4-(4 ounce) chicken breasts
Salt and Pepper
1 cup Moni’s Garlic and Basil Marinara
1 cup Mozzarella Cheese, shredded
½ cup Parmesan Cheese, Shredded
1 box frozen puff pastry sheets
1 egg yolk, beaten
Defrost the pastry sheets in the refrigerator overnight for best results.
Preheat oven to 400 degrees F. Line sheet pan with parchment paper.
Place a piece of plastic wrap over the chicken breasts (this will keep them from splattering). Pound the chicken breasts to an even thickness by beating with the flat side of the meat mallet.
Lay out the two sheets of pastry dough and cut into three long rectangles. Place a defrosted boneless chicken breast on one half of each pastry rectangle. Season chicken breast with salt and pepper and slather on ¼ cup of marinara. Lay ½ cup of mozzarella and sprinkle parmesan cheese over marinara.
Fold the pastry strip over the chicken. Pinch the edges to seal. (Chicken should be entirely encased.) Place the pastry chicken on the parchment lined baking sheet. Brush with beaten egg yolk.
Bake until the pastry is golden and the bottom is done, about 20 to 25 minutes in a preheated 400 degree oven.
1 Box (2 Sheets) Puff Pastry, cut into 1-inch strips
3 Tbsp. Melted Butter
½ cup Pecorino Romano Cheese
2 Tbsp. Garlic, Minced
½ tsp. Black Pepper
Moni’s Marinara (your favorite flavor)
Preheat oven to 350F.
Combine cheese, garlic and black pepper together in a small bowl. Brush melted butter on one side of cut puff pastry and sprinkle cheese mixture on top. Turn puff pastry over and brush remaining butter and sprinkle remaining cheese mixture. Twist puff pastry and place on a parchment lined baking sheets. Bake in oven for 12-15 minutes or until puff pastry in lightly golden in color. Serve with warmed Moni’s Marinara.
6-8 deveined large shrimp, tail on
¼ tsp of red pepper flakes
1 tsp of butter or olive oil
1 ½ Cups of Moni’s Garlic & Basil Marinara
2 servings of Linguini Pasta
Place butter, shrimp and pepper flakes in a sauté pan. On medium-high heat; sauté the ingredients until shrimp is opaque, about 2 minutes
Turn heat down to medium and pour marinara into pan. After reaching a slow boil toss your cooked pasta into pan and cook for additional 1-2 minutes.
For Presentation: Spin the pasta onto a plate with tongs leaving the shrimp and some sauce behind. Stand the shrimp up on top of the pasta and spoon the extra sauce on top of the dish.
(Side Note: For the brave super spicy fanatics use Moni’s Spicy Marinara as a substitute, DO NOT use the red pepper in the recipe.)
1 package Del Verde Shells, cooked
1 cup ricotta cheese
½ head fresh parsley
½ cup mozzarella cheese, shredded
1 24oz bottle Moni’s Pasta Sauce of your choice
Preheat oven to 350 F.
Mix together ricotta, parsley and mozzarella in a small bowl. Squeeze into shells and set aside. Pour ½ jar Moni’s in bottom of a 9X13 baking dish. Place stuffed shells on top and cover with remaining sauce. Bake for 20-25 minutes or until sauce and shells are heated through. Remove and serve with extra mozzarella for taste.
Recipe Provided by: Alissa Grimes
1/4 cup plain dry breadcrumbs
1 teaspoon Italian seasoning
1 14-ounce package firm or extra-firm water-packed tofu, rinsed
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 small onion, chopped
8 ounces white mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup Moni’s Garlic Basil Pasta Sauce
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil
Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.
Recipe Provided by: Alyssa Grimes
By far one of our favorite recipes! Calls for three easy ingredients and takes five minutes to make!
1 Cup of Moni’s Garlic & Basil Marinara
¼ Cup of Water
½ Cup Heavy Cream
½ TSP Parsley
Place ingredients into pot and bring to a boil (Mix with ladle until it boils). Allow to boil for a minute and serve with baguette or crackers.
2-(6-8 oz) Skinless Boneless Chicken Breast Fillets
1 cup of sliced white mushrooms
1/2 cup of yellow onions, thinly sliced
1/4 of medium sized green bell pepper, stemmed, seeded and thinly sliced strips
2 tbsp of olive oil
1 1/2 cup of Moni’s Garlic & Basil Marinara
3 cups of your favorite cooked pasta
Salt and Pepper, to taste
In a nonstick pan, heat 1 tbsp. olive oil over medium-high heat.
Place chicken into the warmed oil and sauté until lightly browned on both sides for approximately 5 minutes (depending on thickness of chicken). Add remaining 1 tbsp olive oil and the veggies to the chicken and sauté together for 5 minutes or until veggies are slightly softened and chicken is cooked through.
Add Moni’s sauce and simmer for 3-4 minutes. Season to taste with salt and pepper.
Serve over your favorite cooked pasta, Buon Appetito!
1 tbsp. Olive Oil
1 pound Italian or Regular Sausage
½ cup Sweet Onion, Chopped
2 cups Moni’s Garlic and Basil Marinara, divided use
1 cup Rice, cooked
4 Yellow Bell Peppers
Preheat oven to 350F
Cut tops off bell peppers and cut up around the stem of the bell pepper.
In a large deep skillet heat olive oil, then add sausage and cook until completely cooked through. Add onion and cook until onions are translucent. Add ½ marinara and rice.
Stuff peppers with mixture and place in the same skillet you sautéed with.
Add remaining 1 ½ cups marinara in the bottom of the skillet and bake for 20-30 minutes or until peppers are tender. Serve with marinara and enjoy!
1½ tbsp. Olive Oil
½ Sweet Onion, chopped
1 Baguette, Sliced
2 cups Moni’s Garlic and Basil Marinara
½ bunch Kale, chopped
½ cup Low Sodium Chicken Broth
Preheat oven to 350F.
Toast baguettes for 5-7 minutes or until bread is lightly toasted. In a large sauté pan, heat olive oil over medium heat.
Saute onion until translucent then add marinara and chicken broth until warmed through. Once warmed add kale and cook for 5 minutes or until kale is lightly wilted.
Serve immediately on baguette!