Our easy Fried Ravioli recipe can be an appetizer or main dish. Dip your tasty creation into our Spicy Marinara sauce for a flavorful explosion!

 

Continue reading

If you're wondering what twists you can make to your classic Parmesan Chicken dish, try our Parmesan Chicken Sliders! This recipe uses our Garlic Marinara sauce atop chicken sandwiched between toasty rolls. Continue reading

Traditional spaghetti? Look closer. For those who love a more creative take on the classic Italian dish, try using vegetables in place of your pasta! Monte Bene Garlic Marinara pasta sauce sits atop a bed of spaghetti squash with chicken in this mouth-watering, flavorful meal sure to satisfy every member of the family at the dinner table.

Prep Time: 15 minutes
Cook Time: 50 Minutes
Total Time: 65 minutes
Servings: 4

INGREDIENTS

• 2 (1½ lb) squash
• 1 lb skinless boneless chicken breasts, cut into 1-inch cubes
• 1 jar of Monte Bene Garlic Marinara
• 2 cups chopped yellow onion (from 1 large onion)
• 5 cloves garlic, chopped (about 2 tablespoons)
• 1½ tablespoons olive oil
• Optional: ½ teaspoon crushed red pepper
• Optional: ¼ cup shredded Mozzarella cheese
• Optional: ¼ cup shredded Parmesan cheese

INSTRUCTIONS

1. Preheat oven to 400° F. Cut squash in half lengthwise; scoop out and discard seeds. Place squash, cut side down, on a parchment paper-lined rimmed baking sheet. Bake in preheated oven until tender when pierced with a knife, about 40 minutes. Cool 10 minutes.
2. Scrape and scoop out strands with a fork, leaving a ½-inch border on sides and bottom. Place squash strands in a large bowl and set aside. Increase oven temperature to 450° F.
3. Heat the oil in a large skillet over high. Add chicken and cook, stirring occasionally, until just caramelized, about 2 minutes. Add onion and garlic and cook, stirring occasionally, until soft, 4 minutes. Remove from heat. Stir in Monte Bene Garlic Marinara sauce and crushed red pepper.
4. Add chicken mixture to bowl with squash and toss to combine. Spoon mixture evenly into squash shells. If desired, top with Mozzarella and Parmesan.

Buon Appetito!

Continue reading

Prep Time: 15 minutes

Cook Time: 45 Minutes

Total Time: 60 minutes

Servings: 3

INGREDIENTS

• 3 medium zucchini
• 3/4 pound ground chicken
• 3/4 cup chopped onion
• 1/2 cup chopped green pepper
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• 1 cup shredded Italian cheese blend, divided
• 1 jar of Monte Bene Tomato Basil Pasta Sauce

 

INSTRUCTIONS

1. Preheat oven to 350° F. Halve zucchini lengthwise; place cut side down in a baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell.
2. Meanwhile, in a large skillet, cook ground chicken, onion, green pepper, salt, pepper and garlic over medium heat 8-10 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain.
3. Stir in ½ the sauce, letting simmer for 5 minutes. Stir in Parmesan cheese.
4. Spoon mixture into zucchini shells.
5. Pour the remaining sauce on the bottom of ungreased baking dish.
6. Place stuffed zucchini shells on top of sauce, sprinkle with 3/4 cup Italian cheese blend.
7. Bake, covered, 20 minutes. Sprinkle with remaining cheese.
8. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer.

Buon Appetito!

Continue reading

 

Continue reading

 

Thank you, Sara's Organic Eats for the wonderful post featuring our Tomato Basil pasta sauce!

Roasted garlic is a staple in Italian cooking. The aroma and flavor of roasted garlic send your taste buds on a trip to Italy. This roasted garlic ricotta penne recipe is an easy dish to make for a weeknight dinner. It is filled with a magnitude of flavor from each of the ingredients. Your family will love it!

Ingredients

• 1 jar Monte Bene Tomato Basil Pasta Sauce
• 16 oz (1 pound) penne, cooked
• 10 cloves (about 1 bulb) of garlic, peeled
• 1 Tbsp extra virgin olive oil
• ½ cup ricotta cheese
• ¼ cup chopped parsley
• Fresh basil leaf (optional)

Preparation

• Heat Monte Bene Tomato Basil sauce in a small saucepan on low for about 10-15 minutes.
• Boil about 4 cups of water in a pot on high heat.
• Once the water is rapidly boiling add in 16 ounces of penne.
• Cook penne according to package or until desired consistency.
• In another pan, add 1 tablespoon of extra virgin olive oil on medium heat.
• Once the oil is hot, add 10 peeled garlic cloves.
• Sauté garlic for about 5 minutes. Keep stirring the garlic so that it doesn’t burn. Set aside.
• Once the pasta is cooked, drain the water and add it back to the pot.
• Add the sauce to the penne and mix until combined.
• Add in the roasted garlic and the remaining olive oil from the pan to the penne mixture.
• Mix until combined.
• Once combined, serve in a bowl.
• Top with 2 tablespoons of ricotta cheese (per each serving), 1 tablespoon chopped parsley, and a fresh basil leaf.
• Enjoy!

Continue reading

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 4 to 6 

Ingredients:

1 cup roasted red peppers, diced
2 tablespoons extra virgin olive oil
1 medium onion, chopped
½ cup diced carrot
½ cup diced celery
Salt to taste
4 large garlic cloves, minced
1 24 ounce jar Monte Bene Tomato Basil
2 sprigs fresh basil
Pinch of cinnamon
1 ½ quarts chicken stock
¼ cup rice, preferably a medium-grain rice like arborio
Freshly ground pepper
1 Artisan sourdough loaf
Freshly grated Parmesan
Fresh basil leaves

Preparation:

Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add jar of Monte Bene Tomato Basil sauce, fresh basil, cinnamon, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.

Add the diced roasted peppers, the stock, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt.

Using an immersion blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings.

Slice the top off loaf and hollow out the bread bowl. Top with Parmesan cheese, and fresh basil. Enjoy!

Continue reading

Serves 4-5

Ingredients:

2 cups uncooked elbow macaroni
1 tbsp unsalted butter        
1 tbsp flour   
1 cup & 1 tbsp milk
½ lb cheddar cheese
½ lb Gouda cheese
Salt and pepper, to taste
1 large egg
1½ cups bread crumbs
Oil, for frying
1 jar Monte Bene Garlic Marinara pasta sauce

Preparation:

Cook the elbow macaroni al dente. Rinse and drain with cold water, and set aside in a shallow pan.

In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes. Use a whisk to add 1 cup milk, removing any lumps. Continue cooking until sauce thickens, 2 minutes. Remove from heat and add cheeses, stirring until melted. Season to taste with salt and pepper. Fold cheese mixture into cooled macaroni and refrigerate until cold, about 2 hours.

Use an ice-cream scoop to shape cold mac and cheese into meatball-sized balls. Place on a wax-paper lined tray, cover with plastic, and freeze 4 hours.
Combine egg and tablespoon of milk in a bowl. Dip frozen mac and cheese balls in egg wash, then flour, then breadcrumbs. Place back on tray and in the freezer until ready to fry.

Heat oil in a deep-fat fryer or small saucepan to 350 degrees F. Fry mac and cheese balls until golden brown, about 5 minutes. Serve with Monte Bene Garlic Marinara pasta sauce.

Continue reading

Serves 4 to 6

Ingredients:

1 1/4 lbs. ground beef
1 jar Monte Bene Spicy Marinara pasta sauce
1/2 cup Italian bread crumbs
2 eggs
2 cloves garlic
1 tsp. salt
Pepper to taste
12 dinner rolls
12 slices provolone cheese

Preparation: 

Preheat oven to 450 degrees. In a large bowl, mix ground beef, bread crumbs, eggs, garlic, cheese, salt, and pepper. Make meat into 1" 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.

Lower oven to 350 degrees. Place dinner rolls on a sheet pan. Split open the dinner rolls and place a slice of provolone, a spoonful of Monte Bene Spicy Marinara pasta sauce, and a meatball inside each.  Place sheet pan of sliders into the oven for 5 minutes, or until cheese is melted. Remove from the oven and serve warm.

Continue reading