Recipes

Spicy Vodka Soup

Spicy Vodka Soup

Serves 2

Ingredients:

  • 1 jar Monte Bene Vodka pasta sauce
  • 2 garlic cloves
  • 1 Italian loaf
  • ¼ cup fresh parsley, chopped
  • 2 -3 tbsp. olive oil
  • 1/8 tsp. hot red pepper flakes
  • Freshly ground black pepper
  • Coarse Salt

Preparation:

Slice Italian loaf into 1” slices. Sprinkle olive oil onto both sides of each slice and place on a baking sheet. Preheat oven to 350. Meanwhile, heat 1 tbsp. olive oil and garlic cloves over medium heat. Use a wooden spoon to smash the garlic and release flavor. When garlic is just beginning to brown, pour in Monte Bene Vodka pasta sauce and bring to a slow simmer (remove garlic cloves for a less intense flavor).

Place bread slices in the oven and bake for 10 to 12 minutes, until toasty. Add hot red pepper flakes to soup and fresh parsley to soup, stir, and allow to simmer for another 2 or 3 minutes. Add salt and pepper to taste and remove from heat. Ladle into bowls and top with chunks of toasted bread and extra parsley.

Continue reading

Zucchini Pizza Bites

Zucchini Pizza Bites

Serves 6 to 8

Ingredients:

Preparation:

Broil zucchini bites on a baking sheet for about 2 minutes, then remove from the oven. Put about 1 tsp of Monte Bene Garlic Marinara pasta sauce on each slice, then top with mozzarella and pepperoni as desired. Replace in oven and broil for another 1-2 minutes, until the cheese is melted.

The zucchini will be very hot - be sure to let them cool for a couple of minutes!

Continue reading

Easy Tomato Basil and Beef Lasagna

Easy Tomato Basil and Beef Lasagna

Serves 6 to 8

 Ingredients

  • 1 lb. lean ground beef
  • 4 cups Monte Bene Tomato Basil pasta sauce
  • 6 uncooked lasagna sheets
  • 1 (15 oz.) container of ricotta cheese
  • 3 cups mozzarella cheese, grated
  • 1 cup Pecorino Romano cheese
  • ¼ cup hot water 

Preparation:

Preheat oven to 375 and lightly grease a baking dish. In a 10-12” skillet, brown the ground beef on medium heat until cooked thoroughly, stirring to granulate. Drain excess oil and add Monte Bene Tomato Basil pasta sauce. Spread one third of meat sauce into baking dish. Layer with 3 noodles and half of the ricotta cheese and 1/3 of the mozzarella cheese (ricotta cheese layer should be thin). Repeat layer. Spread remaining 1/3 of meat sauce over cheese layer. Carefully add hot water along the edges of the dish. Top with remaining mozzarella and with Pecorino Romano cheese as desired. Securely cover baking dish with 2 layers of aluminum foil. Bake for 45 minutes, uncover, and bake for 10 more minutes until cheese is slightly golden along the edges. Let stand for 10 minutes before serving.

Lasagna leftovers make great school or work lunches too!

Continue reading