Serves 4 to 6

Ingredients:

• 1 jar Monte Bene Tomato Basil pasta sauce
• 6 tbsp. extra virgin olive oil 
• 1 lb. linguine
• 2 garlic cloves, minced
• 1 tsp. dried crushed red pepper
• 12 ounces cleaned squid
• 1 ¼ cups white wine
• 2 lbs. small little-necked clams, rubbed clean
• 1 10-ounce lobster tail, shelled
• 8 ounces uncooked shrimp, peeled and deveined
• 4 ounces bay scallops
• 3 tbsp. parsley

Preparation:

Slice squid bodies into ½ -inch rings (leave tentacles whole). Slice lobster tail meat into 1-inch cubes. Heat 3 tbsp. extra virgin olive oil in a large saute pan and add garlic and crushed red pepper.  Add squid and saute until just opaque (about 3 minutes). Add white wine and simmer until reduced by half (about 20 minutes). Stir in Monte Bene Tomato Basil pasta sauce, cover, and simmer over low heat for about 40 minutes.  

In another large skillet, bring 1/4 of water to a boil. Add clams and mussels, cover, and simmer on medium heat for about 6 minutes (until shells open). Throw out any clams and mussels that don’t open. Drain shellfish into a colander set over a medium sized bowl to catch the juices from the skillet. Strain those juices into the tomato sauce, using a fine sieve. Allow tomato sauce to thicken by simmering, uncovered, for about 10 minutes.

Add squid, scallops, shrimp, and lobster and simmer for 2 to 3 minutes. Add clams and mussels and simmer for another minute. Stir in remaining olive oil and parsley and add salt and pepper to taste.

As sauce simmers, cook linguine al dente, drain and return to pot. Add about one cup of shellfish sauce to the pasta and toss. This will prevent the pasta from sticking. Plate pasta and top with remaining sauce. Top with fresh basil or extra parsley.

Serves 4 to 6

Ingredients:

• 1 jar Monte Bene Spicy Marinara pasta sauce
• 1 lb. spaghetti pasta
• ½ cup pitted Kalamata olives
• 2 tbsp. capers, drained
• 2 tsp. anchovy paste
• 2 tsp. dried oregano
• 1/3 cup Pecorino Romano cheese

Preparation:

Cook pasta al dente, drain, and set aside. Take ½ cup of Monte Bene Spicy Marinara pasta sauce and add it to the noodles, coating to prevent sticking. In a medium saute pan, combine remaining pasta sauce, Kalamata olives, capers and anchovy paste. Bring to a quick simmer, stirring continually (about 5 to 10 minutes). Add dried oregano and allow to simmer for a few more minutes. Plate pasta and add remaining sauce. Top with Pecorino Romano cheese and extra olives as desired.

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.

Serves 5 to 7

Ingredients: 

For the dough:

• Two prepared pizza crusts

• 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!