10 oz. broccoli florets fresh or frozen
2 small zucchini sliced leaving skin on
1 small summer squash sliced
1/2 lb . mushrooms sliced
1 - jar Buon Giorno Marinara sauce
1 lb . spaghetti or linguine cook according to instructions on package
In a large sautee pan add 1 tbs olive oil and 1 tbs. vegetable oil , when oil is hot add veggies in the order listed above . Sautee veggies until al dente, add the Marinara sauce and simmer for 15 minutes . Add pasta to sautee pan and toss, cover with a good amount of grated parmigiana cheese and serve.
Serves 5-6 persons
4- 6 oz . boneless skinless chicken breasts
3/4 cup seasoned bread crumbs
1/8 cup grated parmigiana cheese
2 eggs beaten
1/2 cup flour
4 slices Mozzarella cheese
1 jar BUON GIORNO DELUXE SPAGHETTI SAUCE
Pound chicken breasts between two sheets of plastic wrap to a thickness of about 1/8 th inch.
Bread the chicken, dredge in flour, shake off excess, dip in the beaten
Eggs then coat with bread crumbs, set aside.
In a large skillet add 1 tbs of olive oil and one tbs. spoon of vegetable
oil, when oils foam brown the breasts two at a time until golden brown .
In a 9x12 baking dish lightly cover the bottom of the dish with the
BGI deluxe sauce, add chicken pcs. lightly cover with more sauce, cover with the mozzarella and bake until sauce bubbles and cheese melts .
1/2 lb. ground beef
1/2 lb. Buon Giorno Sicilian ground sausage
1 quart Buon Giorno deluxe spaghetti sauce
12 oz. raw short , tubular or round pasta
1 lb. shredded mozzarella cheese
1/2 lb. grated parmigiana cheese
Bring 4 to 5 quarts of water to a boil, add one handful of salt, cook pasta until dl dente or firm to the bite . Drain and set aside.
Brown the ground beef and sausage in a large sautee pan, add the sauce, simmer for about 20 minutes. Mix the sauce and pasta together, layer the pasta and cheeses ia a large casserole . Bake at 350 degrees for approx. 45 minutes.