Arrow Fat Left Icon Arrow Fat Right Icon Arrow Right Icon Cart Icon Close Circle Icon Expand Arrows Icon Facebook Icon Instagram Icon Twitter Icon Hamburger Icon Information Icon Down Arrow Icon Mail Icon Mini Cart Icon Person Icon Ruler Icon Search Icon Shirt Icon Triangle Icon Bag Icon Play Video

Recipes

Roasted Garlic Ricotta Penne

Roasted Garlic Ricotta Penne

 

Thank you, Sara's Organic Eats for the wonderful post featuring our Tomato Basil pasta sauce!

Roasted garlic is a staple in Italian cooking. The aroma and flavor of roasted garlic send your taste buds on a trip to Italy. This roasted garlic ricotta penne recipe is an easy dish to make for a weeknight dinner. It is filled with a magnitude of flavor from each of the ingredients. Your family will love it!

Ingredients

  • 1 jar Monte Bene Tomato Basil Pasta Sauce
  • 16 oz (1 pound) penne, cooked
  • 10 cloves (about 1 bulb) of garlic, peeled
  • 1 Tbsp extra virgin olive oil
  • ½ cup ricotta cheese
  • ¼ cup chopped parsley
  • Fresh basil leaf (optional)

Preparation

  • Heat Monte Bene Tomato Basil sauce in a small saucepan on low for about 10-15 minutes.
  • Boil about 4 cups of water in a pot on high heat.
  • Once the water is rapidly boiling add in 16 ounces of penne.
  • Cook penne according to package or until desired consistency.
  • In another pan, add 1 tablespoon of extra virgin olive oil on medium heat.
  • Once the oil is hot, add 10 peeled garlic cloves.
  • Sauté garlic for about 5 minutes. Keep stirring the garlic so that it doesn’t burn. Set aside.
  • Once the pasta is cooked, drain the water and add it back to the pot.
  • Add the sauce to the penne and mix until combined.
  • Add in the roasted garlic and the remaining olive oil from the pan to the penne mixture.
  • Mix until combined.
  • Once combined, serve in a bowl.
  • Top with 2 tablespoons of ricotta cheese (per each serving), 1 tablespoon chopped parsley, and a fresh basil leaf.
  • Enjoy!

Continue reading

Cheesy Vodka Bake

Cheesy Vodka Bake

Serves 4-6


Ingredients:

1 tbsp. olive oil 
4 oz. Pancetta, cut into small dice 
¾ cup Asiago cheese, freshly grated, plus more for the top 
¾ cup Cheddar cheese, freshly grated, plus more for the top 
¾ cup Fontina cheese, freshly grated, plus more for the top 
¾ cup Parmigiano Reggiano, freshly grated, plus more for the top 
Salt and freshly ground black pepper 
1 pound penne
1/2 cup flat-leaf parsley, chopped
1 Jar Monte Bene Vodka Pasta Sauce 


Preparation:

Preheat oven to 375 degrees F.

Boil water in large pot and salt. Cook penne until almost al dente.

Meanwhile, heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.

Warm Vodka Sauce in saucepan. Remove from the heat and add the cheese until completely melted, season with salt and pepper.

Place the cooked penne in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to a casserole dish.

Combine additional fontina, cheddar, asiago, and parmesan in a bowl and sprinkle evenly over the top of the penne.

Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes.

Continue reading

Red Pepper Soup

Red Pepper Soup

Serves 4 to 6 

Ingredients:

1 cup roasted red peppers, diced
2 tablespoons extra virgin olive oil
1 medium onion, chopped
½ cup diced carrot
½ cup diced celery
Salt to taste
4 large garlic cloves, minced
1 24 ounce jar Monte Bene Tomato Basil
2 sprigs fresh basil
Pinch of cinnamon
1 ½ quarts chicken stock
¼ cup rice, preferably a medium-grain rice like arborio
Freshly ground pepper
1 Artisan sourdough loaf
Freshly grated Parmesan
Fresh basil leaves

Preparation:

Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add jar of Monte Bene Tomato Basil sauce, fresh basil, cinnamon, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.

Add the diced roasted peppers, the stock, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt.

Using an immersion blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings.

Slice the top off loaf and hollow out the bread bowl. Top with Parmesan cheese, and fresh basil. Enjoy!

Continue reading

Mac 'n Cheese Balls

Mac 'n Cheese Balls

Serves 4-5

Ingredients:

2 cups uncooked elbow macaroni
1 tbsp unsalted butter        
1 tbsp flour   
1 cup & 1 tbsp milk
½ lb cheddar cheese
½ lb Gouda cheese
Salt and pepper, to taste
1 large egg
1½ cups bread crumbs
Oil, for frying
1 jar Monte Bene Garlic Marinara pasta sauce

    Preparation:

    Cook the elbow macaroni al dente. Rinse and drain with cold water, and set aside in a shallow pan.

    In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes. Use a whisk to add 1 cup milk, removing any lumps. Continue cooking until sauce thickens, 2 minutes. Remove from heat and add cheeses, stirring until melted. Season to taste with salt and pepper. Fold cheese mixture into cooled macaroni and refrigerate until cold, about 2 hours.

    Use an ice-cream scoop to shape cold mac and cheese into meatball-sized balls. Place on a wax-paper lined tray, cover with plastic, and freeze 4 hours.
    Combine egg and tablespoon of milk in a bowl. Dip frozen mac and cheese balls in egg wash, then flour, then breadcrumbs. Place back on tray and in the freezer until ready to fry.

    Heat oil in a deep-fat fryer or small saucepan to 350 degrees F. Fry mac and cheese balls until golden brown, about 5 minutes. Serve with Monte Bene Garlic Marinara pasta sauce.

    Continue reading

    Meatball Sliders

    Meatball Sliders

    Serves 4 to 6

    Ingredients:

    1 1/4 lbs. ground beef
    1 jar Monte Bene Spicy Marinara pasta sauce
    1/2 cup Italian bread crumbs
    2 eggs
    2 cloves garlic
    1 tsp. salt
    Pepper to taste
    12 dinner rolls
    12 slices provolone cheese
      Preparation: 

      Preheat oven to 450 degrees. In a large bowl, mix ground beef, bread crumbs, eggs, garlic, cheese, salt, and pepper. Make meat into 1" balls and place in a baking dish. Add 1/8" film of water to baking dish to keep meatballs moist. Bake for 12-15 minutes.

      Lower oven to 350 degrees. Place dinner rolls on a sheet pan. Split open the dinner rolls and place a slice of provolone, a spoonful of Monte Bene Spicy Marinara pasta sauce, and a meatball inside each.  Place sheet pan of sliders into the oven for 5 minutes, or until cheese is melted. Remove from the oven and serve warm.

      Continue reading

      Ratatouille

      Ratatouille

      Serves 4 to 6 

      Ingredients:

      • 2 cups (half a jar) Monte Bene Garlic Marinara pasta sauce
      • ½ cup olive oil
      • 2 small Italian egg plants
      • 2 summer squash
      • 2 beef-stake tomatoes
      • 2 red or green bell peppers
      • 1 clove garlic, minced
      • ½ tsp. salt
      • ½ tsp. pepper
      • ¼ tsp. oregano
      • Large pinch red pepper flakes (optional)

      Preparation:

      Preheat oven to 350. Slice eggplant, squash, beef-stake tomatoes, and bell peppers into 1/8” rounds. Toss together in a large bowl and add garlic, salt, pepper, oregano, and 2 tablespoons olive oil. Allow to sit for 5 to 10 minutes to let the flavors mingle. Heat another 2 tablespoons olive oil in a medium sauté pan. Cook about 1/3 of the vegetables, tossing gently until slightly browned. Transfer sautéed vegetables to a separate dish and repeat with remaining olive oil and vegetables.

      Pour Monte Bene Garlic Marinara pasta sauce onto the bottom of a large casserole dish. Arrange sautéed vegetables over sauce as desired. Bake for 15 to 20 minutes, until sauce is bubbly and vegetables are tender.

      Serve with bread and extra sauce as desired.

      Continue reading

      Zucchini Boats

      Zucchini Boats

      Serves 6-8

      Ingredients:

      • 4 medium zucchinis, cut in half lengthwise
      • 1 tbsp. olive oil
      • 1 lb. loose Italian sausage
      • 1 clove garlic, minced
      • 1 small onion, chopped
      • 2 cups Monte Bene Garlic Marinara pasta sauce
      • 1/2 cup Parmesan, finely grated
      • 1/2 cup mozzarella, shaved
      • 1/2 cup breadcrumbs
      • 2 tbsp. chopped fresh parsley
      • Salt and pepper to taste

      Preparation:

      Preheat the oven to 400 degrees. With a spoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a baking dish. Cut the scooped out zucchini flesh into bite sized pieces.

      In a medium pan over medium-high heat, cook the Italian sausage for 5 minutes. Add the garlic, onion, chopped zucchini, Monte Bene Garlic Marinara pasta sauce and salt and pepper. Cook until softened, about 5 minutes.

      In a medium bowl, mix together the Parmesan, mozzarella, breadcrumbs and parsley.
      Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake 20 minutes. Let cook for 5 minutes and serve.

      Continue reading

      Cheesy Bread Bites

      Cheesy Bread Bites

      Makes 20 cheesy balls

      Ingredients:

      • 1 jar Monte Bene Garlic Marinara pasta sauce
      • 1 pizza dough recipe
        • 1 package instant yeast
        • 3 ¼ to 3 ¾ cup all-purpose flour
        • 1 1/3 cups very warm water (120 to 130 degrees Fahrenheit)
        • 1/3 cup shortening (gently dissolved in microwave and cooled)
        • 2 tbsp. honey (dissolved in warm water)
        • 1 tsp. salt
      • 2 tbsp. butter
      • 20 cubes of mozzarella
      • ¼ cup Parmesan cheese, grated
      • 2 garlic cloves, minced
      • 2 tsp. fresh parsley, chopped
      • 1 tsp. coarse pepper, freshly ground
      • Salt to taste

      Preparation:

      Preheat the oven to 375 and lightly grease 1 to 2 large baking sheets (there should be enough space for each cheesy ball to have an inch of room on the sheet).  

      Combine 2 cups of flour with the instant yeast and salt in a large mixing bowl. Slowly add water and honey mixture, then add shortening, mixing for 1 to 2 minutes or until well blended. Add remaining flour 1/4 cup at a time until a soft dough begins to form. The dough should be slightly sticky. Shape the dough into a ball and place it on a floured surface. Knead the dough for about 4 minutes until it becomes smooth and elastic. Roll the dough into a large ball, then divide it into 20 equal sized pieces (about ½” inch pieces). Flatten the dough onto the baking sheet.

      Place a mozzarella cube on each piece of dough and mold the dough around the cheese to form a ball. Press the seam together tightly and then turn the ball seam-side down on the baking sheet. Repeat with remaining cheese and dough.

      Cover the dough with a loose sheet of plastic wrap and let rise for about 30 minutes, until puffy.Meanwhile, melt butter in a small saucepan with parsley, garlic cloves, pepper, and salt. Brush this mixture over the dough balls, then sprinkle them evenly with Parmesan. Bake for 20 to 30 minutes, until golden brown and some of the cheese is beginning to ooze out.

      While they bake, heat Monte Bene Garlic Marinara pasta sauce.Serve cheesy balls hot with sauce for dipping.

      Continue reading

      Bucatini All’ Amatriciana

      Bucatini All’ Amatriciana

      Serves 4 to 6

      Ingredients:

      • 1 jar Monte Bene Tomato Basil pasta sauce
      • 6 oz. bacon
      • 1 lb. spaghetti 
      • 1 small onion, peeled and minced
      • 4 tbsp. extra-virgin olive oil
      • 2 cloves garlic, minced
      • ½ tsp. black pepper, freshly ground
      • 1 large pinch red pepper flakes
      • Pecorino Romano cheese, grated
      • Fresh basil to garnish

      Preparation:

      Chop bacon into evenly sized chunks. Add olive oil to a large skillet and place over medium heat. Add the bacon and saute about 4 minutes, until rendering fat and sizzling. Stir in the pepper flakes and black pepper. Add the onion and minced garlic and stir until the onions become soft and the bacon is golden, about 10 minutes (some of the onions should begin to caramelize). Reduce heat to low and add Monte Bene Tomato Basil pasta sauce. Meanwhile, bring a large pot of salted water to a rolling boil. Add the pasta and cook al dente, then drain. Take about 1 cup of the bacon sauce and stir it into the pasta to prevent it from sticking. Plate the pasta and top with remaining sauce. Sprinkle with Pecorino Romano cheese and garnish with basil.

      Continue reading

      Linguine Scoglio

      Linguine Scoglio

      Serves 4 to 6

      Ingredients:

      • 1 jar Monte Bene Tomato Basil pasta sauce
      • 6 tbsp. extra virgin olive oil 
      • 1 lb. linguine
      • 2 garlic cloves, minced
      • 1 tsp. dried crushed red pepper
      • 12 ounces cleaned squid
      • 1 ¼ cups white wine
      • 2 lbs. small little-necked clams, rubbed clean
      • 1 10-ounce lobster tail, shelled
      • 8 ounces uncooked shrimp, peeled and deveined
      • 4 ounces bay scallops
      • 3 tbsp. parsley

      Preparation:

      Slice squid bodies into ½ -inch rings (leave tentacles whole). Slice lobster tail meat into 1-inch cubes. Heat 3 tbsp. extra virgin olive oil in a large saute pan and add garlic and crushed red pepper.  Add squid and saute until just opaque (about 3 minutes). Add white wine and simmer until reduced by half (about 20 minutes). Stir in Monte Bene Tomato Basil pasta sauce, cover, and simmer over low heat for about 40 minutes.  

      In another large skillet, bring 1/4 of water to a boil. Add clams and mussels, cover, and simmer on medium heat for about 6 minutes (until shells open). Throw out any clams and mussels that don’t open. Drain shellfish into a colander set over a medium sized bowl to catch the juices from the skillet. Strain those juices into the tomato sauce, using a fine sieve. Allow tomato sauce to thicken by simmering, uncovered, for about 10 minutes.

      Add squid, scallops, shrimp, and lobster and simmer for 2 to 3 minutes. Add clams and mussels and simmer for another minute. Stir in remaining olive oil and parsley and add salt and pepper to taste.

      As sauce simmers, cook linguine al dente, drain and return to pot. Add about one cup of shellfish sauce to the pasta and toss. This will prevent the pasta from sticking. Plate pasta and top with remaining sauce. Top with fresh basil or extra parsley.

      Continue reading