canadian bacon, pineapple
chunks & mozzarells cheese
ham, pepperoni, italian sausage, fresh
mushrooms, onions, bell peppers, black
olives & mozzarella cheese
mushrooms, tomatoes, black olives &
Bright White Garlic Delight
triple cheese blend, fresh garlic, olive
oil, selected seasonings & no red sauce
Buffalo Wing Pizza (no Bones)
ranch dressing, marinated
chicken breast, texas pete hot sauce
&crumbled bleu cheese
Bbq Chicken Pizza
onions & mozzarella cheese on
a bed of papa's bbq sauce
We Make All Of Our Pasta Fresh, Using Only The Egg Whites And Not The Yolks, Therefore, Providing You A Pasta That Is Full-flavored And Virtually Fat And Cholesterol Free. Being Fresh Pasta, It Will Cook Very Fast. For Example; Angel Hair Will Cook In 60 Seconds Or Less.
Spirals And Wheels
we make the sauce from scratch, the pasta from scratch, use five different cheeses, ground beef, italian sausage, and spinach with herbs and spices. note, the meats are not simply layered into the lasagna for visual presentation but are cooked into the sauce for a full robust flavor
the veggy lasagna uses our five cheese blend, our fresh pasta, and spinach we do not, however, keep the veggy lasagna made up in advance. if you would like veggy lasagna, just let us know ahead of time so that we can specifically prepare one just for you
traditionally white lasagna is made with a bechamel sauce. to me, a bechamel sauce in this application is boring. so we make our white lasagna with our alfredo sauce. this lasagna is as decadent as they come, very rich and flavorful. it is the outstanding complement to a fine dinner party
Other Great Dishes
manicotti is tubes of fresh pasta filled with our five cheese and spinach blend, covered in a meatless red sauce and smothered in grande mozzarella cheese. there are 9 pieces of manicotti in our small three pound container feeding 3-4 people. our large manicotti holds 27+ pieces of manicotti and should feed 9-10 people. the manicotti is kept in-stock, made in the three pound container
very lightly battered and fried eggplant slices covered in a rich tomato sauce and covered with grande mozzarella and parmesan cheeses. this is not a heavy dish of deep fried batter-coated eggplant. it is a refreshing complement to the glory of this majestic vegetable. the three pound size feed 3-4 as a side-dish or two to three as a main course. it is also available in our large 9 pound dish or can be prepared in your own dish.
two lightly breaded chicken breast fillets smothered in our homemade marinara sauce, and then covered with a smoked provolone and grande mozzarella blend. included in the price are two servings of our fresh pasta
our rich alfredo sauce oven two servings of lightly breaded chicken breasts fillets, and covered with smoked provolone and grande mozzarella. included in the price are two servings of our fresh pasta.
Spinach Artichoke Chicken Casserole
two lightly breaded chicken breast filets prepared with a rich and creamy sauce, loaded with hearty artichokes and laced with baby spinach.
a large square ravioli made with striped pasta in the colors of the italian flag. impastata ricotta , pecorino romano, parmesan and provolone cheeses, garlic, spices and olive oil.
Spinach And Cheese Ravioli
a large square ravioli made with spinach pasta. impastata ricotta, whole milk ricotta, parmesan and grande mozzarella cheeses, sauteed baby spinach, garlic oil, white pepper, spices and nutmeg
Wild Mushroom Ravioli
a smaller sized round ravioli with a porcini stripe for accent. shitake and white mushrooms are sauteed to diminish their water while adding the flavors of the sauteed shallots and garlic oil. spices, herbs and romano cheese are the only fillers used. please do not use a red sauce on this ravioli. it is too good plain. even guests that are not fond of mushrooms will fall in love with this ravioli.
King Crab Ravioli
or, the king of crab raviolis. all you need is a love of crab to go wild over this one. ricotta cheese, egg whites, cream, scallions, roasted red peppers, sherry, spices and herbs bring the flavor of the crab to a heightened crescendo. no, there are no bread crumbs, etc. to stretch this product; it is just crab, crab and more crab. i do not recommend a red sauce on this ravioli either. however, if a red sauce is a must, use only our roasted tomato sauce as a light coating to compliment the dish.
a small pumpkin colored ravioli with a green sage stripe. pumpkin is not just for carving or pies; it is a versatile fruit, full of flavor to spice up a meal. pumpkin, ricotta, egg whites, fresh sage, roasted red peppers, and nutmeg spark the flavor of the pumpkin in this ravioli. dont be timid, youll be very happy that you tried it.
Gorganzola And Baby Spinach Ravioli
gorgonzola is italys oldest blue cheese. it is soft and creamy, stronger than a stilton but beautifully balanced, appealing to those who find a roquefort a little difficult. we make a half moon shaped ravioli with spinach pasta.
Artichoke And Spinach Ravioli
california artichoke hearts are combined with baby spinach that is sauteed in garlic oil and seasoned with a hint of nutmeg. once the roasted pine nuts are cooled they are added to the impastata ricotta, which is then combined with the artichoke hearts and baby spinach. this is a round ravioli of egg pasta with two green spinach stripes.
Goat Cheese And Fresh Basil Ravioli
the lovers of young to aged goat cheese never diminish. the varieties and uses seem endless. we start with saint maure or log style goat cheese that is creamy on the edge and chalky in the center
Portobello Mushroom Ravioli
portobello mushrooms are slow roasted. the red inions are sauteed in olive oil until caramelized and then mixed with mascarpone cheese that is seasoned with garlic, thyme, sage, and parsley
Our Fresh Sauces Are The Compliment To The Italian Feast. We Use The Finest Ingredients Beginning With Stanislaus Fresh Packed Tomatoes Of California. We Do Not Cook Our Sauces Hour After Hour. The Overcooking Of The Tomatoes Simply Evaporates Its Water Content Making A Pasty Product Of Scorched Diluted Flavors. Intense Flavors That You Are Anticipating.
the standard of the italian pasta sauces. fresh packed roma tomatoes, fresh garlic, olive oil, ripe olives, limited spices and herbs with a kiss of mediterranean anchovies.
italian sausage and ground beef are cooked to remove the unnecessary fat. the meats are then combined with the roma tomatoes that are lightly seasoned to heighten their flavor. cooking continues until the proper temperature is sustained. now, the herbs are added and cooked just long enough so that they release their natural oils that will infuse flavor throughout the sauce.
Roasted Tomato Sauce
the flavor of the freshest summer tomatoes. roma tomatoes are blanched in hot water to remove their skins. instead of cooking them in the traditional manner they are roasted in the oven with fresh garlic, fresh carrots, fresh rosemary and a little olive oil. the slow roasting of the tomatoes intensifies their flavor. it is almost magical. this light fresh tasting sauce will not mask the delicacy of your entree but will enhance it.
Red Artichoke Sauce
a more complicated sauce than it sounds, but you may simply think of it as a marinara sauce loaded with artichoke hearts. wonderful on pasta but originally designed for another dish, altogether, by ms. donnas kitchen of collinsville, virginia. first, saute fresh garlic in olive oil to infuse the flavor of the garlic into the oil.
everything your doctor told you not to have. cream, cheese, cheese and more cream. the sauce that put fettuccine on the map. to make a wonderful straw in hay simply add cooked crumbled italian sausage, sweet peas, diced ham and mushrooms to the alfredo sauce and heat to a simmer.
Garlic Butter Sauce
the staff of life, the curer of ills. fresh garlic briefly sauteed in olive oil with a pinch of coarse salt, melded into creamery butter with a hint of parsley.
White Clam Sauce
not quite the new england style of a white clam sauce that can be heavy with cream and chopped cohog clams. this is an italian style clam sauce that is made with sweet delicate baby clams.
always in demand with the fresh basil of our warm summers. it takes a whole lot of basil leaves, not stems, to create a flavor that cannot be overstated.
fresh packed tomatoes, fresh basil, olive oil, spices and herbs. a light, smooth tomato sauce specifically designed for one purpose, to compliment the pizza. this sauce, along with our meatballs, create the perfect meatball sub.
similar to an italian loaf, but because its made with semolina it is a little fluffier on the inside
Roasted Garlic Loaf
not your typical garlic bread because this loaf contains whole roasted cloves of garlic
a flat loaf of italian bread that is wonderful with soups and salads and even better sliced for sandwiches
similar to the ciabatta loaf, but with rosemary added for a wonderful extra flavor and fragrance.
this is the candy of breads and of so good for you. the flavor is fantastic! youll never know youre eating healthy.
Award Winning Breadstix
they are made to order using our fresh dough, fresh garlic, and seasoning covered with a crunchy dough topping. breadstix are prepared on our oven safe dish and served with garlic dipping sauce
Papa Petrone's Take 'N Bake was founded in Springfield, VA in 1988 and is now located in Woodbridge, VA. Simply, we make it fresh here so you can bake it fresh there: pizza, scramble bread, pasta, ravioli, lasagna, manicotti, eggplant parmesan, chicken parmesan, chicken alfredo, sauces, breadstix, meatballs, bread loaves, desserts, and wines. To ensure you get the best of the best, we don’t make our own desserts. They’re shipped in from Italy and New York. If you can boil water or turn on your oven, we will make you a star