Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Rotini Meatball Bake Recipe
This rich, hearty casserole is perfect for cold, winter evenings at home. Romano, Parmesan, and Mozzarella pair perfectly with moist meatballs and pasta in this easy recipe. Try doubling the meatballs and freezing half – a great way to stock your freezer for those hectic nights!
Level of Difficulty: Easy
Cook Time: 1 Hours
Prep Time: 30 Minutes
- 1/4 cup
- 2 tablespoons
- 1/2 cup
finely grated Parmesan cheese
- 1 tablespoon
- 1 1/2 pounds
- 1 cup
flour, for dipping
- 3 cups
- 2 cups
- 1 pound
rotini pasta, cooked (or whatever pasta you have on hand)
- 2 cups
Romano/Mozzarella Italian blend of cheese
In a large bowl, combine the breadcrumbs, eggs, milk, Parmesan cheese, Italian Seasoning, and ground beef. Place the cup of flour in a small bowl.
Start heating the water for the pasta.
Gently work together with your fingers, trying not to overwork the meat. Use a small scoop to portion 2 teaspoons balls of meat, using your hands to smooth over and roll. Gently toss the ball in the cup of flour, tapping off any excess. Set balls aside to rest while you continue with the rest of the meat mixture.
Add the pasta to the boiling water. Cook and drain according to al dente directions.
Heat a skillet (I’m using my electric skillet because of the large space) up to medium heat, about 350-degrees. Gently place each ball on the skillet about an inch away from each other. It is important not to crowd the skillet. Brown on each side, turning after about 3 minutes on each side. After browned, set aside and continue cooking until all the meatballs are done.
In a medium bowl, combine the Marinara and Ricotta cheese. Add the cooked, drained pasta and the cooked meatballs. Pour into a 9×13” pan, or two 8×8” pans (you can freeze one!).
Top with the Romano-Mozzarella blend of cheese. Bake at 350-degrees for 40 minutes or until the top is lightly golden in color. Serve immediately!
This dish goes very well with a freshly tossed green salad and crispy, warm bread. Enjoy!