Newest | Oldest   Highest Rated
Chris Asadoorian (Oakville, Canada) posted...
Grilled Sausage and Pepper Penne (better with Fusilli)

1/3 c sun-dried tomato pesto
1/3-1/2 c Bongiovo Brand Marinara Sauce (as per taste)
2/3 c Diana's Original BBq Sauce
1 tsp dried oregano leaves (I just use oregano spice)
5 or 6 Italian sausages (I use mild, but up to you)
2 red peppers, cored and cut into bite-size strips
4 c hot cooked penne (prefer fusilli and I just use a box of Catelli Smart Pasta)
4 c coarsely chopped arugula or swiss chard (I omit), but spinach may be an option too
chopped Italian parsley
shaved parmigiano reggiano (or parmesan)
fresh ground pepper

Stir BBq sauce with the pesto and oregano. Brush 1/4 of the sauce on the sausages and grill on the BBq. Cool slightly and slice into bite size pieces.

Add 1/3-1/2 c of BB Marinara sauce (as per my taste) to the remaining sauce, heat, and reserve it to mix with the pasta.

Saute red peppers in olive oil until it has a slight charring on them.

Toss the sausages, red peppers, with the hot fusilli, and reserved sauce mixture. Season to taste with pepper. Serve hot or at room temperature. Makes about 6 servings.

Garnish with chopped up Italian parsley and parmigiano reggiano!!

Then enjoy for a few meals, unless you have a big family! :) lol

13th July 2016 8:07pm
Deedee Koscelansky (Pa, US) posted...
Make bread dough or if you are pressed for time, use a can of Pillsbury Italian bread loaf. Form the dough into a flattened rectangle on a baking sheet sprayed with Pam. In the center of the rectangle, spread a layer of ricotta cheese down the length of the loaf. Top that with a layer of proscuitto and then a layer of shredded mozzarella. Fold the sides of the bread up to meet and cover the filling. Bake at 350 degrees until bread is golden brown. Warm Bongiovi Marinara sauce and place in a bowl. Cut the bread into sections and dip in the sauce. Enjoy!
19th May 2016 5:22pm
Lita Neel (Alabama, US) posted...
Crockpot Jambalaya

1 lb. boneless skinless chicken thighs

1 lb. smoked sausage links, cut into bite size slices

1 lb. raw, peeled, medium shrimp

1 onion, diced,

1 red bell pepper, diced

1 jar Bongiovi Brand pasta sauce

1 can Rotel tomatoes with chiles

1 can beef or chicken broth

1 tsp. Minced or crushed garlic

1 1/2 tsp. Salt

1/4 c. Chipotle Tabasco

3 cups white or brown rice, cooked

Green onions

Place chicken in crockpot, add smoked sausage, top with onion, bell pepper, and garlic. Combine, Broth, Rotel tomatoes, BB pasta sauce, salt, and Tabasco,pour over meat and veggies. Cover, cook on high for 4 hours. Add peeled, washed, raw shrimp, and cook for 30 additional minutes. Cook rice separately, and stir into jambalaya before serving.
Garnish with diced green onions.

Note: I have made Jambalaya many times. It has always turned out great.Adding the Bongiovi Brand pasta sauce took it to the Next Level!! ❤
2nd February 2016 12:09pm
Kathy Brown (Texas, US) posted...
My very simple but good way to enjoy the Marinara Sauce.

One dozen soft breadsticks about 10" in length each
Small tub ricotta cheese
1 1/2 cups grated mozzarella cheese
One jar Bongiovi Brand marinara sauce (or your favorite style Bongiovi Brand sauce)
Melted Butter
Garlic, parsley, salt and pepper all to taste

Slice breadsticks down the center but not all the way through. Mix together a small tub of ricotta cheese, one and a half cups of grated mozzarella cheese together just until combined. Add salt, pepper and any other spice along with parsley to the cheese mixture. Stir until well combined. Spoon by teaspoonfuls into the sliced area of the breadsticks. Brush the breadsticks with melted butter and place on a cookie sheet. Sprinkle grated mozzarella cheese over the top of the breadsticks. Place in the oven at 400° and bake until the breadsticks are browned and the cheese is melted and bubbly. Add a generous amount of heated Bongiovi Marinara Sauce in a bowl for dipping and a garden salad! You are done in a few minutes and have a healthy and very great tasting meal! Enjoy!
20th January 2016 10:26pm
Lita Neel (Alabama, US) posted...
Lita's Lasagna Soup

1 jar of BB pasta sauce ( I used Marinara)
1 ib. lean ground beef
1 large onion, diced
1 red bell pepper, diced
4 oz. lasagna noodles, broken into bite size pieces
32 oz. chicken broth
Salt and pepper to taste
Shredded Parmesan Cheese

Saute ground beef, onion, and bell pepper in a 5 qt dutch oven until meat is brown, and veggies are tender. Add chicken broth and BB pasta sauce, bring to a boil, add
broken lasagna pieces. Reduce heat to med-high temp. Cook for 8-10 min.
Serve with shredded parmesan sprinkled on top.


19th November 2015 10:03am
Amina Crane (Washington, US) posted...
Italian Meataballa Mummies ~ 2 of 2

You can use any bread dough recipe for the mummies. I used Bobby Flay’s pizza dough recipe.

Assemble the Meataballa Mummies:

Preheat oven to 350 degrees. Cover a cooking sheet with parchment paper.

If you have barbeque skewers, these work best. You can also use sturdy large toothpicks.

Roll out dough & cut out 1/4” strips.

Thread 3 meatballs on the skewers & wrap the meatballs with the dough in crazy different directions.

Leave tiny areas for the eyes.

Bake for about 20 minutes or until the dough is lightly browned. Remove from oven & brush with melted butter & add eyeballs. I made the eyeballs by taking a round cake frosting tip & poked holes in cream cheese, then added a mini chocolate chip, or if you have black olives, you can cute out tiny holes & use that. (I had no olives so I used the mini chocolate chips.)

Warm the awesome BONGIOVI BRAND PASTA SAUCE, pour in a bowl and dunk them mummies in that great sauce and scarf them down! Don't forget the Pinot Grigio! Mangia!

4th November 2015 5:27pm
Amina Crane (Washington, US) posted...
Italian Meataballa Mummies ~ Page 1 of 2 :)

Turkey & Italian sausage meatballs:

1 pound ground turkey
1 pound ground Italian sausage
1/3 cup plain bread crumbs
½ cup milk
1 onion, chopped
½ green pepper, diced
½ red pepper, diced
5 cloves garlic, finely chopped
¾ cup Bongiovi Brand Pasta Sauce
2 eggs
1/3 cup fresh Italian parsley, chopped
1 tsp Johnny’s seasoning salt
1 tsp pepper
1 tsp dried Italian seasoning
½ tsp Old Bay Seasoning
½ tsp Cavender’s Greek Seasoning
½ cup Pecorino Romano Cheese, grated

Preheat oven to 425 degrees

Cover a baking sheet w/ foil & spray w/ cooking spray. Very lightly drizzle a bit of EVOO

Soak bread crumbs in milk for 20 minutes

Sautee onion, peppers and garlic in 3 tablespoons EVOO, let cool

Mix turkey &!Italian sausage well & add remaining ingredients. Add cooled veggies & bread crumbs to mixture. Cover & refrigerate for about 45 minutes.

Using a small ice cream scooper,form 2 inch balls. Put on foiled baking sheet
Bake until cooked through & brown,about 20-25 minutes

3rd November 2015 4:57pm
Bonnie Jenior (Ohio, US) posted...
Baked Spaghetti

2 jars Bongiovi Brand Marinara Sauce
1 pound ground beef or turkey
1 pound spaghetti
8 oz. cream cheese
1/2 cup diced onion
1/4 cup diced green pepper (optional)
1 tablespoon butter
4 tablespoons milk
1 teaspoon garlic salt
1/2 cup Parmesan cheese

Brown meat and season if desired. I always season ground turkey with salt, pepper and Italian seasoning. Add sauce to browned meat and simmer for 30-45 minutes (intensifies flavor). Cook pasta according to package directions, drain and set aside. While pasta is cooking, sauté onion and green pepper in butter in a large sauté pan for 3-4 minutes until soft. Reduce heat to low and add milk and cream cheese. Stir until cheese is melted and combined. Add pasta to cream cheese mixture and stir until well coated.

In a 12x8 pan, coat the bottom with sauce. Top with half of spaghetti mixture and cover with sauce. Sprinkle with cheese. Repeat with remaining spaghetti and additional sauce and cheese. You will have some sauce left over. Cover with foil and bake at 350 degrees for 25 minutes. The extra sauce is great the next day on the leftover baked spaghetti. My family loves this and is always a hit at pot luck dinners. Enjoy!
27th October 2015 5:51pm
Teri Starbuck (Klamath Falls, US) posted...
Bongiovi Brand Delight
SUPER quick and easy!
1. I sauteed sliced red onions, mushrooms, sliced red bell peppers, and lots of fresh crushed garlic and sea salt in olive oil, then added fresh baby kale until wilted.
2. Added a jar of Bongiovi Brand Pasta Sauce (I used Arrabiatti) and stir while simmering with a splash of red wine in it.
3. Add cooked pasta of your choice, and serve with grated cheese on top.
For a variation, you could brown either some Italian Sausage or hamburger to add to the sauce as well.
And remember to have red wine (I prefer Malbec or Cab) with it and some Bon Jovi music in background. ;)
17th October 2015 2:50pm
Teri Starbuck (Klamath Falls, US) posted...
Parmesan Meatballs w/ Bongiovi Pasta Sauce

1 1/2 pounds ground beef (85% lean)
1 cup bread crumbs (I use Progresso Italian Style)
1 cup grated Parmesan cheese 2 pressed garlic cloves
2 eggs
Garlic salt to taste
1 Tablespoon milk
2 Jars Bongiovi Pasta Sauce your favorite flavor (I use 1 garden plus 1 Arrabiatti for spicy kick)
Parmigiano-Reggiano or Mozzarella cheese to top it off with!
Pasta of your choice, cooked

Mix all of the above ingredients and form your meatballs-not too large. I made 27 meatballs. Pan fry to brown them. Don’t worry about cooking them through-they will finish cooking in the oven. Preheat oven to 375.
Pour some sauce in the bottom of your dish. Lay meatballs on top of the sauce. Cover with more sauce. Bake covered for 30 minutes. (Make sure they are cooked through. Uncover and dress the top up with lots of cheese! It should be covered with cheese!!! Broil for a few minutes until melted and bubbling. Serve with pasta of your choice and use the extra sauce.
And don't forget the wine and broiled garlic cheese bread ;)

12th September 2015 10:00am
Page 3 of 6  (53 posts)

Add a Recipe:

* Required information

Bold Italic Superscript Subscript Insert line Bullet list Numeric list Image
Max characters:

Notify me of new posts via email.
I have read and understand the privacy policy. *
I have read and agree to the terms and conditions. *