Chicken Cacciatore

INGREDIENTS:

1 jar of Cortazzo Pomodoro Sauce
6 chicken thighs
1 green pepper, diced
1 onion, diced
3-4 cloves of garlic, minced
1 cup of white wine or chicken broth
8 oz. of mushrooms, chopped
Salt
Pepper
1 Tbsp of fresh basil, chopped
 

INSTRUCTIONS:

1. Simply, add all ingredients, except the fresh basil, to the crock pot and cover. 
    

2. Cook on low for 7-8 hours.
    

3. Serve on top of fresh pasta or rice and sprinkle with fresh basil.  

OPTIONAL IDEA:

Add a few tablespoons of capers to the crockpot.

Enjoy and in the words of our grandma, Ima, "everyone to the table!"

Baked Ziti

Serves 8

Ingredients:
 
1 lb. Ziti
1 ½ TB Olive Oil, Plus More For Baking Dish
1 ½ - 2 Jars Cortazzo Pomodoro Sauce
1 Large Onion, Chopped
1 ½ Tsp. Sea Salt
1 lb. Fresh Spinach, Washed, Large Stems Removed
1 Tsp. Fresh Ground Black Pepper
½ Tsp. Red Pepper Flakes
8 oz. Chèvre Goat Cheese, Crumbled  
1 Clove Fresh Garlic, Halved
8 oz. Whole Milk Mozzarella Cheese, Shredded
8 oz. Parmigiano-Reggiano Cheese, Grated

Instructions: 

1. Preheat oven to 350° (325° in convection oven.)

2. Bring a large pot of well salted water to a boil, add pasta and cook until tender, about 9-10 minutes. Drain and rinse pasta under cold water, and then transfer to large mixing bowl, add the Cortazzo Pomodoro sauce and ½ the parmesan cheese, stir to combine. Set aside.

3. Heat large skillet over medium-high heat, add olive oil, then, add onions, cook, stirring occasionally, until softened and slightly translucent, about 5 minutes.  Add spinach, and cook down until spinach becomes wilted, about 5 minutes. Remove from heat, and then fold into pasta mixture until incorporated. 

4. Gently fold goat cheese into mixture and season with salt, black pepper and red    pepper flakes.

5. Lightly coat a 9” x 13” baking dish with olive oil, rub pan with halved garlic cloves, pour mixture into dish, and top with mozzarella and remaining parmesan cheese. Bake covered for 40 minutes, then, remove foil and continue to bake uncovered for 10-15 minutes, until cheese is bubbling.  Allow to rest for 3 minutes, and then serve.