Unleash Culinary Creativity: Delicious Recipes with Barilla Cellentani Pasta
Barilla Cellentani pasta, with its playful spiral shape and delightful texture, is a fantastic choice for a wide range of dishes. These corkscrew-shaped noodles are excellent at capturing sauces, vegetables, and cheeses, making every bite a flavor explosion. This article will explore some mouthwatering recipes that showcase the versatility of Barilla Cellentani, complete with detailed steps and instructions to guide you through the cooking process. Get ready to elevate your pasta game!
## What Makes Cellentani Special?
Before diving into the recipes, let’s appreciate what makes Cellentani so unique. Its spiral shape isn’t just for show; it serves a practical purpose. The ridges and curves provide ample surface area for sauces to cling to, ensuring that each strand is coated in deliciousness. This makes Cellentani ideal for both light and creamy sauces, as well as heartier ragùs and baked dishes. Its playful appearance also adds a touch of fun to any meal, making it a hit with both kids and adults.
## Recipe 1: Creamy Tomato and Spinach Cellentani
This recipe is a quick and easy weeknight dinner that’s packed with flavor and nutrients. The creamy tomato sauce perfectly complements the Cellentani’s shape, while the spinach adds a healthy dose of vitamins.
**Ingredients:**
* 1 pound Barilla Cellentani pasta
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1/2 cup heavy cream
* 1/4 cup grated Parmesan cheese
* 5 ounces fresh spinach, washed and chopped
* Salt and pepper to taste
* Optional: Red pepper flakes for a touch of heat
**Instructions:**
1. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the Cellentani pasta and cook according to package directions, or until al dente (usually around 8-10 minutes). Reserve about 1 cup of pasta water before draining.
2. **Sauté the Garlic:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it.
3. **Make the Tomato Sauce:** Pour in the crushed tomatoes and bring to a simmer. Season with salt, pepper, and red pepper flakes (if using). Reduce the heat and let simmer for about 10 minutes, allowing the sauce to thicken slightly.
4. **Add Cream and Cheese:** Stir in the heavy cream and Parmesan cheese. Continue to simmer for another 5 minutes, stirring occasionally, until the cheese is melted and the sauce is smooth and creamy.
5. **Incorporate the Spinach:** Add the chopped spinach to the sauce and cook until it wilts, about 2-3 minutes.
6. **Combine Pasta and Sauce:** Drain the cooked pasta and add it to the skillet with the sauce. Toss to coat, adding a little of the reserved pasta water if needed to achieve your desired consistency.
7. **Serve:** Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired.
**Tips and Variations:**
* **Add Protein:** To make this a more complete meal, add cooked chicken, shrimp, or sausage to the sauce.
* **Use Different Vegetables:** Feel free to substitute the spinach with other vegetables, such as mushrooms, zucchini, or bell peppers.
* **Make it Vegan:** Use plant-based cream and Parmesan cheese alternatives to make this recipe vegan.
* **Fresh Herbs:** Add fresh basil or oregano for an extra layer of flavor.
## Recipe 2: Cellentani Pasta Salad with Pesto and Cherry Tomatoes
This vibrant and refreshing pasta salad is perfect for picnics, potlucks, or a light lunch. The pesto sauce provides a burst of flavor, while the cherry tomatoes add a touch of sweetness.
**Ingredients:**
* 1 pound Barilla Cellentani pasta
* 1/2 cup pesto (store-bought or homemade)
* 1 pint cherry tomatoes, halved
* 1/4 cup Kalamata olives, halved
* 1/4 cup crumbled feta cheese
* 2 tablespoons olive oil
* 1 tablespoon lemon juice
* Salt and pepper to taste
**Instructions:**
1. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the Cellentani pasta and cook according to package directions, or until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. This will also prevent the pasta from sticking together.
2. **Prepare the Dressing:** In a large bowl, whisk together the pesto, olive oil, and lemon juice. Season with salt and pepper to taste.
3. **Combine Ingredients:** Add the cooked pasta, halved cherry tomatoes, Kalamata olives, and feta cheese to the bowl with the dressing. Toss gently to combine.
4. **Chill:** Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial for a delicious pasta salad.
5. **Serve:** Serve chilled, garnished with extra feta cheese and fresh basil leaves, if desired.
**Tips and Variations:**
* **Add Protein:** Add grilled chicken, shrimp, or chickpeas to make this a more substantial salad.
* **Use Different Vegetables:** Feel free to add other vegetables, such as cucumber, bell peppers, or red onion.
* **Try Different Cheeses:** Substitute the feta cheese with mozzarella balls or shaved Parmesan cheese.
* **Lemon Zest:** Add a little lemon zest to the dressing for an extra burst of citrus flavor.
## Recipe 3: Baked Cellentani with Sausage and Ricotta
This comforting baked pasta dish is perfect for a cozy night in. The combination of sausage, ricotta cheese, and tomato sauce creates a rich and satisfying meal.
**Ingredients:**
* 1 pound Barilla Cellentani pasta
* 1 pound Italian sausage, removed from casings
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* Salt and pepper to taste
* 15 ounces ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1 egg, lightly beaten
* 1/4 cup chopped fresh parsley
* Mozzarella cheese, shredded (for topping)
**Instructions:**
1. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the Cellentani pasta and cook according to package directions, or until al dente. Drain the pasta and set aside.
2. **Brown the Sausage:** Preheat oven to 375°F (190°C). In a large skillet, cook the Italian sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
3. **Sauté the Vegetables:** Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. **Make the Tomato Sauce:** Stir in the crushed tomatoes, tomato sauce, oregano, and basil. Season with salt and pepper to taste. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. **Prepare the Ricotta Mixture:** In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and parsley. Mix well.
6. **Assemble the Dish:** In a large bowl, combine the cooked pasta, tomato sauce, and sausage mixture. Toss to coat.
7. **Layer in a Baking Dish:** Spread half of the pasta mixture in a greased 9×13 inch baking dish. Dollop the ricotta cheese mixture evenly over the pasta. Top with the remaining pasta mixture.
8. **Add Mozzarella Cheese:** Sprinkle shredded mozzarella cheese over the top.
9. **Bake:** Bake for 25-30 minutes, or until the cheese is melted and bubbly and the dish is heated through.
10. **Serve:** Let the dish cool for a few minutes before serving. Garnish with fresh parsley, if desired.
**Tips and Variations:**
* **Use Different Sausage:** Substitute the Italian sausage with ground beef or turkey.
* **Add Vegetables:** Add diced bell peppers, mushrooms, or zucchini to the sauce for added nutrients and flavor.
* **Spice it Up:** Add a pinch of red pepper flakes to the sauce for a touch of heat.
* **Make it Vegetarian:** Omit the sausage and add extra vegetables, such as spinach, mushrooms, or eggplant.
## Recipe 4: Cellentani with Lemon-Garlic Shrimp
This light and flavorful pasta dish is perfect for a quick and elegant meal. The lemon-garlic shrimp adds a touch of sophistication, while the Cellentani’s shape ensures that every bite is bursting with flavor.
**Ingredients:**
* 1 pound Barilla Cellentani pasta
* 1 pound shrimp, peeled and deveined
* 2 tablespoons olive oil
* 4 cloves garlic, minced
* 1/4 cup dry white wine (optional)
* 1/4 cup lemon juice
* 2 tablespoons butter
* 1/4 cup chopped fresh parsley
* Salt and pepper to taste
* Red pepper flakes (optional)
**Instructions:**
1. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the Cellentani pasta and cook according to package directions, or until al dente. Reserve about 1 cup of pasta water before draining.
2. **Sauté the Garlic:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it.
3. **Cook the Shrimp:** Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook the shrimp, as they will become tough.
4. **Deglaze the Pan:** If using, pour in the white wine and let it simmer for a minute, scraping up any browned bits from the bottom of the pan. This will add extra flavor to the sauce.
5. **Add Lemon Juice and Butter:** Stir in the lemon juice and butter. Continue to simmer for another minute, until the butter is melted and the sauce is slightly thickened.
6. **Season:** Season with salt, pepper, and red pepper flakes (if using).
7. **Combine Pasta and Sauce:** Drain the cooked pasta and add it to the skillet with the shrimp and sauce. Toss to coat, adding a little of the reserved pasta water if needed to achieve your desired consistency.
8. **Serve:** Serve immediately, garnished with fresh parsley and a lemon wedge, if desired.
**Tips and Variations:**
* **Add Vegetables:** Add chopped asparagus, zucchini, or bell peppers to the skillet along with the shrimp.
* **Use Different Herbs:** Substitute the parsley with basil, oregano, or thyme.
* **Make it Creamy:** Add a splash of heavy cream to the sauce for a richer flavor.
* **Add Cheese:** Sprinkle grated Parmesan cheese over the pasta before serving.
## Recipe 5: Spicy Arrabbiata Cellentani
For those who love a little heat, this Arrabbiata Cellentani is the perfect choice. The spicy tomato sauce, made with chili flakes and garlic, provides a fiery kick that will awaken your taste buds.
**Ingredients:**
* 1 pound Barilla Cellentani pasta
* 2 tablespoons olive oil
* 4 cloves garlic, minced
* 1 teaspoon red pepper flakes (or more, to taste)
* 1 (28 ounce) can crushed tomatoes
* 1/2 cup tomato paste
* 1 teaspoon dried oregano
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the Cellentani pasta and cook according to package directions, or until al dente. Reserve about 1 cup of pasta water before draining.
2. **Sauté the Garlic and Chili Flakes:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute, or until fragrant, being careful not to burn the garlic.
3. **Make the Arrabbiata Sauce:** Stir in the crushed tomatoes, tomato paste, and oregano. Season with salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
4. **Combine Pasta and Sauce:** Drain the cooked pasta and add it to the skillet with the Arrabbiata sauce. Toss to coat, adding a little of the reserved pasta water if needed to achieve your desired consistency.
5. **Serve:** Serve immediately, garnished with fresh parsley and a drizzle of olive oil, if desired.
**Tips and Variations:**
* **Add Protein:** Add cooked Italian sausage, chicken, or shrimp to the sauce for a heartier meal.
* **Use Fresh Chili Peppers:** For an even spicier flavor, use fresh chili peppers instead of red pepper flakes.
* **Add Vegetables:** Add diced bell peppers, onions, or zucchini to the sauce for added nutrients and flavor.
* **Make it Creamy:** Stir in a dollop of mascarpone cheese at the end for a creamy and decadent twist.
* **Add Black Olives:** Add some black olives for an extra touch of flavor.
## Recipe 6: Cold Cellentani Salad with Grilled Vegetables and Balsamic Vinaigrette
A delightful and refreshing cold pasta salad, perfect for summer gatherings or a light lunch. The grilled vegetables add a smoky flavor that complements the Cellentani, and the balsamic vinaigrette ties everything together.
**Ingredients:**
* 1 pound Barilla Cellentani pasta
* 1 zucchini, sliced
* 1 bell pepper (any color), sliced
* 1 red onion, sliced
* 1 cup cherry tomatoes, halved
* 2 tablespoons olive oil, divided
* Salt and pepper to taste
* 1/4 cup balsamic vinegar
* 1 tablespoon Dijon mustard
* 1 tablespoon honey
* 1/4 cup chopped fresh basil
**Instructions:**
1. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the Cellentani pasta and cook according to package directions, or until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
2. **Grill the Vegetables:** Preheat your grill to medium heat. Toss the zucchini, bell pepper, and red onion with 1 tablespoon of olive oil, salt, and pepper. Grill the vegetables for 2-3 minutes per side, or until they are tender and have grill marks. Let them cool slightly, then chop them into bite-sized pieces.
3. **Prepare the Balsamic Vinaigrette:** In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.
4. **Combine Ingredients:** In a large bowl, combine the cooked pasta, grilled vegetables, cherry tomatoes, and fresh basil. Pour the balsamic vinaigrette over the salad and toss gently to combine.
5. **Chill:** Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. **Serve:** Serve chilled. Garnish with extra fresh basil, if desired.
**Tips and Variations:**
* **Add Protein:** Grilled chicken, chickpeas, or feta cheese can be added for extra protein.
* **Other Vegetables:** Eggplant, asparagus, or corn can also be grilled and added to the salad.
* **Different Cheese:** Try adding mozzarella balls or goat cheese for a different flavor.
* **Lemon Vinaigrette:** Use lemon juice and zest instead of balsamic vinegar for a brighter dressing.
## Recipe 7: Creamy Mushroom and Spinach Cellentani
A comforting and flavorful vegetarian pasta dish that’s perfect for a weeknight meal. The creamy sauce coats the Cellentani beautifully, and the mushrooms and spinach add a satisfying earthiness.
**Ingredients:**
* 1 pound Barilla Cellentani pasta
* 2 tablespoons olive oil
* 8 ounces mushrooms, sliced
* 2 cloves garlic, minced
* 5 ounces fresh spinach, chopped
* 1 cup vegetable broth
* 1/2 cup heavy cream
* 1/4 cup grated Parmesan cheese
* Salt and pepper to taste
* Pinch of nutmeg (optional)
**Instructions:**
1. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the Cellentani pasta and cook according to package directions, or until al dente. Reserve about 1 cup of pasta water before draining.
2. **Sauté the Mushrooms:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they are tender and browned, about 5-7 minutes. Season with salt and pepper.
3. **Add Garlic and Spinach:** Add the minced garlic to the skillet and cook for another minute until fragrant. Then add the chopped spinach and cook until it wilts, about 2-3 minutes.
4. **Make the Cream Sauce:** Pour in the vegetable broth and bring to a simmer. Cook for a few minutes, allowing the broth to reduce slightly. Then, stir in the heavy cream and Parmesan cheese. Add a pinch of nutmeg, if desired. Continue to simmer until the sauce has thickened slightly, about 3-5 minutes.
5. **Combine Pasta and Sauce:** Drain the cooked pasta and add it to the skillet with the creamy mushroom and spinach sauce. Toss to coat, adding a little of the reserved pasta water if needed to achieve your desired consistency.
6. **Serve:** Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
**Tips and Variations:**
* **Add Protein:** Add grilled chicken, shrimp, or white beans for extra protein.
* **Different Mushrooms:** Try using different types of mushrooms, such as shiitake or cremini.
* **Vegetable Alternatives:** Add kale, swiss chard, or other leafy greens in place of the spinach.
* **Make it Vegan:** Use plant-based cream and Parmesan cheese alternatives to make this recipe vegan.
## Recipe 8: Cellentani with Roasted Vegetables and Goat Cheese
This vibrant and healthy pasta dish is packed with flavor and nutrients. Roasting the vegetables brings out their natural sweetness, and the goat cheese adds a tangy creaminess that complements the Cellentani perfectly.
**Ingredients:**
* 1 pound Barilla Cellentani pasta
* 1 red bell pepper, diced
* 1 yellow bell pepper, diced
* 1 red onion, diced
* 1 zucchini, diced
* 1 eggplant, diced
* 2 tablespoons olive oil
* Salt and pepper to taste
* 4 ounces goat cheese, crumbled
* 1/4 cup chopped fresh basil
* Balsamic glaze (optional)
**Instructions:**
1. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the Cellentani pasta and cook according to package directions, or until al dente. Drain the pasta and set aside.
2. **Roast the Vegetables:** Preheat oven to 400°F (200°C). Toss the diced bell peppers, red onion, zucchini, and eggplant with olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
3. **Roast:** Roast for 20-25 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.
4. **Combine Ingredients:** In a large bowl, combine the cooked pasta and roasted vegetables. Toss gently to combine.
5. **Add Goat Cheese and Basil:** Add the crumbled goat cheese and fresh basil to the bowl and toss gently. The heat from the pasta and vegetables will slightly melt the goat cheese.
6. **Serve:** Serve immediately. Drizzle with balsamic glaze, if desired.
**Tips and Variations:**
* **Different Vegetables:** Add other vegetables like broccoli florets, Brussels sprouts, or sweet potatoes.
* **Different Cheese:** Try feta, Parmesan, or mozzarella instead of goat cheese.
* **Lemon Zest:** Add lemon zest to the vegetables before roasting for extra flavor.
* **Garlic:** Toss some minced garlic with the vegetables before roasting.
## Conclusion
Barilla Cellentani pasta’s unique shape and texture make it a versatile ingredient for countless delicious dishes. From creamy tomato sauces to vibrant pasta salads and comforting baked dishes, the possibilities are endless. These recipes are just a starting point – feel free to experiment with different ingredients and flavors to create your own Cellentani masterpieces. Enjoy!