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FEBRUARY SPECIALS:
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Baby Back Ribs, 2 lbs. for $6.00: The ribs are fully cooked and based in a BBQ sauce.
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Breaded Chicken Fritters, 5 lbs. for $10.00: The breaded chicken is fully cooked, and the fritter is a larger 3 oz. portion.
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Italian Meatballs, 5 lbs. for $13.00: The Italian meatballs are fully cooked and are in a five-pound bag.
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Shrimp Scampi, 24 oz. for $6.00: The shrimp scampi is a complete meal with shrimp, linguini pasta, and vegetables in a creamy sauce.
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Protein Box 8 lbs. (avg) for $15.00: Protein box includes Ground Beef (1 lb.), Pork Tenderloin (1.7 lb. avg), Chicken Drumsticks (3.5 lbs. avg), Pollock Fillets (1 lb.), and Bologna (1 lb.).
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Lasagna Roll-Ups, 42 oz. for $6.50: The cheese lasagna roll-ups are stuffed with ricotta and Romano cheese and are over 2.5 lbs.
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FEATURED RECIPE:
Italian Sausage & Veggie Pasta Bake
Serves 4
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Ingredients:
*Ingredient in Food $en$e package
- 1 lb. Italian sausage (crumbled)*
- 13 oz. cheese ravioli*
- 26 oz. pasta sauce*
- 1 cup mixed vegetables (thawed)*
- 1 cup shredded mozzarella cheese
- 1 tsp. Italian seasoning
- 1 tbsp. olive oil
- 1/4 tsp. red pepper flakes (optional)
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Directions:
- Preheat the oven to 375°F.
- Cook the ravioli according to package instructions and drain.
- Heat olive oil in a skillet over medium heat, add crumbled Italian sausage, cook until browned.
- Stir in the pasta sauce, mixed vegetables, and Italian seasoning. Simmer for 5 minutes.
- Combine the cooked ravioli with the sausage mixture in a baking dish.
- Sprinkle shredded mozzarella on top. Add red pepper flakes if desired.
- Bake for 15-20 minutes or until cheese is melted and bubbly.
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