Three Cheese Spaghetti Pie
Serves 6
Ingredients:
1 jar Balducci’s Chicago Bolognese Sauce
6 oz. cooked spaghetti, drained
2 T butter, melted
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 cup ricotta cheese
1/2 cup shredded mozzarella or provolone cheese
Directions:
Preheat oven to 350°. Grease a 10-inch pie pan with non-stick cooking spray.
Prepare spaghetti (cook and drain).
In a large bowl, combine the spaghetti with the melted butter, lightly beaten eggs and Parmesan cheese. Stir well.
Transfer the spaghetti mixture to the pie pan and press firmly into the bottom and sides to form a crust.
Spread the ricotta cheese over the crust, and then add Balducci’s Chicago sauce, spreading evenly over the ricotta. Sprinkle grated mozzarella over the sauce.
Bake pie for 20-30 minutes until the sauce is bubbling and the cheese is melted. Cool 5-10 minutes.
Tortellini Alla Vodka
Serves 6
Ingredients:
1 lb frozen cheese tortellini
1 jar Balducci’s Chicago Vodka Sauce
¼ cup heavy cream or half and half
1 cup chopped plum tomatoes
1 tbsp margarine
2 cups fresh baby spinach
Directions:
Bring large pot of water to a rapid boil
Add tortellini and cook until done (5 min or when they float to the top)
Drain and set aside
In a large sauté pan add margarine, tomatoes, and spinach
Sauté over medium high heat until vegetables are soft
Add Vodka Sauce and heavy cream
Heat thoroughly, and then add tortellini
Combine all ingredients and serve!
Pasta Pizzaiola
Serves 6
Ingredients:
1 jar Balducci’s Chicago Marinara Sauce
1 lb sweet Italian sausage
1 green pepper (sliced)
1 medium onion (sliced)
1 tablespoon olive oil
2 cloves chopped garlic
1 lb mostaccioli
2 cups grated mozzarella
Directions:
Preheat oven to 400°. Cook sausage links in oven on baking sheet approx 20-25 minutes.
Once done let sausage rest for 5 minutes, then slice
Heat sauté pan, then add olive oil, garlic, green pepper, onion
Sauté till onion and green pepper are soft, then add sausage slices
Sauté sausage and vegetables together for a couple of minutes
Boil mostaccioli until al dente (5 min in rapidly boiling water)
Combine mostaccioli, sausage, vegetables, and marinara sauce in a baking dish
Top with mozzarella and bake covered for 20 minutes covered, 10 minutes uncovered in a 350F oven.
Lasagna
Serves 6
Ingredients:
1 package no bake lasagna noodles
2 jars Balducci’s Chicago Bolognese Sauce
1 container (15 oz) ricotta cheese
1 cup parmesan cheese
16 oz grated mozzarella cheese 2 eggs
¼ cup chopped flat leaf parsley
1 tsp each Salt & Pepper
Directions:
Preheat oven to 375F
In a bowl combine ricotta, parmesan, eggs, parsley, salt, and pepper
In a 9×13 lasagna baking dish pour a thin layer of Bolognese sauce
Place noodle sheets (3-4) over layer of sauce to cover almost completely
Spread half of the cheese mixture on noodles
Top cheese mixture with ¼ of the mozzarella
Lay down another layer of noodles
Cover completely with more sauce
Repeat the last 5 steps one more time
Finally top off the casserole with the remaining mozzarella cheese
Bake for 40 minutes covered, 10-15 uncovered
Let rest for 20-30 minutes before serving
Formaggio Alforno
Serves 6
Ingredients:
6 oz goat cheese
¼ cup Balducci’s Chicago Marinara Sauce
1 tablespoon grated Parmesan
1 baguette
3 tablespoons olive oil
Directions:
Preheat oven to 350°. Grease a 10-inch pie pan with non-stick cooking spray.
Cut baguette into ½ inch thick slices
Lightly brush olive oil on each side of baguette slices and place on cookie sheet
Bake for 10 minutes or until brown, place on side
Pour marinara sauce into a small baking dish
Top with goat cheese, then sprinkle parmesan on top
Bake at 350F for 15-20 minutes, or until brown and bubbly
Serve warm and spread on baguette slices.
Chicken Vesuvio
Serves 6
Ingredients:
4 boneless skinless chicken breasts
3 tablespoons olive oil
2 large potatoes peeled and quartered
½ cup all purpose flour
1 jar Balducci’s Chicago Vesuvio Sauce
Directions:
Preheat oven to 350°. Place potatoes on greased cookie sheet,
drizzle with 2 tbsp olive oil,
pinch of salt, and tsp pepper, then bake for 25-30 minutes (turning occasionally until brown)
Pour 1 tablespoon olive oil in skillet
Dredge chicken breasts in flour and place in skillet over medium high heat
Cook thoroughly, then pour jar of Vesuvio Sauce in skillet
Add cooked potatoes
Sauté all ingredients until chicken and potatoes and coated with the sauce
Serve Immediately
Chicken Arrabbiata
Serves 4
Ingredients:
1 jar Balducci’s Chicago Arrabbiata Sauce
2 tbsp olive oil
4 chicken breasts, boneless and skinless
2 mozzarella balls, drained and finely sliced
Salt and pepper
Directions:
Pre-heat the oven to 200°C
Heat a large frying pan and add in the olive oil.
Add the chicken and fry until golden on both sides and cooked through.
Place the chicken in an ovenproof dish and top with the sliced mozzarella.
Pour over the Arrabbiata sauce and put in the oven until the cheese melts.
Scampi Diavolo
Serves 6
Ingredients:
1 lb uncooked jumbo tiger shrimp peeled and deveined
1 tbsp margarine
1 jar Balducci’s Chicago Arrabbiata Sauce
1 lb linguine
Directions:
Bring large pot of water to a boil
Add linguine and cook until al dente
Drain and set aside
Over medium heat sauté shrimp and margarine for 2 minutes on each side
Add Arrabbiata sauce and heat thoroughly
Add linguine and toss all ingredients together