Mom’s Limited Edition Tomato Basil Soup and Pasta

When you’re searching  for a really quick but tasty lunch or dinner entrée, try this! You’ll appreciate the creamy, comforting taste of Mom’s Limited Edition Tomato Basil Soup paired with meatballs and pasta.

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

Brown meatballs in extra virgin olive oil in skillet over medium-high heat. Drain. Pour Mom’s Limited Edition Tomato Basil Soup over meatballs in skillet. Allow to simmer 20-30 minutes. While meatballs are simmering, prepare pasta according to package directions. Serve meatballs over pasta. Sprinkle with Parmesan or Mozzarella cheese, as desired. Serves 4-6

Popularity: 5%

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admin on January 23rd 2009 in Pasta Sauces, Sides

Linguine with Italian Sausage

This tasty entree’ couldn’t be easier. With Mom’s Spicy Arrabbiata added to Italian sausage and linguine, all you need to add is your favorite tossed salad and a sparkling glass of wine for the perfect repast.

Prep/Cook Time:  25-30 minutes

  • 1/2 pound Italian sausage links
  • 10 ounces linguine pasta
  • 1-1/2 cups Mom’s Spicy Arrabiata
  • grated Parmesan cheese

Preheat oven to 350° F. Place the sausage links on a baking sheet in a single layer. Bake in preheated oven for about 25 minutes (or until skin has turned completely brown). Place sausages on paper towels to drain, then slice into bite-sized pieces.

While sausage is baking, cook the pasta according to package directions, until al dente (cooked so as to be firm but not hard). Drain well. Heat the Mom’s Spicy Arrabbiata until hot. To serve, place a portion of the drained pasta on each serving plate. Ladle about one cup of the Mom’s Spicy Arrabiata 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 6

Popularity: 5%

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admin on January 23rd 2009 in Pasta Sauces

Asparagus and Chicken Manicotti with Mom’s Garlic & Basil Spaghetti Sauce

Simple and quick to prepare, this one-dish meal will turn you into a gourmet chef before you know it! Your family will think they’re in an exclusive gourmet restaurant, sitting at your table. Serve with a green salad and Italian bread sticks to complete the menu.

Prep Time:  30-45 minutes
Cook Time:  40 minutes

  • 1/2 box (7) tubular (manicotti, cannelonni) pasta
  • 1-1/4 cup Ricotta cheese
  • 1 cup Mozarella cheese (shredded)
  • 1/4-1/3 cup Italian seasoned bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon garlic salt, as desired
  • 1/4 cup chopped parsley
  • 3 cups Mom’s Garlic & Basil Spaghetti Sauce
  • 8 spears fresh baby asparagus
  • 2 fully cooked Parmesean or Italian Seasoned Chicken Breasts

Carefully place pasta tubes a few at a time into 6 to 8 quarts of rapidly boiling salted water. Cook 8 to 10 minutes, stirring occasionally. DO NOT OVERCOOK. Drain. Allow to cool slightly. Combine Ricotta and shredded Mozarella cheeses, Italian bread crumbs, salt, minced garlic, garlic salt and chopped parsley. Pour half the Mom’s Garlic & Basil Spaghetti Sauce in 13″x 9″x 2″ rectangular baking dish. Stuff the cooked pasta with filling. Arrange stuffed pasta tubes on sauce. Steam asparagus 3-5 minutes in vegetable steamer. Thaw and warm fully cooked Parmesean or Italian Seasoned Chicken Breasts in microwave, 3-4 minutes. Dice chicken breasts. Place steamed asparagus and  diced chicken breasts over stuffed pasta tubes. Pour remaining Spaghetti Sauce over all. Sprinkle with additional mozzarella cheese the last 10 minutes of baking. Bake in 350 degree oven approximately 30 minutes.
Serves 4
Note:  Any of our Mom’s Pasta Sauces may be used with this recipe.

Popularity: 2%

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admin on April 1st 2008 in Chicken, Pasta Sauces

Asparagus and Chicken Manicotti with Mom’s Organic Garlic & Basil Spaghetti Sauce

Simple and quick to prepare, this one-dish meal will turn you into a gourmet chef before you know it! Your family will think they’re in an exclusive gourmet restaurant, sitting at your table. Serve with a green salad and Italian bread sticks to complete the menu.

  • 1 box (14) tubular (manicotti, cannelonni) pasta
  • 1-1/2 lb. Ricotta cheese
  • 1-1/2 lb. Mozarella cheese (shredded)
  • 3/4 cup Italian seasoned bread crumbs
  • 3/8 teaspoon salt
  • 1/4 teaspoon minced garlic
  • 1/2 cup chopped parsley
  • 1 24-ounce container Mom’s Organic Traditional Pasta Sauce
  • 1 small bunch fresh baby asparagus
  • 4 fully cooked Parmesean Chicken Breasts

Carefully place pasta tubes a few at a time into 6 to 8 quarts of rapidly boiling salted water. Cook 8 to 10 minutes, stirring occasionally. DO NOT OVERCOOK. Drain. Allow to cool slightly.

Combine Ricotta and shredded Mozarella cheeses, Italian bread crumbs, salt, minced garlic and chopped parsley. Pour half the Mom’s Organic Traditional Pasta Sauce in 13″x 9″x 2″ rectangular baking dish. Stuff the cooked pasta with filling. Arrange stuffed pasta tubes on sauce.

Steam asparagus 3-5 minutes in vegetable steamer. Thaw and warm fully cooked Parmesean Chicken Breasts in microwave, 3-4 minutes. Slice chicken breasts across the grain into approximately 1/2 inch-wide strips. Place steamed asparagus and chicken breast strips over stuffed pasta tubes. Pour remaining Spaghetti Sauce over all. Sprinkle with additional mozzarella cheese the last 10 minutes of baking.

Bake in 350 degree oven approximately 30 minutes.

Serves 6 to 8

Popularity: 5%

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admin on February 12th 2008 in Chicken, 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%

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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: -0%

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admin on April 5th 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%

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admin on March 12th 2007 in Pasta Sauces