Contadina Italian Chili Food

CONTADINA® BAKED MEATBALLS IN TOMATO HERB SAUCE

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with foil; coat with cooking spray.
• Combine 1/2 can tomato paste, egg, 1 tsp. each basil and oregano, onion powder, garlic powder and pepper in a large bowl. Stir in bread crumbs, Parmesan and raisins.
• Mix in turkey with hands or a large spoon until mixture is combined well. Shape into 16 meatballs, about 1 1/2-inches in diameter. Bake 20 minutes or until browned and cooked through (165 degrees F internal temperature).
• Meanwhile, stir together remaining tomato paste, diced tomatoes, 1 tsp. each oregano and basil, sugar and salt in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Add baked meatballs to sauce and simmer 5 minutes for flavors to blend. Serve meatballs and sauce over pasta with Parmesan cheese, if desired.

CLASSIC CONTADINA® SPAGHETTI SAUCE

Steps:

• Combine sausage, onion and garlic in a large skillet. Cook over medium-high heat 4 to 5 minutes or until sausage is no longer pink inside, stirring to break up sausage.
• Stir in crushed tomatoes, tomato sauce, mushrooms, oregano, basil, salt, sugar.
• Bring to a boil. Reduce heat to low; cook, uncovered, 30 minutes. Serve over hot cooked pasta.

LAYERED ITALIAN CASSEROLE

Steps:

• 1. Cook pasta according to package directions; drain.
• 2. Meanwhile, cook sausage in skillet until browned; drain off fat. Stir in tomato paste, undrained tomatoes, beans, rosemary and cooked pasta; heat through.
• 3. Spread half the mixture in 2-quart casserole. Combine ricotta, 1/2 cup mozzarella and egg; spoon over sausage mixture. Spread remaining sausage mixture on top.
• 4. Bake, covered, at 350F, 30 minutes. Combine bread crumbs and butter. Uncover and sprinkle with remaining mozzarella; top with bread crumbs. Bake 5 minutes more to melt cheese. Let stand 5 minutes.