Description

• Imported from Italy by Stonewall Kitchen
• Established 1388
• USDA Organic
• Produced in Casaleone, Province of Verona
• Italian Region of Veneto
• Non GMO Project Verified
• Italian Macaroni Product
• Certified Organic by MOFGA

Originally built in 1388, the idyllic Monastery of Montebello has long served as an emblem of agriculture in northern Italy. It is here in this region is where premium pasta begins, with organic durum wheat that's thoughtfully grown, carefully harvested and gently ground into semolina flour. 

Pasta, from farm to fork. 

To achieve pasta perfection, skilled Italian artisans employ old-world techniques to transform freshly milled semolina flour into a delicate dough. Shaped through classic bronze dies, the resulting pasta has a wonderful, porous texture that's designed to better soak up sauce. Oven ready with no need to parboil, it brings Italian excellence (and ease) to any dish.

Enjoy Montebello knowing that it's the finest Italy has to offer. 

Stonewall Kitchen is proud to be the exclusive importer of Montebello pastas. We search high, low and across the globe to bring you the best brands in specialty foods. Buon appetito!

Expiration Date

UPC

Ingredients

Organic durum wheat semolina.

Contains: Wheat (contains gluten). 

May contain traces of soy and eggs.

Suggested Use

There's no need to parboil this pasta: simply layer the sheets with your lasagne fillings and allow everything to rest for 1 hour before baking as usual. 

Classic Italian Lasagne | Serves 12

Ingredients: 

• 1 Tbsp. oil 
• 1 lb. ground beef 
• 1 lb. ground Italian sausage 
• 1 tsp. crushed red pepper 
• 2 jars preferred marinara
• 15-18 sheets Montebello Lasagne 
• 15 oz. whole milk ricotta 
• 1 lb. mozzarella, shredded or sliced thin 
• 1 cup Parmesan, grated

Directions: 

1. In a large saucepan over high heat, add the oil and brown the beef and sausage, crumbling the meat with a spatula as it cooks. Once browned, drain the fat and add crushed red pepper, the jars of marinara sauce and 2/3 cup water. Cover and let simmer over medium heat for 6-7 minutes, mixing occasionally. 
2. Assemble your lasagne in a 9 x 13-inch pan. Start with a layer of the meat sauce on the bottom of the pan. Top with a layer of our Lasagne noodles, overlapping slightly. Spread 1/2 of the ricotta over the noodles and top with 1/3 of the mozzarella and 1/3 of the Parmesan. Repeat layers, ending with noodles and then top with remaining cheeses. 
3. Spray aluminum foil with nonstick spray and cover. Let rest at least 1 hour before cooking. 
4. Preheat oven to 350ºF. 
5. Bake covered for 35 minutes. Remove foil and bake uncovered for an additional 15-20 minutes or until bubbly and slightly browned. For additional browning, return to broiler for 3 minutes. 
6. Allow to cool at least 15 minutes prior to serving and enjoy!