Sentences with phrase «cup marinara sauce»

Spread 1 1/2 cups marinara sauce in a 13x9» baking dish.

Spread 1/4 cup marinara sauce on top.

Pour 1 cup marinara sauce over top of the rolls and sprinkle with 1/4 cup shredded mozzarella.

-1 spaghetti squash -2 T + 1/4 cup olive oil -1 onion -2 cloves garlic -1 / 2 t dried rosemary -1 / 2 t dried thyme -3-4 basil leaves, roughly chopped -2 cup cooked lentils (you can buy the refrigerated ones at the grocery store)-3 T tomato paste -2 eggs -1 / 2 cup fresh ricotta -1 / 4 cup shredded parmesan + more for topping -1 cup panko (I used gluten free because I had it on hand)-1 cup marinara sauce - salt & pepper

minced fresh basil, plus more for serving 2 cloves of garlic, minced Pinch of red pepper flakes 1 egg, lightly beaten 1/4 cup marinara sauce Sliced mozzarella cheese Hamburger buns 1 Tbsp.

Stir in 2⁄3 cup marinara sauce and mix to combine.

Pour about 1 cup marinara sauce into a 9 × 13 - inch (or similar size) baking dish and line with thinly sliced zucchini.

Meal 4: 1 cup cooked spaghetti noodles covered with half cup marinara sauce and 12 oz of 93 % lean ground beef

Spoon 1 cup marinara sauce on the bottom of the prepared pan.

3 Spread 1/4 cup marinara sauce in the bottom of a shallow 2 - quart baking dish.

Stir in meat, 1/2 tsp salt, and 2 cups marinara sauce.

2 tablespoons olive oil 1 medium zucchini, cubed 1 eggplant, cubed 2 teaspoons minced garlic 1 1/2 pints cherry tomatoes, halved 1/2 cup sun - dried tomato pesto 1/2 cup marinara sauce 1 pound chicken breasts, sliced Salt and pepper, to taste 5 slices mozzarella cheese 2 tablespoons chopped fresh basil Parmesan cheese

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

dried parsley 1/2 cup fresh green and red peppers 1 — 2 cups mushrooms, sliced 2 cups baby spinach leaves 10 — 12 leaves of fresh basil, chifonade 15 ounce can diced tomatoes, drained 1 — 2 cups marinara sauce 1/2 - 3/4 tsp.

1 — 12 ounce box jumbo shells 1 tablespoon extra virgin olive oil 1 pound boneless, skinless chicken breast., diced 1 large onion, diced 3 cloves garlic, minced 1 - 10 ounce box frozen chopped spinach, thawed and squeezed dried 8 ounce reduced fat cream cheese 1/4 cup unsweetened almond milk 1 1/2 cups shredded Parmesan cheese 2 cups marinara sauce, homemade or store - bought

1 lb pizza dough, at room temperature 1/2 cup finely diced bell pepper 1 small zucchini, sliced very thin, about 1 cup 1/2 cup chopped mushrooms 1/4 cup diced red onion 1/4 cup chopped black olives 1/2 cup Marinara Sauce 8 oz.

1 pound package lasagna noodles 1 teaspoon olive oil 5 cloves garlic, minced 19 ounces firm tofu, crumbled 3 cups chopped spinach 1 cup low - fat cottage cheese 2/3 cup shredded Parmesan cheese, divided 1/2 teaspoon crushed red pepper 1/2 teaspoon salt 1/2 teaspoon black pepper 2 1/2 cups marinara sauce, divided

2 - 3 Japanese eggplants or 1 large eggplant 2 tablespoons kosher salt 1/2 cup all purpose flour Salt and pepper, to taste 2 eggs, whisked together 1 tablespoon water 1 1/2 cups plain bread crumbs (I used a mixture of regular and panko) 1 tablespoon Italian seasoning 1/4 cup shredded parmesan Cooking spray 3 tablespoons olive oil 4 ounces mozzerella cheese, sliced thinly 2 cups marinara sauce

Top each chicken cutlet with about 1/2 cup marinara sauce (use up the jar), the provolone and the Parmesan, and return to the oven.

Tortilla Pizzas on a budget: What you need for 1 serving: 1 whole wheat wrap, 1/4 -1 / 2 cup marinara sauce, vegetables you have left over (I used mushrooms and onions), 1/4 cup shredded mozzarella cheese, garlic powder / chili flakes (optional) How to make it: Preheat oven to 425.

In a large bowl, combine chicken, 1/4 cup marinara sauce, bread crumbs, herbs, fennel, garlic, onion, eggs and parmesan cheese and mix well.

2 cups cooked boneless skinless chicken breast, shredded 1 1/2 cups ricotta cheese 1/4 cups Parmesan cheese 1 1/2 teaspoon Italian seasoning 2 cloves garlic, chopped or pressed 2 Tablespoons fresh basil, chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup thawed frozen chopped spinach, drained well — I actually squeeze it in a paper towel 1 egg 1/4 cup milk 1 Pkg Lasagna sheets or 10 Lasagna noodles 2 cups marinara sauce 1/2 cup mozzarella

Spread the tortilla with 1/4 cup marinara sauce and sprinkle with a third of the mozzarella.

3/4 cups marinara sauce 1 cup + 2 tablespoons grated fresh mozzarella (about 6 ounces) 1/4 medium red onion, very thinly sliced 1/2 cup finely chopped pineapple 1/3 cup freshly chopped cilantro

1 (8 ounce) package cream cheese, softened 1 1/2 tablespoons Italian seasoning 1 cup shredded mozzarella cheese 1 cup grated parmesan cheese 1 cup marinara sauce 1/4 cup chopped onion sliced pepperoni

Pizza Toppings: 1 cup marinara sauce (1/4 cup per pizza) 1 zucchini, thinly sliced 1 yellow zucchini, thinly sliced 1/2 white onion, thinly sliced 1 cup basil ricotta (below)

Top with remaining 1 1/2 cups marinara sauce and remaining mozzarella.

1 medium yellow onion, diced 2 large portobello mushroom caps, stems and gills removed and diced 2 tablespoons Worcestershire sauce 2 tablespoons low - sodium soy sauce 1 1/4 cup marinara sauce 1 1/2 cups grated provolone or mozzarella 1/4 cup grated Parmesan cheese For the topping: 2 teaspoons extra-virgin olive oil 2 garlic cloves, minced 1/2 teaspoon crushed red pepper 1/3 cup whole wheat panko breadcrumbs For serving: (optional) Warm marinara sauce Fresh basil

8 multigrain English muffins 2 cups steamed broccoli, finely minced 4 cups marinara sauce 2 1/2 cups reduced fat shredded mozzarella cheese 1/3 cup olive oil 2 tbsp oregano

Tortilla Pizzas on a budget: What you need for 1 serving: 1 whole wheat wrap, 1/4 -1 / 2 cup marinara sauce, vegetables you have left over (I used mushrooms and onions), 1/4 cup shredded mozzarella cheese, garlic powder / chili flakes (optional) How to make it: Preheat oven to 425.

Breakfast — 16 oz Green Smoothie and 1 Rawkalicious Cookie Morning Snack — Crackers with 1/4 cup Cashew Cheese Lunch — 2 cups Big Leaf Salad with Avocado, Walnuts and Hemp Seeds Afternoon Snack — 1 cup Crispy Living Nuts and Seeds Dinner — 1 1/2 Zucchini Zucchetti with 1 cup Marinara Sauce and 1 cup Leaf Salad Dessert or Evening Snack — 1 cup Chia Pudding or Protein Shake *

Breakfast — 16 oz Green Smoothie and 1 Rawkalicious Cookie Morning Snack — Crackers with 1/4 cup Cashew Cheese Lunch — 1 Taco Wrap Afternoon Snack — 1 cup Crispy Living Nuts and Seeds Dinner — 1 1/2 Zucchinis made into Zucchetti with 1 cup Marinara Sauce and 1 cup Leaf Salad Dessert or Evening Snack — 1 cup Chia Pudding or Protein Shake *

1 medium yellow onion, diced 2 large portobello mushroom caps, stems and gills removed and diced 2 tablespoons Worcestershire sauce 2 tablespoons low - sodium soy sauce 1 1/4 cup marinara sauce 1 1/2 cups grated provolone or mozzarella 1/4 cup grated Parmesan cheese For the topping: 2 teaspoons extra-virgin olive oil 2 garlic cloves, minced 1/2 teaspoon crushed red pepper 1/3 cup whole wheat panko breadcrumbs For serving: (optional) Warm marinara sauce Fresh basil

Cooking spray (such as Pam) 1/2 cup Egg beaters 1 oz low - fat mozzarella string cheese, chopped 1/4 cup marinara sauce * Big pinch of dried oregano or basil (optional) Salt and pepper to taste 1 tablespoon grated Parmesan cheese

2 cups diced, cooked chicken 1 tsp Italian seasoning 3/4 cup marinara sauce 1 cup shredded mozzarella cheese 1 package refrigerated pie crust or pizza dough 1 egg, lightly beaten

In a bowl, mix together chicken, 1/2 cup marinara sauce, Italian seasoning, garlic powder, Parmesan, red pepper flakes, salt, and pepper.

Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce.