Lita(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.


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!

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

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!
Teri Starbuck(Oregon, 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. ;)

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