Recipes

Fried Ravioli with Spicy Marinara Sauce

Fried Ravioli with Spicy Marinara Sauce

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!

 

Prep Time: 15 minutes
Cook Time: 15 Minutes
Total Time: 30 minutes
Serves: 8

 

INGREDIENTS

  • 20 oz. refrigerated cheese ravioli
  • 2 eggs
  • 1/3 cup milk
  • 2 cups Italian breadcrumbs
  • Oil for frying
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon chopped parsley
  • 1 jar Monte Bene Spicy Marinara Pasta Sauce

INSTRUCTIONS

  1. Line a sheet pan with parchment paper.
  2. Place the eggs and milk in a small bowl, and whisk until thoroughly combined.
  3. Place the breadcrumbs on a plate or in a shallow bowl.
  4. Dip each ravioli into the egg mixture, then roll into the breadcrumbs. Repeat the process with all of the ravioli. Place the ravioli in a single layer on the sheet pan.
  5. Heat 3 inches of oil in a deep pot to 350°F.
  6. Add 6-8 ravioli to the pan and fry for 3-4 minutes, or until browned all over.
  7. Repeat the process with the remaining ravioli.
  8. Sprinkle with parmesan and parsley, and serve with Monte Bene Spicy Marinara Pasta Sauce for dipping.

Buon Appetito!

Continue reading

Spaghetti Squash with Italian Herb Chicken

Spaghetti Squash with Italian Herb Chicken

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!

Continue reading

Tomato Basil Chicken Stuffed Zucchini Boats

Tomato Basil Chicken Stuffed Zucchini Boats

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!

    Continue reading

    Shakshuka on Spiralized Sweet Potato Noodles

    Shakshuka on Spiralized Sweet Potato Noodles
    Serves 2-4

     

    Ingredients: 
    • 1 pack (about 10 oz) spiralized sweet potato noodles 
    • 4 large eggs 
    • 1 jar Monte Bene Spicy Marinara pasta sauce 
    • 1 tsp sea salt 
    • 1 tsp black pepper 
    • 1/2 tsp red chili pepper flakes 

    Preparation:

    Add Monte Bene Spicy Marinara sauce to a skillet or pan and warm on medium high heat. Once it is warmed, use a spoon to make 4 wells to drop the eggs in. Carefully crack the eggs and add into the wells. Sprinkle with salt and pepper. Cover the skillet and set the heat on low. Cook for about 10 minutes or until the eggs are cooked to your liking. While the eggs are cooking, heat the spiralized sweet potato noodles according to package in a separate pan. Once the sweet potato noodles are finished cooking, divide and transfer to a serving plate. Top with a cooked egg and sauce. Sprinkle with red chili pepper flakes if desired. 

     

    Continue reading

    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

    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
      • Page 1 of 3