Best Kittencals Marinara Pasta Sauce Vegetarian Recipes

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KITTENCAL'S CREAMY TOMATO PASTA SAUCE (VEGETARIAN OR MEAT OPTION



Kittencal's Creamy Tomato Pasta Sauce (Vegetarian or Meat Option image

This is a full-flavored rich tomato sauce that benefits with a long slow cooking time, this sauce will take a couple of hours to cook and will only improve in flavor if made 1-3 days ahead and refrigerated, this will give the flavors time to blend and intensify even more, I also want to mention that the sauce will taste totally different after the 2-1/2 hour cooking time, when I make this sauce I use 1/2 cup cream, you will need to adjust the cream until you have reached the desired taste------------- to take this to yet another level 1 pound mild or spicy Italian sausages with casings removed may be added to the sauce, see instructions on the bottom of the recipe --- you will love this sauce! :)

Provided by Kittencalrecipezazz

Categories     Low Protein

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup olive oil (or as needed to cover the bottom of the saucepan)
1 medium onion, finely chopped
1 small red bell pepper, seeded and finely chopped (do not substitute green or yellow pepper)
2 -3 tablespoons finely chopped sun-dried tomatoes packed in oil (can use more)
2 -3 tablespoons finely chopped fresh garlic (the more garlic the better!)
1/2 teaspoon crushed red pepper flakes (or adjust to suit heat level)
1 tablespoon dried basil (rubbed between fingers to release flavors)
2 tablespoons tomato paste
1 (28 ounce) can crushed tomatoes (or use two 14-ounce cans)
1 (28 ounce) can plum tomatoes (do not drain)
2 1/2 teaspoons salt (or to taste)
fresh ground black pepper (to taste)
1/3 cup heavy whipping cream (or more to desired creaminess)

Steps:

  • Heat oil in a medium pot over medium-high heat (use enough oil to cover the bottom of your pot you may need more than 1/4 cup).
  • Add in onion, bell pepper and chopped sun-dried tomatoes; cook stirring for about 5-6 minutes or until softened.
  • Add in garlic, chili flakes and basil; cook stirring for 2 minutes,.
  • Add in tomato paste; stir for 2 minutes.
  • Add in crushed and plum tomatoes with juice; bring to a simmer over medium heat stirring and breaking up the whole tomatoes with a fork.
  • Reduce heat to low cover with a lid and simmer for 30 minutes.
  • Uncover and continue to simmer over low heat for another 2 hours stirring frequently (the longer cooking/simmering time over low heat the better this sauce will be, if your sauce becomes too thick add in a little water and continue cooking).
  • Season with salt and black pepper about halfway through cooking.
  • At this point and before the addition of the cream you may cool the sauce and refrigerate up to 3 days.
  • At the end of cooking mix in the cream starting with 1/3 cup and adding in more until you reach your desired creaminess; stir until heated through.
  • Delicious!
  • THE ADDITION OF SAUSAGE MEAT; in the pot brown the sausage meat with onion, bell pepper and sun-dried tomatoes until no longer pink (breaking up the meat while cooking) drain fat.
  • Add in the garlic, red pepper flakes and basil; cook stirring until the meat is browned (about 7-8 minutes, or best flavor the meat should be lightly browned).
  • Add in the tomato paste and continue with the recipe as stated from step# 5.

Nutrition Facts : Calories 156.6, Fat 11.1, SaturatedFat 3.3, Cholesterol 13.6, Sodium 985.7, Carbohydrate 14.4, Fiber 3.4, Sugar 7.8, Protein 2.5

KITTENCAL'S SPINACH & FOUR-CHEESE MANICOTTI (VEGETARIAN)



Kittencal's Spinach & Four-Cheese Manicotti (Vegetarian) image

I have been making this recipe for years, it is *the best* manicotti recipe hands down! --- I have made this many times for dinner parties and have made it for socials and large gatherings increasing amounts of coarse, I have even served this at my Thanksgiving and Christmas holiday table as an extra dish along with a turkey or ham --- to save time I always mix up the filling a day ahead and refrigerate this will also give the flavors a chance to blend together, or you may prepare up to step #9 cover and refrigerate for up to 24 hours --- don't forget to cook the spinach first before using for this recipe

Provided by Kittencalrecipezazz

Categories     Manicotti

Time 1h10m

Yield 8 manicotti

Number Of Ingredients 15

3 tablespoons oil
1/4 cup onion, finely chopped (optional)
2 teaspoons fresh garlic (no more than that or the garlic will overpower the other ingredients!)
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided (can use a bit more)
4 ounces cream cheese, softened
1/3 cup grated parmesan cheese (can use more)
1 teaspoon italian seasoning
salt (to taste I use seasoned salt)
1/2-1 teaspoon fresh ground black pepper (or to taste)
1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)
8 manicotti, cooked and drained (you might use more shells so I would cook 10)
4 -6 cups marinara sauce (see my Kittencal's Marinara Pasta Sauce (Vegetarian))
1/4 cup parmesan cheese (or to taste)
mozzarella cheese, for topping (any amount desired)

Steps:

  • Set oven to 350 degrees F.
  • Butter a 13 x 9-inch baking dish.
  • In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
  • In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
  • Season with white salt or seasoned salt and black pepper to taste.
  • Stir in onion mixture and spinach; mix well to combine.
  • Spoon into cooked and cooled manicotti shells.
  • Pour half of the pasta sauce into the prepared baking dish.
  • Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
  • Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
  • Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
  • Cover and bake for 25 minutes.
  • Uncover and top with mozzeralla cheese (any amount desired).
  • Bake 5 mins longer, or until cheese is melted.
  • Let stand 10 mins before serving.
  • Note; If desired the spinach can be omitted completely.

Nutrition Facts : Calories 391.9, Fat 26.4, SaturatedFat 12.2, Cholesterol 64.7, Sodium 880.7, Carbohydrate 22.2, Fiber 4.4, Sugar 12.5, Protein 17.1

KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS



Kittencal's Italian Tomato Pasta Sauce and Parmesan Meatballs image

There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207

Provided by Kittencalrecipezazz

Categories     Sauces

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 15

prepared meatballs, recipe (see my Kittencal's Italian Melt-In-Your-Mouth Meatballs)
olive oil (to cover bottom of the pot)
1 large onion, chopped
6 large garlic cloves, finely chopped (or to taste)
1 -2 bay leaf
1 tablespoon dried oregano (rubbed with fingers to release the oils)
1 tablespoon dried basil (rubbed with fingers to release the oils)
1 -2 tablespoon salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1 teaspoon crushed red pepper flakes (optional or to taste)
1 (6 ounce) can tomato paste
1/3-1/2 cup dry red wine (or to taste)
2 (28 ounce) cans crushed tomatoes (can use 3 cans if you plan of freezing some sauce)
2 (28 ounce) cans diced tomatoes, well drained
1 tablespoon sugar (optional and to be added in the last 30 minutes of cooking time)

Steps:

  • Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
  • Drain the diced tomatoes over a strainer.
  • Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
  • Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
  • Add in fresh garlic; cook stirring for 2 minutes.
  • Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
  • Add in the wine; stir well to combine.
  • Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
  • Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
  • Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
  • Skim off any fat that might gather on top of sauce.
  • Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
  • Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
  • Note: if desired, you can bake the meatballs in the oven before adding to the sauce.

Nutrition Facts : Calories 116.3, Fat 0.9, SaturatedFat 0.1, Sodium 1052.2, Carbohydrate 25.1, Fiber 6.2, Sugar 8.3, Protein 5.2

KITTENCAL'S DELICIOUS MEATY PASTA SAUCE



Kittencal's Delicious Meaty Pasta Sauce image

I don't think you will find a better meat sauce than this one! a good tomato sauce needs time to "ripen" so I strongly suggest to make this sauce a few day ahead and refrigerate just warm in a saucepan before using you will see that the flavors strongly intensify after refrigeration time --if you want a creamy sauce just add in 1/4 cup or more of heavy whipping cream the last 30 minutes of cooking time, this may be doubled if desired but keep the ground beef amount at one pound, this also freezes well... you will *love* this!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 20

1/3 cup olive oil (or use enough sauce to coat the bottom of your skillet)
3 teaspoons dried basil
3 teaspoons oregano
1 -2 teaspoon dried chili pepper flakes (or to taste)
1 large bay leaf
1 medium onion, finely chopped
6 garlic cloves, finely chopped tablespoons (or to taste, I like lots of garlic!)
1 (6 ounce) can tomato paste
1 lb lean ground beef
1/2 lb Italian sausage, casings removed
1/2 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 1/2 cups good-quality beef broth
3/4 lb button mushroom (or use a couple cans whole drained mushrooms, but fresh is better!)
1 -2 teaspoon white sugar
1 tablespoon Worcestershire sauce (or to taste)
1 tablespoon salt (or to taste a good tomato sauce needs lots of salt)
1 teaspoon fresh ground black pepper
fresh grated parmesan cheese

Steps:

  • In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
  • Add in garlic and cook for 2 minutes.
  • Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
  • Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
  • Add in the wine and simmer for 2-3 minutes, stirring.
  • Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
  • Season with black pepper.
  • Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.

Nutrition Facts : Calories 496.8, Fat 30.9, SaturatedFat 8.6, Cholesterol 70.7, Sodium 2525.8, Carbohydrate 25.7, Fiber 5.6, Sugar 8.5, Protein 29.3

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