PARMA ROSA
I dearly love a Parma Rosa sauce, probably more than the marinara alone. I’m tossing this Parma Rosa over fresh steamed spinach, a grilled chicken breast, and brown rice pasta (Tinkanyada).
Use:
A cup of the Basic Marinara
Half a cup Fat Free Half and Half
And half a cup Parmesan.
*The Parmesan: I use dried or fresh, whichever I’ve got on hand. Today the dried is going in the sauce and it’ll be topped with fresh when I eat it.
STUFFED SHELLS
You know those great big pasta shells? Cook your shells; make a filling out of ricotta cheese, egg, shredded mozzarella, shredded fresh Parmesan, thawed chopped frozen spinach (squeeze the water out), and parsley. Stuff your cooked shells with that, line them up in a casserole dish, and pour marinara over all.
BAKED MOZZARELLA
I love it as an appetizer, either as a dipping sauce for cheese sticks, or poured over slices of fresh mozzarella and baked.
PIZZA SAUCE
Enough said, there. Excellent pizza sauce, tops anything that comes out of a jar!
If you want to try it on my cauliflower crust gluten free pizza, I’m going to try and attach the link:
LASAGNA OR ZITI
Use it in your favorite lasagna or baked ziti recipe.
THOSE suggestions I have all tried and loved! Here are a couple others from my favorite Cooking Light:
And an addition from a friend, an Eating Well recipe this time!
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