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.

Roasted Squash Soup

Prep Time: 10 min
Total Time: 1 hr 10 min
Serving: 6

Ingredients:

• 1 small butternut squash, sliced in half length-wise, seeds removed
• 30 ml (2 tbsp.) olive oil
• 2 garlic cloves, whole and unpeeled
• 2 onions, minced
• 5 ml (1 tsp.) smoked paprika
• 1.5 l (6 cups) vegetable broth
• 5 ml (1 tsp.) fresh thyme
• 500 ml (2 cups) Armstrong Italiano Natural Shredded Cheese
• 250 ml (1 cup) 35% cream

Directions:

1. Preheat oven to 180°C (350°F).
2. On a clean work surface, use your hands to rub approximately 15 ml of olive oil inside the butternut squash. Season. Place the squash on a baking sheet lined with parchment paper and insert a garlic clove into each cavity. Cook in the centre of the oven for approximately 35 minutes, or until flesh is tender.
3. Once the squash is cooked, remove the skin and peel the garlic.
4. In a pot set over medium heat, sauté the onions in the remaining olive oil for 2-3 minutes. Add the paprika, stir, then add the broth. Add the squash with the peeled garlic and reduce heat to medium-low. Cook for approximately 20 minutes.
5. Using an immersion blender, puree the soup until smooth. Add the cream and half of the Armstrong Italiano Natural Shredded Cheese. Stir until cheese has melted. Serve and garnish with cheese, thyme, and freshly ground pepper.

The post Recipe for Roasted Squash Soup from Armstrong Cheese appeared first on Toronto Guardian.

Bacon, Spinach, and Cheese Stuffed BBQ Chicken

Prep Time: 20 min
Total Time: 40 min
Serving: 4

Ingredients:

For Chicken

• 4 5 oz (142 g) Chicken breasts, boneless skinless
• 1/3 cup Chipotle Mayonnaise, plus 2 tbsp for basting

For Stuffing

• 4 slices bacon, cut into ¼ inch strips
• ½ red onion, diced
• ½ jalapeño, seeded and diced
• 1 garlic clove, thinly sliced
• ½ tsp chipotle seasoning or chili powder
• 3 cups fresh spinach, washed
• 2 tbsp water
• 1 cup Armstrong Tex Mex Shredded Cheese

Directions:

Preparation

1. Start by forming a pouch for the stuffing. On a clean cutting board, cut a slit into the chicken horizontally ¾ of the way into the center, being careful to not cut all the way through. Fold the flap open to reveal the pocket for the stuffing.
2. Coat the chicken liberally all over with the chipotle mayonnaise. Marinade for an hour or overnight for a more flavourful product.
3. Fry bacon pieces in a non-stick skillet on medium heat for 5 minutes.
4. Add onions, garlic and jalapeño, and sauté until soft and fragrant and bacon is crispy, about 3 minutes.
5. Stir in chipotle seasoning and cook for 2 more minutes.
6. Stir in spinach and water and take the pan off the heat immediately to slowly wilt the spinach, stirring constantly to ensure everything blends.
7. Transfer the mixture to a mixing bowl and when cooled to room temperature, blend in the Armstrong Tex Mex shredded cheese to form a cohesive stuffing.

Assembly

1. Add ¼ cup of the filling into the center of the butterflied chicken. Fold the other side of the chicken over to close the envelope. Use 2 large toothpicks or a skewer to seal it shut.

Cooking

1. Preheat your barbecue to 375°F with the cover down.
2. Brush chicken breasts lightly on both sides with chipotle mayonnaise (this will ensure chicken won’t stick to the grill).
3. Place chicken breasts directly on the hot grill. Close the cover and cook for 10 minutes.
4. Turn the chicken over carefully with tongs and cook for another 10 minutes.
5. Insert a meat thermometer and ensure that it reads 165°F. If not, continue cooking until it reaches that internal temperature.
6. Remove from heat and let rest for a few minutes before serving.

***

Tips:

• Easily substitute spinach with kale or arugula.
• If you prefer your spinach raw, you can eliminate the cooking process and simply chop the spinach and mix it into the other ingredients.
• Substitute chipotle seasoning in the stuffing with your favourite Mexican or Tex Mex inspired seasoning.

The post Recipe for Bacon, Spinach, and Cheese Stuffed BBQ Chicken from Armstrong Cheese appeared first on Toronto Guardian.

Mac & Cheese Balls

Prep Time: 30 min
Total Time: 1h 40 min
Serving: 12 balls

Ingredients:

• 1 cup Armstrong Mmmm…Bacon Natural Shredded Cheese
• ¼ cup butter
• ½ cup flour
• 1 cup milk
• Salt and pepper
• 3 cups cooked macaroni
• 3 eggs
• 1 cup breadcrumbs

Directions:

1. Start by preparing the cheese béchamel: in a saucepan, melt the butter over medium heat. Add the flour, whisk together, and cook for 1 minute. Gradually whisk in the milk. Cook and stir until smooth and thickened, then season with salt and pepper.
2. In the same saucepan, add half of the shredded cheese (about ½ cup) and stir with a wooden spoon until melted. Add the cooked macaroni, then let the mixture cool completely.
3. Once cooled, scoop out a portion of the preparation about the size of your palm. Add a generous pinch of shredded cheese, then close it up and shape into a ball. Repeat to form 12 balls.
4. Place the balls on a parchment-lined dish and freeze for 1 hour.
5. While the balls are freezing, prepare the breading station: in one bowl, beat the eggs; in a second bowl, add the breadcrumbs.
6. Once frozen, dip each ball into the beaten eggs and let excess drip off, then coat well with breadcrumbs.
7. Cook in the air fryer, 4 balls at a time, for 8–10 minutes, or until the inside is hot and gooey and the outside is golden brown. Savour and share… or keep them all to yourself!

The post Recipe for Mac & Cheese Balls from Armstrong Cheese appeared first on Toronto Guardian.

Mac and Triple Cheese with Grilled Chicken

Prep Time: 15 min
Total Time: 55 min
Serving: 6 – 8

Ingredients:

• 2 large skinless boneless chicken breasts (536g)
• 15 mL (1 tbsp) olive oil
• Salt and fresh ground black peppercorns, to taste
• 30 mL (2 tbsp) finely chopped fresh parsley
• 30 mL (2 tbsp) finely chopped fresh oregano
• 4 cups (400g) macaroni pasta
• 60 mL (1/4 cup) unsalted butter
• 60 mL (1/4 cup) ¼” diced onion
• 15 mL (1 tbsp) finely chopped garlic
• 60 mL (¼ cup) all-purpose flour
• 500 mL (2 cups) chicken stock
• 750 mL (3 cups) 2% milk
• 15 mL (1 tbsp) smoked paprika
• 1 (320 g) package Armstrong Triple Cheddar Shredded Cheese

Directions:

1. Heat grill to 260 °C (500 °F).
2. Rub chicken all over with olive oil and season with salt and pepper. Sprinkle with 15 mL (1 tbsp) fresh parsley and 15 mL (1 tbsp) of fresh oregano. Grill chicken, they’ll take about 4 minutes per side. Test if they’re done by using an instant–read thermometer, it should read 73 °C (165 °F). You can cut into one and see if it’s white all the way through, not pink. They should be golden brown with nice char marks when they’re done. Transfer to a plate and set aside.
3. Cook pasta according to package directions while preparing the sauce. When cooked, drain and set aside.
4. In a large pot, over medium-high heat, add butter, onion and garlic. Sauté until transparent, about 3-4 minutes. With a whisk, add flour and cook with butter for another 3 minutes. Add chicken stock, whisking constantly until mixture thickens. Slowly add milk, 250 mL (1 cup) at a time, continue whisking. Adjust seasoning with salt and pepper. Add smoked paprika, whisk. Take the pot off the heat and stir in Armstrong Triple Cheddar shredded cheese. Add cooked macaroni and mix.
5. Dice the chicken and serve over the cheesy macaroni. Sprinkle with remaining parsley and oregano.
6. Serve immediately.

The post Recipe for Mac and Triple Cheese with Grilled Chicken from Armstrong Cheese appeared first on Toronto Guardian.