ith marinara sauce for dipping.
Make the Most of This Recipe
et aside.
For the Marinara:.
Add the tomato paste
Marinara Sauce: Combine onion, chicken broth,
ulp, chilies and sugar. Add marinara mix and marinate for 5
r until cooked through.
MARINARA SAUCE:
Heat oil in
Bake or pan-fry sausage links until fully cooked.
Drain.
Cool sufficiently to be able to cut them.
Core and clean bell peppers of seed and membranes and cut into strips.
Cut sausage links in half lengthwise, then cut the split sausage into 1/2-inch slices. Saute the bell pepper slices in olive oil over moderate heat until crispness is lost.
Prepare the Salsa Marinara.
Makes 5 cups.
meatballs, 1/4 C marinara sauce, and 3 slices mozzarella
side.
2. For the marinara: Add tomato paste to remaining
ofu Ricotta (see also my recipe #279343):
In a large
regano; cook 30 seconds. Add marinara sauce; bring to a boil
Preheat oven to 400.
Spray ramekins with cooking spray and place on cookie sheet.
Spoon 1/2 cup marinara sauce into each ramekin. Crack and egg into each and sprinkle with salt and pepper.
Bake in preheated oven for 11-14 minutes or until egg whites are just opaque.
MAMA'S MARINARA SAUCE.
Cook the garlic
nough to put all the marinara, Shredded beef and remainder of
Mix beef, onion, green pepper, breadcrumbs, parmesan cheese, egg and spices together in large bowl.
Heat marinara sauce on Med-Low.
Form meatballs by hand and drop into sauce (raw). Mixture should yield 12 - 20 meatballs (depending on size).
Let meatballs cook in sauce at least fifteen minutes before stirring, so as not to break the meatballs up in the sauce.
Allow to simmer, covered, at least one hour, stirring occasionally.
Cook pasta according to box directions, drain and serve. Top with meatballs and sauce.
ish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with
Cook pasta according to package directions; drain and put in a large bowl.
Set aside.
In medium saucepan, warm marinara sauce, stirring constantly.
Meanwhile, in a large skillet coated with cooking spray, add the garlic; saut 1 or 2 minutes.
Add broccoli, carrot and pepper; saut until tender.
Add to the marinara sauce. Mix well.
Then add to the pasta; mix well. Garnish with cheese.
Yield: 6 servings.
Line bottom of 9 x 13-inch dish with small amount of marinara sauce.
Add layer of shrimp, then cheese, seasonings and remainder of marinara sauce.*
Bake at 325\u00b0 for 35 to 45 minutes.
Serve over spaghetti.
Cook pasta in boiling water until \"al dente\" (just barely done).
In the meantime, roast the mushrooms on a pan in a hot oven for ten to fifteen minutes, and heat the marinara sauce. Add the mushrooms to the sauce.
Drain the pasta and top with the marinara sauce and grated parmesan cheese, if desired.
br>Spread half of the marinara sauce in the bottom of
br>Top each slice with marinara (you do not have to