Type what you have

Ingredients

• ✓ marinara sauce
• bread crumb
• parmesan cheese
• italian seasoning
• salt
• basil
• garlic powder
• onion powder
• black pepper
• flour
• egg
• eggplant
• mozzarella cheese

Instructions

1. 1 Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten eggs in a third shallow bowl.
2. 2 Dip sliced eggplant first in flour, then in beaten eggs, and finally coat with bread crumb mixture. Place coated eggplant on a tray and let rest for 5 minutes.
3. 3 Preheat an air fryer to 370 degrees F (185 degrees C).
4. 4 Place breaded eggplant rounds in the air fryer basket, making sure they are not touching; work in batches if necessary. Cook for 8 to 10 minutes, flip each round, and cook until desired crispiness is achieved, 4 to 6 minutes more.
5. 5 Top each eggplant round with marinara sauce and 1 slice of mozzarella cheese. Place the basket back in the air fryer and cook until cheese has started to melt, 1 to 2 minutes. Repeat with remaining eggplant, if necessary.
6. 6 Serve hot and enjoy!

By Yoly

Ingredients

• ✓ marinara sauce
• pie crust
• mozzarella cheese
• pepperoni
• olive oil
• oregano

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Roll pie crusts onto a work surface. Spread marinara onto 1 crust and top with mozzarella cheese and pepperoni.
3. 3 Brush the second pie crust with olive oil and sprinkle oregano over the oil. Lay crust, oil-side up, on top of the pepperoni layer. Cut pizza into 1x3-inch strips. Place strips on a baking sheet.
4. 4 Bake in the preheated oven until crust is lightly browned and cheese is melted, about 30 minutes.

By Gevans

Ingredients

• ✓ marinara sauce
• mozzarella cheese
• egg roll wrapper
• pepperoni
• olive oil
• italian seasoning
• garlic salt

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Cut mozzarella cheese into 6-inch sticks.
3. 3 Place 1 egg roll wrapper on a flat surface, positioned to look like a diamond. Add 1 teaspoon marinara sauce, 1 mozzarella stick, and 2 tablespoons mini pepperoni to the bottom third of the egg roll wrapper.
4. 4 Roll up the bottom point over the filling, towards the center of the wrapper. Fold in the left side of the wrapper to cover the center. Fold in the right side of the wrapper to cover the left fold, like an envelope. Roll up the egg roll until just the top point is exposed. Brush some water on the top point and fold down. You may need to brush a bit more water over the edges to create a seal.
5. 5 Repeat for the remaining egg rolls. Brush olive oil over the tops. Sprinkle Italian seasoning and garlic salt over the tops.
6. 6 Brush some olive oil over the air fryer basket. Add egg rolls to the basket seam side-down, without letting them touch each other. Reduce the temperature to 360 degrees F (180 degrees C) and air fry for 8 minutes, flipping at the halfway point. Serve with remaining marinara sauce.

By thedailygourmet

Ingredients

• ✓ marinara sauce
• pizza crust
• mozzarella cheese
• parmesan cheese
• pepperoni
• onion
• italian seasoning
• garlic powder
• red pepper flakes

Instructions

1. 1 Place pizza dough on a lightly floured work surface, and press into a rectangle. Spread a thin layer of marinara sauce on the dough to within 1/2 inch of the crust edges (you will not need all of the sauce), and top with mozzarella and Parmesan cheeses.
2. 2 Evenly distribute pepperoni and onion over the cheeses, and sprinkle with Italian seasoning, garlic powder, and red pepper flakes.
3. 3 Tightly roll up the dough to form a log, pinching the seam together to seal. Transfer dough to the refrigerator for 10 minutes to make slicing easier.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
5. 5 Using a serrated knife, slice the log into 12 individual rolls and set onto the prepared baking sheet.
6. 6 Bake in the preheated oven until pizza rolls are golden brown in color and the cheese has melted, 10 to 12 minutes.
7. 7 Serve pizza rolls with the remaining warmed marinara as a dipping sauce.

By lutzflcat

Ingredients

• ✓ marinara sauce
• self-rising flour
• whole milk greek yogurt
• pizza sauce
• pepperoni
• mozzarella cheese
• butter
• parmesan cheese

Instructions

1. 1 Mix flour and yogurt together in a large bowl until it forms a ball. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
2. 2 Roll out dough into a 10x14-inch rectangle. Spread with pizza sauce. Cover with pepperoni and sprinkle with cheese, leaving a 1-inch border bare on one long edge of the rectangle so dough can be sealed once it's rolled up.
3. 3 Roll up rectangle starting from one long end and seal roll by brushing a bit of water on the inner edge of the dough. Place roll on a sheet of parchment paper and freeze to firm up and make the roll easier to cut, 15 to 20 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
5. 5 Slice roll into 1-inch pieces and place on the prepared baking sheet 2 inches apart, reshaping rolls if needed. Brush tops with butter and sprinkle with Parmesan cheese.
6. 6 Bake in the preheated oven until lightly browned, 18 to 22 minutes. Serve with marinara sauce for dipping, if desired.

By France Cevallos

Ingredients

• ✓ marinara sauce
• vegetable oil
• squid
• garlic powder
• onion powder
• salt
• oregano
• basil
• parsley
• paprika
• cayenne pepper
• white pepper
• all-purpose flour
• lemon

Instructions

1. 1 Preheat oil to 370 degrees F (185 degrees C) in a deep fryer, deep frying pan, or pot.
2. 2 Coat squid with garlic powder, onion powder, salt, oregano, basil, parsley, paprika, cayenne, and white pepper in a medium bowl. Mix thoroughly. Add flour and toss to dredge.
3. 3 Fry squid in the hot oil, in batches if needed, until light brown, 2 to 3 minutes. Do not overcook, or squid will be tough and chewy. Drain on paper towels. Serve with lemon wedges and marinara sauce.

By nbrock_85

Ingredients

• ✓ marinara sauce
• egg
• milk
• bread crumb
• ground beef
• ground pork
• parmesan cheese
• salt
• black pepper
• granulated garlic
• onion
• italian seasoning
• slider bun
• parmesan cheese

Instructions

1. 1 Whisk together egg and milk in a large bowl. Add bread crumbs to moisten. Mix in ground beef, ground pork, Parmesan cheese, salt, pepper, garlic, onion, and Italian seasoning. Mix gently to combine. Cover bowl and refrigerate mixture for 1 hour for flavors to meld.
2. 2 Shape mixture into 3 ounce meatballs.
3. 3 Pour marinara sauce into a deep skillet and place meatballs into the sauce. Turn heat to medium, cover, and cook meatballs for 12 minutes. Flip meatballs and simmer until cooked through, about 12 more minutes.
4. 4 Toast slider buns. Add 1 meatball to each bottom slider bun. Top meatballs with freshly shaved Parmesan and cover with tops of slider buns. Serve immediately.

By thedailygourmet

Ingredients

• ✓ marinara sauce
• cooking spray
• pizza dough
• mozzarella cheese
• pepperoni
• olive oil
• italian seasoning
• garlic powder
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
2. 2 Roll pizza dough on a lightly floured surface into a 12x18-inch rectangle. Use a pizza cutter to slice dough into 24 squares. Place mozzarella cheese and pepperoni slices on each square; you'll need to be able to enclose the toppings in the dough so keep that in mind. Carefully lift up each square and wrap dough around toppings. Pinch to seal shut and place seam-side down in the prepared muffin cups.
3. 3 Brush the tops of the dough balls with olive oil, then sprinkle with Italian seasoning and garlic powder. Top with Parmesan cheese.
4. 4 Bake in the preheated oven until golden brown on top, about 10 minutes.
5. 5 Meanwhile, heat marinara sauce in a saucepan over medium-low heat.
6. 6 Remove pizza "cupcakes" from the oven and serve with warm marinara on the side for dipping.

By Ashley Bluth

Ingredients

• ✓ marinara sauce
• egg
• water
• all-purpose flour
• salt
• italian seasoning
• panko bread crumb
• mozzarella cheese
• cooking spray
• red pepper

Instructions

1. 1 Whisk egg and water together in a shallow dish. Stir flour, salt, and Italian seasoning together in another shallow dish. Place bread crumbs in a third shallow dish.
2. 2 Dip cheese sticks into egg mixture, then coat with flour mixture. Dip again into egg mixture, then into bread crumbs until coated. Place on a baking sheet and freeze until firm, about 1 hour.
3. 3 Preheat an air fryer to 360 degrees F (180 degrees C). Lightly coat the air fryer basket with cooking spray.
4. 4 Place frozen cheese bites in a single layer in the air fryer, working in batches if necessary, being careful not to crowd.
5. 5 Cook in the preheated air fryer until golden brown and cheese just begins to melt, 4 to 6 minutes. Repeat with remaining bites.
6. 6 Meanwhile, stir together marinara sauce and crushed red pepper.
7. 7 Serve mozzarella bites with marinara sauce.

By Allrecipes

Ingredients

• ✓ marinara sauce
• parsley
• monterey jack cheese
• mozzarella cheese
• parmigiano-reggiano cheese
• olive oil
• panko bread crumb
• parmigiano-reggiano cheese
• monterey jack cheese
• mozzarella cheese
• water
• olive oil
• cayenne pepper
• black pepper
• salt
• chicken breast
• ricotta cheese

Instructions

1. 1 Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Season chicken with salt, pepper, and cayenne.
4. 4 Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.
5. 5 Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.
6. 6 Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
7. 7 Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
8. 8 Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
9. 9 Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

By John Mitzewich

Ingredients

• ✓ marinara sauce
• polenta
• pesto
• pine nut
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2-inch baking dish.
2. 2 Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over polenta. Spoon half of the sauce over polenta. Top with another layer of polenta and sauce.
3. 3 Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

By Fiffen

Ingredients

• ✓ marinara sauce
• rotini pasta
• chicken chunk
• mozzarella cheese
• bread crumb

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Stir together cooked rotini, chicken, and mozzarella cheese in a large casserole dish.
4. 4 Pour marinara sauce over pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until cheese is melted, about 35 minutes.
6. 6 Serve and enjoy.

By morgens_aunt

Ingredients

• ✓ marinara sauce
• russet potato
• salt
• egg
• all-purpose flour
• parmigiano-reggiano cheese

Instructions

1. 1 Place potato in the microwave and cook on high until cooked through, about 7 minutes, depending on the size of the potato.
2. 2 Split potato and remove flesh. Push flesh through a strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes.
3. 3 Add beaten egg to potato and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue to stir gently with the fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form a ball, about 10 seconds.
4. 4 Shape dough on a floured surface into a fat log. Cut log into four pieces. Gently roll each piece using your fingertips to form a "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2-inch thick.
5. 5 Cut each rope into 1/2-inch pieces, then roll each piece quickly down the back of a fork's tines to form ridges.
6. 6 Heat marinara sauce in a skillet while you cook the gnocchi.
7. 7 Bring a large pot of salted water to a boil. Reduce to a simmer and add gnocchi. As soon as they float to the surface (about 30 seconds or so), cook for an additional 14 seconds. Transfer with a slotted spoon to the pan with the sauce. Stir until coated.
8. 8 Serve topped with grated cheese.

By John Mitzewich

Ingredients

• ✓ marinara sauce
• pasta shell
• vegetable oil
• turkey sausage
• mozzarella cheese
• italian seasoning

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
3. 3 Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease. Stir 1/2 of the shredded cheese and Italian seasoning into browned sausage.
4. 4 Spoon sausage mixture into pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in the prepared baking dish.
5. 5 Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
6. 6 Bake in the preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.

By RainbowJewels

Ingredients

• ✓ marinara sauce
• ziti pasta
• tomato
• cream cheese
• sour cream
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Heat oven to 375 degrees F.
2. 2 Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
3. 3 Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
4. 4 Bake 20 min. or until heated through.

By Kraft

Ingredients

• ✓ marinara sauce
• egg
• bread crumb
• flank steak
• salt
• black pepper
• bacon
• cheese blend
• vegetable oil

Instructions

1. 1 Pour marinara sauce into the slow cooker and set on High to warm.
2. 2 Combine eggs and bread crumbs in a small bowl. Sprinkle both sides of the flank steak with salt and pepper. Pat bread crumb mixture over one side of flank steak, leaving a 1-inch border around the edges. Top bread crumbs with bacon slices and sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places.
3. 3 Heat oil in a heavy skillet. Sear prepared flank steak log in hot oil until well browned on all sides, about 10 minutes; transfer to warm sauce in the slow cooker and spoon sauce over steak log to cover.
4. 4 Turn slow cooker to Low; cook steak log until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara sauce.

By bobthecook1

Ingredients

• ✓ marinara sauce
• ground turkey
• bread crumb
• egg
• onion
• parmesan cheese
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine turkey, bread crumbs, eggs, onion, Parmesan cheese, and pepper in a large bowl. Fold in 1 cup marinara sauce.
3. 3 Pat turkey mixture firmly into a 8x4-inch loaf pan using wet hands. Pour remaining marinara sauce on top.
4. 4 Bake in the preheated oven until meatloaf is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand 20 minutes before cutting.

By avngr566

Ingredients

• ✓ marinara sauce
• cheese tortellini
• alfredo sauce
• spinach
• italian seasoning
• mozzarella cheese
• parmesan cheese
• italian seasoning

Instructions

1. 1 Preheat the oven broiler; adjust an oven rack to the highest position. Generously butter or grease an 8x8-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add tortellini and cook according to package directions; drain and set aside.
3. 3 Bring marinara and Alfredo sauces, spinach, and 1 tablespoon Italian seasoning to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes.
4. 4 Stir tortellini into sauce, then pour into the prepared baking dish. Sprinkle with mozzarella cheese, Parmesan cheese, and 1 teaspoon Italian seasoning.
5. 5 Broil until cheese has melted and turned golden brown, 1 to 2 minutes.

By EFasse

Ingredients

• ✓ marinara sauce
• olive oil
• cabbage
• mild sausage
• tomato sauce
• rice
• basil
• oregano

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Add olive oil to a medium-sized baking dish.
2. 2 Bring a large pot of water to a boil. Add cabbage leaves; cook until tender, about 12 minutes. Drain.
3. 3 Meanwhile, add sausage to a skillet over medium-high heat; cook and stir until browned and crumbly, breaking into pieces as it cooks, 5 to 7 minutes. Drain and discard grease.
4. 4 Meanwhile, combine marinara sauce and tomato sauce in a saucepan over medium-low heat; cook until warm, about 3 minutes. Set sauce aside.
5. 5 Combine sausage, cooked rice, ½ cup sauce, 2 teaspoons basil, and 2 teaspoons oregano in a bowl; spread onto cabbage leaves and roll up like small burritos. The amount of filling will vary depending on size of cabbage leaves. Place cabbage rolls close together in the prepared baking dish; spoon remaining ½ sauce over top.
6. 6 Bake in the preheated oven until cooked through, about 30 minutes. Garnish with basil and oregano.

By Liz Dalton 'Lizzie'

Ingredients

• ✓ marinara sauce
• ground beef
• turkey sausage
• tomato
• mushroom
• cheese tortellini
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and Italian sausage in the hot skillet until crumbly and browned, about 10 minutes. Drain.
2. 2 Combine ground meats, marinara sauce, tomatoes, and mushrooms in a slow cooker. Cover and cook on Low for 7 to 8 hours.
3. 3 Stir tortellini into marinara meat sauce. Sprinkle with mozzarella and Cheddar cheese. Cover and cook on Low until tortellini is tender, about 15 more minutes.

By TRACY STALLARD

Ingredients

• ✓ marinara sauce
• ground beef
• water
• salt
• lasagna noodle
• cottage cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Cook the ground beef in a large saucepan over medium-high heat until browned and no longer pink, about 5 minutes; drain fat. Stir in the marinara sauce, water, and salt. Bring to a boil. Remove sauce from heat.
2. 2 Arrange 6 noodles in a 9x13-inch baking dish, breaking if necessary to fit. Spoon 1/2 of the sauce over noodles. Top with 1/2 of the cottage cheese and 1/2 of the mozzarella cheese. Repeat layers with remaining noodles, sauce, cottage cheese, and mozzarella cheese. Top with Parmesan cheese. Cover tightly with foil; refrigerate overnight.
3. 3 Preheat an oven to 350 degrees F (175 degrees C).
4. 4 Bake lasagna, covered, until noodles are soft, cheese is melted, and sauce is bubbly, about 1 hour. Allow to sit for 10 minutes before serving.

By Kristi

Ingredients

• ✓ marinara sauce
• ziti pasta
• meatball
• ricotta cheese
• italian seasoning
• garlic powder
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
3. 3 Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
4. 4 Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
6. 6 Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!

By Karla Harmer

Ingredients

• ✓ marinara sauce
• turkey sausage
• onion
• green bell pepper
• tomato
• garlic powder
• cheese-filled tortellini
• mozzarella cheese

Instructions

1. 1 Heat a large saucepan over medium heat. Crumble sausage into the pan; add onion and bell pepper. Cook and stir until sausage is completely browned, 7 to 10 minutes. Drain grease.
2. 2 Add marinara sauce and tomatoes to sausage mixture; stir in garlic powder. Bring to a simmer, reduce heat to medium-low, and cook until tomatoes break down into sauce, 30 to 45 minutes.
3. 3 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bring a large pot of lightly salted water to a boil. Cook frozen tortellini in boiling water until they float to the top and the filling is hot, 6 to 7 minutes; drain.
5. 5 Gently fold tortellini into simmering sauce; cook for 5 minutes. Transfer tortellini and sauce to a 9x13-inch baking dish; sprinkle with mozzarella cheese.
6. 6 Bake in the preheated oven until cheese is golden brown, 20 to 30 minutes.

By Dave C

Ingredients

• ✓ marinara sauce
• olive oil
• sweet sausage
• white wine
• water
• spaghetti
• parmigiano-reggiano cheese
• flat-leaf parsley

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
2. 2 While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
3. 3 Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
4. 4 Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
5. 5 Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
6. 6 Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.

By John Mitzewich

Ingredients

• ✓ marinara sauce
• egg
• water
• all-purpose flour
• salt
• ground chicken
• spinach
• onion
• butter
• asiago cheese
• salt
• garlic powder
• nutmeg
• black pepper
• asiago cheese

Instructions

1. 1 In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
2. 2 In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
3. 3 In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
4. 4 On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
5. 5 Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
6. 6 Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.

By JCBanks

Ingredients

• ✓ marinara sauce
• olive oil
• eggplant
• ground turkey
• carrot
• onion
• parmesan cheese
• egg
• garlic
• basil
• parsley
• oregano
• salt
• black pepper
• almond flour

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Grease foil with olive oil.
2. 2 Arrange eggplant halves cut-sides-down onto the prepared baking sheet. Pierce skin of eggplant several times with a fork.
3. 3 Roast eggplant in preheated oven until soft, 30 to 40 minutes. Remove from oven and set aside to cool completely.
4. 4 Scoop the flesh from the eggplant halves onto a cutting board; chop into small chunks and put into a large mixing bowl.
5. 5 Mix ground turkey, carrot, onion, Parmesan cheese, egg, garlic, basil, parsley, oregano, sea salt, and black pepper with the eggplant chunks until ingredients are somewhat evenly mixed together. Gently mix almond flour into the eggplant mixture; scoop with an ice cream scoop onto the prepared baking sheet.
6. 6 Reduce oven heat to 350 degrees F (175 degrees C) and bake meatballs in oven for 15 minutes, flip the meatballs, and bake until browned and no longer pink in the center, about 10 minutes more.
7. 7 While the meatballs bake, heat marinara sauce in saucepan over medium-low heat until hot; add baked meatballs to the sauce and stir to coat.

By Cindy Anschutz Barbieri

Ingredients

• ✓ marinara sauce
• parsley
• red pepper flakes
• salt
• black pepper
• egg
• parmigiano-reggiano cheese
• olive oil
• heavy cream
• toast

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread marinara sauce in the bottom of a small baking dish, about 1/4-inch high. Sprinkle with parsley, red pepper flakes, salt, and black pepper. Make a narrow well in center of sauce for eggs.
3. 3 Crack each egg into a separate ramekin; gently pour into the well in the sauce.
4. 4 Sprinkle with Parmigiano-Reggiano cheese, then drizzle with olive oil, followed by cream; season with salt and black pepper.
5. 5 Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

By John Mitzewich

Ingredients

• ✓ marinara sauce
• olive oil
• ground beef
• salt
• lasagna noodle
• spinach
• mozzarella cheese
• goat cheese

Instructions

1. 1 Turn on a multi-cooker (such as Instant Pot) and the select Saute function. Heat olive oil; add ground beef and salt. Cook, breaking it into clumps with a spatula, until thoroughly browned, about 6 minutes. Transfer beef to a bowl. Wash the pot and return it to the machine.
2. 2 Pour 1 1/2 cup water into the pot. Set the metal trivet inside.
3. 3 Arrange lasagna pieces over the bottom of a 6-inch springform pan. Ladle 1/3 the tomato sauce on top; add 1/3 of the cooked beef and 1/3 of the fresh spinach. Dollop 1/2 the mozzarella cheese on top. Repeat layers using 1/2 the goat cheese. Repeat once more, finishing with remaining mozzarella and goat cheese on top.
4. 4 Tent the top of the lasagna loosely with aluminum foil. Lower it gently onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.

By Shauna James Ahern

Ingredients

• ✓ marinara sauce
• ground beef
• egg
• bread crumb
• parmesan cheese
• garlic powder
• italian seasoning
• olive oil

Instructions

1. 1 Combine beef and egg in a large bowl. Add bread crumbs, Parmesan cheese, garlic powder, and Italian seasoning. Mix together, but do not overmix, as it will get tough.
2. 2 Shape into 1- to 2-inch balls.
3. 3 Heat oil in a skillet over medium heat. Cook meatballs in the hot skillet until browned and no longer pink in the centers, 3 to 5 minutes per side.
4. 4 Meanwhile, heat marinara sauce in a pot over medium-low heat. Add cooked meatballs to sauce and let simmer for added flavor, about 15 minutes.

By Donelle

Ingredients

• ✓ marinara sauce
• ground beef
• meatless spaghetti sauce
• lasagna noodle
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• salt
• garlic powder

Instructions

1. 1 Heat a large skillet over medium-high heat. Add Italian sausage and cook until brown and crumbly, 5 to 8 minutes. Drain grease from skillet.
2. 2 Pour in 1/2 of the pasta sauce and mix with browned sausage. Break up lasagna noodles into 4 or 5 pieces each; set on top of sauce mixture. Add remaining pasta sauce on top of noodles and stir. Cover and simmer over medium-low heat until noodles are soft, about 25 minutes.
3. 3 Add ricotta cheese and season with garlic powder, salt, and pepper; stir until ricotta has melted. Sprinkle mozzarella cheese and Parmesan cheese on top; cover and let sit until cheese has melted, about 5 minutes.

By SANDST