See all Posts in the Recipe Corner Series
Many home cooks strive to make mealtime preparation easier. One helpful tip is to make something that can be used for more than one meal.
In the mood for spaghetti or maybe some lasagna? How about a meatball sub, or perhaps chicken parmesan? What do these entrees have in common? Delicious marinara sauce.
Making a good red sauce can help bring dinner together in a snap. It can be made in advance and frozen for later use; it’s versatile and simple to make.
Check out the recipes below: first, a basic marinara sauce and then a baked pasta dish called cavatelli that uses the sauce.
Marinara Sauce
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- ½ teaspoon sugar
- Salt and pepper (to taste)
Saute onion and garlic in olive oil. Add remaining ingredients and simmer on low for 30 minutes.
Cavatelli
- 8 ounces of pasta, cooked (ziti, rotini, shells)
- 1 pound Italian sausage (or hamburger, if less spice is desired)
- 28-30 ounces marinara sauce (from recipe above)
- ½ cup sliced mushrooms (optional)
- 2 cups mozzarella cheese, shredded
Cook pasta according to package directions. Brown meat. Add pasta, meat, sauce, mushrooms and 1 cup of cheese in a casserole dish and bake at 350 degrees for 30 minutes, covered.
Uncover and add the last cup of cheese. Bake uncovered 10 minutes more until cheese is melted.
