Ingredients: 12 oz penne rigate pasta, 1 jar Florentine Marinara, 2 cups shredded mozzarella and provolone cheese blend 1. Cook pasta according to package directions and drain. 2. Spread half the marinara in a 9 x 13 baking dish. Add pasta, then remaining marinara. Top with shredded cheese blend. 3. Bake for 20-25 minutes at 375 or until cheese starts to brown and bubble. 4. Enjoy!
Ingredients: 12 oz. bow tie pasta, four 4 oz sirloins, olive oil, chopped garlic, seasoned salt, sliced mushrooms, one jar Florentine Tomato Cream 1. Cook pasta according to package directions. 2. Pound sirloins to a half-inch thickness and marinate with olive oil, chopped garlic, and seasoned salt. 3. In a skillet, heat two tablespoons of olive oil with one tablespoon of chopped garlic on high heat. Add sliced mushrooms and seasoned salt. Stir frequently for several minutes. Reduce to medium heat and allow to saute for five minutes. Remove mushrooms. 4. Add sirloins to the same skillet. Cook each side on medium heat for two minutes or to your desired temperature. 6. Heat Tomato Cream i
Ingredients: 5 Italian sausage links, 5 hoagie rolls, olive oil, garlic powder, 1 jar Florentine Primavera, banana peppers, grated Romano cheese 1. Grill sausage, turning occasionally, to a temperature of 165. 2. Slice hoagie rolls, brush lightly with olive oil, season with garlic powder, and pat together, allowing the garlic powder to soak in. 3. Bake face down at 350 for 5 minutes. Flip and bake 1 minute or until rolls are nicely toasted. 4. In a large skillet, cook Primavera on low-to-medium heat. Add sausage and simmer for 5-10 minutes. 5. Arrange sausage and sauce on open-faced hoagie rolls, and top with banana peppers and Romano cheese. 6. Enjoy!
It's Farmers' Market season and it's time to put those fresh vegetables to good use! Ingredients: 2 jars Florentine Marinara 12 lasagna noodles (cook according to package directions unless using oven ready noodles) 15 oz. whole milk ricotta cheese 5-6 cups steamed vegetables such as carrots, broccoli, squash, zucchini, and cauliflower, and raw baby spinach Salt and pepper 4 oz. shredded mozzarella cheese 1. Spread half of one jar of sauce on the bottom of a 9x13 baking dish. 2. Layer ingredients in the following order: 3 lasagna noodles, 5 oz. ricotta cheese, one-third of the vegetables, salt and pepper to taste, and 1 cup of sauce. Repeat 2 more times. Top with 3 noodles and 1 cup sauce. 3.
