4 vegetarian pasta marinara Recipes

ground beef, grated parmesan cheese (can use less ), milk, eggs, fresh parsley, finely chopped (or use 2 tsp dried parsley), crushed corn flake crumbs (more if needed), minced fresh garlic (can use more ), seasoning salt, black pepper (or use cayenne pepper for heat), favorite marinara sauce (see kittencal s marinara pasta sauce (vegetarian)), parmesan cheese (optional) or mozzarella cheese, shredded (optional), rolls (purchase italian or french , sliced in half lengthwise)

olive oil (i use enough oil to lightly coat the bottom of my pot), onion, chopped, garlic cloves, minced (or to taste, the more the better i use 6 extra large cloves), dried basil (rubbed between fingers to release flavor), dried oregano (rubbed between fingers to release flavor), crushed red pepper flakes (optional or adjust to taste), tomato paste (can use two cans for a thicker richer sauce if desired), whole roma tomatoes, undrained (break up with a fork before cooking, go ahead and use two cans if desired!), dry red wine (you may omit if desired but good to add in, can use white wine), sugar (optional or to taste), salt (or to taste, a good tomato sauce needs lots so don tsp be shy with the ), fresh ground black pepper (to taste)

multi-grain penne (i used barilla plus), lean ground beef (*see note below for vegetarian options), onions, chopped, red wine, good-quality marinara sauce, ground cinnamon, dried oregano, salt, low-fat milk (i used 1%), unsalted butter, all-purpose flour, salt, fresh ground black pepper, ground nutmeg, parmesan cheese