Recipes

Italian Style Chili

Italian Style Chili

Serves 6 to 8

Ingredients:

  • 1 jar Monte Bene Spicy Marinara pasta sauce 
  • 2 lbs. ground beef
  • 2 cups mushrooms, washed and chopped
  • 1 can kidney beans with liquid
  • 1/4 cup white wine
  • 4 oz. can diced tomatoes
  • 1 red bell pepper, chopped
  • 1 large onion, chopped
  • 2 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 cup cheddar cheese, shredded 
  • 1/4 Parmesan cheese, shredded
  • 1/4 cup chives, diced. 

 Preparation:

In a large stock pot, crumble beef over medium heat. Add onion and cook until beef is browned, stirring frequently. Drain if necessary. Add Monte Bene Spicy Marinara pasta sauce, wine, tomatoes, mushrooms, pepper, chili and cumin and bring to a boil. Lower heat, add beans and cover and allow to simmer for 30 minutes, until flavors are well blended. Taste and add extra seasonings as desired. Top with freshly grated cheddar and Parmesan cheeses and fresh chives. 

This fall recipe makes the perfect Game Day meal! 

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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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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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Spaghetti and Homemade Meatballs

Spaghetti and Homemade Meatballs

Serves 4 to 6

Ingredients: 

  • 1 1/4 lbs. ground beef
  • 1 lb. imported spaghetti noodles
  • 1 jar Monte Bene pasta sauce (any flavor)
  • 1/2 cup unseasoned bread crumbs
  • 2 eggs
  • 2 cloves garlic
  • 1/4 cup pecorino Romano cheese, grated
  • 1 tsp. salt
  • Pepper to taste
  • Basil leaves, sliced

Preparation:

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.

 Try different Monte Bene pasta sauce flavors to mix up this classic dish!

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Chicken Parmigiana

Chicken Parmigiana

Serves 4 to 6

Ingredients: 

  • 4 boneless chicken breasts, sliced or pounded to ½” thickness
  • 1 jar Monte Bene Tomato Basil pasta sauce
  • 2 eggs
  • ½ cup milk
  • 3 to 4 cups italian bread crumbs
  • 2 to 3 tbsp. vegetable oil
  • 8 slices fresh mozzarella cheese
  • 1 to 2 cups Parmesan cheese, grated

Preparation:

Preheat oven to 350. In a medium sized bowl, whisk together eggs and milk. Pour bread crumbs into another medium sized bowl. Dip the chicken breasts into milk and egg mixture and then into the bread crumbs, coating them as thoroughly as possible. In a skillet, heat oil over medium heat. Fry the breaded chicken in the hot oil on both sides until golden (3 to 4 minutes on each side). Set chicken in baking dish. Pour Monte Bene Tomato Basil pasta sauce over dish, spreading evenly. Layer each chicken breast with two pieces of mozzarella cheese. Bake for 15 to 20 minutes, remove, and  top with Parmesan cheese and extra mozzarella cheese as desired. Bake for 10 more minutes or until bubbly, then serve.  

Use the leftovers to make savory chicken parmigiana sandwiches! 

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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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Penne Bolognese

Penne Bolognese

Serves 4 to 6

Ingredients:

  • 1 jar Monte Bene Garlic Marinara pasta sauce
  • 1 lb. penne
  • 1 lb. ground beef
  • ½ cup Pecorino Romano cheese, grated
  • 2 tbsp. unsalted butter
  • 1 tsp. salt

Preparation: 

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.

A quick, easy, and tasty recipe for families on the go. 

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