From simple to sublime, Annette’s pasta possibilities
are endless. You’ll love what you’ll see here.
Artichoke Pasta Bake
Pasta combined with Scallions, Garlic, Cream and Goat Cheeses,
Artichokes, fried Onion and Mozzarella
spiced with fresh dill, pepper and a Parmesan topper
Asiago, Sausage and Kalamata Tuscan Pasta Bake
Layers of seasoned Sausage, Gemeli pasta, Goat cheese,
Kalamata olives and Asiago cheese Baked with Tomatoes,
Thyme and Sage
Asian Penne Pasta with Tuna
Red bell peppers, Scallions and Cashews blended with a Hoison-Rice
Wine Vinegar Lemon Sauce Topping Penne Pasta and
lightly seared fresh Tuna
Asiago, Sausage and Kalamata Tuscan Pasta Bake
Layers of seasoned Sausage, Gemeli pasta, Goat cheese, Kalamata
olives and Asiago cheese Baked with Tomatoes, Thyme and Sage
Blue Mac ‘n Cheese
Gruyere, sharp Cheddar and Roquefort
surround in creamy style classic elbow Macaroni
topped with Panko Parmesan crumbs
Curried Cauliflower Penne with golden Raisin, Leek and Garam Masala Sauce
roasted curried Cauliflower, golden Raisins and Leeks
combine with toasted Almonds and a hint of Parsley and Lemons
for a light entrée or side dish
Grits Polenta with Artichoke Caper Sauce
Creamy Grits
Topped with a flavorful and savory mix of
Tomatoes, Onionsk, Garlic, Peppers, Capers and Artichokes
Topped with fresh Mozzarella and Parmesan
Kasha with Bow Ties
A total traditional – fabulous with Shabbat Brisket or Chicken
browned, flavored with caramelized Onions and
wrapped around Bow Ties
Lasagna Mexicana
Ground sirloin combined with Picante sauce,
Mexican cheeses, Sour cream and Chilies
layered between fresh Corn tortillas
Lasagna with Prosciutto and smoked Mozzarella
Layers of freshly prepared lasagna noodles
Layered with a light cream sauce and sautéed wild Mushrooms
Topped with fresh Rosemary, Thyme and Parmesan
Mac n Cheese Irish
Lager and Stout beer spark a sauce of Gruyere,
Irish Cheddar and Cream surrounding classic Ziti
with a crumble of Japanese panko and maple Bacon crumbles
Macaroni Pimento Cheese Bites
Sharp Cheddar, Pimentos and Parmesan
are surrounded by Parmesan crumbs
quick fried and served warm and luscious
Mostaccioli-Spinach Bake
A blend of Onion, Garlic, Spinach, Tomatoes and Parmesan baked into
a rich casserole Topped with fresh Basil
Orzo with Roasted Vegetables and Lemon Vinaigrette
Perfect Orzo tossed with roasted vegetables in season
Mingled with Scallions, Pignolis, Feta and fresh Basil leaves
Tossed with a Lemon Vinaigrette
Orecchiette with wild Mushrooms and Butternut Squash
Campanelle pasta joined with Leek and wild Mushroom saute,
diced Butternut Squash and freshly grated Parmesan
Pasta Alfredo
Penne Pasta bathed in a light Alfredo Cream , sprinkled with
fresh Basil and Artichokes
Pasta baked with Spinach and Garlic
Fusilli or Penne tossed with fresh Spinach and Garlic
baked in a light cream sauce
topped with seasoned Panko bread crumbs
Pasta Pesto
Penne Pasta surrounded by a rich Pesto, Garlic and Caper Sauce
garnished with Sun dried Tomatoes and Pine Nuts
Pasta with Four Cheeses
Rigatoni Pasta surrounded by a blend of Bel Paese, Fontina,
Gorgonzola and Parmesan
Penne Pasta with Alfredo Artichoke Sauce
Penne Pasta bathed in a light Alfredo Cream sprinkled
with fresh Basil and Artichokes Topped with Gorgonzola
and toasted Pecan halves
Pasta with Creamy Garlic Sauce
Your favorite pasta
combined with Garlic, Butter, Cream and herbs
To lightly bathe your pasta
Sprinkled with garden herbs
Penne with Pesto and Cannellini
Al dente Penne packed with Pesto, Pistachios, Garlic
Tomatoes, Cannellini and Arugula
crowned with Parmesan Reggiano cheeses
Pesto Pasta with Peas
Mini Farfalle and Penne prepared with freshly made Pesto
tossed with Parmesan, Pine nuts and Peas
Poblano and Roasted Corn Vegetarian Lasagna
Roasted Poblano peppers, Corn and Zucchini slices
layered with Oaxaca cheese and caramelized Onion cream
baked to golded brown
Polenta Lasagna
Instead of noodles, soft Polenta is layered between fresh
Mushrooms, Spinach, Mozzarella and Tomato sauce
topped with fresh Basil
Polenta Provencal
Creamy Polenta splashed with a savory blend of Tomatoes,
Artichokes, Capers, Mushrooms and Olives
Polenta Tart
Topped with Wild Mushroom Ragout
Southwest Cheddar Chicken Mac n Cheese
Mac noodles combine with roasted Chicken, Cheddar, Monterey Jack,
Jalapenos, Cilantro, Cumin and colorful Peppers
baked with a Pepita Panko butter crumb topping
Spinach, Mushroom and Goat Cheese Lasagna
A savory combination of Parmesan, Goat and
Mozzarella cheeses blended with Ricotta and Spinach With
a dash of Ragu, layered upon noodles, baked to bubbly
Stuffed Shells
Jumbo shells stuffed with a savory mixture of
Onion, Spinach, Parmesan and Nutmeg
Baked under a house made Marinara
Thai Peanut Pasta
Penne pasta boiled and drizzled with Olive oil
Surrounded by a spicy blend of Peanuts, Sesame Oil and Scallions
Tortellini classically filled with Cheeses
Tomato, Egg and Spinach surrounded by fresh Garlic Spinach
Topped with zesty Pesto and toasted Pine Nuts
Tortellini Pepper Toss
Room temperature Tortellini, three color pepper dice and sautéed
Mushrooms Served with a sprinkle of Feta and Grape Tomatoes
Tortellini Salmon Grill
Three colored Tortellini lightly tossed in an herbed Alfredo Sauce
Surrounded by marinated and grilled Salmon Fillets with a border
of Garlic Spinach and scattered with toasted Pine Nuts
