To mark the occasion, Barilla Canada is bringing back its annual Pastaport Contest, giving Canadians the chance to win a trip for two to Italy and an F1® Race Weekend experience at the FORMULA 1 PIRELLI GRAN PREMIO D’ITALIA 2026, valued at $16,000 CAD. As part of Barilla’s global partnership with F1®, the campaign celebrates Domenica Italiana — the Italian tradition of gathering around the table with family and friends to share a meal. Inspired by flavours and culinary traditions from across Italy, Barilla’s regional recipes are designed to bring Canadians together over comforting, home-cooked Italian dishes like these hearty stuffed shells.

Four Cheese Lasagna with Gorgonzola, Ricotta, Mascarpone and Grana Padano

Serves 7

Ingredients:

• 1 box 1 box Barilla Oven-Ready Lasagne
• 1 ½ cups Shredded mozzarella (for melt + structure)

For the sauce

• 2 tbsp Olive oil
• 1 Small onion, finely diced
• 3 Cloves garlic, minced
• 500g Ground beef
• 1 jar (650–750 ml) High-quality tomato sauce
• 2 tbsp Tomato paste
• 1 tsp Dried oregano
• 1 tsp Dried basil
• To taste Salt & pepper
• Optional: pinch of chili flakes

For the Cheese Layer

• 1 ½ cups Ricotta
• ¾ cup Gorgonzola
• ¾ cup Mascarpone
• ¾ cup Finely grated Grana Padano (plus extra for topping)
• 1 Egg
• Salt & pepper
• Optional: chopped fresh parsley or basil

Directions:

1. Pre-heat oven to 375°F.
2. Sauté olive oil, diced onion, and garlic. Add the ground meat and cook until browned. Then stir in tomato sauce, tomato paste, oregano, basil, salt & pepper. Simmer until slightly thickened.
3. In a bowl, mix ricotta, gorgonzola, mascarpone, grated Grana Padano, egg, salt & pepper until smooth and creamy.
4. To assemble the lasagna, spread a layer of sauce in the baking dish, then add Barilla Oven-Ready Lasagne. Layer sauce, cheese mixture, and shredded mozzarella (about 1½ cups total).
5. Repeat for 3–4 layers, finishing with sauce, mozzarella & extra Grana Padano on top.
6. Bake at 375°F for 30 mins covered, then 15–20 mins uncovered until golden + bubbling.
7. Let rest for 10–15 mins before slicing and serving.

The post Recipe for Four Cheese Lasagna from Barilla Canada appeared first on Toronto Guardian.

Spicy Chicken Enchilada Spaghetti Squash

Serves 4-6

Ingredients:

• 1 spaghetti squash, about 4 lb/2 kg
• 5 tbsp (90 mL) butter, divided
• 1/2 tsp (2 mL) each salt and pepper, divided
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 2 tsp (10 mL) dried oregano
• 1 lb (454 g) boneless skinless chicken breasts, chopped
• 3 cups (750 mL) tomato sauce
• 1 can (190 mL) pickled jalapeño nacho slices, drained
• 1 1/2 cups (375 mL) shredded monterey jack or colby cheese
• Guacamole and sour cream (optional)

Directions:

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
2. Cut squash in half lengthwise and remove seeds. Place cut side down on prepared baking sheet.
3. Roast for about 45 minutes or until knife easily inserts into squash. Remove from oven and let cool slightly. Using a fork, scrape out squash into 13 x 9 inch (3 L) casserole dish. Stir in 2 tbsp (30 mL) of the butter, 1/4 tsp (1 mL) each of the salt and pepper; set aside.
4. In a large saucepan, heat remaining butter over medium heat and cook garlic, onion, oregano and remaining salt and pepper for about 5 minutes or until softened. Add chicken and stir to coat and brown all over. Stir in tomato sauce and nacho slices; bring to a simmer. Continue to simmer for 10 to 15 minutes or until thickened slightly.
5. Pour chicken enchilada sauce over spaghetti squash evenly and sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and golden and squash is heated through. Let stand 5 minutes before serving. Serve with guacamole and sour cream, if desired.

The post Recipe for Spicy Chicken Enchilada Spaghetti Squash from Dairy Farmers of Ontario appeared first on Toronto Guardian.

Tex Mex Juicy Lucy Burger

Prep Time: 10 min
Total Time: 20 min
Serving: 4

Ingredients:

• 1 1/2 lbs (680 g) ground beef
• 1 tbsp (15 mL) Worcestershire sauce
• 1/2 tsp (2 mL) pepper
• 1 tsp (5 mL) salt
• 8 slices Armstrong Mexican Fiesta Marble Jalapeno Cheese Slices
• 4 brioche buns
• Guacamole (store bought or make your own)
• Tomatoes, lettuce and red onion, for serving
• Jalapeño, for garnish

Directions:

1. Cut four slices of Armstrong Mexican Fiesta Marble Jalapeno Cheese into squares, equaling 16 squares.
2. Combine ground beef with Worcestershire sauce. Divide into four balls. Take each ball of meat and create two discs, one being slightly larger than the other. Place larger beef disc on your work surface. Top with four cheese squares (evenly in the middle) and top with smaller disc. Pinch bottom layer of meat with top, creating a seal. Repeat for remainder of meat. You should now have 4 patties total. Season each with salt and pepper.
3. Grill on high heat for 3-4 minutes per side, or until an internal temperature of 140-145 degrees Fahrenheit is reached.
4. Add remaining 4 cheese slices when there is 1 minute left of cooking time.
5. Assemble burgers: add a layer of lettuce on the bottom prior to adding your patty. Top with patty, guacamole, tomatoes and red onions. Add condiments as desired.

The post Recipe for Tex Mex Juicy Lucy Burger from Armstrong Cheese appeared first on Toronto Guardian.

Pineapple Fried Rice

Prep Time: 10 minutes
Total Time: 30 minutes
Serving: 1

Ingredients:

• 6-8 medium-sized prawns, peeled and deveined
• 1 cup cooked Thai Hom Mali rice
• 1 tsp ground white pepper
• 2 tbsp vegetable oil
• ½ tsp curry powder
• 1 tbsp garlic, finely chopped
• 1 tsp sugar
• 1 large egg
• ¼ cup carrots, small dice
• 1 tsp soy sauce
• ¼ cup onions, small dice
• ¼ cup roasted cashew nuts
• ¼ cup pineapple, small pieces cut

For Garnish:

• Lettuce (optional)
• Cilantro (optional)
• Spur chillies, shredded (optional)

Directions:

1. Sauté garlic in oil until fragrant, then add prawns.
2. Stir-fry until nearly cooked, then add egg and gently mash.
3. Once the eggs are almost cooked, add pineapple, carrots, and onions.
4. Stir-fry briefly, then add rice and gently mix.
5. Season with seasoning sauce, soy sauce, ground white pepper, curry powder and sugar. Stir thoroughly.
6. Add roasted cashew nuts, mixing well.
7. Plate the dish and garnish with lettuce, cilantro, and shredded spur chillies.

The post Recipe for Pineapple Fried Rice from Think Rice, Think Thailand appeared first on Toronto Guardian.

Kasundi Tandoori Marinade

Ingredients:

• Hung yogurt 40–45g
• Kasundi mustard 20–22g
• Yellow mustard paste 5–6g
• Kashmiri chili powder 2.5–3g
• Turmeric 1g
• Fennel powder 0.8g
• Honey 3g
• Mustard oil 7g
• Garam masala – Pinch
• Salt – Pinch

Directions:

1. Base Mix: Combine the hung yogurt, kasundi mustard, yellow mustard paste, Kashmiri chili powder, turmeric, fennel powder, honey, garam masala, and salt in a bowl. Mix until smooth and uniform.
2. Add Mustard Oil: Add the mustard oil and fold gently into the base mixture. Do not over-whisk — the marinade should look shiny and cling well.
3. Apply to Fish: Coat the branzino evenly in a thin, uniform layer. Avoid overloading — with a thin fish, a thin marinade is the right call.
4. Rest: Refrigerate for 20–30 minutes. Do not exceed 30–40 minutes, as the acidity can begin to cure and break down the fish.
5. Cook: Cook using a tandoor, oven, or salamander as needed until the fish is cooked through and lightly charred at the edges.

The post Recipe for Kasundi Tandoori Marinade from Chef Vikash Chhetri appeared first on Toronto Guardian.