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Ms. C (New Jersey, US) posted...
I use the Arrabbiata cold as salsa. It's fantastic with tortilla chips.
16th September 2013 11:25am
Teri Starbuck (Oregon, US) posted...
Caprese Lasagna Roll Ups - loaded with Mozzarella, fresh tomatoes and fresh basil!


8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese (or low fat cottage cheese)
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
Garlic Salt to taste
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
Boneless, skinless chicken breasts pre-cooked & sliced into strips. (optional)
1/4 cup chopped fresh basil, plus more for garnish
Bongiovi Brand Pasta Sauce that tastes just like homemade… from an old Italian family recipe!


Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.

For filling, in a large mixing bowl, whisk together ricotta (or cottage)cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper & garlic salt to taste.
Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. (optional: Place chicken strip in center) Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm. With wine! And BonJovi music playing ;)

2nd August 2013 6:39am
Deedee Koscelansky (Pa, US) posted...
My husband is trying to lose a little weight and cut back on fat intake. We made homemade "red" pizza - no cheese - by topping the crust with Garden Style Bongiovi brand sauce and some chopped onions and black olives. Then we baked it and it came out delicious. The crust was golden and the taste was full of flavor. Never even missed the cheese! We will be doing this again!! Thank you for your wonderful sauces!
8th February 2013 10:18am
Anthony Bongiovi (Ca, US) posted...
I made a great Turkey Chili yesterday using Bongiovi Brand Arrabbiata sauce. I couldn't believe how good it came out. I normally wouldn't even think about using turkey or sauce for that matter but I am trying to eat healthier now a days. I used the Carroll Shelby Chili Kit and instead of using ground beef or diced tomatoes and water, I used Turkey, beans and a full 24oz. bottle of Arrabbiata sauce and I have to say it rocked! It was way better than traditional chili and better for me...what a deal!
8th January 2013 11:48am
Lita (Alabama, US) posted...
Your recipe sounds great! Can't wait to try it!


19th January 2015 2:10pm
Teri Starbuck (Or, US) posted...
Eggplant Parmesan, Teri’s Way

2 or 3 eggplant (depending on size) – thinly sliced 3 eggs, beaten 4 cups Italian seasoned bread crumbs mixed w/1 tsp garlic salt & ½ tsp cajun seasoning ½ cup flour Olive oil 2 jars of BONGIOVI BRAND Pasta Sauce (I use 1 Garden & 1 Arrabbiata combined) 1 cup Cottage Cheese 1- 16 oz package Shredded Mozzarella cheese (or combo of Mozzarella & Italian cheeses) ½ cup grated Parmesan cheese

1. Preheat oven to 350 degrees F
2. Dip eggplant slices into flour, then into eggs, then in bread crumbs, then fry in olive oil.
3. Remove from pan and lay on paper towels in plate to absorb the excess oil.
4. Coat bottom of 13x9 baking pan with Pasta Sauce after spraying with Pam.
5. Place layer of eggplant slices over sauce.
6. Spread the cottage cheese over all.
7. Layer of Pasta sauce
8. Layer of shredded mozzarella cheese
9. Layer of eggplant slices.
10. Sprinkle with ¼ of the Parmesan cheese
11. Layer of pasta sauce
12. Ending with layer of parmesan cheese and the remaining Mozzarella Cheese

Depending on how many slices of eggplant there is, might need another layer, but end with sauce & cheese.

Form a loose “tent” over the dish with tin foil.
Bake for 35 minutes. Remove foil, and bake for additional 20 minutes, just until cheese starts to brown and is bubbly.

Remove from oven and let sit for at least 25 minutes to “set” and cool.

Serve with Garlic French Bread & Fresh garden salad. I also serve a Merlot or Cabernet Wine as well. Enjoy!!
23rd May 2012 7:40am
Monica Olson (Ca, US) posted...
Italian Sausage Brunch Casserole

Perfect for Mother’s Day or any special occasion breakfast or brunch -- whip this together the night before for an easy, but delicious way to start the day and a party! Perfect recipe to get the kids in the kitchen...with an impressive outcome they will be proud of.

3-4.5oz bags Caesar croutons (or other seasoned croutons) – about 8 cups
1-24oz jar Bongiovi Brand Garden Style sauce (or your favorite Bongiovi brand sauce)
8 large eggs
4 fully cooked Italian sausage, diced (about 12oz)
2-1/2 cups milk
3 cups shredded mozzarella
¾ tsp sea salt
½ tsp freshly cracked pepper


In large bowl combine croutons, diced sausage & 2 cups mozzarella; set aside. In another large mixing bowl combine eggs, 1 cup Bongiovi Brand Garden Style sauce (reserve the rest), milk, salt and pepper. Whisk until thoroughly combined. Place remaining sauce in the fridge.

Place crouton mixture in large baking dish (3.10 quart). Pour custard mixture over crouton & sausage mixture. With clean hands or back of spoon, press croutons down into custard. Sprinkle remaining mozzarella over casserole. Cover and refrigerate for at least 6 hours, up to 24 hours.

Baking instructions:

Pre-heat oven to 350 degrees

Remove casserole from fridge and let stand at room temperature 1 hour prior to baking time. Place in oven and baked covered for 45 minutes. Continue to bake uncovered for an additional 15 minutes.
Let stand 10 to 15 minutes before serving.

To serve: Heat reserved sauce. Place sauce on bottom or atop slices of casserole to serve.

10th May 2012 7:15pm
Yvonne Fields (Austell, US) posted...
This sounds wonderful. Will be trying this out very soon. Thanks for sharing.
5th July 2013 8:44am
Mystical Diva (Ca, US) posted...
Zesty Tomato Soup

Soup’s on in minutes with this super flavorful spin on a classic.

1-24oz jar Bongiovi Brand Marinara sauce
1 qt. homemade or organic chicken stock
1-28oz can diced tomatoes
2 TBS pesto
1 tsp sea salt
1 tsp freshly cracked pepper


Place all ingredients in large stock pot; stir until well combined. Bring to a boil; reduce to simmer and cook for 5 minutes. The salt content in prepared stock & canned tomatoes vary, so adjust salt at this point, if necessary. Off heat; use immersion blender to puree soup until smooth. If using a blender, puree soup in batches and let cool a bit before blending. Remove insert cap from blender top before blending to prevent soup from overflowing.

7th May 2012 6:20pm
Monica Olson (Ca, US) posted...
Italian Inspired Shepherd’s Pie

2lbs ground chicken or turkey
1lb Italian chicken sausage (casing removed)
1 – 24oz jar Bongiovi Brand Garden Style sauce
1 cup frozen organic corn
1 cup frozen organic peas & carrots
¼ cup balsamic vinegar
2 TBS tomato paste
2 TBS extra virgin olive oil
½ tsp sea salt
½ tsp freshly cracked black pepper
Grated Parmigiano Reggiano

For Mashed Potatoes

5lbs potatoes (peeled and cut into large chunks)
½ cup mascarpone cheese
1 stick unsalted butter
1/3 cup milk (1/2 to ¾ cup for creamier potatoes if using as side dish & not casserole topping)
1 tsp sea salt for water, plus 1-1/2 tsp sea salt


Pre-heat oven to 375 degrees

Place potatoes in large pot and cover with water 1/2” above potatoes. Bring to a boil; add 1 tsp salt. Cover and reduce heat to medium and cook until fork tender. Drain well. Return to pot. With masher; mash until potatoes are relatively smooth. Add butter & continue to mash. Add milk, mascarpone & salt…mash until smooth. Adjust salt, if necessary. Set aside.

Heat olive oil in large sauté pan. Add ground chicken and sausage. Cook until browned and use potato masher to break up large lumps. Drain off excess fat; return to heat. Add balsamic, Bongiovi Brand sauce, tomato paste, corn, peas and carrots & salt & pepper; stir until well combined. Bring to a boil; reduce to simmer and cook for 5 minutes. Adjust salt, if necessary.

Place meat mixture in 3-1/2qt baking dish. Top with mashed potatoes; liberally sprinkle grated Parmigiano Reggiano on top. Bake uncovered on large baking sheet for 35 minutes.

**When using leftover mashed potatoes, you will need 4 to 6 cups. Reheat before topping meat mixture. **

1st May 2012 5:02pm
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