Recipes

Breakfast Calzone

Breakfast Calzone

Serves 4 

Ingredients:

  • 1 jar Monte Bene Tomato Basil pasta sauce
  • 1 pre-prepared roll of pizza dough
  • 4-5 eggs
  • ½ cup whole milk
  • ½ to 1 cup mozzarella cheese, shredded
  • Sliced pepperoni (as much as desired)
  • 4 tsp. Pecorino Romano cheese or Parmesan, grated
  • 2 tsp. olive oil
  • Salt and pepper to taste

Preparation:

Preheat oven to 400 degrees. Lightly grease a pizza pan and lay out crust, creating a rectangle. In a separate bowl, mix together eggs, milk, and salt and pepper until well combined. Add olive oil. In a medium skillet, cook egg mixture until eggs are set but moist (about 3 to 4 minutes). Slice dough into 4 evenly shaped rectangles. Add mozzarella to one side of each rectangle, leaving ½ inch of space on the edge. Add pepperoni, Pecorino Romano, and eggs. Fold empty side of dough over toppings and press the edges closed firmly. Bake for 12 to 13 minutes or until crust is golden brown. Heat Monte Bene Tomato Basil pasta sauce. Remove calzones from oven and serve with pasta sauce for dipping. For an on the go meal, add 1 to 2 cups of pasta sauce inside the calzone and bake a few minutes longer.

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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!

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