Baked Zucchini Boats
Serves 4-6 Ingredients: 2-3 long zucchinis 1 jar of Spinelli’s Classic marinara 1 cup of shaved/grated parmesan cheese I cup mozzarella cheese Salt and pepper to taste *Cooked ground beef or Italian sausage can be added to the recipe for meat lovers. Preparation Preheat oven to 350 degrees. Cut both zucchinis in half horizontally. Take a spoon and empty out the seeds of your boats. With a spoon, take Spinelli’s Marinara and fill each zucchini boat. Distribute cheese evenly among the four boats. Season with salt and pepper. Bake in oven for 20 minutes, until cheese is melted and...
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Serves 4-6 2 tablespoons extra virgin olive oil 2 pounds of ground Italian sausage Salt and crushed red pepper to taste 1 medium size bulb of fresh fennel, chopped small 1 onion, chopped small 2 cloves garlic, finely chopped 2 teaspoons minced fresh rosemary 1 large bay leaf 1 jar of Spinelli’s Classic Marinara 2 cans of cooked cannellini white beans (drained) 1 cup shredded parmesan to garnish Preparation Heat a large Dutch oven or stew pot over medium-high heat. Add extra virgin olive oil, ground sausage until browned and crumbly. Add the fennel, onion, garlic, rosemary and bay leaf and cook for 8 to 10 minutes to soften the vegetables. Add the jar of Spinelli’s Marinara and the cannellini beans. Season with salt and crushed red pepper to taste. Simmer for 25 minutes to combine the flavors and thicken. Serve hot in a bowl with shredded parmesan cheese on top with a side of crusty...
Read MoreRatatouille
Serves 4-6 2 tablespoons olive oil 1 jar of Spinelli’s Classic Marinara 2 teaspoons fresh thyme leaves chopped 1 medium red pepper cut into 1/2-inch dice 1 large or 2 small summer squash, cut into 1/2-inch dice 1 large zucchini, cut into 1/2-inch dice ¼ tsp of Black pepper 1 teaspoon salt Fresh basil cut into ribbons Preparation: Coat a large wide pan with olive oil on medium to low heat. Add the jar of Spinelli’s Classic Marinara and cook for 2 to 3 minutes. Add the thyme. Cook for about 5 minutes on medium to low heat. Add the peppers and cook for 5 minutes. Add the summer squash and zucchini. Season with salt and pepper and cook until the squash is soft, about 15 to 20 minutes. Serve warm or at room temperature with fresh basil on top. Great as an appetizer with toasted baguette or as a side accompaniment to your favorite...
Read MoreGazpacho
Serves 4-6 1 jar of Spinelli’s Classic Marinara 1 large cucumber peeled, seeded and diced small 1 medium roasted red bell pepper, diced small 1 medium bell pepper, diced small ¼ bunch fresh Italian parsley chopped ¼ cup fresh mint de-stemmed and chopped 1/3 cup white balsamic vinegar 1/4 cup olive oil ¼ tsp of Black pepper 1 teaspoon salt 1/8 teaspoon hot pepper sauce (such as Tabasco) Preparation: Combine all ingredients into a large bowl. Take half of ingredients and pour into a mixer and mix until you have an even thin consistency. Add back to the other half of ingredients, combine well. Add more salt and pepper to taste. Serve chilled and...
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