Type what you have

Ingredients

• ✓ tomato sauce
• mayonnaise
• ketchup
• whiskey

Instructions

1. 1 In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended. Refrigerate until using. This dressing is great served with prawn salads!

By Lucia

Ingredients

• ✓ tomato sauce
• cooking spray
• chicken breast
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking pan with cooking spray. Place chicken on the prepared pan.
2. 2 Bake in the preheated oven for 20 minutes, flipping chicken after 12 minutes. Remove from the oven, add desired amount of sauce, and top each breast with mozzarella cheese.
3. 3 Bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Paul

Ingredients

• ✓ tomato sauce
• zucchini
• mozzarella cheese
• bechamel sauce
• parmesan cheese
• basil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.
3. 3 Pour 2 tablespoons tomato sauce on the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce.
4. 4 Top with a thin layer of mozzarella, 1/3 of the bechamel (see Editor's Note), 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese.
5. 5 Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.

By Buckwheat Queen

Ingredients

• ✓ tomato sauce
• elbow macaroni
• ground beef
• pizza sauce
• mushroom
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
3. 3 Cook and stir ground beef in a skillet over medium heat until meat is crumbly and browned, about 10 minutes; drain excess grease.
4. 4 Mix cooked ground beef, macaroni, pizza sauce, tomato sauce, and mushrooms in a bowl. Layer half the macaroni mixture into a 9x12-inch baking dish; top with 1/2 the mozzarella cheese. Layer remaining macaroni mixture over the top; sprinkle remaining mozzarella cheese over macaroni mixture. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven until cheese has melted and casserole is bubbling, about 35 minutes. Let cool for 3 to 5 minutes before serving.

By Amy Hamilton

Ingredients

• ✓ tomato sauce
• seashell pasta
• bacon
• onion
• tomato
• water

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the seashells, and cook until tender, about 8 minutes. Drain.
2. 2 Place bacon in a large deep skillet over medium-high heat. Cook until evenly browned, stirring occasionally. Drain off most of the fat, and add the onion to the skillet. Cook and stir until transparent. Stir in the diced tomatoes, tomato sauce and water, and bring to a boil. Reduce heat to low, and simmer for about 10 minutes, or until the sauce has thickened to your liking. Serve sauce over pasta.

By Allrecipes Member

Ingredients

• ✓ tomato sauce
• ✓ tomato sauce
• ziti
• ricotta cheese
• mozzarella cheese
• egg
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until tender yet firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Mix together ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, beaten egg, salt, and pepper in a large bowl until well combined.
4. 4 Spread 1/2 cup tomato sauce into the bottom of a 2 1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1 1/2 cups tomato sauce and Parmesan cheese.
5. 5 Bake in the preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool for 10 minutes before serving.

By skentals

Ingredients

• ✓ tomato sauce
• eggplant
• parmesan cheese
• olive oil
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.
3. 3 Bake eggplant rounds in preheated oven until hot, about 5 minutes.
4. 4 Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.
5. 5 Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.
6. 6 Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.

By sarah margaret

Ingredients

• ✓ tomato sauce
• spaghetti
• worcestershire sauce
• ketchup
• green bell pepper
• onion
• brown sugar
• chili powder
• chicken

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
2. 2 In a separate pot, mix the Worcestershire sauce, ketchup, tomato sauce, green bell pepper, onion, brown sugar, and chili powder. Bring to a boil. Mix in the chicken, reduce heat to low, and simmer 10 minutes, or until chicken is heated through. Mix in the cooked spaghetti, and serve warm.

By Miss Molly

Ingredients

• ✓ tomato sauce
• olive oil
• cabbage
• mild sausage
• marinara 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

• ✓ tomato sauce
• guanciale
• olive oil
• rigatoni pasta
• white wine
• black pepper
• kosher salt
• pecorino romano cheese

Instructions

1. 1 Cut guanciale into 1-inch by 1/8-inch strips.
2. 2 Heat olive oil over medium heat in a saucepan. Add guanciale and cook until well browned and fully rendered, 5 to 7 minutes. Turn off the heat and use a slotted spoon to transfer it to a bowl. Leave all fat in the pan.
3. 3 Start pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until not quite done, about 10 minutes. You want it undercooked by at least 1 to 1 1/2 minutes.
4. 4 At the same time, add wine to the guanciale fat in the saucepan. Place over medium-high heat and cook for about 1 minute. Stir in tomato sauce and pepper; bring to a simmer.
5. 5 Transfer the almost fully-cooked pasta into the sauce using a slotted spoon; it's okay if some water gets in the sauce. Add guanciale and stir to combine. Season with salt. Cook and stir until pasta absorbs the sauce and finishes cooking, and the sauce thickens up, about 3 minutes. If the sauce gets too thick, add a splash of the pasta water.
6. 6 Turn off the heat and add some of the Pecorino cheese. Stir until melted, then repeat until all cheese has been added.
7. 7 Ladle into 2 bowls and serve.

By John Mitzewich

Ingredients

• ✓ tomato sauce
• cannellini bean
• baking soda
• olive oil
• garlic
• sage
• salt
• black pepper

Instructions

1. 1 Place beans in a large pot. Cover with water and stir in baking soda. Soak at room temperature for 8 to 12 hours.
2. 2 Drain and rinse beans; return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving water. Set beans and cooking water aside.
3. 3 Heat olive oil in the same pot over medium heat. Sauté garlic and sage in hot oil until fragrant, about 2 minutes. Add beans; cook and stir until beans absorb the aroma of garlic and sage.
4. 4 Pour in tomato sauce; bring to a simmer. Cook, stirring occasionally, until beans are soft but not mushy, 10 to 15 minutes. Add reserved cooking water to keep sauce from burning if needed. Season with salt and pepper. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ tomato sauce
• ground sirloin
• onion
• oat
• italian seasoning
• parsley
• salt
• black pepper
• cooking spray

Instructions

1. 1 Preheat the air fryer to 355 degrees F (180 degrees C).
2. 2 Combine sirloin, 2 tablespoons tomato sauce, onion, oats, Italian seasoning, parsley, salt, and pepper in a bowl and mix until just incorporated. Form into 2 small loaves that are approximately 4 1/2 inches long and 2 inches wide.
3. 3 Lightly spray the inner basket of the air fryer with cooking spray. Add the 2 loaves, without touching one another, and lightly brush the tops with the remaining 1 tablespoon tomato sauce.
4. 4 Air-fry meatloaves until an instant-read thermometer inserted into the center reads 165 degrees F (73 degrees C), 17 to 20 minutes.

By Bren

Ingredients

• ✓ tomato sauce
• turkey sausage
• lasagna noodle
• tomato
• spinach
• ricotta cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Add sausage; cook and stir, breaking it into smaller pieces, until brown and crumbly, 5 to 7 minutes. Stir in noodles.
2. 2 Pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. Cover skillet, reduce heat to low, and simmer until noodles are cooked and sauce thickens, about 25 minutes. Add spinach, ricotta, and mozzarella. Cover skillet and remove from heat. Let lasagna stand for 5 minutes. Top with Parmesan cheese.

By Sharon Thomas

Ingredients

• ✓ tomato sauce
• ground beef
• basil
• oregano
• onion powder
• garlic powder
• white sugar
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
2. 2 Stir tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper into beef. Bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.

By Jess

Ingredients

• ✓ tomato sauce
• chicken breast
• egg
• bread crumb
• parmesan cheese
• italian seasoning
• garlic powder
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. 2 Pound chicken breasts to 1/2-inch thickness or less.
3. 3 Place beaten egg in a bowl. Combine bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder in another bowl. Dip each chicken breast in egg, then roll in bread crumb mixture to coat evenly. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes. Turn and continue to cook until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let cool, 20 to 30 minutes.
5. 5 Freeze in a 1-gallon resealable bag with smaller bags of tomato sauce and mozzarella cheese.
6. 6 To serve: Thaw in the refrigerator overnight. Reheat chicken at 375 degrees F (190 degrees C) until heated through and crispy, 15 to 20 minutes. Top chicken with tomato sauce, sprinkle with mozzarella cheese, and bake until cheese is melted, an additional 3 minutes.

By Cari Sultanik

Ingredients

• ✓ tomato sauce
• calamari
• chianti wine
• lemon juice
• olive oil
• garlic
• black pepper
• cayenne pepper
• basil
• romano cheese

Instructions

1. 1 Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
2. 2 In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
3. 3 Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

By NCANGELONE

Ingredients

• ✓ tomato sauce
• milk
• egg
• bread crumb
• ground beef
• onion
• parsley
• garlic
• cooking spray

Instructions

1. 1 Beat milk and egg together in a large bowl. Mix in bread crumbs until a paste forms. Add ground beef, onion, parsley, and garlic; mix with your hands until just combined.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
3. 3 Scoop meat mixture using an ice cream scoop; roll into balls with dampened hands. Place meatballs on the prepared baking sheet
4. 4 Bake in the preheated oven until meatballs are no longer pink in centers and an instant-read thermometer inserted into centers reads at least 160 degrees F (70 degrees C), about 30 minutes.
5. 5 Meanwhile, heat tomato sauce in a saucepan over medium heat.
6. 6 Add baked meatballs to sauce; simmer, uncovered, for 30 minutes.

By gobomel

Ingredients

• ✓ tomato sauce
• eggplant
• egg
• parmesan cheese
• caper
• black olive
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
3. 3 Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).
4. 4 Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.
5. 5 Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.
6. 6 Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.

By SilviaG

Ingredients

• ✓ tomato sauce
• cooking spray
• ground turkey
• egg
• bread crumb
• italian seasoning
• garlic
• black pepper
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with cooking spray.
2. 2 Mix turkey, egg, bread crumbs, Italian seasoning, garlic, black pepper, and salt in a large bowl; shape into a loaf and put into prepared baking dish.
3. 3 Bake in preheated oven for 40 minutes. Spoon about half the tomato sauce over the loaf and continue baking until the meatloaf is no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Rest meatloaf 5 to 10 minutes before slicing to serve.
4. 4 While the meatloaf rests, warm remaining tomato sauce in a small saucepan over medium-low heat; serve with the sliced meatloaf.

By PattiMcQ

Ingredients

• ✓ tomato sauce
• zucchini
• olive oil
• onion
• garlic
• bread crumb
• parmesan cheese
• herb seasoning
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
2. 2 Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.
3. 3 Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.
4. 4 Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.
5. 5 Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.
6. 6 Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.
7. 7 Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.

By Chelsea S

Ingredients

• ✓ tomato sauce
• ground beef
• egg
• bread
• parmesan cheese
• garlic
• parsley
• oregano
• ham
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine the beef, eggs, tomato sauce, bread crumbs, cheese, garlic, parsley and oregano. Mix well and form into an 8x10 inch rectangle.
3. 3 Place the ham over the rectangle mixture, and then the cheese over the ham. Roll up jelly-roll style so that you end up with a rolled loaf about 5x8 inches.
4. 4 Place roll seam side down into a 5x9 inch loaf pan and bake at 350 degrees F (175 degrees C) for 75 minutes. Drain excess fat.

By DANAJ

Ingredients

• ✓ tomato sauce
• spaghetti
• sausage
• onion
• green pepper
• margarine
• tomato
• italian seasoning
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
2. 2 Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir onion, bell pepper, and margarine into sausage. Reduce heat to low, cover, and cook until onion is soft, 3 to 5 minutes.
3. 3 Stir tomatoes, tomato sauce, and Italian seasoning into sausage mixture; bring to a boil. Stir in Parmesan cheese and pour over cooked spaghetti. Top with mozzarella.

By kcs

Ingredients

• ✓ tomato sauce
• ground beef
• onion
• olive oil
• parsley
• tomato juice
• worcestershire sauce
• salt
• garlic salt
• black pepper

Instructions

1. 1 Combine ground beef, onion, olive oil, and parsley in a large skillet over medium heat. Cook and stir until onions are soft and ground beef is cooked through, 8 to 10 minutes.
2. 2 Pour tomato juice and tomato sauce into a large pot over medium heat. Add ground beef mixture, Worcestershire sauce, salt, garlic salt, and pepper. Simmer for 1 hour.

By Ronda Kirsch

Ingredients

• ✓ tomato sauce
• lasagna noodle
• ground beef
• cottage cheese
• egg
• garlic powder
• parsley
• salt
• pepper
• tomato paste

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a skillet, brown ground beef. Using a fork, mix cottage cheese, eggs, garlic powder, parsley, salt and pepper. In a separate bowl combine tomato paste and tomato sauce.
4. 4 In a 9x13 inch baking pan, layer noodles, ground beef, tomato sauce mixture and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.

By Liz Peak

Ingredients

• ✓ tomato sauce
• turkey sausage
• tomato
• bay leaf
• italian seasoning
• garlic powder
• basil
• oregano
• salt
• pepper
• spaghetti

Instructions

1. 1 Cook and stir sausage in a large skillet over medium heat until browned. Drain.
2. 2 Add tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper to Italian sausage in the skillet. Simmer sauce over medium-low heat for at least 1 hour; it is best if simmered all day.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large serving bowl.
4. 4 Add pasta to simmering sauce; toss until evenly coated.

By FOXWORTH

Ingredients

• ✓ tomato sauce
• cooking spray
• ground beef
• brown gravy
• half-and-half
• parmesan cheese
• garlic
• oregano
• basil
• ziti pasta
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large frying pan or Dutch oven over medium-high heat. Cook and stir ground beef in the hot pan until browned and crumbly, 5 to 7 minutes. Add tomato sauce, gravy, half-and-half, Parmesan cheese, garlic, oregano, and basil. Simmer for 30 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 10 to 12 minutes. Drain.
4. 4 Stir ziti into meat sauce, then spread into the prepared baking dish. Sprinkle top with mozzarella cheese.
5. 5 Bake in the preheated oven until bubbly, 20 to 30 minutes.

By Lisa Stinger

Ingredients

• ✓ tomato sauce
• penne pasta
• olive oil
• turkey sausage
• onion
• white wine
• tomato
• garlic
• tomato paste
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
3. 3 Heat oil in a large, deep skillet. Add sausage and onion; cook over medium-high heat until evenly brown. Drain excess fat. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
4. 4 Stir in tomato sauce, diced tomatoes, and tomato paste. Simmer for 10 minutes, stirring occasionally.
5. 5 Toss with cooked penne, and place in a 9x13-inch baking dish. Sprinkle top with mozzarella.
6. 6 Bake in the preheated oven until cheese is melted, about 20 minutes.
7. 7 Serve hot and enjoy!

By SADIEQQ

Ingredients

• ✓ tomato sauce
• penne pasta
• tomato
• vodka
• garlic
• oregano
• basil
• salt
• black pepper
• heavy cream
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Transfer to a serving dish.
2. 2 Pour canned tomatoes into skillet over medium heat; stir in tomato sauce, vodka, garlic, oregano, basil, salt, and pepper. Simmer sauce, stirring occasionally, until alcohol is completely cooked off, 15 to 20 minutes. Stir in cream and simmer until heated through, about 5 more minutes. Remove sauce from heat.
3. 3 Pour sauce over penne pasta; toss to coat. Sprinkle with Parmesan cheese.

By Brianna Dren

Ingredients

• ✓ tomato sauce
• chicken thigh meat
• chili powder
• salt
• black pepper
• olive oil
• garlic
• heavy cream
• spinach
• basil
• penne pasta

Instructions

1. 1 Pat chicken dry and season with chili powder, salt, and pepper.
2. 2 Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
3. 3 Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
4. 4 While chicken mixture cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
5. 5 Serve chicken mixture on top of pasta.

By Chef Booyah Curtis

Ingredients

• ✓ tomato sauce
• ground beef
• onion
• bread crumb
• egg
• garlic
• oregano
• salt
• black pepper
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix beef, onion, 1/2 of the tomato sauce, bread crumbs, egg, garlic, 1/2 teaspoon oregano, salt, and pepper in a large bowl. Pat into a 1/2-inch-thick rectangle on a sheet of waxed paper. Sprinkle mozzarella cheese on top.
3. 3 Lift up the short side of the waxed paper to start rolling up the meatloaf. Roll tightly, peeling back paper as you go. Seal edges in place. Transfer meatloaf to a loaf pan.
4. 4 Bake in the preheated oven for 1 hour. Combine remaining tomato sauce and 1/2 teaspoon oregano; pour over meatloaf and sprinkle with Parmesan cheese. Bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes before serving.

By ravenbutterfly