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Italian American Heritage Month w/ Alessi

Amber Graefen

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Sep 25th, 2018

October is Italian American Heritage Month, and with that, We invite you to celebrate ‘Festa Italiana’! Alessi joins us with providing many of our authentic imported Italian products on sale during the month of October to create delicious quick and easy Italian meals. Throughout the Festa Italiana events, guests can experience authentic Italian food and wine samples, enjoy giveaways, raffle prizes, exclusive savings, and enjoy live music from bands like the Steve Swing Trio!

Don’t miss our Alessi Rigatoni Meatball Bake being prepared at the two events;

Saturday 10/13 2940 N ASHLAND AVE, Chicago 1-5PM
Sunday 10/14 2855 W 95TH ST, Naperville 12-4PM

Tune into ABC7’s Windy City LIVE show on 10/10 @ 1pm where Alessi and Jewel-Osco are sponsoring the In The Kitchen segment.  Check out Chef Joe Calabrese from Zia’s Restaurant who shared his cooking expertise during our Festa Italiana Event to whip up a great meal in 30 minutes!  See it again at 12:05am on ABC7.  Be sure to watch for your chance to win a Jewel Gift Card or Alessi Gift Box!

 

PS–make this delish recipe today!

Alessi Rigatoni Meatball Bake

Prep Time: 30 minutes  |  Yield: 4 servings

Ingredients

  • 1 pound Alessi Organic Rigatoni or Penne
  • 1 Tbsp Alessi Organic Extra Virgin Olive Oil
  • 3 cups baby spinach, divided
  • 1 egg
  • Alessi Sea Salt and Black Pepper, to taste
  • 1 tsp Alessi Garlic Puree
  • 1 cup Alessi Italian Style Breadcrumbs
  • ½ pound ground beef
  • ½ pound Italian Sausage, casing removed
  • 1 jar Alessi Smooth Marinara
  • ½ cup ricotta cheese, divided

Directions

Preheat oven to 450 degrees

Cook pasta according to package directions.  Drain, return to pot and toss with olive oil.

Chop 1 cup spinach. In a large bowl, combine egg, salt, pepper, garlic, breadcrumbs, meat and chopped spinach.  Mix until evenly blended and then form into 1 ½ inch meatballs.  Place on greased baking sheet and bake for 7-9 minutes until brown.

Add the marinara sauce to the pasta with ¼ cup ricotta, remaining spinach and the meatballs.  Mix until evenly combined and transfer to a baking dish.  Dollop the remaining ricotta on top and broil for 3-4 minutes until cheese is melted.

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