Sassi and Sons

1. Bring approx. 4 – 5L of water to a rolling boil.
2. Add approx. 1-2 Tblsp. of salt to the water.
3. Once boiling, place 1lb (approx. 22-24 pieces) of pasta into water.
4. Stir occasionally to keep the pasta pieces from sticking to each other or the pot.
5. The pasta will take approx. 5-7 min to cook, depending on your personal preference.  Once the pasta starts to float, this is an indication that the pasta is almost done and it will only be a few more minutes until cooked. Always make sure to taste one before you take it off the heat.
6. Once cooked, drain the water from the pasta.
7. Once drained, add pasta sauce and enjoy.

Important note: Approx. 4 – 5L of water per 1lb of pasta.

1. Bring approx. 4 – 5L of water to a rolling boil.
2. Add approx. 1-2 Tblsp. of salt to the water.
3. Once boiling, place 1lb of pasta into water.
4. Stir occasionally to keep the pasta pieces from sticking to each other or the pot.
5. The pasta will take approx. 4-8 min to cook, depending on your personal preference.  Always make sure to taste one before you take it off the heat.
6. Once cooked, drain the water from the pasta.
7. Once drained, add pasta sauce and enjoy.

Important note: Approx. 4 – 5L of water per 1lb of pasta.

1. Place in refrigerator for approx. 24hrs to thaw, before cooking.

1. Loosen supplied cover.
2. Bake at 350 degrees (preheated) for about 30min to 45min.
3. Check it at about 30min to see how it’s doing.  If possible, use of a meat thermometer is the best way of checking, it should be no less than 165 degrees. Or use insert a knife in the middle of the Lasagna and check the temperature of the knife.
   1. When done, Lasagna should be hot and bubbly on top. Cheese should be fully melted.
   2. Once desired temperature is reached, remove from oven and let it sit for approx. 10min.
   3. Remove cover, cut and enjoy.
   4. Extra tomato sauce can be poured over individual pieces, if desired.

   (Keep frozen!)

   Important Note: Thaw lasagna before cooking it.

1. Bring approx. 4 – 5L of water to a rolling boil.
2. Add approx. 1-2 Tblsp. of salt to the water.
3. Bring water to a rolling boil.
4. Once boiling, place 1lbs of Cavatelli into water.
5. Stir occasionally to keep the pasta pieces from sticking to each other or the pot.
6. Once the Cavatelli’s have risen to the top of the water, proceed to remove the pasta from the water. This should take between 2-4 minutes. You’ll know when they are done because they will float.  Always make sure to taste one before you take it off the heat though.
7. Once the Cavatelli’s have been drained, add pasta sauce and enjoy.

Important note: Approx. 4 – 5L of water per 1lb of Cavatelli.