2 Tbsp. Olive Oil
1 Medium Yellow Onion, chopped
1 Red Bell Pepper, chopped
2 Garlic Cloves, minced
1 lb. Ground Beef
1 lb. Ground Pork
½ lb. Mild Italian Sausage
2 Eggs, beaten
½ cup Breadcrumbs
1 cup Mozzarella Cheese, shredded
1 Tbsp. Italian Seasoning
2 cups Moni’s Spicy Marinara
Preheat oven to 350. Grease 2 loaf pans.
In a medium sauté pan, heat olive oil over medium heat. Add onion and bell pepper to heated oil and sauté for 3 minutes or until slightly softened. Add in the garlic and sauté for 30 seconds or until garlic becomes fragrant. Let vegetable mixture cool slightly. In a large bowl combine meats, eggs, breadcrumbs, cheese, seasoning and vegetable mixture. Using your hands combine all ingredients making sure everything is thoroughly mixed. Place meat mixture into the loaf pans. Bake in the oven for 30 minutes. Take the loaf pans out of oven and pour 1 cup of marinara on each. Place back in oven and bake additional 12-15 minutes or until meat is completely cooked through.
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 Spicy Marinara
2 servings of Linguini Pasta
Place butter & Shrimp 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.
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 1/2 Cups of Heavy Cream
1 Boneless Chicken Breast
1 Cup of Moni’s Spicy Marinara
1 Cup sliced Mushrooms
2 Cups Sliced Italian Sausage
3/4 Cups Green Bell Pepper
2tbsp Olive Oil
Cook sausage to package instructions. Sauté chicken and vegetables until chicken is cooked through. (about 4 minutes on medium-high heat) Slice and add sausage to veggies and chicken. Add cream and bring to a boil. Add Moni’s Spicy Marinara Sauce and bring to another boil. Serve over your favorite pasta and Enjoy!
1 tbsp butter
1 cup chopped green peppers
½ cup chopped onion
1 tbsp minced garlic
¼ tsp parsley
¼ tsp oregano
¼ tsp garlic powder
¼ black pepper
1 ½ cup Sweet Italian sausage or Turkey sausage
¼ cup Sherry wine or any white dry wine
1 ½ cup Moni’s marinara sauce (Or Spice it up with our Spicy Marinara)
¼ cup chicken base
2 slices of whole milk mozzarella cheese
½ package Spaghetti pasta
Bring a medium pot of cold salted water to a boil. Add the spaghetti pasta and cook according to instructions.
In a large pan add the butter, green peppers, onions, spices, and the sausage, and sauté on medium high heat for about 6-7 minutes. The veggies and sausage should have a nice golden brown color. Add sherry wine, marinara sauce, and chicken stock and continue to sauté for additional 3-4 minutes or until the sauce has thicken up a bit. Add two slices of mozzarella cheese on top of the sausage and veggies and cover the pan for a few minutes with a lid so the cheese can melt.
In the meantime, drain and rinse the cooked pasta in cold water. Serve the pasta in 2 plates and split the sausage and pepper sauce evenly over the cooked pasta. Serve immediately with side salad and garlic bread.