MARINARA SAUCE
A trip to the Olive Garden inspired me to create this recipe. This is a quick, easy and versatile Marinara Sauce with a delicious fresh taste. Serve over cooked spaghetti, ravioli or other pasta; sprinkle with freshly grated Parmigiano Reggiano cheese. Or chill and serve as a salsa with garlic bread sticks or tostitos.
Provided by BeachGirl
Categories Sauces
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, saute the onions, but do not let them brown.
- To the saucepan, add the liquid drained from the diced tomatoes. Add the basil, Italian seasonings, sugar (or sugar substitute) and crushed red peppers. Simmer liquid and spices for about 30 minutes or until liquid is reduced by half.
- Add the diced tomatoes and crushed tomatoes and cook just until heated, about 1 minute.
- If you prefer, you can used whole tomatoes and dice them, saving any tomato liquid for Step 2.
EASY VEGGIE MARINARA RAVIOLI BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Grate the carrots and zucchini using a food processor or a hand grater. Heat the oil in a large, oven-safe skillet or braiser with a lid over medium-high heat. Add the grated vegetables and cook, stirring frequently, until the vegetables have released their water and are soft and starting to brown, about 10 minutes. Add the marinara and ravioli and bring to a simmer. Turn off the heat and sprinkle the mozzarella over the top. Cover and bake until the ravioli is cooked and the cheese is melty, about 20 minutes.
- Remove the cover. Change the oven to broil and broil until the cheese is golden and bubbly, about 5 minutes. Sprinkle with the basil and Parmesan. Serve warm.
CHICKEN WITH VEGETABLE MARINARA SAUCE
Ramp up this cheesy bacon-infused marinara with sliced zucchini and carrots. Your kids will love every bite of this Chicken with Vegetable Marinara.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings, 1-3/4 cups each
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large saucepan on medium heat 4 min. or until crisp. Use slotted spoon to transfer bacon from pan to medium bowl. Discard all but 2 tsp. drippings from pan.
- Add chicken and oregano to reserved drippings in pan; cook and stir 5 min. or until chicken is no longer pink. Add to bacon.
- Add carrots to saucepan; cook and stir 2 min. Add broth, pasta sauce and pasta; stir. Bring to boil on high heat; simmer on medium-low heat 5 min. Stir in zucchini and chicken mixture; simmer 8 to 10 min. or until chicken is done and pasta is tender. Top with cheese.
Nutrition Facts : Calories 460, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 41 g
EGGPLANT MARINARA VEGGIE SAUCE
This gluten-free, dairy-free recipe is a great way to eat pasta and get your vegetables too. Change up some of the optional ingredients or add meat for other delicious variations. Great way to use up vegetables before they go bad in your fridge. This recipe is very forgiving and hard to screw up. The amounts are just a guesstimate and do not have to be exact. I encourage you to play, eat, and enjoy!
Provided by WildVine
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 58m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 6 to 9 minutes. Drain.
- Heat olive oil in a pot over medium-high heat. Cook and stir eggplant and zucchini in the hot oil until browned, about 5 minutes. Stir in 1/2 cup tomato sauce. Season with garlic salt and oregano. Cover and simmer until flavors combine, about 5 minutes.
- Stir mushrooms and onion into the pot; cover and cook for 5 minutes. Add remaining tomato sauce and diced tomato. Cover and simmer until tomato begins to break down, about 5 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until eggplant and zucchini soft, about 7 minutes.
- Serve sauce over quinoa pasta.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 58.7 g, Fat 8.4 g, Fiber 10 g, Protein 9.9 g, SaturatedFat 1.1 g, Sodium 525.2 mg, Sugar 8.4 g
VEGETARIAN MARINARA SAUCE
After much experimentation, I came up with a very tasty vegetarian sauce that can be used with several types of foods. The spice and herb combination gives the sauce a delighful touch.
Provided by William Uncle Bill
Categories Sauces
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a large frying pan, heat olive oil; add garlic, onions and saute' until onions are transparent, about 5 minutes, stirring frequently.
- Add diced sweet red pepper, diced green pepper and saute' for an additional 1 minute.
- Transfer mixture to a large heavy bottom cooking pot.
- Add diced carrots, canned mushrooms (including liquid), tomatoes (including liquid), tomato paste, oregano, dried basil, fresh basil, spicy Italian seasoning, bay leaves, celery, sugar, salt and black pepper Bring sauce to boil; reduce heat and simmer, partially covered for 40 minutes, stirring occasionally.
- Sauce should be smooth when cooked.
- Adjust seasonings to taste.
- Remove bay leaves and discard.
- Serve sauce over pasta or pasta with saute'ed fresh vegetables, chicken or veal.
- This sauce may be canned while it is hot.
- Follow canning instructions carefully.
- It also freezes well in plastic containers.
- If you desire a meat sauce, add 1 1/2 pounds of extra lean ground round; firstly fry ground round for about 5 minutes, discard any fat and add to sauce just after the tomatoes.
Nutrition Facts : Calories 128.8, Fat 5.8, SaturatedFat 0.8, Sodium 759.5, Carbohydrate 18.2, Fiber 4.8, Sugar 9.2, Protein 4.1
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