Quick Marinara Sauce
This is perfect to use in baked pasta recipes, eggplant parmesan, shrimp parmigiana, french bread pizzas or when I need a quick dipping sauce for zucchini sticks, mozzarella sticks or anything you like to serve with sauce.
I’m really picky with the brand of tomatoes I use, I always get the best results with Tuttorosso (green label), but if you have a favorite brand you are loyal to, feel free to use it.
Quick Marinara Sauce
Servings: 6 • Serving Size: 1/2 cup • Old Points: 1 pt • Points+: 1 pt
Calories: 51.5 • Fat: 0.8 • Carbs: 9.0 g • Fiber: 1.1 • Protein: 0.1 g
- 1 tsp olive oil
- 2 cloves garlic, smashed
- 28 oz can crushed tomatoes (I like Tuttorosso)
- 1 small bay leaf
- 1 tsp oregano
- 2 tbsp chopped fresh basil
- salt and fresh pepper to taste
In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 – 20 minutes. Remove from heat and add fresh basil.
Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside. Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute. Return the sausage to the skillet and add the marinara sauce; cookon low about 2-3 minutes.
When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.
Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Coverwith the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.