Some months back someone posted a link (sorry, I don't remember who it was).
Bertolli's was giving away free samples to the first X-number of people who
clicked to receive them. Got mine in the mail yesterday: a small bottle of
Extra Virgin Olive oil and a foil packet sample of Olive Oil & Garlic sauce
which Bertolli's claims is perfect for bruschetta. Also a recipe booklet
and some coupons. I like free foodie samples!

This recipe from the booklet sounds particularly appealing to me:

Penne Al Forno with Artichoke Hearts

8 oz. penne pasta, cooked and drained
1 jar Bertolli Olive Oil & Garlic Sauce
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
2 oz. thinly sliced proscuitto or boiled ham, cut into thin strips
15 oz. riccota cheese
4 oz. shredded mozzarella cheese
1/4 c. grated Parmesan cheese

Preheat oven to 350F. In a large bowl, toss hot penne with 1/2 jar of
sauce. In a 2 quart baking dish, spoon 1/2 of the pasta mixture. Top with
artichoke hearts, proscuitto, ricotta and half of the mozzarella and
Parmesan cheeses. Spoon on the remaining pasta then pour over the remaining
sauce. Sprinkle with remaining cheeses. Bake 30 minutes or until heated
through.

Serves 4

Jill

I signed up for that too, but my stuff hasn't arrived yet.


``````````

On Wed, 23 Nov 2005 10:37:02 -0600, jmcquown wrote:

Some months back someone posted a link (sorry, I don't remember who it was).
Bertolli's was giving away free samples to the first X-number of people who
clicked to receive them. Got mine in the mail yesterday: a small bottle of
Extra Virgin Olive oil and a foil packet sample of Olive Oil & Garlic sauce
which Bertolli's claims is perfect for bruschetta. Also a recipe booklet
and some coupons. I like free foodie samples!

This recipe from the booklet sounds particularly appealing to me:

Penne Al Forno with Artichoke Hearts

8 oz. penne pasta, cooked and drained
1 jar Bertolli Olive Oil & Garlic Sauce
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
2 oz. thinly sliced proscuitto or boiled ham, cut into thin strips
15 oz. riccota cheese
4 oz. shredded mozzarella cheese
1/4 c. grated Parmesan cheese

Preheat oven to 350F. In a large bowl, toss hot penne with 1/2 jar of
sauce. In a 2 quart baking dish, spoon 1/2 of the pasta mixture. Top with
artichoke hearts, proscuitto, ricotta and half of the mozzarella and
Parmesan cheeses. Spoon on the remaining pasta then pour over the remaining
sauce. Sprinkle with remaining cheeses. Bake 30 minutes or until heated
through.

Serves 4

Jill


--

Practice safe eating. Always use condiments.

"sf" wrote in message
...
I signed up for that too, but my stuff hasn't arrived yet.


``````````

I got mine last week. You should get yours soon, Barb.

kili

On Wed 23 Nov 2005 10:18:02a, Thus Spake Zarathustra, or was it sf?

I signed up for that too, but my stuff hasn't arrived yet.



Same here.

:-(

On Wed, 23 Nov 2005 10:37:02 -0600, jmcquown wrote:

Some months back someone posted a link (sorry, I don't remember who it
was). Bertolli's was giving away free samples to the first X-number of
people who clicked to receive them. Got mine in the mail yesterday:
a small bottle of Extra Virgin Olive oil and a foil packet sample of
Olive Oil & Garlic sauce which Bertolli's claims is perfect for
bruschetta. Also a recipe booklet and some coupons. I like free
foodie samples!

This recipe from the booklet sounds particularly appealing to me:

Penne Al Forno with Artichoke Hearts

8 oz. penne pasta, cooked and drained
1 jar Bertolli Olive Oil & Garlic Sauce
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
2 oz. thinly sliced proscuitto or boiled ham, cut into thin strips
15 oz. riccota cheese
4 oz. shredded mozzarella cheese
1/4 c. grated Parmesan cheese

Preheat oven to 350F. In a large bowl, toss hot penne with 1/2 jar of
sauce. In a 2 quart baking dish, spoon 1/2 of the pasta mixture. Top
with artichoke hearts, proscuitto, ricotta and half of the mozzarella
and Parmesan cheeses. Spoon on the remaining pasta then pour over the
remaining sauce. Sprinkle with remaining cheeses. Bake 30 minutes or
until heated through.

Serves 4

Jill


--

Practice safe eating. Always use condiments.




--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

jmcquown wrote:

This recipe from the booklet sounds particularly appealing to me:

Penne Al Forno with Artichoke Hearts

8 oz. penne pasta, cooked and drained
1 jar Bertolli Olive Oil & Garlic Sauce
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
2 oz. thinly sliced proscuitto or boiled ham, cut into thin strips
15 oz. riccota cheese
4 oz. shredded mozzarella cheese
1/4 c. grated Parmesan cheese


Geeze... after all that about your aversion to fat folks and about how
you're so skinny minnie... it's all BS, eh... you got a bazillion fat
calories there. LOL

At least double the pasta so you have enough to feed yourself twice.
hehe

Sheldon

Sheldon wrote:
jmcquown wrote:

This recipe from the booklet sounds particularly appealing to me:

Penne Al Forno with Artichoke Hearts

8 oz. penne pasta, cooked and drained
1 jar Bertolli Olive Oil & Garlic Sauce
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
2 oz. thinly sliced proscuitto or boiled ham, cut into thin strips
15 oz. riccota cheese
4 oz. shredded mozzarella cheese
1/4 c. grated Parmesan cheese


Geeze... after all that about your aversion to fat folks and about how
you're so skinny minnie... it's all BS, eh... you got a bazillion fat
calories there. LOL

I don't have an aversion to fat folks; I have an aversion to folks who abuse
insurance to lose weight and then don't follow their doctor's post surgical
advice.

At least double the pasta so you have enough to feed yourself twice.

I concur, it did seem like too little pasta for the other ingredients. I
was merely typing what came in the recipe booklet. Haven't tried it yet.

Jill