This week's take and bake is a classic out of Sicily brought to life by the bounty of Vermont! This ancient sauce dates back to the early eighteen century. Our nut free take on this classic features Joe's Brook tomatoes stewed with Wilder Farms summer squash, roasted Le Page Farm eggplants, peppers, olives, capers, fresh farm garlic, onions and farm grown herbs. Tossed with our fusilli pasta and topped with Sweet Rowen Farmstead's Feta Cheese on top and cheese curds swirled through. This is the perfect take and bake that your winter self will thank you for!
Ingredients: Rigatoni Pasta (wheat flour, eggs), Caponata Sauce (organic tomatoes, eggplant, summer squash peppers, yellow onions, fennel, garlic, dill, basil, oregano, salt, black pepper, sherry vinegar), Focaccia Breadcrumbs, Feta Cheese, Herbs.
Contains: Wheat, Dairy, Eggs