Reheat instructions

Thank you for ordering from DeGidio’s! Here’s how to get everything hot and ready at home.

BEFORE YOU START

Do these three things first.

  • Preheat the oven: 350°F.

  • Take it out early: remove food from the fridge 30–45 minutes before heating.

  • Food safety: make sure all hot items reach an internal temperature of 165°F.

Pasta

Mostaccioli and other red-sauce pastas

  • Drizzle ½ cup water (half pan) or 1 cup water (full pan) over the pasta.

  • Cover tightly with foil to trap the steam.

  • Bake 15–20 minutes. Shake the pan or stir halfway through.

Bowtie Alfredo and Gluten-Free Alfredo

  • Noodles: drizzle ½ cup water over the plain pasta, cover tightly with foil and bake 15–20 minutes.

  • Sauce: pour the Alfredo quart into a saucepan and heat on low, whisking often.

  • Finish: toss the hot pasta and hot sauce together just before serving.

Pesto Pasta

  • Noodles: drizzle ½ cup water over the plain pasta, cover tightly with foil and bake 15–20 minutes.

  • Sauce: warm the pesto in a pan on the stove, stirring often.

  • Finish: toss the hot pasta and pesto together just before serving.

Penne alla Vodka

  • Noodles: drizzle ½ cup water over the plain pasta, cover tightly with foil and bake 15–20 minutes.

  • Sauce: warm the vodka sauce in a pot on the stove, stirring often. Be very careful not to let it burn.

  • Finish: toss the hot pasta and sauce together, then top with the stracciatella and Calabrian verde.

Tortelloni Bolognese, sauce on the side (recommended)

  • Noodles: drizzle ½ cup water over the plain tortelloni, cover tightly with foil and bake 15–20 minutes.

  • Sauce: pour the Bolognese quart into a saucepan and heat on low, stirring often to keep the cream blended.

  • Finish: drain any extra water from the pasta pan, then toss with the hot sauce.

Tortelloni Bolognese, mixed in the pan

  • The sauce has cream, so stir in ¼ cup water or milk before heating.

  • Cover tightly with foil.

  • Bake at 350°F for 20–25 minutes, stirring gently halfway through to keep the sauce smooth.

Lasagna (meat or cheese)

  • Add a tablespoon of red sauce to the corners of the pan so they don’t turn hard and crusty.

  • Cover tightly with foil and bake 30–40 minutes.

  • Remove the foil for the last 10 minutes to bubble and brown the cheese.

Meatballs, sausage and wings

Meatballs (classic and porchetta)

  • Pour red sauce directly into the pan, enough to come halfway up the meatballs.

  • Cover tightly with foil.

  • Bake 20–25 minutes.

Sausage & Peppers

  • Pour ¼ cup water or stock into the bottom of the pan. Skip the red sauce unless you want it.

  • Cover tightly with foil to steam-roast.

  • Bake 20–25 minutes, stirring halfway through.

Chicken Wings

  • Don’t heat them in the foil pan or they’ll get soggy. Place them on a metal baking sheet.

  • Leave them uncovered.

  • Bake 10–15 minutes until hot and crispy.

Garlic buttered baguette and sauces

Garlic Buttered Baguette

  • Heat it right in the foil pan.

  • Bake at 350°F for 5–10 minutes, until just golden.

  • If it’s frozen, give it a little longer.

Quarts of sauce (red, Alfredo, Bolognese)

  • Stovetop is best: pour into a pot and heat on medium-low, stirring often.

Questions? Email hello@degidios.com and we’ll do our best to help.