Pasta Sauce / Milo's Whole World Gourmet

Shrimp in Three Cheese Vodka Pasta Sauce

Ingredients

1 lb Cleaned shrimp

3 tbsp Olive Oil

1 jar BWF Three Cheese Vodka Pasta Sauce

Salt and pepper, to taste

8 oz Your favorite pasta

Parmesan cheese and parsley to garnish

Directions

Cook pasta per directions on box.

Season shrimp with salt and pepper.

Heat olive oil in skillet. Cook shrimp for 3-5 minutes turning them over.

Add a couple of tablespoons of BWF Three Cheese Vodka Sauce and mix up put aside.

When pasta is done add remaining pasta sauce and mix.

Plate pasta sauce and place shrimp on top, garnish with parmesan cheese and parsley.

Potato Volcano

Ingredients

2 lbs Potatoes, peeled and cubed

2 Medium yellow onions, medium dice

1 tbsp Butter

1 tbsp Olive Oil

1 Onion, diced

3 Garlic Cloves

1 lb Ground beef

1 tsp Salt

1 tsp Pepper

1 tsp Paprika

1 jar BWF Classic Marinara Sauce

1 cup Mozzarella

Directions

Boil potatoes until soft.

Heat oil in skillet, add onion and 3 cloves of garlic, add ground beef, salt, pepper, paprika and brown. Once browned add 1/2 jar of BWF fire roasted peppers pasta sauce. Simmer for a few minutes.

Add butter to potatoes and mash. Shape into 4 balls. Flatten a bit and make a well.
Fill each well using ½ a cup of mozzarella and spoon meat on top. Use the remaining ½ cup of mozzarella to top the meat.

Bake at 350 degrees for 10 minutes until cheese melts.

Chili with Marinara Sauce

Ingredients

3 tbsp Vegetable oil

2 Medium yellow onions, medium dice

2 Medium red bell pepper, medium dice

¼ cup Chili powder

1 tbsp Ground cumin

2 lbs Lean ground beef

1 ½ tsp Kosher salt, plus more as needed

1 28-ounce can diced tomatoes

1 jar BWF Classic Marinara Sauce

2 15-ounce cans kidney beans, drained and rinsed

¼ cup Coarsely chopped pickled jalapeños or green chiles, drained

Directions

Heat oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.

Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.

Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, BWF Classic Marinara Pasta Sauce and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

Puffed Pastry Pizza Pockets

Ingredients

1 Sheet puffed pastry

2 tbsp Brownwood Farms Old World Pizza Sauce

1 cup Mozzarella cheese, shredded

1 Egg, beaten

2 tbsp Water

Other toppings of your choice

Directions

Allow puff pastry to thaw at room temperature for at least 20 minutes, or until workable.

Preheat oven to 400 degrees F.

Add the pepperoni and put the top of the slider rolls.

On a lightly floured surface or parchment, gently use a rolling pin to work pastry until it has almost doubled in size from the original square. Cut into quarters.

Add sauce, cheese, and any other toppings you might like on the bottom half of each quarter of pastry.

Beat egg and water together in a small bowl and lightly brush on all edges of each of the pastry quarters.

Fold each quarter over itself, gently sealing the edges by pressing with your fingers. Press the edges with the flat part of fork tines and gently poke a few holes in the top of each pocket with the fork. {optional} brush leftover egg wash over the tops of the puff pastry pockets.

Bake for 23 minutes or until the pastry has puffed up and is a light golden brown on top.

Pizza Sliders

Ingredients

12 Small rolls

½ cup Brownwood Farms Old World Pizza Sauce

2 cups Mozzarella cheese, shredded

12 slices Pepperoni

¼ cup Butter, melted

2 tbsp Grated Parmesan Cheese

½ tsp Garlic power

1 tsp Italian seasoning

Directions

Preheat oven to 375 degrees. Cut the slider buns in half and lay in a 9×13 inch pan.

Evenly spread BWF Old World Pizza Sauce on top. Sprinkle the shredded cheese on top.

Add the pepperoni and put the top of the slider rolls.

In a small bowl add the melted butter, parmesan cheese, garlic powder, and Italian seasoning. Brush on top of the rolls.

Bake for 12-15 minutes or until the cheese is melted and golden brown. Serve immediately.

Zuccini Ravioli

Ingredients

Peanut Butter Pastry Cream

2 Medium zucchinis

1 cup Ricotta cheese

¼ cup Parmesan

2 tbsp Fresh basil, finely sliced

Salt and pepper, to taste

1 jar Sun-Dried Tomato Pasta Sauce

½ cup Shredded mozzarella cheese

Directions

Preheat oven to 425°F (220°C).

Cut off the end of each zucchini; then, using a vegetable peeler, peel each zucchini into wide strips.

Transfer the zucchini strips to a plate, then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.

In a large bowl, add the ricotta, parmesan, basil, salt, and pepper. Mix until well combined.

Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.

Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.

In a baking dish pour the sun-dried pasta sauce then smooth with a spatula.

Evenly place the zucchini raviolis then top with mozzarella cheese.

Bake for 15-20 minutes.

Baked Ziti

Ingredients

1 ½ cups Ricotta cheese

¼ cup Fresh chopped parsley

34 tbsp Fresh chopped basil

1 Large onion, diced

1520 Cloves of garlic, minced

3 cups Mushrooms, sliced

2 jars Limited-Edition Bella Yellow Pasta Sauce

1 cup Freshly grated parmesan cheese

1 ½ cups Shredded mozzarella cheese

8 slices Slices of provolone cheese

Directions

In a medium sized bowl mix together ricotta cheese, basil, and parsley. Set aside or place in the fridge

In a dutch oven or large pot, add garlic, onion, 1 tablespoon of olive oil, and 1 teaspoon each of salt and pepper. Saute on medium high heat for 15 – 20 minutes, or until mushroom cook off their liquid

Cook penne to al dente while mushrooms are cooking

Once onions finish cooking, add Bella Yellow Pasta Sauce and 1 cup of parmesan cheese and remove from heat

Add cooked penne to the sauce and stir. Salt to taste (I added another teaspoon of salt)

In a large 13 X 9 dish, add half of the penne/sauce mixture. Top with provolone cheese slices. Spread ricotta cheese mixture evenly over the provolone, using a rubber spatula to smooth carefully.

Add remaining sauce/noodles. Top with mozzarella cheese. Bake at 400 degrees for 15 – 20 minutes, or until cheese is browned and bubbly.

Garnish with parsley, if desired

Caprese Frittata Affogata

Ingredients

1 jar Limited-Edition Brownwood Farms Fire-Roasted Peppers Pasta Sauce

1 tbsp olive oil

½ medium yellow onion, diced

2 cups packed with chopped kale or dark, leafy green of choice

½ tsp sea salt

2 tbsp butter

8 large eggs, beaten until pale and frothy

¼ cup grated Parmesan cheese

4 oz fresh mozzarella cheese, sliced

2 tbsp torn fresh basil leaves

freshly ground black pepper

Directions

Make the Sauce

Heat the oil in a medium saucepan over medium heat. When hot, add the onions and salt.

Cook until soft and translucent, 5 to 7 minutes. Stir in the garlic and cherry tomatoes and cook until the tomatoes start to break down and sizzle, about 5 minutes more.

Stir in the crushed tomatoes, turn the heat down to medium-low, and simmer, stirring occasionally, while you prepare the frittata.

Make the Frittata

Turn the broiler to high. Heat the oil in an oven-safe 8-inch skillet with curved sides over medium heat. When hot, add the onions and cook until soft, about 5 minutes.

Fold in the kale and sprinkle with sea salt. Cook until the kale is reduced, 3 to 5 minutes.

Add the butter and stir until melted. Fold in the eggs, stirring and folding until the kale is well-distributed.

As the frittata cooks, sweep a silicone spatula along the edges to keep the frittata from sticking. After 2 minutes, sprinkle the Parmesan over the top.

Assemble

When all but the very center of the frittata is set up, place the skillet under the broiler for 1 to 2 minutes. Being careful of the hot handle, remove the frittata from the oven.

Top with the pasta sauce and mozzarella. If desired, sprinkle with more sea salt.

Place under the broiler until the mozzarella is melted and bubbly, about 2 minutes more.

Scatter the basil over the top and sprinkle with pepper if desired. Slice and serve immediately.

Eggplant Parmesan with Olive and Artichoke Pasta Sauce

Ingredients

2 lbs eggplant, sliced into 1/4 inch thick slices

olive oil spray

1 tsp kosher salt

12 oz part-skim ricotta

⅓ cup pecorino romano

¼ cup fresh parsley, chopped

1 large egg

2 ½ cups part-skim mozzarella

½ cup Brownwood Farms Olive & Artichoke Puttanesca

Directions

Slice the eggplant into 1/4 inch thick slices. Salt in colander and let sit for half hour. Rinse with water.

Preheat oven to 450 degrees. Spray 2 sheet pans with oil.

Transfer to the prepared pans, it’s ok if they overlap slightly. Bake for 20 minutes, turning halfway through, until eggplant is golden.

Meanwhile, in a medium bowl, combine ricotta, egg, parsley and 1/4 cup of grated cheese.

Put 1/4 cup sauce on the bottom of a 9×12 baking dish, add eggplant to cover the bottom of the dish. Top each slice with eggplant with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with remaining sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.

Heat the oven to 400F.

Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.

Remove foil and bake an additional 10 minutes.

Take it out of the oven and let it sit about 10 minutes before cutting.

Homemade Pizza Pie

Ingredients

8 oz pizza dough

1 bottle Brownwood Farms Old World Pizza Sauce

1 ½ cups mozzarella cheese

toppings of your choice

1 tbsp cornmeal

Directions

Pre-heat oven to 425 degrees. Sprinkle cornmeal on pan.

Roll out dough to fit on round pan. Spread around half a jar of BWF Old World Pizza Sauce.

Top with mozzarella and toppings of your choice.

Bake in oven at 425 degrees for 20 minutes.