Stuffed shells, manicotti and chicken parmigiana all served as a baked trio

14 hr braised beef simmered in tomato sauce, tossed over penne pasta finished with grated romano

Grilled chicken breast sauteed in a portobello mushroom alfredo sauce, tossed with tri-color rotini pasta topped with grated romano

A full block of Toscana fresh mozzarella breaded and deep fried, served over marinara sauce and topped with pesto and fresh basil