Three incredible Italian Dishes

3 Delicious Italian Dishes!

CHICOPEE, Mass. (Mass Appeal)  Delicata Squash with Cream and Parmigiano, Spaghetti alla Bolognese with Ooma Tesoro’s Marinara Sauce and Mozzarella in Carozza from our kitchen to yours!  Michael Tesoro, the owner of Ooma Tesoros sauces showed us how to make three amazing items!

DELICATA SQUASHDelicata Squash with Cream and Parmigiano

  • 2 delicata halved lengthwise, seeded, cut in half crosswise
  • 1/4 cup heavy cream
  • sea salt
  • fresh ground pepper
  • freshly grated nutmeg
  • 1/4 cup freshly grated parmigiano reggiano cheese
  • Heat the oven to 400 degrees


  • Arrange cut and seeded squash cut side up on baking sheet or large baking dish. Drizzle the heavy cream on the squash pieces. Season with a little salt and pepper. Grate the nutmeg over squash, and then sprinkle on the Parmigiano.
  • Bake the squash for 40 minutes if using delicata squash. Baste the squash once or twice during baking. Squash should brown a little and be easily pierced with knife.

Homemade PastaSpaghetti alla Bolognese with Ooma Tesoro’s Marinara Sauce

  • 4 teaspoons butter
  • 4 teaspoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • garlic cloves
  • 1 lb ground sirloin
  • sea salt/ground pepper
  • 2/3 cup red wine or white wine
  • 1/2 cup cream or milk
  • large jar Ooma Tesoro’s

Heat butter and oil and cook onions, carrots, celery and garlic until onions are transparent. Add beef and cook with vegetables and season with a little salt/pepper. pour wine in to deglaze the pan and let the wine cook down. add cream or milk and let it cook down. Then add jar of Ooma Tesoro’s Marinara Sauce and let cook down for 30-45 minutes. serve with spaghetti and sprinkle Parmigiano-Reggiano cheese over the top and serve.

Mozzarella en CarozzaMozzarella en Carozza

  • 4 eggs
  • 1 lb fresh Mozzarella
  • Tuscan loaf of bread
  • 1 cup olive oil
  • fresh basil
  • sea salt/ground pepper


In a Large pan, heat oil slowly on low. cut bread into slices, cut slices of mozzarella make sandwich with basil on top of mozzarella. Dip sandwiches into egg mixture until absorbed but not soaking on both sides of bread. place into hot pan and cook one side then flip to the other until browned on both sides. remove from heat and drain on cooling rack or paper towel. Serve.

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