe. Crack a few eggs into the surface of the pasta before adding the rest of the cheese if you’re feeling wild.
15 min cook time
Rigatoni alla Vodka
Cook Time: 15 MINUTES Serves: 2 PEOPLE INGREDIENTS: 5 Ingredients 1 box Banza Rigatoni ¼ cup olive oil 2 tbsp butter 2 to 3 garlic cloves, finely grated 5 tbsp tomato paste 1 cup heavy cream Grated Parmesan, for garnish Basil leaves, roughly chopped, for garnish Directions Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Sauté Aromatics: While pasta cooks, place a medium pot over medium heat. Add olive oil and butter. Once butter is melted, add garlic and tomato paste. Cook, whisking until fragrant, 2-3 minutes. Make Sauce: Add heavy cream and increase heat to medium-high. Simmer for about 5 minutes, whisking constantly. Finish Pasta: Remove sauce from heat and add Banza. Toss gently to coat. Taste and season with salt as desired. Garnish with Parmesan and basil. Notes Garlic needs to be grated on a microplane for best sauce consistency. Make it vegan—substitute heavy cream with full fat coconut milk, coconut cream, or cashew cream. Add dried oregano or chili flakes to the sauce for another layer of flavor and heat.
35 min cook time
Caramelized Shallot & Onion Dip with Banza Crust Dippers
This creamy, dreamy dip is the perfect appetizer. Ingredients 1 box Banza pizza crusts (2 crusts) 2 yellow onions, thinly sliced 2 shallots, thinly sliced 1 cup Greek Yogurt ¾ cup sour cream Juice of 1 lemon 1 garlic clove, grated on a microplace (or very finely minced) Fresh chives, dill or scallions for garnish Directions Caramelize Onions & Shallots: Preheat oven to 400°F. Heat 1 tbsp olive oil in a large pan over medium heat. Add onion and shallot and cook, stirring frequently, until softened, about 15 minutes. Bake Crusts: While onions caramelize, rub each crust with 1 tsp olive oil and season with salt and pepper as desired. Place directly on the middle oven rack and bake for 10-15 minutes, or until golden. Set aside to cool, then cut into strips for dipping. Finish Caramelized Onions & Shallots: After onions have caramelized for 15 minutes, add 1 tbsp water and cook for another 5 minutes, or until dark golden and jammy. Transfer caramelized onions to a cutting board and finely chop. Make Dip: Transfer onions to a medium bowl along with Greek yogurt, sour cream, lemon juice, and garlic. Mix well, then and taste and season with salt and pepper as desired. Garnish dip with a glug of olive oil and chives. Serve with Banza pizza crusts for dipping. Enjoy!
25 min cook time
Cavatappi Ricotta al Limone
Ingredients 1 box Banza Cavatappi 1 cup whole milk ricotta 1 lemon, zest and juice ⅓ cup walnuts, roughly chopped 4-6 sage leaves Directions Cook Banza: Bring a large pot of water to a boil. Add Banza Cavatappi and cook according to package directions. Reserve ¼ cup pasta water, then strain and return to warm pot off heat until Step 5. Fry Sage: While pasta cooks, line a plate with a paper towel. Heat a thin layer of olive oil in a small pan over medium heat. When oil is shimmering, add sage leaves. Fry until crisp, flipping halfway through, about 2 minutes. Transfer to lined plate to drain. Toast Walnuts: Add walnuts to the oil, still over medium heat, and cook, stirring until toasted and light golden, 4-5 minutes. Transfer to lined plate with sage. Make Ricotta Sauce: In a blender or food processor, combine ricotta, juice and zest from one lemon and 1 tbsp of the leftover oil from frying sage and walnuts. Blend until smooth. If the sauce feels thick, add a dash of pasta water. It should be a smooth puree. Taste and season with salt and pepper as desired. Finish Pasta: Add ricotta sauce to pot with cooked pasta and mix well. If needed, add a few tbsp pasta water until desired consistency is reached. Garnish with fried sage leaves, extra lemon zest and toasted walnuts. Notes Ricotta quality is important here, try to find fresh Italian whole milk ricotta - it’s less gritty than American made brands Use a fish spatula or slotted spoon to remove sage leaves and walnuts from hot oil, this will keep the leaves intact!
20 min cook time
Shells Carbonara with Blistered Tomatoes
Cook Time: 20 MINUTES Serves: 2 PEOPLE INGREDIENTS: 4 Ingredients 1 box Banza shells 1 pint multi-colored cherry tomatoes 1 large egg plus 1 egg yolk ⅓ cup grated pecorino Romano ⅓ cup grated Parmesan, plus additional for serving Coarsely ground black pepper Directions Make Sauce: In a large bowl, whisk together egg, egg yolk, pecorino, Parmesan, a pinch of salt and pepper as desired until smooth. Set aside until Step 5. Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Blister Tomatoes: While pasta cooks, heat 2 tbsp olive oil in a large pan over medium-high heat. When oil is shimmering, add tomatoes and cook until lightly blistered and softened, about 5 minutes. Finish Pasta: Add warm pasta and tomatoes (plus their juices!) to the large bowl with egg mixture. Using tongs, gently toss pasta to coat, until desired sauce creaminess is achieved. Garnish with more Parmesan and fresh cracked pepper.
15 min cook time
Penne with Smashed Tomato Sauce and Mozzarella
Cook Time: 15 MINUTES Serves: 2 PEOPLE INGREDIENTS: 5 Ingredients 1 box Banza penne 2 tbsp butter 2 pints multi-colored cherry tomatoes 4 cloves garlic, smashed 8oz fresh mozzarella ciliegine balls, or small torn pieces Small handful of basil leaves, roughly chopped Directions Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Make Sauce: While pasta cooks, heat butter and 3 tbsp olive oil in a medium pot over medium-high heat. Add tomatoes and garlic cloves and cook until tomatoes are blistered and saucy, 8-10 minutes. Using a wooden spoon, smash garlic cloves against the side of the pot once soft. Finish Pasta: Remove pot from heat and stir in mozzarella and basil, mixing well so the cheese starts to melt. Taste and season with salt and pepper as desired. NotesTo easily smash garlic cloves, peel, place your knife flat on top and using the heel of your hand, press down until smashed.
35 min cook time
Vegan Cashew e Pepe
This vegan Cashew e Pepe is creamy, dreamy, and delicious. Cook Time: 35 MINUTES Serves: 2-4 PEOPLE INGREDIENTS: 6 Ingredients 1 box Banza Spaghetti ¾ cup raw unsalted cashews ½ cup water 1 tbsp nutritional yeast 1 tbsp fresh lemon juice (about ½ lemon) ¾ tsp freshly cracked pepper 1 cup spinach, kale or any other green Directions Prepare Ingredients: Place cashews in a medium bowl and cover with boiling water. Let sit for 20 minutes, then drain. Once cashews are almost done soaking, bring a large pot of water to a boil. Make Sauce: In a high-speed blender, combine soaked cashews and ½ cup water. Blend until completely smooth, a few minutes, scraping down the sides with a rubber spatula every now and again. Then add nutritional yeast, lemon juice, pepper and ½ teaspoon salt and blend just until combined. Set sauce aside. Cook Banza: Season boiling water generously with salt. Add Banza and cook according to package directions. Finish Sauce: Add strained Banza back to warm pot, along with spinach and sauce. Stir until pasta is coated, sauce is warmed through and spinach has wilted slightly. Taste and season with salt as desired. Garnish with more fresh cracked pepper, crushed red pepper flakes or Vegan Parmesan!