Cooking Instructions

For all pasta, start with approximately one gallon of water for each pound of pasta. Add one teaspoon of salt (optional), bring water to a rolling boil, and gently place pasta into pot keeping water at a constant boil. Stir occasionally to keep from sticking…

For FRESH CUT PASTA:

  • 2 minutes: “Al dente” (firm to bite)
  • 3 minutes: Normal
  • 4-5 minutes: Soft

**For Angel Hair reduce cooking times by one minute. For GNOCCHI & CAVATELLI:

  • 4-5 minutes: “Al dente”
  • 5 minutes: Normal
  • 6 minutes: Soft

For RAVIOLI:

Cook for 10-12 minutes, depending on your taste. (It is very important to stir until ravioli rise to top)

For TORTELLINI & RAVIOLETTI:

  • 8 minutes: “Al dente”
  • 9 minutes: Normal
  • 10 minutes: Soft

For MANICOTTI, STUFFED SHELLS & CANNELLONI:

Preheat oven to 350 degrees
Cover bottom of baking dish with Conte’s Sauce

Place frozen pasta into pan
Cover top with sauce
Bake for 30-45 minutes.