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Stuffed Bell Peppers with Italian Sausage, Rice and Pasta Jay’s Classic Marinara


1 cup of uncooked jasmine rice cooked per instructions

2 tsp olive oil

½ sweet yellow onion diced

Italian sausage

2 cloves of garlic chopped finely

Sea salt and freshly cracked pepper to taste

1 tsp fennel seeds crushed

½ tsp dried oregano

Pinch of crushed red pepper flakes

½ cup of baby spinach chopped

2 tbsp fresh basil chopped (plus more for garnish)

1 ½ cups of Pasta Jay’s Classic Marinara Sauce

3 bell peppers 1 orange, 1 yellow, 1 red

Parmesan shredded


Prepare rice, per instructions.

While rice is cooking, heat a skillet over medium heat. Once hot, add the onion and cook for about 5-7 minutes, or until tender. Add the Italian sausage. Using a potato masher, mash the sausage while it cooks until crumbled. Add the minced garlic, oregano, fennel, and crushed red pepper flakes, and cook for 3-4 minutes or until sausage is cooked, stirring often. Add prepared rice, spinach, and basil along with 1 cup of marinara sauce and mix thoroughly. Taste and season with sea salt and freshly cracked pepper, to taste.

Preheat the oven to 350 degrees.

In a large glass baking dish, add 1-1 1/2 cups of water. Cut the bell peppers in half, lengthwise, then remove the seeds. Scoop meat mixture into each pepper half until it’s heaping full and place into baking dish. Add a spoonful of the remaining marinara sauce to each pepper then top with sprinkled Parmesan cheese.

Bake covered in tin foil for 40 minutes. Remove foil and bake additional 5 minutes. Sprinkle with fresh basil and serve. Enjoy!

Cheese Ravioli with Pasta Jay’s Creamy Tomato Sauce

Cheese Ravioli with Pasta Jay’s Creamy Tomato Sauce


18 oz of fresh cheese ravioli

1 cup of Pasta Jay’s Creamy Tomato Sauce

1/2 cup of water

1/4 cup of parmesan cheese shredded (optional)


Put water in the saucepan and bring to a boil.

Reduce heat to a simmer and cover. Cook for 4-5 minutes for fresh ravioli or 7-8 minutes for frozen ravioli. Drain.

Heat Pasta Jay’s Creamy Tomato Sauce in separate sauce pan until desired thickness. Drizzle over ravioli.

Top with parmesan cheese and Enjoy!

Calzone with Pasta Jay’s Classic Marinara Sauce

Servings: 4

Prep time: 10 mins

Cook time: 50 mins


Cooking spray

1 3/4 lb. pizza dough

All-purpose flour, for surface

1 c. Pasta Jay’s Classic Marinara sauce

1 c. ricotta (optional)

1/2 c. pepperoni

1 c. shredded mozzarella

Extra-virgin olive oil, for brushing

Kosher salt


Step 1

Preheat oven to directions on pizza dough and grease two large baking sheets with cooking spray. Divide pizza dough into 4 pieces. On a lightly floured surface, roll one piece of dough out into an 8” circle or square, about ¼” thick. Spoon Pasta Jay’s Classic Marinara sauce in middle of dough, then dot with ricotta and top with pepperoni and mozzarella.

Step 2

Gently fold dough in half, dampen seams with water and pinch together, then crimp edges all around. Repeat with remaining dough. Transfer to prepared baking sheets. Brush tops with oil and sprinkle with salt. Using kitchen scissors or a sharp knife, slit tops in 2 to 3 spots to create steam vents.

Step 3

Bake until tops are golden and filling is bubbling, 20 minutes, brushing with more oil halfway through. Let cool 5 minutes before cutting open.


Italian Sausage and Cheese Tortellini Skillet with Pasta Jay’s Classic Marinara Sauce


1 lb. bulk Italian sausage

1 small onion, diced

1 tablespoon minced or pressed fresh garlic (about 3 large cloves)

1 (24 ounce) jar Pasta Jay’s Classic Marinara sauce (about 2 ½ cups total)

¾ cup chicken broth (or water)

1 teaspoon dried Italian seasoning

½ teaspoon garlic salt

9 ounces refrigerated cheese tortellini

2 tablespoons chopped fresh parsley, plus extra for garnish

1-2 cups grated Italian cheese blend (or shredded mozzarella cheese)

2 tablespoons grated Parmesan cheese


In a large skillet, cook Italian sausage and onion over medium-high heat until the meat is no longer pink and the onion is starting to soften, about 5-7 minutes. Add the garlic; cook until fragrant, about 30 more seconds. Drain off excess grease.

Stir in Pasta Jay’s Classic Marinara sauce, broth, Italian seasoning, and garlic salt. Stir in tortellini and bring to a boil. Reduce heat, cover, and simmer until pasta is tender, about 8-10 minutes. Stir occasionally so that the pasta doesn’t stick.

Stir in parsley and sprinkle Italian cheese blend and Parmesan cheese on top. Remove from the heat, cover, and let stand until the cheese melts, about 2 minutes. Alternatively, for a crispier browned top, place the skillet under the broiler for a few minutes (just make sure that your skillet is oven-proof!). Garnish with additional fresh parsley, if desired.


Hawaiian Roll Meatball Sliders with Pasta Jay’s Classic Marinara Sauce


Hawaiian Sweet Rolls – Use the classic, dinner roll size, not the buns.

1/4 cup of butter, melted

1 tsp. garlic salt

16 oz. frozen meatballs– Using Italian-seasoned store-bought meatballs is an amazing shortcut, but you can of course, use your own homemade meatballs. You can use ground beef, pork, turkey, or a mixture.

1-2 cups of Pasta Jay’s Classic Marinara sauce

Mozzarella cheese – Use sliced mozzarella cheese. You can also use provolone or an extra sprinkle of Parmesan cheese if desired.

Garnish – Optional, but you can garnish with a sprinkle of Italian seasoning, fresh parsley or fresh basil.


Prep meatballs. Cook meatballs according to package instructions. You can bake or saute in a skillet.

Prep Hawaiian buns. Carefully slice buns in half lengthwise so that you can peel the top of the rolls off.

Mix garlic butter. In a small bowl, mix together melted butter and garlic salt.

Assemble meatball sliders. Layer bottom half of buns in a prepared pan lined with foil and top each section of bun with one meatball. Top with Pasta Jay’s Classic Marinara sauce and layer with cheese slices so they cover the whole section.

Bake sliders. Top with top buns and brush with garlic butter. Bake in a preheated oven until golden brown and cheese has melted.


Shakshuka with Pasta Jay’s Tomato Basil Sauce


½ yellow onion

3 clove garlic

½ fennel bulb (optional)

4 mushrooms (of choice shitake or cremini) optional

1 cup baby spinach

4 eggs

1 jar Pasta Jay’s Tomato Basil

1 loaf sourdough bread

3 T parsley

3 T parmesan cheese

Salt and pepper


Preheat oven to 350F

Julienne the onion.

Mince the garlic and parsley.

Slice the mushrooms.

Wash and dry the spinach.

Heat a large oven proof saute pan over medium heat. Add oil to the pan. Then add your onion, garlic, mushrooms, and fennel. Season with salt and pepper. Saute over medium low heat for about 3-5 minutes until the vegetables become translucent.

Add 1 jar of Pasta Jay’s Tomato Basil to the pan and mix well. Bring to a boil, and allow to simmer for 2 minutes. Cut the heat off and stir in the spinach. Crack your eggs into the pan into 4 different sections of the pan. Season with salt and pepper and place into the oven.

Bake for 5-10 minutes depending on your preferred egg doneness. Remove from oven and sprinkle with parmesan and parsley. Serve family style with slices of sourdough bread.


Pasta Jay sharing a Pizz-a his heart

“A place you can call home!” Moab, Utah is a special location for Pasta Jay, which is a second location for Pasta Jay’s restaurant. Check out some pizza making tips from Pasta Jay!

Pasta Jay’s Pizza


1 recipe pizza dough or 1 store bought raw pizza dough

1 jar Pasta Jay’s Classic Marinara

8 oz shredded mozzarella or a log of fresh mozzarella


8 oz Italian Sausage

1 small package pepperoni

½ red onion, sliced

10 mushrooms, sliced

1/4 green bell pepper


1 cup AP flour

1 tsp sea salt

¾ tsp active dry yeast

1 tsp extra virgin olive oil

1 tsp sugar


For Dough:

Warm 1 cup of water to 105 degrees then mix in sugar, and yeast. Stir to combine and set aside.

In a large bowl mix together the flour and salt.

Once water mixture becomes active and foams stir in the oil and add to the flour bowl.

Mix to combine , if the dough is too dry and not forming a dough add 1 T of water at a time until the dough comes together, then knead the dough with your hand until all the flour is incorporated once a dough is formed knead the dough is smooth and elastic, cover with plastic and let rest for 15 minutes.

Knead the dough again for about 5 minutes on a floured surface. Divide the dough into 2 equal portions, cover with plastic and although to rest at room temperature for 3-4 hours.

Making Pizza:

Once the dough is rested, heat your oven to 400 degrees.

Heat a saute pan over medium heat. Add your sausage and cook for about 7 minutes, breaking up the sausage into small pieces as it cooks.

Once cooked, remove from the pan and add your mushrooms. Cook for 3 minutes then add your onions and green bell pepper. Season with salt and pepper and cook for another 5 minutes, remove and set aside.

If using a fresh mozzarella log then slice the cheese into workable round pieces.

Line a sheet tray with parchment paper or with some cornmeal.

On a floured surface begin to work your pizza dough out with your fingers to begin to shape your dough into a round shape pizza that will fit your sheet tray. The dough should be soft enough to shape by hand, but you may need to use a rolling pin to achieve the size you need.

Once the dough is to the size that is needed place the dough on to your sheet tray and use a fork to poke holes over the top of the surface of the dough.

Spread a layer of Pasta Jay’s Marinara sauce over the surface of the pizza dough leaving about ¼ inch of raw dough around the edge. You want enough sauce to cover the surface, but not too much. You still want to see dough through the sauce.

Spread or sprinkle your mozzarella over the top of the sauce.

Add a combination of sausage, pepperoni, mushrooms, and onions to the top of the cheese. You want a balance of good coverage but not overloaded.

Add a few more spoonful of sauce over the topped pizza, and place in the 400 degree oven for about 15 minutes. Watch the edges of the pizza and if the start to brown remove the pizza from the oven. You want the cheese to be melted and bubbly and the sauce to be hot. The dough should slightly brown on the edges, make sure to turn the dough half way through cooking.

After 15 minutes remove from the oven and serve.


Zucchini Fries with Pasta Jay’s Classic Marinara Sauce

Zucchini Fries:


2 zucchini, medium size

1 cup AP Flour

2 T Kosher Salt

1 T Ground Black Pepper

1 T Onion Powder

1 T Paprika

2 Whole Eggs

1 cup Panko Breadcrumbs

½ cup grated parmesan cheese

1 jar of Pasta Jay’s Classic Marinara Sauce


Preheat oven to 425 F

Cut zucchini in half lengthwise, then cut the halves in half again, making quarters of the zucchini. Cut the quarters into 2 inch long pieces and set aside. If quarters seem too big and fat but them in half again lengthwise.

In a shallow baking dish whish together flour, salt, pepper, onion powder, paprika and set aside

In another shallow dish whisk together the 2 eggs and 2 T of water, set aside

In another shallow dish mix together the panko and the parmesan cheese, set aside

Lightly oil and baking sheet or use a cooking spray

With a paper towel pat dry the cut zucchini

Set up an assembly line in this order: plate of zucchini, dish of flour, dish of egg, dish of panko.

Take a zucchini piece in left hand roll it in the flour to coat, use left hand still pick up and shake off excess flour, and place it into the egg wash, use right hand to roll it and coat with egg then use same right hand to remove and place in the panko mixture, use left hand again to roll in panko and place back into the egg mixture again. Use right hand to roll with egg and place back into the panko mix. Roll with left hand and place on the oiled sheet tray.

Repeat above step until all the zucchini are on the sheet tray with about 1 inch space between each piece.

Place in the oven for 10 minutes. Remove tray and carefully flip the zucchini over to opposite side. Place tray back in the oven and cook for 10 more minutes.

While zucchini is finishing in the oven heat up a jar of Pasta Jay’s Classic marinara to serve along side the finished zucchini fries for dipping.

Gnocchi with Pasta Jay’s Classic Marinara Sauce


  • 1 tablespoon extra-virgin olive oil

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1/4 cup dry white wine

  • 1 jar of Pasta Jay’s Classic Marinara Sauce

  • 2 sprigs basil

  • 1/4 teaspoon crushed red pepper, flakes

  • Coarse salt and freshly ground pepper

  • Basic Potato Gnocchi

  • Thinly shaved parmesan cheese, for serving



  • Step 1 Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add Pasta Jay’s Classic Marinara Sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.

  • Step 2 Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.

  • Step 3 Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.

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