Archive for the ‘Savory Sauces’ Category

Makes 9 servings

  • 1 medium onion, chopped
  • 3 tbsp olive oil
  • 2 cups coarsely chopped cabbage
  • 3 medium carrots, sliced
  • 2 medium celery stalks, sliced
  • 1 medium zucchini, sliced, halved
  • 5 cups water
  • 2 pkgs (15 oz each) marinara sauce
  • 1 can (15.5 oz) great Northern beans, drained, rinsed
  • 1 pkg (9 oz) three cheese tortellini, cooked, drained
  • 1/4 tsp crushed red pepper
  1. Cook onion in oil in large saucepan or Dutch oven 3-4 minutes or until tender, stirring occasionally.  Add remaining vegetables; stir.  Cover.  Cook 5 minutes. 
  2. Add water, sauce and beans; stir.  Bring to boil.  Reduce heat to low; simmer 15-20 minutes or until carrots are tender, stirring occasionally. 
  3. Add pasta and pepper flakes; cook until thoroughly heated, stirring occasionally. Serve with shredded Parmesan cheese if desired. 

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Serves 6

  • 6 skinless boneless chicken breasts (4 oz each)
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup Italian bread crumbs
  • 1/2 cup butter or margarine
  • 1 cup marinara sauce
  • 1 cup half-and-half
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup Swiss cheese, shredded
  • 1/4 cup grated Parmesan cheese
  1. Preheat oven to 350°F.  Roll each chicken breast in flour; dip in beaten egg.  Roll in bread crumbs to coat well. 
  2. Heat butter in large skillet over medium-high heat; add chicken pieces.  Cook until browned on all sides, about 10 minutes. 
  3. Mix marinara sauce and half-and-half in a small bowl, reserving 2 tbsp.  Pour into baking dish.  Arrange chicken in prepared dish.
  4. Mix mozzarella, Swiss and Parmesan cheeses in a small bowl.  Sprinkle over chicken.  Top with reserved sauce.  Bake, loosely covered, until cooked through, about 30 minutes. 

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Serves 4

  • 4 boneless chicken breast halves
  • 2 cups Pasta Sauce
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp. Grated Parmesan cheese
  • 4 cups hot cooked spaghetti
  1. Place chicken in 2-qt. shallow baking dish. Top with pasta sauce. Sprinkle with mozzarella cheese and Parmesan cheese.
  2. Bake at 400°F. for 25 min. or until done. Serve with spaghetti.

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Makes 3 servings

  • 1 (9 oz) package refrigerated meat-or cheese-filled tortellini
  • 1 (4 oz) jar roasted red sweet peppers
  • 1/2 cup refrigerated light Alfredo sauce
  • 1/2 cup shredded fresh basil
  • 1/4 to 1/2 teaspoon coarsely ground black pepper
  1. Cook tortellini according to package directions; drain. Meanwhile, drain sweet peppers and cut into 1/2-inch-wide strips. In a large saucepan heat Alfredo sauce. Stir in cooked and drained tortellini. Reduce heat and add sweet peppers. Simmer for 5 minutes, stirring often.
  2. Before serving, stir in half of the basil. Sprinkle with the remaining basil and the black pepper.

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Makes 4 servings

  • 1 tbsp olive oil
  • 4 cloves garlic, thinly sliced
  • 1 can (28 oz) whole or diced tomatoes, undrained
  • 1/4 tsp red pepper flakes
  • 1 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1 tsp sugar
  • 16 oz linguine
  1. Heat the oil in a large saucepan over medium heat.  Add the garlic and cook until golden but  not browned, about 1 minute.  Add the tomatoes and their juices, red pepper, oregano, salt and sugar.  Bring to a boil. 
  2. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes.  Remove from heat. 
  3. Cook the linguine according to the package directions.  Drain and divide among individual plates.  Spoon the sauce over the top. 

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Makes 7 servings

  • 1 jar (26 to 30 oz) tomato pasta sauce
  • 1 tsp garlic salt
  • 1 1/2 lbs chicken breast tenders (not breaded)
  • 14 uncooked manicotti shells (8 oz)
  • 1 can (2 1/4 oz) sliced ripe olives, drained
  • 2 cups shredded mozzarella cheese (8 oz)
  1. Heat oven to 350°F. Spread about one-third of the pasta sauce in ungreased rectangular baking dish, 13x9x2 inches.
  2. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in dish.
  3. Pour remaining pasta sauce evenly over shells, covering completely. Sprinkle with olives and cheese.
  4. Cover and bake about 1 1/2 hours or until shells are tender.

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Makes 8 servings

  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 jar (26 oz) pasta sauce
  • 1 tbsp olive oil
  • 2 small zucchini (3/4 lb total), trimmed and cut into half moons
  • 2 cups mushrooms, trimmed and quartered (from 10 oz package)
  • 1/2 tsp Italian seasoning
  • 1 pkg (12 oz) fully cooked turkey meatballs, quartered
  • 2 pkg (9 oz each) four cheese ravioli
  • 1 bag (8 oz) shredded mozzarella
  1. Heat oven to 375°F.  In bowl, stir salt, pepper and sauce.  Coat a 13x9x2″ baking dish with nonstick cooking spray.  Ladle 1/2 cup sauce over bottom. 
  2. In a large nonstick sauté pan, heat oil over medium heat.  Add zucchini, mushrooms and Italian seasoning.  Cook, stirring, 5 minutes. 
  3. Scatter a third of the meatball pieces over sauce on bottom of pan.  Top with one package ravioli, 1 cup vegetable mixture, 1 cup of the cheese and second third of the meatball pieces.  Top with remaining ravioli, vegetables, meatballs, sauce and cheese.  Cover with foil. 
  4. Bake at 375°F for 30 minutes.  Uncover dish and bake 10 more minutes or until cheese is melted and lightly browned. 

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