Blog Posts - Terra Cotta Pasta Co

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Baked Au Gratin Vegetables with Potato Gnocchi

3/8/2018

Ingredients:

1 pkg. TCPC Potato Gnocchi or Cavatelli.
1 bag baby carrots or fresh carrots, peeled & cut into 1/2 inch chunks.
1 head each broccoli and cauliflower, clean, break into flowerettes.
1 16 oz. bag frozen corn, defrosted, but not cooked.
1 clove of garlic
1-2 tsp. butter
1 16 oz. container TCPC Roasted Garlic Alfredo Sauce, defrosted.
1 cup half ’n half or whole milk
2 cup shredded cheese, (Cheddar, Swiss, Fontina or your choice)
1 cup whole wheat or white Panko bread crumbs.
Salt and pepper to taste.

Pumpkin Ravioli & Caramelized Onion Roasted Red Pepper Sauce

3/8/2018

Ingredients:

1 lb. TCPC Pumpkin Cranberry Ravioli (seasonal).
(You can substitute TCPC Sweet Potato Butternut Squash Ravioli).
16 oz. TCPC Caramelized Onion Roasted Red Pepper Sauce, defrosted.
1 lb. Chicken, Sweet Italian Sausage or sausage of your choice.
1/2 to 1 cup extra sharp cheddar cheese, grated.
Sugar Pumpkin(s) (optional)

Caramelized Onion & Roasted Red Pepper Grilled Chicken Flat Bread Pizza

3/8/2018

Ingredients:
2 - TCPC Grilled Flat Bread Pizza Crusts (available frozen in our Kittery and South Portland shops) or frozen flat bread pizza, gluten-free crust of your choice, or naan bread.
1- 8 oz. TCPC Caramelized Onion & Roasted Red Pepper Sauce.
2 cups fresh baby spinach.
1-2 whole, boneless chicken breasts, grilled, baked, or use left-over chicken, cut into chunks or shredded.
1 sliced or chopped red onion, to taste.
1 cup shredded Cheddar, Provolone, or mix of your favorite cheeses.
TCPC Cheese Blend to taste.

Baked Manicotti Florentine

3/8/2018

Ingredients:

1-2 packages TCPC Manicotti, frozen.
1 bag Baby or regular spinach, pre-washed.
1 32 oz. TCPC Marinara, fresh or frozen (defrosted).
16 oz. Fresh Mozzarella Cheese, sliced or in chunks.
1/2 to 1 Cup TCPC Fresh Cheese Blend.

Quick 'n Easy American Chop Suey

3/8/2018

Ingredients:

1 package TCPC Fresh Rotini, (Fettuccini or Linguini, rough chopped).
1 lb. ground beef (Ground Turkey also works well).
1 large onion, chopped.
1-2 cloves, fresh garlic, minced.
1 large green pepper, chopped (optional).
1-16 oz. TCPC Roasted Plum Tomato Marinara sauce.
1 Tbsp. Extra Virgin Olive Oil.
Salt & pepper to taste.

Vodka Cream Sauce

3/8/2018

Ingredients:

1 – 32 oz. TCPC Marinara Sauce.
1 cup Vodka.
2 cups half n' half.
1 pinch red pepper flakes.
½ cup TCPC Cheese Blend.

Best Cream of Tomato Soup

3/8/2018

Ingredients:

1 - 32 oz. TCPC Marinara Sauce.
2 cups half & half.
1 pinch red pepper flakes.
1 cup shredded extra sharp cheddar cheese.

Lemon Artichoke Crab Dip

3/8/2018

Ingredients:

8 oz. TCPC Lemon Artichoke Pesto defrosted.
8 oz. cream cheese, softened.
1/2 cup each TCPC Cheese Blend and grated, Cheddar cheese yellow or white, mild or sharp.
2 cloves, fresh garlic, minced.
Salt, pepper, and Old Bay seasoning, to taste.
2 cup fresh baby spinach, lighted chopped, or 1 pkg. frozen, chopped spinach, defrosted.
Squeeze well to remove any excess moisture.
8 oz. Fresh Crab meat, preferably claw meat, more if desired.

Easy Baked Artichoke Spinach Appetizer

3/8/2018

Ingredients:

8 oz. container TCPC Lemon Artichoke Pesto (defrosted).
2 cups fresh baby spinach, chopped. (Or 2 pkg. frozen, chopped, baby spinach, defrosted, and excess water squeezed out).
1 Tbsp. mayonnaise (optional).
1-2 cups grated, extra sharp cheddar cheese.
2- 3 cloves of fresh garlic, minced.
2 Tbsp. breadcrumbs (Panko or gluten free).
1/2 tsp. seasoned salt or sea salt.
Paprika for top (optional).

Vegetable and Lemon Artichoke Pesto Pasta Salad

2/20/2018

Ingredients:

1 lb. TCPC Lemon Pepper Linguine or Rotini, cooked according to package directions.
(If you use linguine-snip into smaller pieces with kitchen scissors)
1 - 8 oz. TCPC Lemon Artichoke Pesto, defrosted.
1 each: red, green, yellow, and orange pepper, washed and cut into julienne strips.
1-2 bunches scallions cleaned and cut on the diagonal.
Salt and pepper to taste.
1-2 Tbsp. fresh lemon zest.

Dover

Terra Cotta Pasta Co.
One Washington Center,
Suite 2151, 2nd Floor
Dover, NH 03820
603-749-2288

Production Facility Hours
Mon - Fri 8 - 3

Marketplace Hours
Fri - Sat 10 - 3

Kittery

Terra Cotta Pasta Co.
52A Route 1
Kittery, Me 03904
207-475-3025
Mon - Fri 9 - 7
Sat 9 - 6
Sun 10 - 5

South Portland

Terra Cotta Pasta Co.
435B Cottage Road
S. Portland, ME 04106
207-799-9099
Mon - Sat 10 - 7
Sun 10-6

Scarborough

Terra Cotta Pasta Co.
680 US Rt 1
Scarborough, ME 04074
207-303-0012
Mon - Sat 10 - 7
Sun 10 - 5
* Limited Catering at this location *

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