Baked pasta

Our egg lasagne are bright yellow in color, characterized by a delicate smell, a thick consistency and an interesting egg flavor. It makes a very tasty lasagna with meat sauce, blending perfectly with the flavor of the béchamel, meat and parmesan; it can also be used in vegetable-based recipes, like pesto. Casa Rinaldi egg lasagna must be boiled in salted water for 2 minutes,drained and dried with a cloth. Add the filling and bake in the oven at 180 ° for 20/25 minutes.

Our semolina lasagne have the classic yellow color, a delicate smell and taste and a thick consistency. These qualities make our lasagna perfect to follow the real tradition of Emilia Romagna Region paired with meat sauce. Semolina lasagna must be boiled in salted water for 2 minutes,drained and dried with a cloth. Add the filling and bake in the oven at 180 ° for 20/25 minutes.

Casa Rinaldi's pasta for semolina lasagne with spinach are a reinterpretation of the classic recipe: we have added spinach, giving the pasta a characteristic green color. The delicate flavor of spinach combines perfectly with the taste of the other ingredients of the classic lasagna, as well as with variations based on many different vegetables. Our semolina lasagna sheets with spinach must be boiled in salted water for 2 minutes, drained and dried with a cloth. Add the filling and bake in the oven at 180 ° for 20/25 minutes.

Casa Rinaldi semolina cannelloni have a delicate aroma and a classic flavor. They are perfect to be accompanied by a large variety of sauces and fillings or to be baked – unleash your fantasy and try different recipes!