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
Ingredients:2 cups uncooked elbow macaroni
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
Serves 4 to 6
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
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.
Makes 20 cheesy balls
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
Pour oil into a large, heavy saucepan and heat to 365 degrees. Slice mozzarella sticks in half horizontally and set aside. Crack eggs into a medium sized bowl and beat until yokes and whites are mixed thoroughly. In another medium sized bowl, mix bread crumbs, pecorino Romano cheese, and salt. Pour flour into a third medium sized bowl. Taking one at a time, coat mozzarella sticks in flour, then eggs, and then bread crumb mixture. Place in oil and fry for about 30 seconds, or until cheese stick is golden brown. Remove and let cool on a paper towel for 5 minutes before serving. Heat Monte Bene Garlic Marinara pasta sauce and serve with mozzarella sticks for dipping.
Serves 4 to 6
Preheat oven to 450. Cook pasta al dente, drain, and set aside. Mix 1/2 cup of heated Monte Bene pasta sauce into spaghetti to prevent the pasta from sticking. In a large bowl, mix ground beef, bread crumbs, eggs, garlic, cheese, salt, and pepper. Make meat into 1 1/2" 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. When meatballs are done, plate the pasta, top with meatballs, and spread remaining pasta sauce evenly. Top with extra pecorino Romano cheese and basil as desired.
Serves 4 to 6
Cook penne al dente, drain, and set aside. In a skillet, brown the ground beef on medium-high until cooked thoroughly, stirring to granulate meat. Drain the excess oil and then stir in salt. Add Monte Bene Garlic Marinara pasta sauce and butter. Bring to a simmer on medium heat, stirring constantly to mix in the butter (approximately 2 minutes). Stir 1/2 cup of sauce mixture into spaghetti to prevent the pasta from sticking. Simmer the sauce mixture for an additional 2 minutes. Plate the spaghetti and top evenly with sauce. Sprinkle with Pecorino Romano and serve.