Trends & Features

Stay up to date

   Cinque Formaggi Marinara Over Penne


This five cheese Marinara is always a crowd pleaser!  The secret to this dish is to use a pasta that’s hearty enough to hold up to the sauce such as Penne, Rigatoni or even bow ties.

Did you know that In Italy the average person eats 51 pounds of pasta a year! That’s about one plate a day of pure enjoyment.




  • 1 lb. penne #210118
  • 1 tbsp. olive oil #205082
  • 1 Onion, finely chopped #280051
  • 2 cloves garlic, minced #245590
  • kosher salt #250277
  • Freshly ground black pepper #240151
  • 1 tsp. dried oregano #245170
  • 1 28-oz. can crushed tomatoes #260127
  • 1/4 c. shredded mozzarella #310455
  • 1/4 c. shredded fontina #310593
  • 1/4 c. ricotta #310580
  • 1/4 c. freshly grated Parmesan #110656
  • 1/4 c. shredded asiago #310581
  • Chopped parsley, for garnish #245735


  1. In a large pot of boiling salted water, cook penne according to package instructions. Drain do not rinse.
  2. In a large skillet over medium heat. Add olive oil then garlic. When garlic begins to slightly brown stir in onions and cook until transparent, about 5 minutes.  Then add crushed tomatoes and oregano. Bring mixture to simmer and cook for 10 minutes.
  3. Stir in the mozzarella, fontina, ricotta, Parmesan, and Asiago. Cook until the cheese is melted and the sauce is creamy. Check for seasoning, adding salt and pepper. Stir in the pasta until the penne is completely coated in sauce. Remove from heat.
  4. Garnish with parsley and serve with crusty Italian bread and a nice hearty red wine!



In our efforts to educate our sales force and customers we would like to help everyone better understand produce and how you may be able to extend the life of the produce each and every day.

People do not realize that fruits and vegetables give off gas and other fruits and vegetable are susceptible to these gases.

Fruits & Vegetables that Produce Ethylene Gas:

Some fruits and vegetable emit more gas at a much higher rate than others. The question is which foods emit the ethylene gas the most?

Apples, Apricots, Ripe Avocados, Cantaloupe, Guavas, Mangoes, Nectarines, Papayas, Peaches Plums, Prunes, Quinces and ripe Tomatoes are high to medium ethylene producing fruits. While Berries ( Blackberries, Blueberries, Cherries, Raspberries, Strawberries), Cucumbers, Figs, Grapefruit, Grapes, Lemons, Limes, Lychees, Okra, Oranges, Pineapples and Tangerines produce only a small amount of ethylene gas.

 The following fruits and vegetable are ethylene emitting fruits and they themselves are sensitive to it!

Apples, Apricots, Avocado (ripe and unripe), Bananas (Green), Cantaloupe, Cucumbers, Fig, Grapes, Guava, Kiwi (ripe and unripe), Mango, Honeydew Melon, Okra, Papaya, Peach, Pear, Plum, Prune, Quince, Tomato (Green) produce ethylene and they are sensitive to ethylene gas.

Fruits and Vegetables Sensitive to Ethylene Gas:

The following fruits and vegetables are Highly Sensitive to ethylene gas, but they themselves do not emit ethylene gas!

Asparagus, Basil, Beets, Bok Choy, Broccoli, Brussel Sprouts, Cabbage, Chinese Cabbage, Carrots, Cauliflower, Celery, Eggplant, Elderberries, Green Beans, Green Peas, Herbs, Leeks, Lettuce, Mushrooms, Parsnips, Peppers, Hot Chili Peppers, Persimmons, Pomegranates, Potatoes, Pumpkins, Radishes, Rutabagas, Salad Mixes, Sprouts, Squashes, Summer Squashes, Winter Squashes, Sweet Potatoes, Turnips, Watermelon do not produce Ethylene gas but are highly sensitive to it!

Fruits and Vegetables that DO NOT produce Ethylene Gas:

Artichokes, Cherries, Chicory, Coconuts, Corn, Cranberries, Garlic, Ginger, Kohlrabi, Onions, Sweet Peppers, Rhubarb do not emit Ethylene gas and are not sensitive to it!

Oranges produce very small amount of ethylene gas and are not sensitive to this gas!