What is your go to red sauce for pasta?

[Anonymous]

I am making stuffed shells, and need something new to dress them up.

[Anonymous]

I use this sauce for my stuffed shells:

http://www.myrecipes.com/recipe/smoky-marinara-10000000428924/

[Anonymous]

Will you do a jarred sauce? Rao's Marinara is expensive but great. I also like Vittorio's, which is less expensive but really good.

[Anonymous]

Cover a baking sheet with foil, spread olive oil and coat the foil. Cover the sheet with quartered red peppers, a head of garlic and halved tomatoes. Bake until soft. Put the veggies in a blender and pureed adding chopped or chiffonade of basil and oregano at the end. If you want, you can reheat the puree over the stove or in the microwave briefly, pour over pasta.

I make this as a soup, but many people have commented that it would go wonderfully over ravioli and in your case, shells.

[Anonymous]

Anonymous wrote:Cover a baking sheet with foil, spread olive oil and coat the foil. Cover the sheet with quartered red peppers, a head of garlic and halved tomatoes. Bake until soft. Put the veggies in a blender and pureed adding chopped or chiffonade of basil and oregano at the end. If you want, you can reheat the puree over the stove or in the microwave briefly, pour over pasta.

I make this as a soup, but many people have commented that it would go wonderfully over ravioli and in your case, shells.

Once puréed, will this freeze well?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Cover a baking sheet with foil, spread olive oil and coat the foil. Cover the sheet with quartered red peppers, a head of garlic and halved tomatoes. Bake until soft. Put the veggies in a blender and pureed adding chopped or chiffonade of basil and oregano at the end. If you want, you can reheat the puree over the stove or in the microwave briefly, pour over pasta.

I make this as a soup, but many people have commented that it would go wonderfully over ravioli and in your case, shells.

Once puréed, will this freeze well?

I have no idea. It works very well refrigerated and reheated the next day which is the only way I've had it more than once. I've never frozen it. Sorry.

[Anonymous]

Anonymous wrote:I use this sauce for my stuffed shells:

http://www.myrecipes.com/recipe/smoky-marinara-10000000428924/

Any idea if this one freezes well?

[Anonymous]

Rao

[Anonymous]

Giada's sauce at Target is surprisingly good.

[Anonymous]

This sauce is super easy, but surprisingly good:

http://smittenkitchen.com/blog/2010/01/tomato-sauce-with-butter-and-onions/

[Anonymous]

olive oil, onion, garlic, basil, salt, boxed crushed tomato

[Anonymous]

I like Barilla tomato and basil pasta sauce.

[Anonymous]

Rao for everyday meals

[Anonymous]

Rao's hands down. But I use their vodka sauce, omg crazy good

[Anonymous]

Anonymous wrote:Rao for everyday meals

Too expensive for everyday meals. I go with a simple jarred sauce (Newman's, Barilla) and doctor it up with a little red wine, extra garlic, EVOO, or maybe parm or romano cheese.