Archive for the 'Pasta Sauces' Category

Good Old Fashioned Spaghetti ‘n Meatballs with Mom’s Garlic & Basil Spaghetti Sauce

Spaghetti ‘n Meatballs is one of those comfort foods we never seem to tire of. The meatballs take a little time, but they can be done ahead and even frozen. The hard part for our “Moms” used to be making the spaghetti sauce. But Mom’s Garlic & Basil Spaghetti Sauce, sitting proud and pretty there on your grocer’s shelf, has taken away the hard part!

Prep Time:  15-20 minutes
Cook Time:  25-30 minutes

Meatballs:

  • 1/2 pound lean ground beef
  • 1/2 pound bulk-style Italian sausage
  • 1 medium onion, finely chopped
  • 4 large garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 (1-inch thick) slices French bread, torn into tiny bits
  • 1/3 cup grated Parmesan cheese
  • 2 eggs, beaten

To Finish:

  • 1/2 cup extra virgin olive oil
  • 1/3 cup dry Vermouth
  • 2 (24-ounce) jars Mom’s Garlic & Basil Spaghetti Sauce
  • 20 ounces your favorite spaghetti, cooked al dente and well drained
  • Grated Parmesan cheese

Begin by making the Meatballs. Combine the ground beef and Italian sausage in a large bowl. Add the onion, minced garlic, red pepper flakes, salt and pepper. Stir to blend well. Using your hands, work the torn bread and Parmesan cheese into the meat mixture, blending well. Stir in the beaten eggs, incorporating them well. Form the meat mixture into 18 meatballs; refrigerate, covered, until ready to use.

Heat the olive oil in a heavy 12-inch, deep-sided skillet over medium heat. Add the meatballs in a single layer and cook until well browned on the bottom before turning, about 7-8 minutes. Continue to cook, turning meatballs often, until they are cooked through, about 15 minutes. Carefully pour off all fat from the pan, then return pan to medium heat. Whisk the Vermouth into the Mom’s Garlic & Basil Spaghetti Sauce, then stir the sauce into the pan, carefully scraping up the browned bits of meat glaze from the bottom of the pan. Take care not to break up the meatballs. Turn heat to medium-low, cover the pan and cook for 15 minutes. To serve, place a portion of the cooked spaghetti on each plate and top with 3 or 4 meatballs. Spoon some of the sauce over each portion and scatter with grated Parmesan cheese. Serves four to six. Mangia!

Serves 4-6

Popularity: 8%

Comments Off

admin on April 5th 2007 in Pasta Sauces

Quick & Easy Lasagna with Mom’s Garlic & Basil Spaghetti Sauce

Lasagna is hard to beat when your appetite is hungry for something rich, gooey and Italian. This tasty, easy version is likely to wind up on your table often!

Prep Time:  25-30 minutes
Bake Time:   35-40 minutes

  • 1-1/2 (24-ounce) jars Mom’s Garlic & Basil Spaghetti Sauce
  • 12 wide lasagna noodles, cooked al dente, drained well and laid out flat on a platter
  • 1-1/2 pounds link-style Italian sausage, cooked, drained and sliced about 1/4-inch thick
  • 1 pound crumbled ricotta cheese, crumbled
  • 1 pound shredded mozzarella cheese, shredded
  • 1 cup grated Parmesan cheese, grated
  • 1 egg, beaten until frothy
  • Additional Grated Parmesan cheese

Preheat oven to 350 degrees. Lightly grease bottom and side of a 9″ x 13″ baking dish. Pour a thin layer of the Mom’s Garlic & Basil Spaghetti Sauce into the bottom of the dish. Overlap four of the lasagna noodles lengthwise in the dish. Scatter half of the sliced Italian sausage over the noodles. Combine the three cheeses in a bowl and toss to blend well. Stir the beaten egg into the cheese mixture. Scatter half of the cheese over the sausage slices. Pour another layer of the spaghetti sauce over the cheese. Layer another four noodles and repeat with the remaining sausage and cheese layers. Pour another glaze of the sauce over the cheese. Place the final four noodles on top and pour the remaining sauce over the lasagna. Scatter a generous portion of grated Parmesan on top. Bake in preheated oven for about 35-40 minutes, or until cheese has melted and the dish is bubbly hot and lightly browned. Cut into desired portion sizes and serve hot. Serves 6 – 8

Popularity: 3%

Comments Off

admin on April 5th 2007 in Pasta Sauces

Stuffed Manicotti with Mom’s Puttanesca Sauce

When you’re in the mood for some Italian this is the perfect dish – and it’s quick and easy to boot! The soft and creamy, herb and garlic spiked filling blends marvelously with the rich and complex taste of  Mom’s Puttanesca.

Prep Time:  30 minutes
Cook Time:  30 minutes

1/2 cup olive oil
2 teaspoons salt
12 manicotti pasta tubes
1 pound crumbly-style ricotta cheese, crumbled
3 large garlic cloves, minced
2 tablespoons minced fresh basil, minced
2 eggs, beaten until frothy
3 cups Mom’s Puttanesca
2 cups (8 ounces) Provolone cheese, shredded

Preheat oven to 350 degrees. Oil a 13″ x 9″ Pyrex baking dish; set aside. Place 1 gallon of water in a large soup pot. Add the olive oil and salt; bring to a full rolling boil. Add the pasta tubes and cook just until they are beginning to soften, about 6 minutes. Drain well and coat slightly with additional olive oil inside and out to keep them from sticking together; set aside. While pasta tubes are cooking, place the crumbled cheese, minced garlic, basil and beaten eggs in a bowl and stir to blend well. Stuff the mixture into the pasta tubes. Place pasta tubes in a single layer in prepared baking dish. Pour the jar of  Mom’s Puttanesca over the pasta and scatter the shredded Provolone over the top. Bake in preheated oven for 30 minutes, or until filling is hot and cheese has melted. Serve three tubes per person.  Serves 4

Popularity: -0%

Comments Off

admin on April 5th 2007 in Pasta Sauces

Baked Penne Pasta with Mom’s Puttanesca

Looking for that perfect side dish to pair with your entree? Look no further! This easy to prepare pasta dish is ready in a flash with little muss or fuss. Just put it together and slide it in the oven when you begin your entree. It’ll be ready when you are.

Prep Time:  15-20 minutes
Bake Time:  30 minutes

  • 1 pound penne pasta, cooked al dente and well drained, or substitute your favorite tubular pasta
  • 1 cup (4 ounces) shredded Asiago cheese
  • 3 cups Mom’s Puttanesca

Preheat oven to 350 degrees. Place the well drained pasta in a large bowl. Toss with the Asiago cheese and stir in the jar of Mom’s Puttanesca Sauce. Turn the pasta out into a 9″ x 12″ baking dish. Bake in preheated oven for 30 minutes, or until cheese has melted and sauce is bubbly. Serve hot.  Serves 4.

Popularity: 1%

Comments Off

admin on April 5th 2007 in Pasta Sauces

Ratatouille with Mom’s Garlic & Basil Spaghetti Sauce

Ever get tired of the same old boring side dishes? Well, Mama Mia! Try this one and give your dinner plates a burst of hearty, Italian flavors! Pairs well with any meat or fish.

Prep Time: 15-20 minutes
Cook Time:  10 minutes

1/2 cup extra-virgin olive oil
2 medium-sized zucchini, sliced
2 medium-sized yellow squash, sliced
2 small Japanese eggplant, sliced
1 medium onion, chopped
4 large garlic cloves, minced
1 (15-ounce) can diced tomatoes, well drained
3 cups Mom’s Garlic & Basil Spaghetti Sauce
1/2 cup grated Parmesan cheese

Heat the olive oil in a heavy, 12-inch, deep-sided skillet over medium heat. Add the zucchini, yellow squash, eggplant, onion and garlic. Sauté, stirring often, until onion is wilted and transparent, about 10 minutes. Add the canned tomatoes and Mom’s Garlic & Basil Spaghetti Sauce. Cook, stirring occasionally, until sauce has thickened,  about 10 minutes. Stir in the Parmesan cheese, blending well. Serve hot. Serves 4 – 6.

Popularity: 16%

Comments Off

admin on April 4th 2007 in Pasta Sauces

Mom’s Linguine with Italian Sausage and Mom’s Spicy Arrabbiata Sauce

Mama Mia! Nothing says Italian quite like our Mom’s Spicy Arrabbiata Sauce. We developed this sauce with a true, robust, full-bodied Sicilian flavor profile, which, by the way, would be excellent with any number of Italian wines. You won’t want to eat this dish with your back to the door!

Prep Time:  15 minutes
Cook Time:  25 minutes

Preheat oven to 350 degrees. Place the sausage links on a baking sheet in a single layer. Bake in preheated oven for about 25 minutes, or until cooked completely done. Remove sausage from baking sheet to absorbent paper towels to drain, then slice into bite-sized pieces. Set aside to keep warm. While sausage is baking, cook the pasta according to package directions until al dente. Drain well. Heat the Mom’s Spicy Arrabiata Sauce until hot. To serve, place a portion of the drained pasta on each serving plate. Ladle about once cup of the Mom’s Spicy Arrabbiata Sauce over each serving of pasta. Arrange sliced sausage on each serving and scatter some of the grated Parmesan cheese over the top. Serve hot. Serves 12.

Popularity: 5%

Comments Off

admin on March 12th 2007 in Pasta Sauces