↓ PDP Description ↓
We channeled the energy of a Sunday dinner at your nonna's for this truly delectable main dish. All the key components of the Italian-American classic are here: al dente pasta shells, a creamy mixture of mozzarella, fresh ricotta, and spinach, and a slow-simmered San Marzano marinara. Then we add a few of our own touches, like artichoke hearts, Castelvetrano olives, and roasted cherry tomatoes.
↓ Serve With 1 ↓
Crusty Bread
Fresh, crusty bread (we like a classic baguette) from your neighborhood bakery is all you need to round out this dish. We recommend tearing instead of slicing to maximize nooks and crannies.
↓ Serve With 2 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ Serve With 3 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ PDP Description ↓
We channeled the energy of a Sunday dinner at your nonna's for this truly delectable main dish. All the key components of the Italian-American classic are here: al dente pasta shells, a creamy mixture of mozzarella, fresh ricotta, and spinach, and a slow-simmered San Marzano marinara. Then we add a few of our own touches, like artichoke hearts, Castelvetrano olives, and roasted cherry tomatoes.
↓ Serve With 1 ↓
Crusty Bread
Fresh, crusty bread (we like a classic baguette) from your neighborhood bakery is all you need to round out this dish. We recommend tearing instead of slicing to maximize nooks and crannies.
↓ Serve With 2 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ Serve With 3 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ PDP Description ↓
We channeled the energy of a Sunday dinner at your nonna's for this truly delectable main dish. All the key components of the Italian-American classic are here: al dente pasta shells, a creamy mixture of mozzarella, fresh ricotta, and spinach, and a slow-simmered San Marzano marinara. Then we add a few of our own touches, like artichoke hearts, Castelvetrano olives, and roasted cherry tomatoes.
↓ Serve With 1 ↓
Crusty Bread
Fresh, crusty bread (we like a classic baguette) from your neighborhood bakery is all you need to round out this dish. We recommend tearing instead of slicing to maximize nooks and crannies.
↓ Serve With 2 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ Serve With 3 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
Our Philosophy
FROZEN FOOD MADE BY PEOPLE WHO LOVE FOOD
Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.
In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.