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Kathy Brown (Texas, US) posted...
My very simple but good way to enjoy the Marinara Sauce.

One dozen soft breadsticks about 10" in length each
Small tub ricotta cheese
1 1/2 cups grated mozzarella cheese
One jar Bongiovi Brand marinara sauce (or your favorite style Bongiovi Brand sauce)
Melted Butter
Garlic, parsley, salt and pepper all to taste

Slice breadsticks down the center but not all the way through. Mix together a small tub of ricotta cheese, one and a half cups of grated mozzarella cheese together just until combined. Add salt, pepper and any other spice along with parsley to the cheese mixture. Stir until well combined. Spoon by teaspoonfuls into the sliced area of the breadsticks. Brush the breadsticks with melted butter and place on a cookie sheet. Sprinkle grated mozzarella cheese over the top of the breadsticks. Place in the oven at 400° and bake until the breadsticks are browned and the cheese is melted and bubbly. Add a generous amount of heated Bongiovi Marinara Sauce in a bowl for dipping and a garden salad! You are done in a few minutes and have a healthy and very great tasting meal! Enjoy!
20th January 2016 10:26pm
Lita Neel (Alabama, US) posted...
Lita's Lasagna Soup

1 jar of BB pasta sauce ( I used Marinara)
1 ib. lean ground beef
1 large onion, diced
1 red bell pepper, diced
4 oz. lasagna noodles, broken into bite size pieces
32 oz. chicken broth
Salt and pepper to taste
Shredded Parmesan Cheese

Saute ground beef, onion, and bell pepper in a 5 qt dutch oven until meat is brown, and veggies are tender. Add chicken broth and BB pasta sauce, bring to a boil, add
broken lasagna pieces. Reduce heat to med-high temp. Cook for 8-10 min.
Serve with shredded parmesan sprinkled on top.


19th November 2015 10:03am
Amina Crane (Washington, US) posted...
Italian Meataballa Mummies ~ 2 of 2

You can use any bread dough recipe for the mummies. I used Bobby Flay’s pizza dough recipe.

Assemble the Meataballa Mummies:

Preheat oven to 350 degrees. Cover a cooking sheet with parchment paper.

If you have barbeque skewers, these work best. You can also use sturdy large toothpicks.

Roll out dough & cut out 1/4” strips.

Thread 3 meatballs on the skewers & wrap the meatballs with the dough in crazy different directions.

Leave tiny areas for the eyes.

Bake for about 20 minutes or until the dough is lightly browned. Remove from oven & brush with melted butter & add eyeballs. I made the eyeballs by taking a round cake frosting tip & poked holes in cream cheese, then added a mini chocolate chip, or if you have black olives, you can cute out tiny holes & use that. (I had no olives so I used the mini chocolate chips.)

Warm the awesome BONGIOVI BRAND PASTA SAUCE, pour in a bowl and dunk them mummies in that great sauce and scarf them down! Don't forget the Pinot Grigio! Mangia!

4th November 2015 5:27pm
Amina Crane (Washington, US) posted...
Italian Meataballa Mummies ~ Page 1 of 2 :)

Turkey & Italian sausage meatballs:

1 pound ground turkey
1 pound ground Italian sausage
1/3 cup plain bread crumbs
½ cup milk
1 onion, chopped
½ green pepper, diced
½ red pepper, diced
5 cloves garlic, finely chopped
¾ cup Bongiovi Brand Pasta Sauce
2 eggs
1/3 cup fresh Italian parsley, chopped
1 tsp Johnny’s seasoning salt
1 tsp pepper
1 tsp dried Italian seasoning
½ tsp Old Bay Seasoning
½ tsp Cavender’s Greek Seasoning
½ cup Pecorino Romano Cheese, grated

Preheat oven to 425 degrees

Cover a baking sheet w/ foil & spray w/ cooking spray. Very lightly drizzle a bit of EVOO

Soak bread crumbs in milk for 20 minutes

Sautee onion, peppers and garlic in 3 tablespoons EVOO, let cool

Mix turkey &!Italian sausage well & add remaining ingredients. Add cooled veggies & bread crumbs to mixture. Cover & refrigerate for about 45 minutes.

Using a small ice cream scooper,form 2 inch balls. Put on foiled baking sheet
Bake until cooked through & brown,about 20-25 minutes

3rd November 2015 4:57pm
Bonnie Jenior (Ohio, US) posted...
Baked Spaghetti

2 jars Bongiovi Brand Marinara Sauce
1 pound ground beef or turkey
1 pound spaghetti
8 oz. cream cheese
1/2 cup diced onion
1/4 cup diced green pepper (optional)
1 tablespoon butter
4 tablespoons milk
1 teaspoon garlic salt
1/2 cup Parmesan cheese

Brown meat and season if desired. I always season ground turkey with salt, pepper and Italian seasoning. Add sauce to browned meat and simmer for 30-45 minutes (intensifies flavor). Cook pasta according to package directions, drain and set aside. While pasta is cooking, sauté onion and green pepper in butter in a large sauté pan for 3-4 minutes until soft. Reduce heat to low and add milk and cream cheese. Stir until cheese is melted and combined. Add pasta to cream cheese mixture and stir until well coated.

In a 12x8 pan, coat the bottom with sauce. Top with half of spaghetti mixture and cover with sauce. Sprinkle with cheese. Repeat with remaining spaghetti and additional sauce and cheese. You will have some sauce left over. Cover with foil and bake at 350 degrees for 25 minutes. The extra sauce is great the next day on the leftover baked spaghetti. My family loves this and is always a hit at pot luck dinners. Enjoy!
27th October 2015 5:51pm
Teri Starbuck (Klamath Falls, US) posted...
Bongiovi Brand Delight
SUPER quick and easy!
1. I sauteed sliced red onions, mushrooms, sliced red bell peppers, and lots of fresh crushed garlic and sea salt in olive oil, then added fresh baby kale until wilted.
2. Added a jar of Bongiovi Brand Pasta Sauce (I used Arrabiatti) and stir while simmering with a splash of red wine in it.
3. Add cooked pasta of your choice, and serve with grated cheese on top.
For a variation, you could brown either some Italian Sausage or hamburger to add to the sauce as well.
And remember to have red wine (I prefer Malbec or Cab) with it and some Bon Jovi music in background. ;)
17th October 2015 2:50pm
Teri Starbuck (Klamath Falls, US) posted...
Parmesan Meatballs w/ Bongiovi Pasta Sauce

1 1/2 pounds ground beef (85% lean)
1 cup bread crumbs (I use Progresso Italian Style)
1 cup grated Parmesan cheese 2 pressed garlic cloves
2 eggs
Garlic salt to taste
1 Tablespoon milk
2 Jars Bongiovi Pasta Sauce your favorite flavor (I use 1 garden plus 1 Arrabiatti for spicy kick)
Parmigiano-Reggiano or Mozzarella cheese to top it off with!
Pasta of your choice, cooked

Mix all of the above ingredients and form your meatballs-not too large. I made 27 meatballs. Pan fry to brown them. Don’t worry about cooking them through-they will finish cooking in the oven. Preheat oven to 375.
Pour some sauce in the bottom of your dish. Lay meatballs on top of the sauce. Cover with more sauce. Bake covered for 30 minutes. (Make sure they are cooked through. Uncover and dress the top up with lots of cheese! It should be covered with cheese!!! Broil for a few minutes until melted and bubbling. Serve with pasta of your choice and use the extra sauce.
And don't forget the wine and broiled garlic cheese bread ;)

12th September 2015 10:00am
Romina Dominguez (California, US) posted...
As a half Italian lady, I love Italian food with too much sauce. Try Bongiovi Brand Garden with this one I made up myself :"Giovi Veggie gluten free dogs", specially for a summer barbeque with friends by the pool.

Whole grain and gluten free hot dog buns.
1 packet of Field Roast Frankfurters(vegetarian or vegan)or 1 packet of Tofurki Italian sausages.
1 jar of Bongiovi Brand garden.
No stick spray canola oil.

When the grill is ready, place a sheet of aluminum foil on it and cover it with non stick spray canola oil on it. Place the sausages so they don't get stuck over the grill.Vegetarian sausages have no grease.Never place them over the grill cause they break. Let them cook 15 minutes each side and turn them.
Place sausage in a whole grain bran and top it with Bongiovi brand garden sauce instead of the traditional ketchup. Your friends will love it with a beer or ale.

10th August 2015 10:03pm
Lisa Smith (Nc, US) posted...
I like to use the garden style for a quick weeknight cacciatore:
4 boneless skinless ckn breasts cut into large chunks
sweet onion chopped into relatively large pieces
1 red pepper
I green pepper, chop both peppers into same size pieces as the onion
parmigiana reggiano
fresh basil/parsley(optional)
1 pound pasta(I usually use whole wheat linguine or penne)

Boil pasta per instructions, saving a bit of the pasta water for later.

Sprinkle chicken with salt & pepper.
Warm a skillet over medium high and warm about 2 Tbsp of olive oil. Add ckn pieces and brown on each side, remove to plate, lower heat to med low and add another Tbsp olive oil.
Lightly saute the onions and peppers, add the chicken back to the skillet and pour in the sauce. At this time I like to add a bit of ckn stock to the jar to get every last bit. Add about 1/4 cup grated parmigiano, gently stir,cover and simmer for 20 minutes, occasionally giving a stir.
Add hand full of chopped fresh basil and parsley, add your pasta and a bit of the saved pasta water to the skillet and toss.
(Alternatively, you may add a bit of the pasta water to the skillet and mix. Put pasta on a platter and top with the sauce).
Serve with addional parmigiano reggiano.
This makes 4 large servings.
10th August 2015 11:26am
Amanda Rivera (Texss, US) posted...
Pizza dough
Pepperoni slices
Mozzarella cheese
Garlic seasoning

I cut the pizza dough into squares, washed the inside with Bongiovi sauce,
Added about 3 slices of pepperoni on top then half mozzarella stick in the middle.
I rolled it all in slightly butterd all around and seasoned with grarlic seasoning added a pepperoni on top.
Baked in oven at 425 for about 15/20 min or until golden brown.
There ready to dip and chow down with Bongiovi marinara sauce.
There delish!! Enjoy!!
9th August 2015 12:48pm
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