Category Archives: Pasta

Basic Marinara Sauce

Posted in Gina Marie Original, Main Dish, Pasta by


This is my basic sauce I’ve been making for years. It never tastes the same way each time I make it. Sometimes it’s made with all fresh herbs or like this past time it was all dried. On some occasions I use red wine to deglaze the pan once the veggies have been softened. But sadly, I had no red wine on hand this past weekend. What I love about this sauce is you can make it your own and put what you like in it. I love making a huge batch so I can have extra in the freezer. Having marinara sauce on hand is great for those busy weeknight dinners. You can take it out of the freezer and make all sorts of things. Baked ziti, lasagna, spice it up with sausage or meatballs, vodka sauce, the list goes on and on. Later in the week I will be posting my chicken Parmesan recipe, which uses this basic sauce.

My advice is to use this recipe and expand upon it. Just have fun with it! Cooking should always be fun and not a chore.

The key is letting this sauce cook on low for hours. The flavors need time to come together and the sauce will thicken the longer it cooks. You will see the recipe calls for the rind of Parmesan cheese. I only use Parmesan Reggiano.  If you don’t have the rind of Parmesan cheese, you can use a 1/4 cup of grated cheese.

Sorry for the not so pretty photo. I was so busy with everything I was doing that I forgot to do a photo shoot with it. Luckily I had taken some pictures as I was making it. It was fun trying to figure out all the measurements, since I’ve never measured them before.

Basic Marinara Sauce

  • 1 large onion, diced small
  • 2 carrots, peeled and diced small
  • 2 celery stalks, diced small
  • 2tbs olive oil
  • 4 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 2 bay leaves
  • 1/4 cup + 1tbs dried basil (or use a handful of fresh)
  • 2tbs dried oregano
  • 2tbs Italian seasoning
  • rind of Parmesan cheese or 1/4 cup grated parm cheese
  • 3  28 oz cans crushed tomatoes
  • 2  28 oz cans diced tomatoes
  • 6 oz tomato paste
  • 1/2 cup red wine (optional)

1.  Add the 2tbs of olive oil to a stock pot set over medium high heat. Saute the onion, carrots and celery till softened. Add the garlic and cook till fragrant, about 30-40 seconds.

2. Stir in the red pepper flakes,  tomato paste and 1/2 cup of red wine, if using. Cook for a minute (if using the wine, let it reduce down for 2-3 minutes)

3. Reduce the temperature to medium low and add the cans of tomatoes and stir to combine.

4. Stir in all of the dried or fresh herbs along with the rind of Parmesan. Once the sauce is bubbling turn to low and let simmer, partially covered for at least 2 hours or up to 5 hours.

5. Important to note here. DO NOT leave the house. The sauce will need to be stirred every half hour or so. If you don’t stir, the sauce will burn to the bottom.

***If you like a thinner sauce, put it through a blender or food processor, or leave it chunky. The sauce can be separated into freezer containers and stored in the freezer for up to 6 months.

 

Source: Gina Marie Original

Pasta Mozzarella

Posted in Gina Marie Original, Main Dish, Pasta, Sides by

When I ask my kids what I should make for dinner, I already know their answer. “Pasta Mozzarella, please.”  I’ve been making this for years and my kids gave it the name Pasta Mozzarella. If you are having a hectic day and want to make something quick, this is for you. Family members have begged on hands and knees for me to give them this recipe. I tell them for $100 I will give it to them. But for you, the cost will be free with one condition. Make it soon!

Pasta Mozzeralla

  • 1 box (1lb) Penne pasta (or other tube shaped pasta)
  • 16oz mozzarella cheese, diced into 1/2 inch cubes
  • 2 large tomatoes, diced or 1 pint cherry tomatoes, cut in half
  • 1 pkg Good Seasons Italian salad dressing
  • 3 tbs olive oil
  • 3 tbs balsamic vinegar
  • 1/4 cup fresh basil, cut up

1. Boil pasta till al dente, according to package instructions and drain.
2. While pasta is cooking, in a large bowl, whisk the dressing, olive oil and balsamic vinegar.
3. Add the pasta, cheese, tomatoes and basil to the dressing and stir to combine. Serve immediately or at room temp.

Skillet Lasagna

Posted in Main Dish, Pasta by

Even though I love cooking and spending hours in the kitchen; there are times I want something easy. Here is another one pot dinner. A few things I changed because the first time I made it I felt it needed a bit more flavor. The ricotta needed to have some seasoning to it as did the sauce. I’ve reflected the changes in the recipe below.

  • 1 28oz can diced tomatoes
  • 1 tbs olive oil
  • 1 onion minced
  • Salt
  • 3 garlic cloves
  • 1/8 tsp red pepper flakes
  • 4 tbs Italian Seasoning
  • 1 lb meatloaf mix
  • 10 curly-edged lasagna noodles (8oz)
  • broken into 2 inch lengths
  • 1 8oz can tomato sauce
  • 1 oz Parmesan cheese grated (1/2 cup) plus extra for serving
  • Pepper
  • 8 oz whole-milk ricotta cheese (about 1 cup)
  • 1/2 cup minced fresh basil

1. Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.

2. Mix the ricotta with 2tbs Italian seasoning, pinch of salt and pepper.

3. Heat the oil in a 12 inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 tsp salt and cook until softened, about 5 minutes.

4. Stir in the garlic, red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.

5. Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Stir in the remainder 2tbs Italian seasoning. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look water after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen the sauce)

6. Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta mixture over the noodles. Cover the skillet and let stand off the heat for 5 minutes.

7. Sprinkle with the basil and serve, passing the extra Parmesan separately.

Adapted from The America’s Test Kitchen Family Cookbook

Skillet Penne and Sausage

Posted in Main Dish, Pasta by

I recently made this for my in-laws. I’ve made it in the past with my kids begging for me to make it again. I love how much they enjoy this dish for several reasons; 1 it’s very easy to make, 2 they eat the spinach. It might not be the healthiest dish but it’s worth every bite.

Skillet Penne and Sausage

Cooking time: Approx 30 minutes

  • 1tbs Olive Oil
  • 1 medium onion diced
  • Salt
  • 1lb hot or sweet Italian Sausage, casings removed (recipe calls for Turkey sausage)
  • 3 garlic cloves
  • 1/2 cup oil packed sun-dried tomatoes (recipe calls for them to be rinsed and I like the flavor of the oil so I didn’t rinse)
  • 8 oz Penne pasta (2 1/2 cups)
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 (5oz) bag baby spinach
  • 1 ounce Parmesan grated (1/2 cup)
  • Pepper

1. Heat the oil in 12 inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 tsp of salt and cook until softened, about 5 minutes.

2. Stir in the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.

3. Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the tomatoes and penne evenly over the sausage. Pour the broth and cream over the pasta. Cover and bring to a boil. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.

4. Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. Stir in the Parmesan and season with salt and pepper to taste.

Source: The America’s Test Kitchen Family Cookbook