Recipes using "Marinara Sauce"

Recipes

Lasagna with Mini Meatballs
Print Recipe
Servings
10
Servings
10
Lasagna with Mini Meatballs
Print Recipe
Servings
10
Servings
10
Ingredients
  • 1 pound DiRusso's® Italian Style Mini Meatballs
  • 1 jar (32 ounces) Marinara Sauce
  • 16 lasagna noodles
  • 4 cups (2 pounds) ricotta cheese
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/3 cup grated Romano cheese
  • 3 eggs, lightly beaten
  • 1/4 teaspoon garlic powder
  • 1/2 cup fresh parsley, minced
  • 1/2 cup celery leaves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Servings:
Instructions
  1. Preheat oven to 375°.
  2. Cook noodles according to package directions. Cool in a single layer on wax paper to keep noodles from sticking together.
  3. Combine the ricotta cheese, eggs, and seasonings.
  4. Spread a thin layer of marinara sauce in an 11 x 13 baking pan. Arrange 4 noodles over sauce in single layer. Spread 1/3 of the ricotta mixture over noodles and 1/3 of the mini meatballs over the cheese.
  5. Sprinkle with 1/3 of the Mozzarella cheese and 1/3 of the Romano cheese; cover with more sauce.
  6. Repeat layering process two times ending with lasagna noodles and sauce on top. Sprinkle with additional Romano cheese.
  7. Cover with aluminum foil and bake for about 30 minutes or until hot and bubbly. Allow lasagna to cool for 15 minutes before cutting and serving.
Recipe Notes
  • DiRusso's Italian Sausage Links can be substituted for the mini meatballs as follows:
    In a skillet, cook the links over medium heat, turning often, until the centers are no longer pink. Cut links into thin slices.
Share this Recipe
 

Recipes

Cheesy Meatball Casserole
Print Recipe
A surefire crowd pleaser - -
Servings
12
Servings
12
Cheesy Meatball Casserole
Print Recipe
A surefire crowd pleaser - -
Servings
12
Servings
12
Ingredients
  • 30 DiRusso's® 1 oz. Italian Style Meatballs
  • 4 tablespoons olive oil
  • 3 green bell peppers, cut into 1/2 inch strips
  • 2 large onions, cut into 1/2 inch strips
  • salt and pepper
  • 1 jar (24 oz.) Marinara Sauce
  • 1 cup water
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Romano cheese
Servings:
Instructions
  1. Preheat oven to 350ºF. Grease 9 x 13 inch baking dish.
  2. Heat oil in frying pan, add peppers. Season with salt and pepper and sauté until tender.
  3. In the baking dish, layer meatballs, peppers, onions and half of the cheese. Combine marinara sauce, water and seasonings and ladle over all. Top with remaining cheese.
  4. Cover with foil and bake for 35-40 minutes.
Share this Recipe
 

Recipes

Turkey Meatball Pasta Bake
Print Recipe
Yummy and deliciously cheesy - -
Servings
6
Servings
6
Turkey Meatball Pasta Bake
Print Recipe
Yummy and deliciously cheesy - -
Servings
6
Servings
6
Ingredients
  • 1 pound penne or ziti pasta
  • 1 quart Marinara Sauce
  • 24 (1-1/2lbs.) DiRusso's® Turkey Meatballs, thawed and halved
  • 1 pound part-skim ricotta cheese
  • 1 large egg, slightly beaten
  • 3 tablespoons Romano cheese, grated
  • 3 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces part-skim mozzarella cheese, shredded
Servings:
Instructions
  1. Preheat oven to 350ºF.
  2. Cook pasta as label directs and drain. Return pasta to saucepot.
  3. Meanwhile, in saucepan, heat marinara sauce until hot. Add 3 cups sauce to pasta in saucepot, toss well. Reserve remaining 1 cup sauce.
  4. In a medium bowl, stir together ricotta cheese, egg, Romano cheese, parsley, salt and pepper.
  5. In a 13 x 9 inch glass baking dish or 4 quart casserole, spoon half the pasta mixture and top with meatball halves.
  6. Spread ricotta cheese mixture over meatball layer. Spoon remaining pasta mixture over ricotta cheese layer, than spoon remaining 1 cup sauce over pasta. Sprinkle with mozzarella cheese.
  7. Cover loosely with foil and bake 30 minutes or until hot through. Serve with extra sauce.
Share this Recipe
 

Recipes

Meatball Splash Sandwich
Print Recipe
Easy to make, delicious and hearty - -
Meatball Splash Sandwich
Print Recipe
Easy to make, delicious and hearty - -
Ingredients
  • 16 DiRusso's® 1 oz. Italian Style Meatballs (Beef or Turkey)
  • 1 jar (26 ounce) Marinara Sauce
  • 2 cups mozzarella cheese, shredded
  • 4 Italian hard rolls (6 inch), split half way lengthwise
Servings:
Instructions
  1. In saucepan, heat marinara sauce over medium heat.
  2. Add meatballs, cover and simmer, stirring occasionally, for 15 minutes or until meatballs are heated through.
  3. In each hard roll, place 4 meatballs. Ladle on marinara sauce and top with cheese.
Share this Recipe
 

Recipes

Italian Sausage Party Tray
Print Recipe
A buffet winner with your party guests - -
Servings
20
Servings
20
Italian Sausage Party Tray
Print Recipe
A buffet winner with your party guests - -
Servings
20
Servings
20
Ingredients
  • 5 pounds DiRusso's® Italian Sausage Links
  • 4 cups Marinara Sauce
  • 3 cups green peppers, cut in strips
  • 5 cups Spanish onion, cut in strips
  • 1/3 cup vegetable oil
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Place frozen sausage links in a 17 x 12 inch baking pan.
  3. Bake links, uncovered, for 30 minutes; turn and bake for an additional 20 minutes or until internal temperature is a minimum of 160°F.
  4. In a large skillet, sauté peppers and onions in oil.
  5. In a sauce pan, bring the marinara sauce to a boil and simmer for 10 minutes.
  6. In an 11 x 9 x 2-1/2 inch aluminum pan, single layer half of the sausage and ladle 1-1/2 cups marinara sauce over top of sausage.
  7. Spread 4 cups of onions and peppers over sauce.
  8. Repeat. Ladle remaining 1 cup of marinara sauce down the middle of the top layer.
Recipe Notes
  • Each sausage link can be sliced in half, thirds or fourths.
  • Instead of ladling marinara sauce on the sausage, the sauce can be served as a side.
Share this Recipe
 

Recipes

Eggplant and Sausage Parmigiana
Print Recipe
This casserole is substantial enough to serve as an entree - -
Servings
10
Servings
10
Eggplant and Sausage Parmigiana
Print Recipe
This casserole is substantial enough to serve as an entree - -
Servings
10
Servings
10
Ingredients
  • 2 eggplants, medium size
  • 1 pound DiRusso's® Italian Sausage Links
  • 1 cup flour
  • 2 eggs
  • 2 tablespoons water
  • salt and pepper
  • vegetable oil
  • 5 cups Marinara Sauce
  • 1 cup Romano cheese, grated
  • 2 cups mozzarella cheese, shredded
Servings:
Instructions
  1. Peel and slice eggplants into 1/4 inch thick slices. Layer eggplant slices on a large platter and sprinkle each layer lightly with salt. Place a heavy object on top of the sliced eggplant to drain for 1 hour to be less bitter.
  2. Remove casings from sausage. In a large skillet, cook the sausage over medium heat until brown, crumbling with a wooden spoon. Set aside.
  3. Place flour in a shallow dish and mix in 1/2 teaspoon salt and 1/8 teaspoon pepper. In another shallow dish, beat eggs with water, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
  4. In a skillet, heat layer of oil over medium-high heat. Dip each slice into the flour, then into the egg mixture. Saute eggplant to golden brown on each side, adding additional oil as needed.
  5. In bottom of a 13x9x2 inch baking dish, spread a thin layer of marinara sauce. Top with a layer of eggplant, crumbled sausage, marinara sauce, Romano and mozzarella cheese.
  6. Repeat layers, finishing with a topping of marinara sauce and the Romano cheese.
  7. Bake at 350°F for 35 minutes or until lightly browned and thoroughly heated.
  8. Marinara Sauce

    Ingredients
    1/4 cup olive or canola oil
    1 small onion, chopped
    1 clove garlic, minced
    1 can (28 ounce) tomato sauce
    1 can (28 ounce) crushed tomatoes
    4 cups water
    1/4 teaspoon dried oregano
    1 tablespoon dried parsley
    1/2 teaspoon dried basil
    pinch red pepper flakes
  9. Instructions
    In a saucepan, saute the onion and garlic in oil.
  10. Add tomato sauce, crushed tomatoes, water and spices.
  11. Stir well. Bring to boil and simmer for 45 minutes, partially covered.
Recipe Notes
  • Casserole can be frozen before baking.
Share this Recipe