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.

Serves 4 to 6 

Ingredients: 

• 1 jar Monte Bene Garlic Marinara pasta sauce 
• Vegetable Oil
• 4 baby eggplants
• 3  eggs, beaten
• 1/2 cup Parmesan, freshly-grated 
• 6 slices fresh mozzarella
• 2 cups seasoned bread crumbs
• Fresh basil leaves

Preparation:
Preheat oven to 350. Rinse baby eggplant, remove the skin and slice into 1/2 to 3/4  inch slices. In a large frying pan, heat oil. Dip eggplant slices into egg and then into bread crumbs, coating completely. Place the breaded eggplant in hot oil and cook each side until golden brown.

Coat the bottom of a baking dish with 1 to 2 cups of Monte Bene Garlic Marinara pasta sauce. Layer the sauce with half of the cooked eggplant slices. Top with mozzarella and a second layer of eggplant slices and pasta sauce. Sprinkle with grated Parmesan cheese. Bake uncovered for 10 to 15 minutes or until mozzarella cheese is fully melted. Remove from oven and sprinkle with Parmesan cheese. Garnish with basil and serve. 

Serves 4 to 6

Ingredients:

For the sauce

• 1 24 oz. jar Monte Bene Vodka pasta sauce
• 1 tsp. dried rosemary
• 1/2 tsp. fresh oregano
• 1/4 tsp. crushed red pepper flakes
• Parmesan cheese, sliced or shredded
• Salt and pepper to taste

For the pasta

• 2 cups all purpose flour 
• 1/2 tsp. salt
• 3 large eggs

• 1 to 2 chicken breasts, cooked thoroughly
• 2 cups ricotta cheese
• 1 cup Pecorino Romano cheese
• 1 tsp. fresh basil, chopped
• 1/2 tsp. garlic
• Salt and pepper to taste

Preparation:

Cut chicken breasts into small cubes. In a large bowl, combine all of the filling ingredients. Filling will be lumpy. To prepare the pasta, combine flour and salt in a large bowl. Create a well or hole in the center of the dough and crack the eggs into it. Whisk together the eggs with a fork. Gradually begin pulling flour into the eggs, allowing a moist dough to begin to form. Place the dough and any excess flour onto a floured surface. Fold dough onto itself, flatten, and repeat, allowing the dough to become gradually firmer. Begin kneading the dough, adding extra flour as needed to prevent sticking. Continue kneading until the dough forms a smooth, elastic ball and no air bubbles appear when it is sliced into. Roll dough into a ball and place in a clean bowl and cover for 30 minutes, allowing dough to rest. Divide the dough into four equal balls and place on a well-floured baking sheet. Cover dough with a clean towel to prevent it from drying out. One at a time, take each ball of dough and press it with your hands to flatten it. Feed it through the thickest setting on a pasta machine. Fold the dough again, turn it, and feed it through the pasta machine several more times. Gradually decrease the thickness on the pasta machine, feeding the dough through each setting at least once. Once you have created a long, thin sheet, cut the dough into evenly shaped squares. Place 1 tsp. of filling in the center of the square. Fold the square over so that the corners meet, forming a triangle. Fold opposite corners of the triangle together and press firmly. Toss with flour and repeat with remaining dough. 

Cook tortellinis al dente in a large pot of bowling water. Pour Monte Bene Vodka pasta sauce into a large saute pan and bring to a simmer. Add oregano, red pepper flakes, and rosemary. Drain pasta and plate. Top with sauce mixture, Parmesan cheese, salt and pepper, and extra red pepper flakes as desired. Garnish with greens and fresh mozzarella. 

This is a fun recipe to make on a weekend with the whole family! 

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!

Serves 4-5

Ingredients:

Preparation:

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.

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.

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.

Makes 20 cheesy balls

Ingredients:

• 1 jar Monte Bene Garlic Marinara pasta sauce
• 1 pizza dough recipe
  • 1 package instant yeast
  • 3 ¼ to 3 ¾ cup all-purpose flour
  • 1 1/3 cups very warm water (120 to 130 degrees Fahrenheit)
  • 1/3 cup shortening (gently dissolved in microwave and cooled)
  • 2 tbsp. honey (dissolved in warm water)
  • 1 tsp. salt
• 2 tbsp. butter
• 20 cubes of mozzarella
• ¼ cup Parmesan cheese, grated
• 2 garlic cloves, minced
• 2 tsp. fresh parsley, chopped
• 1 tsp. coarse pepper, freshly ground
• Salt to taste

Preparation:

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.

Serves 4 to 6

Ingredients:

• 1 jar Monte Bene Tomato Basil pasta sauce
• 6 oz. bacon
• 1 lb. spaghetti 
• 1 small onion, peeled and minced
• 4 tbsp. extra-virgin olive oil
• 2 cloves garlic, minced
• ½ tsp. black pepper, freshly ground
• 1 large pinch red pepper flakes
• Pecorino Romano cheese, grated
• Fresh basil to garnish

Preparation:

Chop bacon into evenly sized chunks. Add olive oil to a large skillet and place over medium heat. Add the bacon and saute about 4 minutes, until rendering fat and sizzling. Stir in the pepper flakes and black pepper. Add the onion and minced garlic and stir until the onions become soft and the bacon is golden, about 10 minutes (some of the onions should begin to caramelize). Reduce heat to low and add Monte Bene Tomato Basil pasta sauce. Meanwhile, bring a large pot of salted water to a rolling boil. Add the pasta and cook al dente, then drain. Take about 1 cup of the bacon sauce and stir it into the pasta to prevent it from sticking. Plate the pasta and top with remaining sauce. Sprinkle with Pecorino Romano cheese and garnish with basil.