Pasta

Oh, you’re in for a true Oregon experience with our Ultimate Oregon Mac & Cheese! We’ve taken several of our favorite local cheeses, tossed them with fresh Oregon bay shrimp, a good hit of Newks Smoky Chipotle Hot Sauce, and baked it all with macaroni until bubbling and golden.

Our bright and fresh green pesto takes less time to make than boiling the ravioli, so you can have an incredibly tasty plate of pasta in mere moments.

This delicious pot roast is all the rage because of how ridiculously easy it is to make! Mississippi Pot Roast can be made simply with beef, pepperoncini and ranch dressing mix.

Literally “cheese and pepper” in Italian, this most simple of pasta dishes combines a bit of good cheese, a few grinds of peppercorns, melted butter and fruity olive oil.

Delicious and comforting, this pasta dish, with its fresh roasted pumpkin and spicy Italian sausage, marries our favorite fall flavors. Wild mushrooms, toasted pepitas and fresh pecorino add texture, flavor and flourish.

There is something so comforting about eating a bowl of plump gnocchi. Pronounced "nyoe-kee," this simple-to-make, soft-dough dumpling is tossed with sweet Italian sausage, tomatoes, fennel, kale and freshly grated Parmigiano-Reggiano.

In our reimagined lasagna, pillowy, cheese-filled ravioli replaces pasta sheets, adding a melty richness and cutting cooking time by more than half. Serve this fun dish with artisan bread and a crisp Caesar salad at get-togethers.

Maltagliati is Italian for 'badly cut', which means there is no pressure to be perfect when hand-cutting these pasta ribbons. Just slash fresh pasta sheets into strips, boil, then toss with a Dijon mustard cream sauce and seared mortadella.

We take classic stroganoff to the next level by choosing wild Oregon mushrooms for a truly memorable meal.