[1] Mmm, Lasagna With Vegetables; or, if you prefer, meat sauce (all photos © Michael Angelo’s).


[2] Have some Eggplant Parm, or the Chicken Parm if you prefer.


[3] Check the store locator to find your products of choice.

 

There are two comfort foods that we allow ourselves once a month—at a restaurant, at Whole Foods takeout and other specialty stores (Fairway, Citarella) where you’d think the store-made lasagna and eggplant parm would more than satisfy.

Mostly, they don’t. The sauce isn’t great, the seasoning is lacking, there isn’t enough ricotta, etc. etc.

Thank goodness Michael Angelo’s found us, and sent us samples of our favorites.

They are our new go-to’s!

  • Lasagna With Meat Sauce
  • Lasagna With Vegetables
  • Sausage Lasagna
  • Chicken Parmigiana
  • Eggplant Parmigiana
  •  
    We did add some dried oregano and fresh parsley, but were happy to eat all of the dishes without garnishing.

    The entrées were more than cheesy: We didn’t need to grate any parmesan on top.

    The only problem is, now that we’ve discovered Michael Angelo’s, the once-a-month rule may fall by the wayside.
     
     
    AN EXTENSIVE LINE OF FAVORITE ITALIAN CLASSICS

    There’s much more in the Michael Angelo’s line that we haven’t yet tried.

    The line is so extensive, we could try something different every night for a month.

    With food as good as your neighborhood Italian restaurant, Michael Angelo’s serves up all the classics from
    Baked Ziti and Chicken Piccata to Manicotti and Shrimp Scampi.

    Keep a few boxes in the freezer, grab a bag of salad and an optional loaf of Italian bread, and you’re good to go.

    Head to the website to see the whole line; there’s also a store locator.

    There are 11-ounce single-serve, 30-ounce family size and 44-ounce large family size; plus gourmet bowls, starters and more.

    The 30-ounce family size serves two hungry adults—although we admit that on a particularly hungry night, we ate the whole thing.

    (Don’t tell Mama.)

    The food comes in microwavable trays, and if you prefer to use a conventional oven, you can remove the food and place it into your own oven-proof dish.

    We tried both techniques, and for a time-saver, the microwave is just fine. The food was ready in little more time than it would have taken to preheat our oven.

    On the other hand, the oven offers the opportunity to bake a loaf of garlic bread.
     
     
    >>> CHECK OUT THE DIFFERENT TYPES OF PASTA IN OUR PASTA GLOSSARY<<<

     

     
      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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