Best The Sopranos Marinara Sauce Recipes

The Sopranos' Marinara Sauce image

Provided by Heather3271

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

4 large garlic cloves, lightly smashed
1/2 cup olive oil
4 lbs plum tomatoes (very ripe, peeled, seeded, and chopped) or 2 (28 ounce) cans diced tomatoes (Italian, drained)
salt
8 -10 fresh basil leaves, torn into pieces

Steps:

In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden (about 4 minutes).
Add the tomatoes and salt to taste.
Bring to a simmer and cook, stirring often, until the sauce is thick (15-20 minutes, depending on the tomatoes).
Stir in the basil leaves.
Serve over hot cooked spaghetti or other pasta.
Makes about 6 cups.

Nutrition Facts : Calories 217.4, Fat 18.6, SaturatedFat 2.6, Sodium 15.9, Carbohydrate 12.7, Fiber 3.7, Sugar 8, Protein 2.8

Manicotti image

Provided by Barefoot Beachcomber

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup flour
1 cup water
3 large eggs
1/2 teaspoon salt
1 tablespoon oil
2 lbs ricotta cheese
4 ounces mozzarella cheese, chopped or shredded
1/2 cup freshly grated parmesan cheese
1 large egg
2 tablespoons chopped fresh parsley
1 pinch salt
fresh ground pepper
marinara sauce
1/2 cup freshly grated parmesan cheese

Steps:

To make the crepes: in a large bowl, whisk together the ingredients until smooth.
Cover and refrigerate for at least 30 minutes.
Heat a 6 inch skillet over medium het.
Brush the pan lightly with oil.
Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter and immediately rotate and tilt the pan to completely cover the bottom.
Pour any excess batter back into the bowl.
Cook the crepe for one minute, or until the edges turn brown and begin to lift away from the pan.
With your fingers, flip the crepe over, and cook for 30 seconds more, or until spotted with brown on the other side.
Slide the cooked crepe onto a plate.
Cover with a piece of wax paper.
Repeat with the remaining batter, stacking the crepes and separating each one with a piece of wax paper (The crepes can be made up to 2 days ahead. Cover with plastic wrap and store in the fridge until ready to use).
Turn the oven to 350.
To make the filling: stir all the filling ingredients together in a large bowl.
Then, to assemble: Spoon a thin layer of the marinara sauce into a 13x9x2 inch baking dish.
Place about 1/4 cup of the filling lengthwise down the center of a crepe, roll it up, and place it seam side down in the dish.
Continue with the remaining crepes and filling, placing them close together.
Spoon on the remaining sauce.
Sprinkle with the cheese.
Bake for 30 to 45 minutes, or until the sauce is bubbling and the manicotti are heated through.
Serve hot.

Nutrition Facts : Calories 402.4, Fat 25.8, SaturatedFat 14.5, Cholesterol 173.2, Sodium 577.7, Carbohydrate 16.4, Fiber 0.5, Sugar 0.7, Protein 25.6

Marinara Sauce (Ww 2 Pointsplus) image

Provided by mersaydees

Categories Sauces

Time 45m

Yield 3 cups

Number Of Ingredients 5

2 large garlic cloves, lightly smashed
1/4 cup olive oil
2 lbs very ripe plum tomatoes, peeled, seeded, and chopped or 1 (28 ounce) can italian peeled tomatoes, drained and chopped
salt
8 -10 fresh basil leaves, torn into pieces

Steps:

Heat olive oil over medium heat in large skillet and cook the garlic, pressing it occasionally with the back of a spoon, until golden, about 4 minutes.
Add the tomatoes and salt to taste. Simmer, stirring often, until the sauce thickens, about 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves.
Serve over hot cooked spaghetti or other favorite pasta.