(Family Features) Cooler fall months call for comforting, hearty meals that taste just as delicious as they look. Filling recipes like chili and pasta make the season a special time for spending quality moments with those you love.
This fall, turn to a time-saving ingredient like Newman’s Own Sockarooni Pasta Sauce with its blend of tomatoes, mushrooms and bell peppers plus a few signature spices. This versatile sauce made with high-quality ingredients is ready to be a new favorite at your home in recipes like Chili Con Carne, a satisfying dish that can simmer on the stove while you help little ones with homework.
If your family and friends love sharing pasta on those cool, crisp evenings, Lasagna a la Sockarooni can help you impress guests as a quick, easy recipe elevated by creamy and buttery bechamel sauce.
Along with comforting foods, fall is also a time for giving. You can put tasty food on your own table while helping nourish and transform the lives of children who face adversity with Newman’s Own’s radically good commitment to “giving it all away.” As with all of its products, 100% of profits from Sockarooni Pasta Sauce is donated to organizations that help kids.
Learn more about supporting that commitment and find additional autumn recipes by visiting NewmansOwn.com.
Chili Con Carne
Prep time: 20 minutes
Cook time: 2 hours
- 2 cups diced onion
- 3 cloves garlic, minced
- 1 green pepper, seeded and chopped
- 2 tablespoons cooking oil
- 2 pounds coarsely ground lean beef
- 2 cups kidney beans, soaked overnight
- 1 jar Newman's Own Sockarooni or Marinara Pasta Sauce
- 2-3 cups water
- 2-3 tablespoons chili powder
- 1 teaspoon ground cumin
- salt, to taste
- pepper, to taste
- 1 cup chopped celery
- 1 can (8 ounces) corn
- sour cream, for garnish
- lime wedges, for garnish
- Saute onion, garlic and green pepper in oil until soft. Add beef and brown. Add kidney beans, pasta sauce, water, chili powder, cumin and salt and pepper, to taste. Simmer, uncovered, 1 hour, stirring frequently.
- Add celery and corn; simmer 1 hour. Garnish with sour cream and lime wedges.
Substitution: Use 3 cups cooked rice for meat to make vegetarian chili.
Lasagna a la Sockarooni
Prep time: 10 minutes
Cook time: 25 minutes
- Salted water
- 1 package lasagna noodles
- 1 jar Newman's Own Sockarooni Pasta Sauce
- 2 cups Parmigiano Reggiano cheese, grated
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 1 1/2 cups whole milk
- Over high heat, boil large pot of heavily salted water. Once boiling, add lasagna noodles and cook until al dente then drain and set aside.
- To make bechamel sauce: In saucepan over medium-low heat, melt butter. Add flour and stir with wooden spoon until paste forms. Add small amount of milk and stir until mixture loosens. Gradually add remaining milk and continue stirring with whisk. Cook sauce over low heat until thickened, about 10 minutes.
- Preheat oven to 375 F.
- In large, deep, oven-proof casserole dish, ladle small amount of pasta sauce followed by small amount of bechamel sauce. Sprinkle some Parmigiano Reggiano cheese over sauces and layer with three lasagna noodles. Continue pattern until dish is complete. Top final layer of noodles with remaining bechamel sauce and grated Parmigiano Reggiano.
- Bake 25-30 minutes until golden brown and bubbling. Cool prior to serving.
(Family Features) As winter chills settle in, one way to warm up from the inside-out is with family meals centered around a delicious bowl of comfort food like pasta, soups and stews.
By planning your weeknight menu to include wholesome, organic foods made with no artificial flavors, artificial colors or high-fructose corn syrup, you can create hearty and flavorful dishes in the New Year that will have everyone in the family eager to dig in.
With a high quality, organic sauce in your pantry like one of the Bertolli USDA-certified Organic Pasta Sauces, available in red- and white-sauce varieties, you can quickly whip up a warming and indulgent winter dish while still keeping your resolutions to cook with more quality ingredients. For example, this recipe for Campanelle with Prosciutto and Peas uses Creamy Alfredo Sauce, made with organic cream, aged parmesan cheese and spices, is sure to become a cold-weather family favorite!
Find more recipes to kick-start taste-tempting family mealtimes through every season at Bertolli.com.
Campanelle with Prosciutto and Peas
Cook time: 10 minutes
Prep time: 10 minutes
- 12 ounces uncooked campanelle pasta
- 1 tablespoon Bertolli Extra-Virgin Olive Oil
- 1 large shallot, finely chopped
- 1/2 cup dry whitewine
- 1/2 cup frozen peas
- 3 ounces thinly sliced prosciutto
- 1 jar (15 ounces) Bertolli Organic Creamy Alfredo Sauce
- 4 ounces Fontina cheese, shredded
- 6 eggs
- 1 teaspoon freshly ground black pepper
- In pot of salted water, cook pasta 2 minutes less than directed on package. Drain pasta.
- In large skillet over medium-high heat, heat oil and shallots. Cook 3-4 minutes, or until softened. Add wine; cook 3-4 minutes, or until most liquid has evaporated. Stir in peas, prosciutto, Alfredo sauce and cheese. Add pasta; toss gently. Cook and stir 1-2 minutes to coat pasta with sauce.
- In saucepan, bring water to boil and add eggs. Cook 6 minutes. Transfer eggs to ice water and cool before peeling.
- Top each serving with soft-set egg and black pepper.
Note: Gouda or Gruyere can be substituted for Fontina. Unpeeled, cooked eggs can be stored in refrigerator up to one week.