Barilla

Happy Canada Day! 🍁

Whether you're hosting a backyard BBQ, heading to the cottage, or gathering with friends and family, this Barilla Cellentani Pesto Pasta Salad by is the perfect, premium addition to your Canada Day spread.

Made with perfectly al dente Barilla Cellentani pasta and fresh pesto, it's an easy crowd-pleaser that's packed with flavour and ready to serve all summer long! 🌿🍝

The only thing better than a great game is sharing it with your favourite people. Send this to the person you’d save a seat and a plate of pasta for.

Straight from the heart of Italy, these Sausage & Tuscan Kale Stuffed Barilla Jumbo Shells by cook.with.katherine are filled with rich, comforting flavours that bring people together around the table. 🍝✨

Traditionally enjoyed in the Tuscan countryside, this Italian-inspired dish could be your sign to make the trip a reality. Enter to win a trip for 2 to Italy plus an unforgettable F1® race weekend experience. ✈️🏁 Visit BarillaPastaport.ca to learn more. ✨

Ingredients:
1 box Barilla Jumbo Shells
Pinch of salt
1 tbsp olive oil

Filling
1 lb Italian sausage (casings removed)
1 shallot, finely diced
3 cloves garlic, minced
2–3 cups packed Tuscan kale, stems stripped and finely chopped
1 cup ricotta
1/2 cup parmesan
1/2 cup mozzarella
1 egg yolk
Zest of 1/2 lemon
1/4 tsp red pepper flakes
Pinch of salt
Pinch of pepper
Pinch of fresh basil

Sauce
1 tbsp olive oil
2 cloves garlic, minced
1 can (400ml) crushed tomatoes
1 tsp oregano
Pinch of sugar
Pinch of salt
Pinch of pepper
Pinch of basil
1/2 cup heavy cream

Method
1. Boil salted water and cook Barilla Jumbo Shells for 2 minutes less than on the box.
2. Reserve ½ cup pasta water, drain, toss with olive oil.
3. For the filling, brown sausage for four minutes, add shallot and garlic and cook for an additional minute, add Tuscan kale, and cook until wilted. Transfer to bowl, cool for two minutes.
4. Fold in ricotta, parmesan, mozzarella, egg yolk, lemon zest, red pepper, salt, pepper, basil.
5. Fill shells with a spoon, generous mounded fills
6. For the sauce, wipe the pan, add oil and garlic, and cook for 30 seconds. Add tomatoes, oregano, sugar, salt, pepper, simmer for three to four minutes, stir in cream, simmer two more minutes.
7. Nestle the shells filling side up into the sauce.
8. Spread remaining mozzarella and parmesan over the shells.
9. Cover and cook on low heat for 4 to 5 minutes, until the cheese melts.
10. Top with basil and parmesan, then serve.