Creamy Marinara With Fresh Basil Food

BASIL MARINARA

Steps:

• Saute onions in olive oil in saucepan. Add remaining ingredients and simmer 30 minutes. Season with salt and pepper to taste. Serve over the pasta of your choice.

MARINARA MAKEOVER TOMATO SOUP

Steps:

• Heat 1 tablespoon each butter and oil in a medium saucepan over medium-high heat. Add the celery, carrot, onion and garlic and cook, stirring, until the vegetables are lightly browned and soft, 7 to 8 minutes. Add the paprika and red pepper flakes. Sprinkle with salt and a few grinds of pepper.
• Pour the wine over the vegetables and simmer until the wine evaporates, 1 to 2 minutes. Stir in the marinara and chicken stock. Bring to a boil and then simmer over low heat until all the vegetables are very soft, about 20 minutes.
• Meanwhile, heat a large nonstick skillet with remaining tablespoons butter and oil over medium high. Place a slice of bread in the skillet and sprinkle the cheese on it. Place the remaining slice of bread on top of the cheese and press down with a spatula. Cook, flipping halfway through, until the cheese melts and both slices of the bread are crispy and golden brown, 3 to 4 minutes. Cut the cheesy bread into bite-size pieces. Set aside.
• Puree the soup with an immersion blender until completely smooth. Ladle the soup into 4 deep bowls, top with the cheesy croutons and sprinkle with the basil.

CREAMY MARINARA WITH FRESH BASIL

Steps:

• Fresh frozen tomatoes: pick juicy tomatoes, make sure they are clean and dry, then pop them in a Ziploc bag, single layer; label your bag with date and put flat into freezer; when ready to use, just take out as many as you need and run them under hot water (or put then in a bowl of hot water) and after a minute or two the skins will peel right off, then just chop and use; use these instead of canned tomatoes.
• In a hot sauce pan or small wok, put in olive oil and fresh garlic; stir and sauté for 1 to 2 minutes.
• Add the tomatoes together with their juice and let simmer for 10 minutes.
• Stir in the cream, basil, salt and pepper, and roasted peppers (if using), and bring to a simmer them it through.
• Serve over cooked pasta, garnish with parmesan cheese and fresh basil leaves.
• Also good over baked halibut, grilled shrimp, chicken, or grilled vegetables.

HOMEMADE BASIL MARINARA SAUCE

Steps:

• Saute onion and garlic in oil in saucepan till tender.
• Stir in tomatoes with their liquid, breaking up, tomato sauce., 1/4 c chopped basil and the salt.
• Bring to boiling. Lower heat; simmer uncovered, stirring frequently, till thickened, about 20 minute.
• Stir remaining basil into sauce. Serve immediately over hot cooked pasta (@ 1 lb).
• Or, cool, then freeze in freezer containers.

SHRIMP LASAGNA ROLLS WITH CREAMY MARINARA

Steps:

• Preheat the oven to 350°F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain.
• Meanwhile, heat the olive oil in a large, heavy skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and the garlic to the pan and sauté until the shrimp are cooked, about 4 minutes, stirring often. Remove from the heat and let cool. Coarsely chop the cooled shrimp and place in a large bowl with 2 cups of the ricotta cheese (one container and about one-third of the other), the Parmesan cheese, eggs, basil, 3/4 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Stir to combine.
• In another bowl, combine the marinara sauce with the remaining 1 cup of ricotta cheese and stir to combine.
• To make the lasagna, cover the bottom of a 9 x 13 x 2-inch baking dish with 1 cup of the marinara mixture. Lay four noodles flat on a dry work surface. Spread about 1/4 cup of the shrimp mixture evenly over each noodle. Roll up and place seam side down in the baking dish. Repeat twice more to make 12 lasagna rolls. Drizzle the rolls with the remaining marinara mixture and top with grated mozzarella. Bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

CREAMY SAUSAGE RIGATONI

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, remove casings from sausage if necessary; crumble sausage into large skillet sprayed with cooking spray. Cook on medium heat until evenly browned, stirring occasionally. Add garlic, cook and stir 30 sec. Add pasta sauce and cream cheese; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
• Drain pasta. Add to pasta sauce mixture; mix lightly. Top with basil and Parmesan.