Chef Anthony Scotto of Fresco by Scotto restaurant in New York City is stopping by the TODAY kitchen to share a few of his favorite recipes made from pantry staples. Scotto whips up a beautiful penne pasta dish made with frozen spinach, a satisfying spaghetti Bolognese and a creamy, vegetarian lasagna that's perfect for people who want to make dishes that freeze well.
Want something that's full of flavor but don't have a fridge full of fresh ingredients? This hearty pasta dish has nutrient-dense spinach, sharp Parmesan cheese (it can be the shelf-stable kind), breadcrumbs and garlic — which can last for a long time when stored in a cool, dark place and is a great immune-boosting food.
Bolognese is a wonderful dish to make on any night of the week. It's savory and packed with protein. Make a few batches of this hearty sauce and freeze it for later.
Velvety bechamel sauce makes this cheesy Sicilian lasagna even more comforting, creamy and delicious. It's a tasty vegetarian recipe to make ahead of time, freeze and then heat up when you're ready to dig in.