Sentences with phrase «using marinara»

Since I was using marinara as a dipping sauce, the Pinot Grigio fit the bill perfectly.

Using marinara sauce was a tad too sweet for me, so we just use regular pasta sauce instead and it's perfect!

Can I use a marinara sauce in place of the diced tomatoes?

Like the others, I used marinara sauce for dipping.

I also just used marinara sauce because I realized I was out of bbq in the midst of the recipe, and piled on veggies.

We made these tonight, we cut back a little on the spices to half and we used turkey, we also used the marinara, they turned out very good.

I called this recipe Italian because I used marinara sauce, garlic, and basil in the filling.

You can use marinara sauce or ranch dressing for dip if desired.

Not exact matches

Using a fork, scoop the spaghetti squash strands out of the skin and spread 1/3 of them over the marinara in an even layer.

Using mozzarella in place of the cheddar creates a milder flavor and is yummy when made into meatballs and tossed in with pasta and marinara sauce.

I used 1 jar (26 oz) of Trader Joe's Organic Marinara instead of making the tomato sauce and sprinkled a little cinnamon on the top layer of sauce.

You can also use your favorite marinara sauce, but I had a lot of fresh tomatoes from my garden and really had to use them up.

particularly ones I've used olive oil for the base sauce instead of marinara.

1 Sweet Onion - Diced Oil for sauté 3 Cloves Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest 1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optional

In a rectangular casserole dish (I used 11.5» x 7.5» x 2»), spread a little less than half the marinara sauce across the base.

I cheated a little bit — I put the chicken breasts in a crock pot with 16 oz of pasta sauce (I used Trader Joes marinara — very low points) and then followed the instructions as written.

For this pizza (pictured above) I used jarred marinara sauce (Trader Joe's Tomato Basil Marinara), spinach, cremini mushrooms, black olives, diced red pepper, sliced red onion, and a combo of Muenster and smoked Gouda (because that's what I had marinara sauce (Trader Joe's Tomato Basil Marinara), spinach, cremini mushrooms, black olives, diced red pepper, sliced red onion, and a combo of Muenster and smoked Gouda (because that's what I had Marinara), spinach, cremini mushrooms, black olives, diced red pepper, sliced red onion, and a combo of Muenster and smoked Gouda (because that's what I had around).

My friend Tai used to make this pasta, cottage cheese, and marinara sauce thingy and I loooooooved it.

Use jarred marinara to speed up the spicy arrabbiata sauce that's ladled over top.

I bought roma tomatoes last weekend and never used them, so made a quick marinara sauce and right now my balls are getting seared on the stove as we speak.

I also used Tony's marinara sauce he made but I made a fatal flaw.

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

And that is exactly what I did... and HALLELUJAH, these are perfection.I shared a recipe for a raw vegan spaghetti marinara that these meatballs would go PERFECT with if you're in the mood to make it at home Of course feel free to use any vegan sauce of choice, but I would definitely recommend this one!

Along with the frozen meatballs, I also use a large package of Hawaiian Sweet Rolls, a jar of marinara sauce, shredded cheeses and a few other simple ingredients making these sliders come together in a snap!

You can use it for any recipe which calls for marinara sauce.

Don't get me wrong, I use canned goods and shortcuts on recipes when I am in a rush to get dinner made, but after I made this marinara sauce a few times, I will never buy jarred marinara sauce again.

For this recipe I made my Twenty Minute Marinara Sauce (you can totally use pre-made sauce for this if you are strapped for time or have a jar in your pantry!).

Lentil Marinara Pasta Sauce is a protein - packed, thick and hearty pasta sauce, made vegan using lentils in place of meat.

Lentil Marinara Pasta Sauce a thick and hearty, like a meat sauce, using lentils instead of meat.

If you're not a fan of the spicy, you can easily use their regular Marinara sauce.

It's even oil - free if you choose to use a fat - free marinara sauce!

I cheated a little bit and used the Trader Joes marinara sauce instead of making the sauce.

I use jarred marinara sauce in this recipe to save time, but if you're feeling ambitious in the new year, go ahead and make your own!

Add pesto (and marinara if using), and add all of your toppings.

I prefer to use my favorite bottled marinara.

He's referring to the classic marinara sauce recipe used by his grandparents, which is the same recipe that's been used at Frankies 457 Spuntino since they opened their doors in 2004.

I use jarred marinara for convenience and it does not compromise the flavor at all.

I used my kitchen aid spiralizer to process the zucchini and I made my own marinara sauce using canned tomatoes from my garden.

So I used two jars of marinara (32oz.

I used a little more of the fire - roasted tomatoes and cut the marinara sauce in half, adding a little water instead.

You can use chunky tomatoes or straight up marinara as I did above but I always add in some vegetables and herbs, here I added haricot verts with a few olives.

We also love pasta with roasted asparagus and goat cheese, or with homemade marinara sauce (san marzanos simmered with onion, garlic and olive oil or butter), I throw all my leftover spinach / arugula into the pasta water at the end to use it up and give us a portion of greens.

2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)

Followed the recipe very closely other than we used a homemade marinara sauce that my boyfriend made (tomato passata, peppers, onions, garlic, oregano) and put a couple layers of sliced zucchini in there as well.

And I use Wegmans Smooth Marinara all the time for pizza sauce, how do you beat $.99?!

I couldn't find the McCutcheon's marinara at my grocery store and instead used a different brand of sauce... maybe that was it.

Also, when I added the chicken brothe and marinara sauce to the vegetables, I used my immersion blender to grind up all the vegetable so there were no chunks.

That was a little bland for my taste, so I decided to use a filling that I have previously used rolled up inside baked slices of eggplant, also along with marinara.

Also, you can use a jar of spaghetti or marinara sauce for a good base.

I served these chicken rolls with a side of zucchini noodles that I had leftover which I topped with the pesto marinara I used on the chicken.