Mother’s Day is just around the corner. As our biggest fans, teachers and friends, mothers deserve special treatment every day and even more on their special day, and the best presents are those that come from the heart. If there’s a day Mom should definitely not cook is next Sunday, May 13th. Take it upon yourself and surprise her with these tasty, and easy-to-make recipes.

What better way to show your love and gratitude than with a thoughtful, homecooked meal from the whole family? Chef Santiago Gomez from Cantina La Veinte and Tacology in Miami has created these delicious, Latin-inspired pasta recipes, easy to follow and perfect to pamper moms on their special day. Also take a look at the exciting campaign passionforpasta.com.

Barilla Medium Shells Ajiaco Pasta

Servings: 8

Prep Time: 20 mins

Cook Time: 60 mins

Ingredients

1 box of Barilla Medium Shells, uncooked

2 large chicken breasts, bone-in and skin-on (about 1 ½ pounds)

1 white onion, roughly chopped

5 garlic cloves, roughly chopped

1 bunch of cilantro with stems, washed well and tied with twine

1 tablespoon of salt

1 tablespoon of freshly ground pepper

1 ½ pounds of mixed potatoes (Red, Yukon Gold and Russets), peeled and cut into bite-size chunks

2 to 3 ears of fresh corn, cut crosswise into quarters, or 1 ½ cups of frozen corn kernels

2 tablespoons of dried guascas

Capers (to finish)

Heavy cream (to finish)

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. In a large pot with water, place the chicken breasts, onion, garlic, cilantro, salt and pepper. Bring to a boil.
4. Reduce to medium heat and cook for about 35 to 40 minutes, or until chicken is cooked and tender. Remove the chicken and set aside.
5. Add the corn, red potatoes, white potatoes, and the guascas. Add the Medium Shells.
6. Cut the chicken meat into small pieces and mix in.
7. Serve the Ajiaco with capers and heavy cream on the side and enjoy!

Barilla Oven-Ready Lasagna with Short Rib and Plantains

Servings: 12

Prep Time: 20 mins

Cook Time: 40 mins

Ingredients

1 box of Barilla Oven-Ready Lasagna, uncooked

1 lbs. of ground short rib

1 onion, minced

3 garlic cloves, minced

1 green pepper, minced

½ chopped cilantro

1 teaspoon of chipotle adobo

2 teaspoons of oregano

2 tablespoons of vinegar

2 tablespoons of olive oil

2 bay leaves

8 green stuffed olives, halved

½ cup of raisins

¼ cup of tomato sauce

4 plantains, peeled and sliced into strips

Vegetable oil (to taste)

Salt (to taste)

Instructions

1. Pre-heat oven to 350 degrees.
2. Butter square pan with 1 tablespoon of butter.
3. Combine the short rib, onion, garlic, pepper, cilantro, chipotle adobo, oregano, vinegar, and salt. Mix well.
4. Heat a large skillet over medium-high heat with 2 tablespoons of olive oil and add meat mixture. Cook the short rib until brown and the juices bubble up.
5. Add bay leaves, olives, raisins, and tomato sauce. Mix and let simmer for 10 minutes, set aside.
6. Heat a large frying pan with just enough vegetable oil to coat the bottom. Fry plantains for 2-3 minutes on each side or until golden and slightly crispy. Drain on a plate with a paper towel and set aside.
7. In the square pan, place the lasagna sheets to form the first layer. Add the braised short rib and top with plantains. Repeat the same process for the next layer.
8. Top off the with a final layer of lasagna sheets.
9. Bake for 20 minutes or until bubbling and slightly brown in the corners.
10. Garnish with a plantain and enjoy!