Andrea Quick Lasagna

1 pkg Andrea Pre-cooked Pasta Sheets
2 qts Andrea Marinara Sauce
3 lbs Ricotta Cheese
1 Egg
4 cups Shredded Mozzarella Cheese
Grated Romano Cheese

Heat oven to 350°
Mix ricotta cheese and egg until well blended
Layer bottom of 13x10-inch baking pan with sauce
Place 1 pasta sheet, 1/3 of ricotta mixture 1/3 of mozzarella cheese, sprinkle with Romano cheese
Repeat layers twice
Top with pasta sheet, sauce, and mozzarella
Cover with foil
Bake 45 minutes, let stand 15 minutes before serving

ANDREA BITESIZE RAVIOLI WITH VODKA SAUCE

1 pkg Andrea bitesize bulk ravioli
1 quart Andrea marinara sauce

For the sauce

1/4 cup butter
1 cup heavy cream
4 ounces gorgonzola cheese, diced
3 tablespoons vodka
1 quart marinara sauce
Ground black pepper

Cook ravioli according to instructions on package,
Meanwhile make the sauce.
Melt the butter in a medium saucepan, add the cream and cheese,
And heat through, stirring, until the cheese has melted.
Add the vodka, and marinara sauce, season to taste with pepper
And stir well to mix.

ANDREA TORTELLINI WITH CREAM, BUTTER AND CHEESE

1 lb. Andrea cheese tortellini

For the sauce

4 tablespoons butter
1 1/4 cups heavy cream
4 ounces parmesan cheese
Salt and ground black pepper

Cook the pasta according to the instructions on the package

Meanwhile melt the butter in a medium saucepan and stir in the cream.
Bring to a boil and cook for 2-3 minutes until the mixture is slightly
Thickened, stirring frequently. Add 3/4 cup parmesan cheese into the sauce,
stirring continuously over a moderate heat, until all of it has melted.
Season to taste with Salt, ground black pepper.

Preheat the broiler

Drain the pasta well and spoon into a buttered heatproof serving dish.
Pour the sauce over; sprinkle the remaining cheese over and place under
a preheated broiler until brown and bubbling on top.
Serve the tortellini and sauce immediately.

ANDREA CAVATELLI WITH BELL PEPPERS AND ONIONS

1 package Andrea ricotta cavatelli (16oz)

1/2 lb. red bell peppers
1/2 lb. yellow bell peppers
1 large red onion, thinly sliced
2 garlic cloves, minced
3 tablespoons finely chopped fresh parsley
Salt and ground black pepper
Freshly grated parmesan cheese, to serve

Place the bell peppers under a hot broiler and turn occasionally until they are
blackened and blistered on all sides. Remove from the heat, place in a plastic bag.
Seal and put to one side for 5 minutes.
Peel the peppers. Cut them into quarters, remove the stems and seeds, and slice into thin strips.
Heat the oil in a large frying pan.
Add the onion, and cook over a moderate heat until softened but not brown,
About 5-8 minutes.
Stir in the garlic, and cook for a further 2 minutes, stirring continuously.
Cook the cavatelli until just al dente. Do not drain yet.
Meanwhile, add the bell peppers to the onion, and mix together gently.
Stir in about 3 tablespoons of the pasta cooking water. Season with salt and pepper.
Stir in the finely chopped fresh parsley.

Drain the pasta well through a colander. Turn it into the pan with the vegetables,
and cook over a moderate heat for 3-4 minutes., stirring continuously to mix the pasta into the sauce.
Serve immediately in warmed plates, top with grated Parmesan cheese.