The sauce recipe makes enough for 2 pies. You can freeze half for another day or make two pizzas.
Ingredients
1 lb store-bought or homemade pizza dough
16 oz mozzarella, sliced thin
!/4 cup grated Parmesan cheese
Sauce
6 Italian sausage links, casing removes
8 oz. sliced mushrooms
2-14 oz containers of finely chopped Italian tomatoes
2 garlic cloves, minced
¼ cup finely chopped onion
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
¼ cup red chili flaked
Directions
For the sauce heat the oil in a large saucepan, add the sausage meat and cook stirring and breaking up the meat as it browns. When brown, add the garlic and onion and cook for 2 minutes. Add the sliced mushroom and cook for 5 minutes. Add the seasonings and tomatoes. Bring to a simmer and cook for 30 minutes
Preheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges.
Cover the dough with the mozzarella cheese slices. Spread the sauce over the cheese.
Parmesan.
Bake the pizza for about 20 minutes. Let rest 5 minutes before serving
Ingredients
1 lb. Haddock fillets
2 tablespoons mayonnaise
1 cup Italian Italian-flavored breadcrumbs
1/2 teaspoon. Paprika Powder
1/2 teaspoon Salt and pepper
½ cup prepared marinara sauce
4 slices of fresh mozzarella cheese
Directions
Preheat the oven to 350°F (180ºC). Oil a glass baking dish large enough to hold the fillets in a single layer.
Cut the haddock into two fillets. Pat it dry with a paper towel and season with salt and pepper. Place on a plate.
In a bowl, mix breadcrumbs and paprika. Brush the fillets with mayonnaise and press into the breadcrumbs. Turn the fillets over brush with the remaining mayonnaise and dredge in the remaining breadcrumbs. Place the breaded fillets in the prepared baking dish.
Bake for 15 minutes. Remove the baking dish from the oven divide the marinara sauce and cheese between the two fillets and bake for 10 more minutes until the sauce is hot and the cheese is melted.
Serve with spaghetti and a salad.
Ingredients
1 (15-ounce) container of whole milk ricotta cheese
1 (10-ounce) package of frozen chopped spinach, thawed, squeezed dry
1 cup shredded mozzarella (about 4 ounces)
1 cup plus 2 tablespoons grated Parmesan
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked fresh lasagna noodles
3-4 cups marinara sauce
Directions
Preheat the oven to 425 degrees F. Oil a 13-by-9-by-2-inch glass baking dish. Spread with 1 cup marinara sauce.
Combine the ricotta, spinach, 1 cup Parmesan, mozzarella, egg, salt, and pepper in a medium bowl to blend.
Arrange the uncooked noodles in a single layer on a kitchen towel to prevent them from sticking.
Divide the filling evenly among the 12 noodles. Spread the filling down the middle of the strips.
Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam-side down, over the sauce in the baking dish. Spoon 2 cups of marinara sauce over the lasagna rolls.
Cover tightly with foil. Bake for 20 minutes. Uncover and sprinkle with remaining Parmesan cheese. Bake for 15 minutes longer. Let stand for 10 minutes before serving.
Ingredients
Basic Pizza Dough {see recipe}
4 oz can of sliced mushrooms, drained
¾ cup of marinated artichoke hearts drained
¾ cup canned roasted red pepper strips, drained
1 teaspoon dried oregano
½ teaspoon red chili flakes
Salt and pepper to taste
1 cup prepared marinara sauce
16 oz mozzarella, sliced
Grated Parmesan cheese
Olive oil
Directions
reheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges.
Cover the dough with the mozzarella cheese slices. Spread the marinara sauce over the cheese.
SDistribute the mushrooms, artichoke hearts and red pepper strips topping evenly over the sauce.
Sprinkle with oregano and Parmesan.
Bake the pizza for about 20 minutes. Let rest 5 minutes before serving..
I have an abundance of all types of peppers in my refrigerator right now. My CSA farm had success with them this year. Naturally, I am trying to think of ways to use them instead of freezing them all. So for this dinner, I am making a big batch of Pizziola Sauce, which contains, peppers, onions, tomato sauce, and Italian seasonings. This recipe makes a sizeable portion that you can save for other meats and fish.
For our dinner, I make pork chops.
Pizzaiola Sauce
You can use any type of sweet pepper you like. I used small-medium yellow/green bell peppers because they are tender.
Ingredients
2 tablespoons olive oil
2 garlic cloves, chopped
2-3 lbs peppers, seeded and sliced
1 large onion sliced
14 ½ oz container of chopped or diced Italian tomatoes.
1 teaspoon dried Italian seasoning
¼ teaspoon red chili flakes
Salt and pepper to taste.
Directions
Heat the oil in a large deep skillet and add the sliced peppers and onions. Cover the skillet and cook for 10 minutes over medium heat. Remove the cover, add the garlic, and cook over low heat until the vegetables are tender about 15-20 minutes.
Add the tomatoes and seasoning. simmer for about 10-15 minutes until the sauce thickens slightly. Serve over your main protein.
Oven Baked Crispy Pork Chops
Ingredients
2 bone-in Berkshire, pasture-raised loin pork chops
1 tablespoon mayonnaise
½ cup cornflake crumbs
Olive oil
Salt and pepper to taste
Directions
Lightly cover a baking dish with olive oil
Heat the oven to 400 degrees F.
Sprinkle salt and pepper over the chops.
Spread the chops with the mayonnaise and dredge in the cornflake crumbs.
Place the chops in the oven and bake for 45 minutes.
Oven Baked Red Potatoes
Ingredients
7=8 small red potatoes, cut in half
4 tablespoons of melted butter
Salt and pepper to taste.
Directions
Spread the melted butter in a baking dish large enough to hold the potatoes.
Place the potatoes cut side down in the baking dish
Sprinkle with salt and pepper/
Bake in the 400-degree F oven with the pork chops for 45 minutes,
2-3 sandwiches
Ingredients
Zucchini Beef Meatballs
8 oz ground beef
1 egg, beaten
½ cup Italian bread crumbs
½ teaspoon garlic powder
1 small zucchini, grated
¼ cup finely chopped red onion
1 teaspoon dried Italian seasoning
½ teaspoon sea salt
½ teaspoon cracked pepper
Sandwiches
1 cup marinara sauce, heated
¼ teaspoon chili flakes
Hoagie rolls warmed
Shredded mozzarella cheese
Directions
Preheat the oven to 400 degrees F. Oik a baking sheet
Combine the ingredients for the meatballs in a mixing bowl. Form 2-inch meatballs and place them on a prepared baking sheet. Makes about 10 meatballs.
Bake the meatballs for 30 minutes, turning them over after 15 minutes. Do not turn the oven off.
Heat the sauce in a large saucepan and add the chili flakes. Add the meatballs carefully and heat over very low heat for about 10 minutes.
Split the rolls open, add 3 meatballs with sauce, and sprinkle with cheese. Place the rolls on foil pieces to fit. Seal the foil around the sandwiches and heat in the oven for 10-215 minutes or until hot and the cheese is completely melted.
Serve with a green mixed salad for a complete meal.
Flounder Parmigiano
2 servings
Ingredients
2 large or 4 small flounder fillets
Salt and freshly ground pepper
2 tablespoon mayonnaise
1/4 cup freshly grated Parmesan cheese
½ cup Italian-flavored panko crumbs
½ cup Marinara Sauce
½ cup shredded mozzarella cheese
Directions
Preheat the oven to 450°F. Oila large baking dish.
season the fish fillets with salt and pepper.
Mix the Parmesan with the panko crumbs. Lightly brush both sides of the fillets with mayonnaise. Dredge the fish in the prepared bread crumbs.
Press down on the breading to be sure it coats the fish.
Bake for 15 minutes, or until the fish is cooked and the topping is golden.
Top each fillet with sauce and shredded mozzarella cheese.
Return to the oven and bake until the sauce is hot and the cheese melts.
Baked Potato Wedges
Ingredients
2 medium Russet potatoes scrubbed and cut into eighths
2 tablespoons olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Directions
Preheat the oven to 450 degrees F. Coat a sheet pan with cooking spray.
Place the olive oil, onion powder, garlic powder, paprika, salt, pepper and parsley in a ziplock plastic bag.
Place the potato wedges in the bag and seal the bag. Shake to coat the potatoes evenly with the seasoning.
Spread the potatoes in a single layer on the baking sheet.
Bake for 15 minutes Turn the potatoes over and bake for 15- 20 minutes until golden brown.
Sautéed Leafy Greens
Ingredients
2 whole cloves of garlic
1/2 medium onion chopped
1/2 lb. leafy greens (kale, chard, or collard greens) I used Swiss chard grown by a friend in his garden
3 tablespoons extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste
Directions
Remove and discard the stem portions of the greens. Chop the leaves into smaller pieces. Wash the greens well in several changes of water. Drain well.
Heat the oil over medium heat in a large skillet. Add the onion, whole garlic, black pepper, and greens. Heat, covered, for 10 minutes, stirring occasionally until onions are translucent and the greens are tender. Discard the garlic. Add salt to taste.
For 2 servings
Ingredients
Eggplant
1 medium eggplant, about 1 lb, peeled and sliced
Salt
Olive oil
Filling
1 cup of ricotta cheese
1 ½ tablespoons grated Parmesan cheese,
1/4 cup of freshly shredded mozzarella 2 tablespoons chopped fresh parsley
1 egg
Salt and pepper
Marinara Sauce
2 tablespoons olive oil
2 cloves of garlic, minced
¼ cup finely chopped onion
28 oz. can whole tomatoes, crushed by hand
2 tablespoons tomato paste
1 tablespoon dried Italian seasoning
Salt and pepper to taste
1/4 teaspoon red pepper flakes
Directions
For the sauce
Heat oil in a sautépan and cook the onion until soft. Add the remaining ingredients.
Let the sauce simmer for 30 minutes. Keep warm.
For the eggplant
Brush slices with olive oil and place on a baking sheet. Roast in a 400-degree F oven for 20 minutes, flipping eggplant halfway through cooking.
Combine the filling ingredients in a medium bowl.
When the eggplant has cooled for about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant and then roll. Repeat with all eggplant slices.
Coat the bottom of a deep baking dish with Marinara sauce. Start placing the rolled eggplants in the baking dish. Pour sauce on top of the eggplant. Sprinkle some more grated cheese on top.
Bake in a 400-degree oven for about 30 minutes.
Meatballs
1 lb lean ground beef {or any ground meat you prefer}
1 cup dried bread crumbs
2 eggs
3 tablespoons heavy cream
1/3 cup grated pecorino Romano
4 tablespoons shallots, minced
2 tablespoons dried Italian Seasoning
Directions
Working with your hands, combine all ingredients and let sit in the refrigerator for one hour.
Use a muffin scoop to form the meatballs. Roll until smooth. Place on a baking sheet and bake the meatballs in a 350-degree F oven until brown all over, about 30 minutes. Add the meatballs to the Marinara Sauce in the recipe above and heat over low for about 30 minutes.
I
ngredients
Ratatouille
1/2 cup chopped plum tomatoes
3 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon chopped fresh thyme
2 medium zucchini, finely diced
1 small eggplant, peeled and finely diced
1 bell pepper, seeded and finely diced
Salt and pepper
Olive oil
Shells
1 box of jumbo pasta shells
2 cups ricotta cheese
2 eggs
½ cup fresh chopped parsley
2 cups shredded mozzarella cheese, divided in half
1/4 cup parmesan cheese
Sauce
2 cups Marinara Sauce mixed with 1/2 cup heavy cream
Directions:
Preheat the oven to 400ºF. In a greased 9×13″ pan, combine garlic, onion, thyme, and a pinch of salt and pepper. Spread out in an even layer on the bottom of the pan. Place the diced vegetables on top of the onion mixture, but do not combine. Drizzle with a little oil, and sprinkle with salt and pepper. Bake for about an hour, or until veggies are softened and beginning to brown slightly. Drain the vegetables in a colander and set them aside.
Cook the shells in boiling salted water for about 9 minutes, or until not quite done (you want them to finish cooking in the oven — that way they won’t be too floppy and overcooked). Drain and place on kitchen towels
In a mixing bowl combine, the stuffing ingredients and 1 cup of shredded mozzarella cheese. Mix until thoroughly combined. Stir in the roasted vegetables.
Scoop a tablespoon or so of ricotta filling into each pasta shell. Place a layer of sauce on the bottom of a 9×13-inch baking dish. Top with the remaining mozzarella.
Preheat the oven to 350 degrees F.
Bake for 30 minutes, or until cheese is melted and bubbly.
Braised Pork Chops
2 servings
Ingredients
2 boneless loin pork chops (about 1/2 inch thick)
1/4 cup of flour
1/2 onion sliced thin
½ bell pepper sliced thin
1/4 cup of sliced white mushrooms
1 cup. can of diced Italian tomatoes ( no salt added)
1 clove crushed garlic
1 teaspoon of dried Italian seasoning
2 tablespoons olive oil
salt and pepper to taste
Directions
Sprinkle chops with salt and pepper.
Dredge chops in flour.
Heat oil in a large skillet with ca over.
Brown chops on both sides. Remove from the skillet and set aside.
Add onions, bell peppers, garlic, and mushrooms, and cook for about 10 minutes.
Add tomatoes and seasoning and stir well. Add the pork back into the mixture. Cover and let simmer for about 10 minutes or until the pork is tender.
Serve the pork with spaghetti squash and spoon the pan sauce over the pork and squash.
Baked Spaghetti Squash
Ingredients
1 medium spaghetti squash
Olive oil
Kosher or salt and fresh pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup grated Parmesan cheese
Salt and pepper to taste
Directions:
Heat the oven to 375° F.
Cut the squash in half lengthwise, and scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up, drizzle lightly with the non-fat olive oil and sprinkle with salt, and pepper,.
Bake for about an hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool for 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
Place in a serving dish and toss with the seasonings..
