Mother’s Day is almost here. Still don’t have plans? Don’t worry – there’s no better way to celebrate mom than with a delicious meal prepared with lots of love by the entire family. To celebrate Mother’s Day, Barilla’s executive chef, Lorenzo Boni, shares three delicious and nutritious recipes, easy for the whole family to follow to pamper mom on her special day.

Sweet Ricotta Stuffed Manicotti with Berry Compote (above)
Servings: 4
Prep Time: 30 min
Cook Time: 15 min

Ingredients
1 box Barilla Manicotti
30 ounces skim milk ricotta cheese
2 ounces honey
1 teaspoon vanilla extract
1 pint strawberries, quartered
1 pint blueberries, rinsed and drained
1 pint fresh blackberries, rinsed and drained
1 pint fresh raspberries, rinsed and drained
1 tablespoon white sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh mint, minced

Directions

1. Bring 4-6 quarts of water to a boil. Add salt to taste.
2. Add pasta to boiling water. Stir gently.
3. Boil for 7 minutes, stirring occasionally. Drain and cool on a sheet pan.
4. Meanwhile, mix ricotta, vanilla and honey in mixing bowl with mixer until smooth.
5. Spoon cheese mixture into piping bag and pipe into cooled manicotti.
6. Place all berries in mixing bowl with sugar and lemon juice; mix and let sit at room temperature for 20 minutes to macerate, stirring often.
7. Prepare by placing 2-stuffed manicotti on platter and top with ½ cup of macerated berry compote.
8. Garnish with chopped mint leaves. Enjoy!

Rigatoni with Tomato and Amaranth Sprouts
Adding garnishes like flowers and sprouts is an easy way turn simple pasta recipes like this rigatoni and tomato pasta dish into beautiful dishes. Amaranth sprouts, one of the smallest and tastiest of all edible flower sprouts, come from a tiny ancient seed and have a surprisingly high in plant protein. They also make an attractive garnish for just about any pasta recipe.

Servings: 8
Prep Time: 5 min
Cook Time: 15 min

Ingredients
1 box Barilla Rigatoni
1 shallot, minced
4 tbs. extra virgin olive oil
2 cups of canned tomatoes, chopped
1 cup of amaranth sprouts
Parmigiano cheese, to taste
Salt and pepper, to taste

Directions

1. Bring 4-6 quarts of water to a boil. Add salt to taste.
2. Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
3. Meanwhile, sauté 1 minced shallot with 4 tbs. extra virgin olive oil.
4. Add 2 cups of canned chopped tomato, season with salt and pepper and simmer for few minutes.
5. Toss pasta with tomato sauce and fold in cup of amaranth sprouts.
6. Sprinkle with Parmigiano cheese before serving. Enjoy!

Collezione Orecchiette with Truffle Sauce
Go for gold with this decadent creamy black truffle sauce mixed with Barilla Collezione orecchiette pasta, leeks and porcini mushrooms.

Servings: 6
Prep Time: 5 min
Cook Time: 15 min

Ingredients: 
1 box Barilla Collezione orecchiette
1 leek, sliced in rondels
4 Tbsp extra virgin olive oil
1 oz black truffle, chopped
1/2 lb. Porcini mushrooms, fresh or frozen, diced
1 cup veggie broth [and/or porcini water] 1 cup heavy cream
Salt and black pepper (to taste)
1/2 cup Parmigiano cheese
1 Tbsp parsley
2 Tbsp black truffle butter

Instructions: 

1. Bring 4-6 quarts of water to a boil. Add salt to taste.
2. Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
3. Meanwhile in a skillet, sauté leek in extra virgin olive oil until slightly yellow, add truffle and porcini and sauté for two minutes
4. Next, add broth and cream and bring to simmer. Season with season with salt and pepper
5. Toss orecchiette with sauce, add cheese, butter and parsley before serving