Our easy Fried Ravioli recipe can be an appetizer or main dish. Dip your tasty creation into our Spicy Marinara sauce for a flavorful explosion!

 

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If you're wondering what twists you can make to your classic Parmesan Chicken dish, try our Parmesan Chicken Sliders! This recipe uses our Garlic Marinara sauce atop chicken sandwiched between toasty rolls. Continue reading

Traditional spaghetti? Look closer. For those who love a more creative take on the classic Italian dish, try using vegetables in place of your pasta! Monte Bene Garlic Marinara pasta sauce sits atop a bed of spaghetti squash with chicken in this mouth-watering, flavorful meal sure to satisfy every member of the family at the dinner table.

Prep Time: 15 minutes
Cook Time: 50 Minutes
Total Time: 65 minutes
Servings: 4

INGREDIENTS

• 2 (1½ lb) squash
• 1 lb skinless boneless chicken breasts, cut into 1-inch cubes
• 1 jar of Monte Bene Garlic Marinara
• 2 cups chopped yellow onion (from 1 large onion)
• 5 cloves garlic, chopped (about 2 tablespoons)
• 1½ tablespoons olive oil
• Optional: ½ teaspoon crushed red pepper
• Optional: ¼ cup shredded Mozzarella cheese
• Optional: ¼ cup shredded Parmesan cheese

INSTRUCTIONS

1. Preheat oven to 400° F. Cut squash in half lengthwise; scoop out and discard seeds. Place squash, cut side down, on a parchment paper-lined rimmed baking sheet. Bake in preheated oven until tender when pierced with a knife, about 40 minutes. Cool 10 minutes.
2. Scrape and scoop out strands with a fork, leaving a ½-inch border on sides and bottom. Place squash strands in a large bowl and set aside. Increase oven temperature to 450° F.
3. Heat the oil in a large skillet over high. Add chicken and cook, stirring occasionally, until just caramelized, about 2 minutes. Add onion and garlic and cook, stirring occasionally, until soft, 4 minutes. Remove from heat. Stir in Monte Bene Garlic Marinara sauce and crushed red pepper.
4. Add chicken mixture to bowl with squash and toss to combine. Spoon mixture evenly into squash shells. If desired, top with Mozzarella and Parmesan.

Buon Appetito!

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Prep Time: 15 minutes

Cook Time: 45 Minutes

Total Time: 60 minutes

Servings: 3

INGREDIENTS

• 3 medium zucchini
• 3/4 pound ground chicken
• 3/4 cup chopped onion
• 1/2 cup chopped green pepper
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• 1 cup shredded Italian cheese blend, divided
• 1 jar of Monte Bene Tomato Basil Pasta Sauce

 

INSTRUCTIONS

1. Preheat oven to 350° F. Halve zucchini lengthwise; place cut side down in a baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell.
2. Meanwhile, in a large skillet, cook ground chicken, onion, green pepper, salt, pepper and garlic over medium heat 8-10 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain.
3. Stir in ½ the sauce, letting simmer for 5 minutes. Stir in Parmesan cheese.
4. Spoon mixture into zucchini shells.
5. Pour the remaining sauce on the bottom of ungreased baking dish.
6. Place stuffed zucchini shells on top of sauce, sprinkle with 3/4 cup Italian cheese blend.
7. Bake, covered, 20 minutes. Sprinkle with remaining cheese.
8. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer.

Buon Appetito!

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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!

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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.

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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.

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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.

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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.

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