Quick and Easy Recipes

Making dinner has never been easier with the help of Andrea's recipes...

Create a Quality Italian meal of your own with Andrea's homemade recipes. Try our Gourmet Italian products in these quick and easy recipes made for any occasion.

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Andrea Quick Lasagna


Total Cook & Prep Time: 1 hr. 15 min.

What You Need:

bullet1 pkg Andrea Pre-cooked Pasta Sheets

bullet2 qts Andrea Marinara Sauce

bullet3 lbs Ricotta Cheese

bullet1 Egg

bullet4 cups Shredded Mozzarella Cheese

bulletGrated 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


Bite Size Ravioli with Vodka Sauce


Total Cook & Prep Time: 20 min

What You Need:

bullet1 pkg Andrea bitesize bulk ravioli

bullet1 quart Andrea marinara sauce

bullet1/4 cup butter

bullet1 cup heavy cream

bullet4 ounces gorgonzola cheese, diced

bullet3 tablespoons vodka

bullet1 quart marinara sauce

bulletGround black pepper


Cook ravioli according to instructions on package

While the ravioli is cooking, do the following:

Melt the butter in a medium saucepan

Add the cream and cheese, and heat through

Stir until the cheese has melted

Add the vodka and marinara sauce to the mixture

Season to taste with pepper

Stir well to mix


Tortellini with Cream, Butter, and Cheese


Total Prep & Cook Time: 20 min

bullet1 lb. Andrea cheese tortellini

bullet4 tablespoons butter

bullet1 1/4 cups heavy cream

bullet4 ounces parmesan cheese

bulletSalt 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


Cavatelli with Bell Peppers and Onions


Total Prep & Cook Time: 40 min

What You Need:

bullet1 package Andrea ricotta cavatelli (16oz)

bullet1/2 lb. red bell peppers

bullet1/2 lb. yellow bell peppers

bullet1 large red onion, thinly sliced

bullet2 garlic cloves, minced

bullet3 tablespoons finely chopped fresh parsley

bulletSalt and ground black pepper

bulletFreshly grated parmesan cheese, to serve


Place the bell peppers under a hot broiler and turn occasionally until they are cooked 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, for bout 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


Pasta Sheet Fettuccini


Total Prep & Cook Time: 20 min

What You Need:

bullet4 Andrea Oven-Ready Pasta Sheets

bullet1 pint Marinara Sauce (or sauce of choice)

bullet1 pinch All-Purpose Flour



Remove the pasta sheets from the package and place each sheet separately on the counter to defrost for approximately 5-7 minutes to prevent the sheet from cracking when rolled

When the sheet is fully defrosted, sprinkle a pinch of all-purpose flour on both sides of the pasta sheet to prevent the sheets from sticking together

Roll up the pasta sheet to the opposite end

Starting at one end of the pasta, cut 1/2" slices to the other end to form small pinwheels of pasta. (See picture above)

Place the pinwheels in boiling water (2 quarts per pasta sheet). Stir occasionally. Cook for 1 minute or until desired tenderness. Drain and serve with sauce


Pasta Sheet Manicotti


Total Prep & Cook Time: 50 min

What You Need:

bullet2 Andrea Oven-Ready Pasta Sheets

bullet2 lbs. Ricotta Cheese

bullet1 Egg beaten

bullet1 cup Mozzarella Cheese

bullet1 cup Romano Cheese

bullet1/2 teaspoon Salt

bullet1/4 teaspoon Black Pepper

bullet1/8 cup chopped fresh flat Italian Parsley

bullet1 quart Marinara Sauce



Preheat oven to 350°F

Remove the pasta sheets from the package and place each sheet separately on the counter to defrost for approximately 5-7 minutes to prevent the sheet from cracking when rolled

Mix Ricotta Cheese, Egg, Romano Cheese, Salt, Pepper, and Parsley in a mixing bowl

When the pasta sheet is fully defrosted, cut it into four equal sections (4” x 5”) as illustrated in the picture above

Using a spoon or pastry bag, place approximately 2.5oz of the ricotta mixture in the center of the sheet, covering one end to the other

Fold both ends of the pasta sheet over the filling (one end overlapping the other) to form a filled cylinder shaped tube of pasta

Cover a baking dish with 16oz of marinara sauce and place manicotti in the baking dish side by side. Cover the manicotti with the remaining sauce

Cover the baking dish with aluminum foil and bake for 30 minutes or until internal temperature reaches 160°F

Remove baking dish from oven and let it sit for 5 minutes before serving