Type what you have

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

Ingredients

• ✓ marinara sauce
• zucchini
• onion
• olive oil
• salt
• black pepper
• penne pasta
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss zucchini and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
3. 3 Roast in the preheated oven until golden, about 30 minutes. Remove from the oven and season with salt and pepper. Reduce the oven temperature to 350 degrees F (175 degrees C).
4. 4 When the vegetables are almost finished roasting, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
5. 5 Lightly grease a 9x13-inch baking dish.
6. 6 Heat marinara sauce in a saucepan over medium heat until hot. Spread hot sauce into the prepared baking dish. Top with cooked pasta, followed by roasted zucchini and onions. Sprinkle with Parmesan cheese.
7. 7 Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Remove from the oven and let rest for a few minutes before serving.

By Carol Semenuk

Ingredients

• ✓ marinara sauce
• ziti pasta
• turkey sausage
• basil
• ricotta cheese
• italian seasoning
• salt
• pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
3. 3 Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
4. 4 Bake in preheated oven for 40 to 45 minutes.

By Dawn

Ingredients

• ✓ marinara sauce
• olive oil
• garlic
• red pepper flakes
• chicken breast
• basil
• mozzarella cheese
• parmesan cheese
• garlic crouton

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Coat the bottom of a 9x13-inch casserole dish with olive oil, and sprinkle with garlic and red pepper flakes.
3. 3 Arrange chicken breasts in the bottom of the dish.
4. 4 Pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with 1/2 of the mozzarella cheese, followed by 1/2 of the Parmesan cheese, and croutons.
5. 5 Top with remaining mozzarella cheese and remaining Parmesan cheese.
6. 6 Bake in the preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
7. 7 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ marinara sauce
• olive oil
• tomato
• basil
• oregano
• artichoke heart
• red bell pepper
• mozzarella cheese
• chicken breast

Instructions

1. 1 Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
3. 3 Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

By Maggie

Ingredients

• ✓ marinara sauce
• eggplant
• olive oil
• egg
• water
• parmigiano-reggiano
• bread crumb
• basil
• mozzarella
• pepperoni

Instructions

1. 1 Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.
2. 2 In a large skillet, add olive oil (approximately 1/4 inch deep) and heat for frying.
3. 3 In a bowl, mix eggs and water together. On a large plate, mix grated Parmigiana-Reggiano cheese and 4 cups seasoned breadcrumbs together. Dip eggplant into the egg mixture, then the breadcrumb mixture. Place breaded eggplant slices into skillet and fry until golden brown, rotating once if necessary. Remove from skillet.
4. 4 Preheat the oven to 350 degrees F.
5. 5 In an 8 by 12-inch baking dish, place the 4 largest eggplant slices, evenly spaced apart from each other. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella and 3 slices pepperoni over each slice and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, pepperoni and the 2 cheeses. Repeat the layering again until all the ingredients are used.
6. 6 Sprinkle the remaining 1/2 cup seasoned bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 20 minutes.

By Margherita Meats

Ingredients

• ✓ marinara sauce
• pancetta bacon
• rosemary
• olive oil
• vodka
• heavy cream
• black pepper
• water
• multigrain penne pasta
• parmesan cheese

Instructions

1. 1 Cook and stir pancetta and rosemary sprig with olive oil in a large, deep skillet over medium heat until pancetta renders its fat but is not crisp, about 5 minutes. Pour vodka into the skillet, standing back to avoid any flare-ups. Raise heat to high and continue to cook until vodka reduces to about 2 tablespoons.
2. 2 Pour heavy cream into skillet, stir briefly, and add black pepper; bring sauce to a boil. Reduce heat to medium; cook and stir until sauce has slightly reduced, 3 to 4 minutes. Mix marinara sauce and water into cream mixture and bring to a simmer. Lower heat and simmer sauce for 20 minutes to blend flavors.
3. 3 Fill a large pot with salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta, stirring occasionally, until cooked through but still chewy, about 10 minutes; drain and return to the pot. Pour sauce over penne and stir to combine. Turn off heat, cover the pot with a lid, and let stand for 5 minutes to allow pasta to absorb sauce. Serve sprinkled with Parmesan cheese.

By John Mitzewich

Ingredients

• ✓ marinara sauce
• provolone cheese
• mozzarella cheese
• fontina cheese
• olive oil
• green bell pepper
• green onion
• garlic
• polenta
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square casserole dish. Mix together provolone and fontina cheeses in a bowl.
2. 2 Heat oil in a saucepan over medium-high heat. Stir in bell pepper, green onions, and garlic; cook until pepper softens, about 3 minutes. Pour in marinara sauce and simmer for 5 to 7 minutes, stirring occasionally.
3. 3 Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 of the cheese mixture, and spread a thin layer of sauce over the cheese. Repeat layers twice more. Top casserole with Parmesan cheese.
4. 4 Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

By DOCTOR KITTEN

Ingredients

• ✓ marinara sauce
• eggplant
• sea salt
• egg
• milk
• bread crumb
• olive oil
• basil
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Line a plate with a paper towel; place 2 to 3 eggplant slices in a single layer onto the prepared plate. Sprinkle eggplant with sea salt; top with a paper towel. Repeat layering, salting, paper toweling with remaining eggplant. Place 2 paper towels on top layer; place a plate on top. Place a heavy book or canned food onto plate to squeeze out moisture for 20 minutes to 2 hours. Rinse eggplant slices; pat dry.
2. 2 Beat eggs and milk together in a shallow bowl. Place bread crumbs into a separate shallow bowl. Dip eggplant slices into egg mixture. Lift up so excess egg drips back into the bowl. Gently press into bread crumbs to coat both sides. Place breaded eggplant, unstacked, onto a plate. Repeat with remaining eggplant.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
4. 4 Heat olive oil in a large skillet over medium-high heat. Lower eggplant slices carefully into the hot oil in small batches; fry until golden brown, 1 to 2 minutes per side. Drain on paper towels. Repeat with remaining eggplant slices.
5. 5 Pour about ¼ cup marinara sauce into bottom of the prepared baking dish; cover with 1 layer fried eggplant slices. Scatter basil and a few slices smoked mozzarella cheese over eggplant; repeat layers, ending with sauce. Sprinkle Parmesan cheese on top.
6. 6 Bake in the preheated oven until heated through and cheese has melted, about 15 minutes. Serve immediately.

By lindseytr0n

Ingredients

• ✓ marinara sauce
• olive oil
• spaghetti
• chicken breast
• onion
• pepperoni
• green pepper
• mushroom
• black olive
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread olive oil on the bottom of a cast iron skillet or large baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
3. 3 Stir spaghetti, marinara sauce, diced chicken, onion, pepperoni, green pepper, mushroom pieces, and black olives together in a large bowl; transfer into the prepared cast iron skillet. Top with a layer of mozzarella cheese and sprinkle with Parmesan cheese.
4. 4 Bake in the preheated oven until casserole is bubbling, chicken is cooked through, and cheese topping is lightly browned, about 30 minutes.

By Tom Wyant

Ingredients

• ✓ marinara sauce
• eggplant
• salt
• olive oil
• egg
• water
• all-purpose flour
• parmesan cheese
• bread crumb
• mozzarella cheese

Instructions

1. 1 Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
2. 2 Heat olive oil in a large skillet over medium heat. Whisk together eggs, water, and flour in a medium bowl until batter is smooth. Dip eggplant slices in batter and fry in hot oil until golden brown, working in batches of 2 to 3 slices at a time. Drain on a paper towel-lined plate.
3. 3 Mix together Parmesan cheese and seasoned bread crumbs in a small bowl until well combined. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the bread crumb mixture, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
4. 4 Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

By jboettcher2