What To Do With a Jar of Marinara

Brands of Marinara Sauce
Ragu: Kid-pleasing, mild and sweet, ultra-smooth texture. 90 calories - 4g fat - 580mg sodium
Prego: A just-right balance of sweet and tangy.
100 calories - 5g fat - 550mg sodium
Newman's Own: Thick, zesty, with a herb accent
70 calories - 2g fat - 510mg sodium
Victoria: Assertive tomato taste, could pass for homemade
74 calories - 4g fat - 400mg sodium
Emeril's: Chunky, with well-rounded flavor and a hint of black pepper
80 calories - 3g fat - 640mg sodium
Rao's Homemade: Rich, strong olive oil accent, restaurant quality, thin consistency
80 calories - 5g fat - 350mg sodium

Tomatoes: Heat oven to 350º. heat 2 tbsp. olive oil in a large nonstick skillet. Add 1-1/2 lbs. ground meat loaf mix ,1 large chopped onion, 1 large chopped green pepper, and 2 cloves sliced garlic. Cook over medium-high heat for 5 min. Stir in 1 jar [16 oz.] marinara sauce, 1/2 cup chopped Kalamata olives, 2 tsp. Greek seasoning, and 1/4 tsp. salt. Cook 5 more minutes, stirring occasionally. Cut tops off 6 large ripe tomatoes. Spoon out pulp. Fill with meat mixture. Bake at 350º for 5 min. Garnish each tomato with fresh oregano and 1 Tbsp. crumbled goat cheese.

Cheese-topped Meat Loaf: In a large skillet, mix 1-1/2 lbs. ground turkey, 1/2 cup seasoned bread crumbs, 2 eggs [slightly beaten], 1/2 cup marinara sauce, 2 Tbsp. dried onion flakes, 1-1/2 tsp. dried oregano, 3/4 tsp. salt, and 1/2 tsp. black pepper. Form into 8x4" loaf, and bake at 350º in a greased baking dish for 30 min. Spoon 1/2 cup marinara over the top and bake for another 30 min. Cover top of meat loaf with 1 cup shredded itlaian cheese blend, and bake 5 more min. until cheese is melted. Serve with cooked pasta tossed with remaining marinara sauce.

Easy Minestrone: iIn a large nonstick pot, cook 1 cup chopped onion and 3 cloves sliced garlic in 2 tbsp. olive oil for 3 min. over medium.high heat. Add two 14-1/2 oz. cans chicken broth, onw 16 oz. jar marinara sauce, one 15 oz. can red kidney beans; rinsed and drained, three ribs sliced celery, and 10 oz. frozen mixed vegetables. Bring to a boil and add 1 cup Ditalini pasta. Cook uncovered with lid slightly ajar for 10 min., stirring occasionally. Serve immediately with grated Parmesan cheese, if desired. Garnish with basil.

Skillet Lasagna: Soak 12 oz. no-boil lasagna noodles in a bowl of hot water for 15 min. Mix together 16 oz. cottage cheese., 10 oz. frozen chopped spinach; thawed, 1 tsp. dried basil, and 1/4 tsp. black pepper. In a saucepa simmer one 25 oz. jar marinara sauce, and 1/2 cup water for 5 min. Stir in 1/2 cup heavy cream. Spread 3/4 cup of the sauce over the bottom of a 12-inch nonstick skillet. Drain noodles and cut into 2.-in. pieces. Arrange a third of the noodles over the sauce. Spoon half of the remaining sauce over the noodles. Top with another third of the noodles and spread the cottage cheese mixture over the top. Sprinkle with 1 cup shredded mozzarella cheese. Top with remaining noodles. Spread with remaining sauce. Cover and bring to a simmer. Reduce heat to medium and simmer 10 minutes. Sprinkle 1 cup shredded mozzarella cheese over top. Cover and simmer 2 minutes. Let stand 10 minutes.

do you have any more ideas...