Servings Cook Time
 6 people 1 hour


AUTHOR

Palmini


We love sharing with you our favorite recipes



Ingredients


  • 2 Large Handfuls of Spinach
  • 2 Cups of Ricotta Cheese
  • 1-2 Cans of Palmini Lasagna
  • 1 ½ cups of Marinara Sauce
  • Mozzarella Cheese (by preference)
  • Parmesan Cheese (by preference)

Instructions


  1. Drain and rinse Palmini lasagna sheets (for a softer texture, boil sheets for 10-15 minutes) and set to the side.
  2. Finley chop spinach and add to ricotta cheese, mix well.
  3. In a small lasagna pan, add a small layer of marinara sauce before placing lasagna sheets in pan.
  4. Layer the lasagna sheets, ricotta cheese and mozzarella cheese. Then add another layer of lasagna sheets.
  5. Place another thin layer of marinara sauce on top of lasagna sheets, before continuing to layer the rest of the ingredients. Repeat until finished, topping the lasagna with a layer of Mozzarella and Parmesan cheese.
  6. Bake at 400 degrees for 30 minutes. Let Lasagna sit and cool before serving.

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Servings Cook Time
 2 people 45 minutes


AUTHOR

Palmini


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Ingredients


  • 1 Pouch/Can of Palmini
  • ½ Cup of Diced Onions
  • 2 Cased Sausage Links
  • Olive Oil
  • 1 Cup of Marinara Sauce
  • Salt and Pepper
  • 1 Cup of Heavy Whipping Cream
  • Parmesan Cheese

Instructions


  1. Finely dice onions and remove the sausage links from their casing. Crumble the sausage and set aside.
  2. Sauté the onions in the olive oil for a few minutes before adding the sausage. Cook thoroughly.
  3. Add in marinara sauce and salt and pepper to taste.
  4. Add Cream and mix well.
  5. Drain and Rinse Palmini, before adding to sauce and cook over stove top for another 5 minutes.
  6. Plate and add preferred amount of parmesan cheese.

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Servings Cook Time
4 people 3 hours (with Homemade Sauce), 1 hour (with Store Bought Sauce)


AUTHOR

Halle Jaffe




Ingredients


Sauce

  • 1 lb of Ground Turkey
  • 1 Large Handful of Spinach
  • 1 tsp Dried Basil
  • 1 Bay Leaf
  • 2 Garlic Cloves
  • ½ Cup of Chopped Zucchini
  • ¼ Cup of Fresh Italian Parsley
  • 4 oz of Chopped Eggplant
  • 1 tsp of Dried Oregano
  • ¼ tsp of Dried Thyme
  • 24 oz of Canned Tomatoes
  • 3 oz of Canned Tomato Paste
  • 12 oz of Canned Tomato Sauce
  • 8 oz of Preferred Broth
  • ½ tsp of Ground Black Pepper
  • 2 Dashes of Ground Cloves
  • 1 tbsp of Granulated Sugar
  • 1 tbs of Sea Salt
  • 1 tbsp of Olive Oil
  • ¼Cup of Organic Apple Cider Vinegar or Organic Red Wine

Lasagna (to make this meal gluten and carb free, do not add cheese)

  • 1 Can of Palmini Lasagna Sheets
  • 1 Cup of Grated Mozzarella Cheese
  • ½ Cup of Parmesan
  • ½ Cup of Provolone

Sides

  • 2 cups of chopped Broccoli
  • Olive Oil
  • Salt and Pepper
  • Garlic (if desired)

Instructions


Sauce

  1. In a heavy pan with a lid, cook ground turkey over medium heat. Make sure meat is broken up into small pieces. Once meat is fully cooked, drain the access fat.
  2. Add olive oil, chopped zucchini, eggplant and garlic to the pan with the meat still in it. Continue cooking until vegetables are tender. Add in the Italian parsley, crushed tomatoes, tomato sauce, tomato paste, broth, apple cider vinegar/wine, sugar and all of the spices with the bay leaf and the spinach.
  3. Stir the sauce well, mixing all ingredients into one mixture, and then bring the sauce to a brief boil. Then cover the pot with the lid and turn the heat to low. Allow sauce to simmer for 2-1/2- 3 hours, stirring occasionally.
  4. Remove the bay leaf and add more parsley, if desired.

Lasagna

  1. Preheat Oven to 400 degrees.
  2. Boil Palmini Lasagna Sheets for 5-10 minutes for a softer texture. Then drain and set to the side.
  3. Mix the cheeses in a large boil and set to the side.
  4. Take a small 9’’ X 5’’ baking pan (serves 4 people) and lightly grease.
  5. Add a thin layer of sauce to the bottom. Begin layering Palmini Lasagna Sheets, sauce and cheese. Continue layering, and finish with a layer of cheese and sauce on the top.
  6. Bake in Oven for 30 minutes.

Side of Broccoli

  1. In a large bowl, coat broccoli with a thin layer of olive oil and season to taste with salt and pepper (and garlic).
  2. Evenly place broccoli on a baking sheet.
  3. Bake Broccoli in over with lasagna for about 20 minutes or until edges are crispy.

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Palmini-Pasta-Stuffed-Shells-2.jpg


Servings Cook Time
3 people 35 minutes


AUTHOR

Kara Vendittelli


“Be on your guard; stand firm in the faith; be courageous; be strong. Do everything in love”.



Ingredients


1 Egg

1 Cup of Cottage Cheese

2 Tablespoons of Rao’s Homemade Marinara

2 Tablespoons of Grated Parmesan

2 Tablespoons Mozzarella

Parsley

Basil

Oregano

Salt & Pepper

Garlic

1 Can of Palmini Lasagna

Olive Oil

Instructions


Mix one egg, 1 cup cottage cheese, 2 tablespoons of Rao’s Homemade Marinara (or your favorite tomato sauce), 2 tablespoons of grated Parmesan, 2 tablespoons mozzarella, a dash of parsley, basil, oregano, salt, pepper, and garlic

Boil Palmini lasagna to soft texture and lay out

Add sauce to center of noodle & add a dash of mozzarella & roll

Put all stuffed pasta on top of a thin layer of marinara on baking dish and add a dash of olive oil / more seasoning (basil, salt, pepper, oregano, garlic, etc) and shredded mozzarella to top it off

Bake at 350 for 15-20 minutes

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Servings Cook Time
 2 people 25 minutes


AUTHOR

Palmini


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Ingredients


1 can of Palmini

2 tbsp unsalted butter

2 tbsp all-purpose flour

2 cups 2% milk

10 oz extra sharp cheddar cheese block, it melts smoother

8 oz Monterrey Jack cheese block, it melts smoother

3 oz cream cheese

1/2 tsp smoked paprika

salt

fresh cracked black pepper

Instructions


Drain and Rinse 1 can of Palmini and set to the side

Grate cheese and prepare the cheese sauce and cut cream cheese into small pieces.

Melt butter in a large pot over medium heat.

Whisk in flour and once it’s combined, start pouring in milk while constantly stirring. Keep whisking until all incorporated.

Add cream cheese to the pot. Stir and let cream cheese mix into the sauce.

Add cheeses, a handful at a time, while slowly stirring.

Season with paprika, salt, and pepper.

Once all cheese is melted and smooth, add Palmini. Stir until all completely combined. Let it cook on medium-low for a few minutes and serve.

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Servings Prep Time
3 Latkes  20 minutes


CHEF

Jennifer Newman




Ingredients


1 Can Palmini (I used about 2/3 of a can)

3 Tbsp Egg Whites

1 Tbsp Minced Onion

1/2 Tsp Garlic Powder

1/2 Tsp Black Pepper

Instructions


Boil Palmini until preferred texture.

In a bowl, combine egg whites, minced onion and seasonings.

Add the Palmini and let it soak in the mixture for several minutes.

Form three Latkes in a heated pan.

Evenly distribute the egg white wash over the Latkes to help them form. Let each side brown before flipping.

**Option- top the latkes with applesauce and greek yogurt (healthier swap for sour cream)

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Servings Cook Time
 6 people  35 minutes


AUTHOR

Palmini


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Ingredients


2 ounce Cream Cheese (Softened)

1 ounce Butter

¼ cup Heavy Cream

¼ cup Grated Parmesan Cheese

¼ teaspoon Garlic Powder

1 teaspoon Olive Oil

1 ½ cups Broccoli Florets

2 cans of Palmini Linguine

Salt and Pepper

Instructions


Blend the cream cheese and butter in a small pan over low heat.

When the butter and cream cheese are melted, whisk in the heavy cream and parmesan cheese until smooth and well combined.

Add the garlic powder, salt, and pepper then remove from heat.

Heat the oil in a large skillet over medium heat and add the broccoli.

Season the broccoli with salt and pepper and stir-fry for about 3 to 4 minutes until bright green.

Drain and Rinse Palmini Noodles.

Combine the noodles with the broccoli in the skillet, and cook for about 5 minutes, stirring often.

Pour the sauce over the noodles and broccoli, then cook until heated through. Plate and Enjoy!

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Servings Cook Time
 6 people 30 minutes


AUTHOR

Orlando Vegans


Featured on WESH, WDBO, WPRK +🎙️



Ingredients


2 cans Palmini pasta

1/2 cup unsalted butter, or 1 stick

1 teaspoon garlic powder

1 package of vegan shrimp from Asian markets

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon red pepper flakes

1/2 cup parmesan cheese (Follow Your Heart brand)

6 garlic cloves, minced

2 tablespoons oil

1 can artichoke hearts

2 tablespoons lemon capers

Instructions


Cook shrimp in a large skillet with butter and lemon capers over medium heat. Flip halfway through cooking.

Place noodles in a separate large skillet and sauté with oil.

Mix the pasta and shrimp together, and toss with salt and pepper to combine.

Add the artichoke hearts and minced garlic.

Stir in the garlic powder.

Stir in red pepper.

Add parmesan cheese to coat.

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Servings Cook Time
 6 people 35 minutes


AUTHOR

Palmini


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Ingredients


1 1/2 packed tablespoons (15g) of minced fresh ginger (don’t skimp!)

1 1/2 packed tablespoons (15g) of minced garlic

8 cups (1,920g) low-sodium vegetable broth, separated

3 tablespoons (54g) mellow white miso (I used Cold Mountain at Sprouts in the refrigerated section)

2 tablespoons (4g) dried parsley

1 tablespoon (15g) low-sodium soy sauce

3/4 teaspoon fine salt and 1/2 teaspoon black pepper

1 packed cup (110g) chopped green onions, separated

2 can of Palmini Linguine Noodles

Preservatives. I got both at Sprouts, Costco also sells them.)

Optional: toasted sesame seeds and hot sauce

Instructions


Add only 1/2 cup (120g) of the broth to a large pot with the ginger and garlic over medium heat. Once it comes to a simmer, cook for 5 minutes until they are softened.

Meanwhile, add another 1/2 cup (120g) of the broth to a cup or small bowl with the miso. Use a small whisk or fork and stir well until it is all smooth and dissolved. This is important to do before adding to the pot since miso is hard to dissolve and you don’t want chunks.

Add the remaining 7 cups (1,680g) of broth to the pot, the miso/broth mixture, the parsley, soy sauce, salt, pepper and ONLY 1/2 cup (55g) of the green onions. Stir well and bring back to a simmer and cook for about 5 minutes until the green onions are softened.

Add the Palmini noodles and cook for just 3 minutes, pressing the noodles in and around the broth. Remove from the heat and let sit a few minutes before serving. It will be very hot and this allows the noodles to soften a bit more and the flavor to strengthen. Taste and if desired, add another drizzle of soy sauce if you want it saltier. We all found it to be perfect as is.

Add to serving bowls and top each with remaining green onions and toasted sesame seeds and for a kick, a drizzle of hot sauce, if desired!

Garnish as Desired

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Servings Cook Time
 3 people 45 minutes


AUTHOR

Palmini


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Ingredients


  • 1 Bar of Butter
  • 1 Bar of Cream Cheese
  • 1 Cup of Cream
  • 1 TBSP Garlic
  • 1 TSP Garlic Powder
  • 1 TSP Italian Seasoning
  • 1 Cup Parmesan Cheese
  • 1 Can/Pouch of Palmini Linguine

Instructions


  1. Add the butter, cream cheese and cream to a sauce pan, cook and blend together
  2. Then add the garlic, garlic powder, italian seasoning and parmesan
  3. Open Palmini, Drain and Rinse
  4. Proceed to adding the Palmini to the Alfredo sauce
  5. Add some Basil and mix

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