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Recipes

Mini Frittatas

Mini Frittatas

Serves 4 to 6 

Ingredients:

  • 1 jar Monte Bene Tomato Basil pasta sauce
  • 6 large eggs
  • ½ cup whole milk 
  • ¼ tsp. black pepper
  • 5 oz. honey ham, chopped
  • ¼ cup Pecorino Romano cheese, grated
  • Fresh basil, chopped
  • Salt to taste

Preparation:

Preheat oven to 375. Lightly grease two mini muffin tins. In a large bowl, mix eggs, milk, pepper and salt until well blended. Add ham, basil, and cheese and stir until well combined. Pour egg mixture into muffin tins, filling to just below the rim. Bake frittatas for about 8 to 10 minutes, until the tops begin to puff. Heat Monte Bene Tomato Basil pasta sauce. Carefully remove frittatas, plate, and serve with a side of pasta sauce for dipping.

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Fried Zucchini Sticks and Tomato Basil Dipping Sauce

Serves 8

Ingredients: 

  • 1 jar Monte Bene Tomato Basil pasta sauce
  • 1 qt. light vegetable oil
  • 3 medium sized zucchinis
  • 2 eggs
  • 1 1/2 cups unseasoned bread crumbs
  • 1 cup all-purpose flour
  • 1 tsp. pecorino Romano cheese
  • 1/4 tsp. salt

Preparation:

Pour oil into a large, heavy saucepan and heat to 365 degrees. Slice off the ends of the zucchinis and then slice in half vertically. Cut into 1/8" slices that are 3 " long and 1" wide. 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 zucchini slices in flour, then eggs, and then bread crumb mixture. Place in oil and fry for about 30 seconds, or until zucchini stick is golden brown. Remove and let cool on a paper towel for 5 minutes before serving. Heat Monte Bene Tomato Basil pasta sauce and serve with zucchini sticks for dipping.

The kids won't even know they're eating a vegetable with this fun snack!

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Homemade Mozzarella Sticks and Garlic Marinara Dipping Sauce

Homemade Mozzarella Sticks and Garlic Marinara Dipping Sauce

serves 8

Ingredients: 

  • 1 jar Monte Bene Garlic Marinara pasta sauce
  • 1 qt. light vegetable oil
  • 1 16 oz. package mozzarella sticks
  • 2 eggs
  • 1 1/2 cups unseasoned bread crumbs
  • 1 cup all-purpose flour
  • 1 tsp. pecorino Romano cheese, grated
  • 1/4 tsp. salt

Preparation:

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.

 Make it a meal! Serve with sliced fruit and veggies for a casual dinner.

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Fettuccini Alla Vodka with Shrimp and Arugula

Fettuccini Alla Vodka with Shrimp and Arugula

Serves 4 to 6

Ingredients

  • 1 1/2 lbs. medium sized shrimp, deveined
  • 1 jar Monte Bene Vodka pasta sauce
  • 1 lb. fettuccini
  • 2 cups fresh baby arugula leaves
  • 1/4 cup Pecorino Romano cheese, grated
  • Basil leaves, shredded

Preparation:

Cook pasta al dente, drain, and set aside. Stir 1/2 cup of heated sauce into fettuccini to prevent pasta from sticking. In a medium sauté pan, sear shrimp for 3 minutes on each side over medium heat. Cover sauté pan for 3 to 5 minutes until the shrimp are fully cooked. In a large sauce pan, heat Monte Bene Vodka pasta sauce for 3 to 5 minutes. Plate pasta and toss with baby arugula leaves. Spread remaining sauce on pasta and top with cooked shrimp. Top with Pecorino Romano cheese and basil, then serve.

The perfect recipe for a light and fresh weekend dinner.

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Fresh Tomato Basil Margherita Pizza

Fresh Tomato Basil Margherita Pizza

Serves 5 to 7

Ingredients: 

For the dough:

  • Two prepared pizza crusts
      OR
  • 1 package instant yeast
  • 3 ¼ to 3 ¾ cups 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

For the toppings:              

  • 2 cups Monte Bene Tomato Basil pasta sauce
  • 2/3 lb. Mozzarella Cheese, shredded or sliced
  • 1/3 cup Pecorino Romano cheese, grated
  • 2 medium sized tomatoes, sliced
  • 12 fresh basil leaves

Preparation:

Preheat oven to 425 degrees. Combine 2 cups flour, instant yeast, and salt in a large mixing bowl. Add water and honey mixture and shortening, mixing until well blended (1 to 2 minutes). Gradually add remaining flour until a soft, round dough begins to form. Dough should be slightly sticky. Remove dough from bowl and place on floured surface. Knead dough until it is smooth and elastic (about 4 minutes). Divide dough in half and roll each half into a ball. With floured hands, spread dough onto a lightly flour-coated cooking sheet. Pinch the edges to form a crust.

Spread Monte Bene Tomato Basil pasta sauce onto uncooked dough, coating evenly. Bake for 8 minutes, remove, and add all other ingredients. Repeat with second pizza. Bake 15 to 20 minutes or until cheese is fully melted and bubbly and crust is golden brown. For best results, rotate pizzas between top and bottom oven racks halfway through. Let cool for 5 minutes before slicing. Top with Pecorino Romano cheese.

Let the kids join in on this simple, fun recipe... It's okay to get your hands messy!

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