Serves 4-6

Ingredients:

1 tbsp. olive oil 
4 oz. Pancetta, cut into small dice 
¾ cup Asiago cheese, freshly grated, plus more for the top 
¾ cup Cheddar cheese, freshly grated, plus more for the top 
¾ cup Fontina cheese, freshly grated, plus more for the top 
¾ cup Parmigiano Reggiano, freshly grated, plus more for the top 
Salt and freshly ground black pepper 
1 pound penne
1/2 cup flat-leaf parsley, chopped
1 Jar Monte Bene Vodka Pasta Sauce 

Preparation:

Preheat oven to 375 degrees F.

Boil water in large pot and salt. Cook penne until almost al dente.

Meanwhile, heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.

Warm Vodka Sauce in saucepan. Remove from the heat and add the cheese until completely melted, season with salt and pepper.

Place the cooked penne in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to a casserole dish.

Combine additional fontina, cheddar, asiago, and parmesan in a bowl and sprinkle evenly over the top of the penne.

Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes.

Continue reading

Serves 6

Ingredients:

• 1 jar Monte Bene Vodka pasta sauce
• 2 cups leftover turkey, chopped up or shredded
• 1 lb. spaghetti, cooked al dente
• 8 oz cream cheese
• 2 cups cheddar or mozzarella, shredded
• Salt and pepper to taste 

Preparation:

NOTE: For a little extra fun, you can make this in individual ramekins, but it is not necessary if you only have large casserole dishes.

Preheat oven to 350. Mix the cream cheese into the spaghetti. Place in a greased casserole dish. Add your jar of Monte Bene Vodka pasta sauce and your leftover turkey. Mix well. Pour mozzarella cheese across the top of the spaghetti, distributing evenly. Add salt and pepper and then cover with foil. Bake at 350 degrees for 20 minutes and then remove from oven. Take off foil and then place dish back in the oven, uncovered, and bake for an additional 10 minutes or until cheese and sauce are bubbly. 

Continue reading

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!

Continue reading