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- Chicken Alfredo
- Chicken Parmesan
- Vegan Eggplant Medallions
- Baked Eggplant Parmesan
- Four Cheese Lasagna
- Manicotti with Sauce
- Meat Lasagna
- Mediterranean Shrimp
- Roasted Chicken Bolognese
- Vegetable Lasagna
- Pepperoni & Cheese Pizza Pocket Calzone
- Spinach & Vegetable Pocket Calzone
- Turkey & Cheddar Pocket Calzone
- Turkey Ham & Cheese Calzone
- Chicken & Tomato-Basil Calzone
- What Makes Us Different
Michael Angelo’s
Key Ingredients
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Semolina: A coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. Semolina used for pasta or gnocchi (dumplings) is coarsely ground from either durum wheat (as with Michael Angelo’s) or another hard wheat, usually the latter because it costs less to grow. In Tuscany, spaghetti made with semolina is called pici. |
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Capellini (Angel hair)These thin delicate strands are best if used with thinner, more delicate sauces. They can also be used in soups, salads and stir-fries. |
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Farfalle (Bow Ties)These bow-tie or butterfly-shaped pasta brightens any meal. Its unique shape holds sauce well and because it is sturdy, it also is excellent used in soups and pasta salads. |
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FettuccinePerfect for heavier sauces, such as Bolognese. They may also be broken in half and used in soups or as a base for pasta salad. |
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RavioliItalian for “little wraps,” Ravioli are hearty packages of pasta stuffed with meat, cheese or vegetables. |
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ManicottiLarge and tubular in shape, manicotti or “little muffs,” are made to be stuffed with meats, cheeses or vegetables then topped with sauce and baked. Manicotti may also be stuffed and frozen for later use. |
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Jumbo ShellsPerfect for filling with mixtures of cheese, meats or vegetables, Cover with hearty meat or delicate cream-based sauces. |
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LasagnaThese thick slabs of pasta form the basis for the classic lasagna casserole. Layer them with cheeses, meats, vegetables and almost any kind of sauce. This pasta also freezes well when assembling a dish for later use. |
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LinguineThe name for these slender, flat pasta means “little tongues” in Italian and lap up the sauce in any dish. Also a nice choice for soups, salads and stir-fries. |
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PenneItalian for “quills,” this small tubular pasta captures sauce beautifully and is excellent baked in a casserole. It also makes an excellent pasta salad or stir-fry. |
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SpaghettiAmerica’s favorite shape, spaghetti (meaning “a length of cord”) is perfect for nearly any sauce. Also popular for casseroles and pasta salads. |
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TortelliniCalled cappelletti in Bologna, anolini in Parma and tortellini in Moderna, this little pocket of pasta may be stuffed with a variety of delicacies, from spiced, minced meats to delicious blends of Italian cheese. Dressed in a hearty meat sauce or a creamy cheese sauce, tortellini is always an Italian favorite. |
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GemelliItalian for “twins”, Gemelli’s spiral shape is formed by two short strands of pasta twisted together. It works great with a variety of sauces, pasta salads, and casseroles. |
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OrecchietteThese slightly domed pasta are roughly shaped like small ears, hence the name (orecchio, little ears). Pair with a hearty meat sauce or a smooth cream based sauce for a delicous meal. |













