White Chicken Chili

White Chicken Chili is the ultimate comfort food when your looking for a healthier version on the old classic.

Full of  tender chicken breast and white beans in a creamy, cheesy sauce will have your family and friends coming back for seconds.

You won’t have leftovers, but if you do this is one of those freezer friendly recipe for a ready made meal.

actually make a double batch purposely to freeze. These containers from Amazon they store easily, come in different sizes

are freezer and microwave friendly, don’t freeze the Chili with the toppings, add them just before serving.

Topping White Chicken Chili

white chicken chili like all chilis it’s about the toppings. I topped this one with sour cream, lime, cheese and tortilla chips, that I cut into ribbons and air fried in my Cuisinart  toaster/air fryer.

If you don’t have an air fryer all I can say is, of all of the appliances in my kitchen it is the one I use the most. It fries, bakes, roasts and toast all in one toaster/air fryer.

Back to the topping the Chili there are as many possibilities as there are different types of chili. Experiment with different combinations find want fits your lifestyle and taste. 

One more thing if you make  this recipe, please me a comment and don’t forget to tag me on Instagram. I love hearing from you that’s my favorite part!!!

Ingredients

• 3 boneless skinless chicken breast
• 2 tablespoon olive oil
• 1 onion
• 2 Tablespoons chopped garlic
• 1 Jalapeno seeded and minced
• 1 Tablespoon each cumin, oregano, coriander and smoky paprika
• 2 15 oz. cans white beans
• 4 cups chicken
• 2 4.5 oz. green chilies
• 1/2 cup each  monetary Jack and sharp cheddar
• 1/2 cup sour cream
• 1/2 cup crushed tortilla chips
• 1/2 cup chopped cilantro
• Salt and pepper to taste

Instructions

1. In a large pot over medium heat, heat oil.
2. Add the chicken cook until lightly brown remove and set aside
3. Add the the onion, garlic and jalapeno cook until tender and just beginning to brown about 5 minutes
4. Add all the spices cook until fragrant
5. Add the green chilis, chicken broth, and chicken season with salt and pepper
6. bring to a boil, reduce heat and simmer covered 15 minutes
7. Remove chicken,  shred between two forks
8. Return chicken to pan add white beans
9. Simmer 5 minutes more
10. Garnish with the Monterey jack, sour cream,  tortilla chips, lime and cilantro

Easy Tuna Puttanesca spaghetti

This easy Tuna Puttanesca Spaghetti is a fast and flavorful Italian pasta recipe perfect for busy weeknights. Made with pantry staples like canned tuna, anchovies, olives, and capers, this classic puttanesca sauce comes together in under 30 minutes.

Puttanesca has a rich and colorful history—said to be created by Italian prostitutes to lure customers with its irresistible aroma. Whether legend or truth, this spicy, briny sauce still draws everyone to the kitchen today.

Cooked in one deep sauté pan and tossed with spaghetti, this tuna pasta is a bold, satisfying dish full of robust Mediterranean flavor.

 Things to know about this Easy Tuna Puttanesca spaghetti recipe

I used spaghetti for this dish, but feel free to choose any pasta that fits your lifestyle and taste—long or short shapes both work beautifully. If the sauce feels a little dry, just add more pasta water. That starchy liquid not only adds body, but acts as a natural thickener that binds everything together.

For the olives, I went with kalamata because I love their bold, briny flavor. Growing up, my mother used olives from our family farm in Tuscany. She cured them the traditional way—soaking them in a salt water solution and changing it every few days for weeks until the bitterness was gone. They transformed from glossy purple to wrinkled and rich, then were marinated in olive oil, garlic, orange peel, and red pepper flakes. Time-consuming, yes—but unforgettable in flavor.

So for this simple sauce, don’t skip out on the quality olives—they’re key to the depth of flavor in this rustic, vibrant dish.

I hope you give this recipe a try, and the part I love most? Hearing what you think! Enjoy a little restaurant-style cooking in your own kitchen—and don’t forget to tag me on Instagram so I can see your delicious creations!

Ingredients

1.  1/2 lb. Spaghetti pasta cooked according to package direction reserving 2 cups of the water before draining
2. 1 small chopped onion
3. 1 Tbs. minced garlic
4. 4 anchovy fillets
5. 2 cans albacore tuna in olive oil
6. 1/2 cup capers
7. 1 cup chopped kalamata olives
8. 1 15 oz. can chopped tomatoes
9. 1 15 oz. tomato sauce
10. 1 cup reserved pasta water
11. 1 Tbs. each chopped Italian parsley, basil,  thyme and red pepper flakes
12. 2 Tbs. each olive oil and butter

Instruction

1.Cook pasta according to package directions reserving 1 cup pasta water

2.Mean while prepare your sauce by heating oil and butter in a large deep saute pan, add onion and garlic, cook until tender and just begining to brown

3.Add the anchovy fillets stir until anchovies disintegrate, then add both cans of tomatoes not drained and reserved pasta water.

4.Simmer covered for 20 minutes, add the Tuna, olives, spinach, capers, red pepper flecks and herbs, simmer 10 minutes longer,

5.Always salt and pepper to taste

6.Toss with the drained spaghetti pasta, ………ENJOY

So what is Easy Bolognese sauce?

Easy Bolognese Sauce is a chunky sauce made with minced beef, garlic, carrots, herbs and enough tomatoes for flavor.

It’s a hearty sauce when you want stick to your ribs comfort food.  It’s  delicious, versatile and easy to make you’ll want to have it on hand, for ready make meals.

I used ground turkey, you can use any ground meat and pasta, that fits your taste. The recipe calls for pappardelle pasta, but you can use this same Bolognese sauce when you want a heartier lasagna too!!! 

It’s not to often that you find a recipe that your whole family likes. when you do WIN- WIN.

Not only is it a family favorite it’s a crowd pleasing meal on a budget add a salad, some crusty french bread and you have dinner special enough for weekend get togethers  and easy enough for weeknight family meals.Why I love Easy Bolognese Sauce

This is a great go to meat sauce when you want, easy, healthy, flavorful Italian meals, the trifecta for dinner success.

I make this hearty meat sauce in my cast iron dutch oven, sometimes, if I want carefree cooking, I start it on the stove top, and finish it off in a 375 degree oven for one hour.

You can double or triple the recipe, it keeps in your refrigerator up to 4 days,  you can freeze it for ready made meals, that’s what I do when I make it.

The link below will take you to a the cast iron dutch oven I use, not only for this recipe, but for recipes the require longer cooking time.

It is also the Dutch oven I use to bake my sour dough bread, the recipe for the sourdough bread is posted below. My Dutch oven https://amzn.to/2XlrfIJ

Happy day my dears and always cook happy!!!!Ingredients

1 Lbs. papperdelle

1 Lbs. ground turkey

1 chopped onion

2 carrots grated

2 Tablespoons chopped garlic

2 15 oz. cans crushed tomatoes

2 cup waters

1 cup chicken stock

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

1. Cook pasta according to package directions
2. Heat oil and butter in a deep saute pan
3. Add onion, garlic and carrots
4. Saute until tender and just beginning to brown
5. Add ground turkey brown breaking into small pieces with wooden spoon
6. Salt and pepper to taste
7. Drain fat
8. Add tomatoes, chicken stock,  and herbs
9. Simmer covered 45 minutes

Best Ever Crispy Fish and Chips Recipe

Not Only is this Best Ever Crispy Fish and Chips Recipe delicious, it’s an easy recipe for New England’s favorite dish fish and chips. You don’t have to be from New England for this recipe to become one of your favorites too!

I was always on the look out for a fish and chip recipe like the one we used to get at the local tavern where we lived, in up state New York.

Well friends, I think I found it. Not only is it quick and simple, the batter is prefect. It might just be better than the one I remember in my youth, in up state New York.

In my old recipes I used a non alcoholic beer batter, in this recipe using milk, the crust was light and crispy, not doughy as  the beer batter, what really got me excited

the crust stayed on the fish!!!

Things to know about this best ever crispy fish & chips recipe

When making the Best Fish & chips I use olive oil and be sure the oil is at the right temperature before dropping in the fish. If the oil is not hot enough, you end up with a soggy crust. If the oil is too hot, you end up with a burnt crust and under cooked fish. I added  cayenne pepper for a subtle kick, if you want more of a kick add 1 tablespoon of Tabasco sauce to the batter, it will watch up your taste buds.

The tartar sauce recipe comes together quickly. to me it taste better if  it’s refrigerated for a few hours. you can make it the night before.

I made fish sandwiches, with fish I had left over, spread the tartar sauce on a brioche bun, layered it with the fish, topped it with Cole slaw and let me tell you it was delicious, as good as the day before…….ENJOY!!! If you want to try to add more  fish to your meal planning try another one of my personal favorites quick and easy creamy salmon piccata 

Ingredients

1. 1 quart olive oil for frying oil
2. 4 russets potatoes
3. 11/2 Lbs. Cod
4. 1 cup flour
5. 1 teas. baking power
6. 1 cup milk
7. 1 tsp. cayenne pepper

Salt and pepper to taste

Instruction

1.Peel and cut potatoes into sticks place in ice water

2.Heat oil to 350 degrees

3.Add baking powder and cayenne pepper to flour

4.Whisk egg and milk together

5.Add  flour mixture slowly

6.Fry potatoes in hot oil until golden drain on paper towels Salt to taste

7.Salt and pepper fish

8.Dip cod fillet in batter fry until golden

9.Return  potatoes to oil to crisp

Serve with tartar sauce and lemon wedges …….Enjoy!!!!

Tartar sauce

1 cup mayonnaise

2 Tablespoon chopped sweet pickle

1 Tablespoon yellow mustard

1/3 cup lemon juice

salt and pepper

Instructions

mix all ingredients

Serve with fish and chips ……………ENJOY!!!!

Easy Shrimp Fettuccine

What could be more prefect for a quick  light dinner  than a meal that comes together in 30 minutes and a family favorite?

I like quick recipes for family dinners that doesn’t have me running to the store for ingredients only used in one or two recipes.

This Easy Shrimp Fettuccine recipe is one of my favorites, not only does it have a lot of my favorite flavors it’s super easy.

It’s similar to the old classic shrimp fettuccine in marinara, using fresh garden tomatoes as the main sauce ingredient,  for a fresh light Summer meal, that’s prefect any day of the week.

A few Tips When Making Easy Shrimp Fettuccine

When cooking the pasta for this Easy Shrimp Fettuccine salt the water before bringing the water to a boil. The water should be boiling rapidly before dropping the pasta.

I used Fettuccine , you can use any  shape pasta or flavor pasta you like, and don’t forget to save the pasta water, an important step that’s easy to forget. It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I  like this 8 quart stock pot for pasta and soups. Use a large enough saute pan  so you don’t crowd the fish, if your sauteing the shrimp

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

If you make this recipe let me know your experience, comments, feedback whatever you feel like talking about.

That’s my favorite part and please don’t forget to tag me on Instagram…….

Ingredients

• 1 Lbs. Fettuccine
• I Lbs large shrimp cleaned
• 1 lb garden tomatoes
• 2 cups chopped spinach
• 1 cup reserved pasta water
• 1 cup cream
• 1 cup parmesan cheese
• 2 Tbls. olive oil
• 2 Tbls chopped garlic
• 1/2 chopped onion
•  1/2 cup each Italian parsley and basil
• Salt and pepper to taste
• Instruction
• 1.  Cook pasta according to package directions saving 2 cups of the water before draining
• 2. Meanwhile in a large  saute pan on medium high heat salt and saute the shrimp until pink remove and set aside
• 3.  Add the onion and garlic saute until tender and just beginning to brown
• 4. Add the tomatoes saute until tomatoes are blistered and soft
• 5. Add  the heavy cream and reserved pasta water simmer until thickens about 15 minutes add spinach and herbs last 5 minutes
• 6. Return shrimp to pan just to heat through
• Toss cooked Buctani in sauce Top with additional  parmesan and ENJOY!!!

Cod And Tomatoes

Who doesn’t like one pan cooking? I love, love one pan cooking. not only are there less pots and pans to clean up, It’s quicker. This off the boat fresh Ling Cod with blistered garden tomatoes recipe comes together using one pan, is quick and delicious. First you brown the fish then remove it while you make the fresh tomato sauce, it’s that simple to have a restaurant quality meal at home.

If you have the right pots and pans not only is one pan cooking easier, everything you make cook is easier. here is a link to a starter pot and pan set.

A few Options When Making Cod And Tomatoes

I used Ling cod. If you don’t like cod use another firm fish. I’ve made it with red snapper and halibut both delicious. The capers add a bit of tang which I like paired with fish dishes that also use tomatoes.

If you don’t like the idea of frying the tomatoes, spread them on a cookie sheet, drizzle with olive oil, garlic, salt and pepper and roast on a high 400 degree oven until blistered, and adding them back to the pan along with the fish.

When Which ever method you prefer this recipe is sure to become a family favorite and crowd pleaser.

If you make this Cod And Tomato recipe please leave me a comment and please tag me on Instagram. I love hearing from you It’s my favorite  part.

It’s a prefect meal when you’re looking to incorporate more fish into your weekly meal plan, and it’s decant enough for Saturday night dinner with friends

Ingredients

• 1 Lbs. Cod
• 1/2 cup flour
• Salt and pepper to taste
• I Lbs cherry tomatoes cut in half
• 1 cup chopped spinach
• 1 cup heavy whipping cream
• 1 cup chicken stock
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 1/2 cup capers
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• 2 Tbs. each olive oil and butter

Instruction

1. Salt and pepper fish
2. Coat with flour shaking off excess
3. Heat oil and butter  add onion and garlic saute until opaque
4. Add tomatoes fry until blistered add herbs push to one side of pan
5. Add Cod brown on both sides remove from skillet
6. Add heavy whipping cream and chicken stock
7. Simmer until thickens about 10 minutes
8. Add  spinach and capers
9. Return fish to pan
10. Simmer 5 minutes more

Saucy Philly Sub

Oh, the Saucy Philly Sub and my love affair with it began in our first little hole in the wall Submarine sandwich shop.

My mama who worked with me until she couldn’t anymore, would start frying the onions and peppers just about lunch time. The aroma from the onions and peppers could be smelled blocks away, following it to our little hole in the wall.

It was a smart marketing tool before the social media years. In that version we used rib eye steak, provolone cheese, and green bell  peppers and severed it on sub rolls.

This recipe is basically the same the difference is I used a mix of peppers from my garden and topped them with house made marinara. I’ve also make it using chicken breast and experiencing with different cheeses.

These recipe lends it’s self to experimentation so have fun and experiment. If you put good ingredients in the finished product will be good too.What I do When I make Saucy Philly Subs

I don’t tell you how much salt to use in any of my recipes, that’s a personal taste. what might be salty to me might be bland to you. keep in mind less is more, you can add, subtracting is a little harder.

I buy the steak at Trader Joe’s, but you can ask you butcher to slice it for you, if you want a fancier sandwich use thicker sliced meat, any way you slice it, it’s delicious,

comes together quick, is easy and it’s one of those family pleasing meals for the picky eaters, because your able to add, subtract, and change ingredients, to fit your

lifestyle.  Another thing is I  use my Cuisinart toaster /fryer oven to toast the bread instead of turning on my large wall ovens.

The toaster oven gets  more use than my large ovens for small for small jobs like this it’s prefect……Enjoy!!!!

Ingredients For Two

• 1/2 pound shaved rib eye steak
• 1 red and one green bell pepper cut in strips
• 1 sliced onion
• 2 tablespoons chopped garlic
• 2 cups shredded mozzarella
• 1 cup prepared Marinara
• 1 12 inch Italian baguette
• Salt and pepper to taste
• olive oil
• 1 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes

Instruction

1. Heat oil until smoking hot
2. Saute peppers, onions and garlic until tender and just beginning to brown
3. Add steak  brown, salt and pepper to taste
4. Add herbs
5. Turn off heat and add the cheese
6.  Toast baguette
7. Fill Baguette with steak mixture
8. Pour 1/2 cup hot  prepared marinara over each
9. Serve on toasted baguette and Enjoy!!!!

Pancetta Mushroom Rigatoni

This  Pancetta Mushroom Rigatoni is a restaurant quality meal you can make in your home kitchen in less than 30 minutes.

Ever wonder why most Italian restaurant’s menu are  more than 50% pasta ?  Well the answer may be it’s too imitating for the home cook, IT”S NOT !!! If you have the right kitchen equipment, basic set of pots, pans  and a good

set of knifes  and you can learn to cook like a pro. You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the  rescue.

Pasta is delicious plain and simple, think olive oil, garlic, parmesan and some herbs, add some pancetta and mushrooms and you have a guaranteed crowd pleaser!!!!

That’s all it takes, adding  pancetta and mushrooms to this pasta recipe, to make a meal that is cause for celebration.

Customize Pancetta Mushroom Pasta

This Pancetta  Mushroom Rigatoni recipe calls for ingredients you probably already have on hand, butter, garlic, cream,mushrooms, which together create a creamy, saucy Italian flavored dinner.

If you don’t have all the ingredients you can substitute the pancetta, which is uncured Italian bacon for bacon. And if you don’t have mushrooms you can  use broccoli.

I used rigatoni you  can use any shape pasta you like or have.  One more thing, I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

This is a restaurant quality meal that can be on your table in less than 30 minutes and you can make it your own.

If you Make this recipe please leave me a comment and please don’t forge to tag me on Instagram. I love hearing from you, It’s my favorite part!!!!

Ingredients

• 1 lb rigatoni
• 2 tablespoons olive oil
• 1/2  lbs. crimini mushrooms
• 1 cup pancetta cut in large dice
• 1 cup parmesan cheese
• 1 small chopped onion
• 2 tablespoons chopped garlic
• 1 cup heavy whipping cream
• 1 cup chicken stock or white wine
• 2 cups reserved pasta water
• 1 Tbs. each chopped Italian parsley, basil, and thyme
  

  Instructions

  1. Cook pasta according to package directions

  2. Mean while heat  butter in large saute pan

  3. Add pancetta render until crispy

  4. Saute onion and garlic until opaque in pancetta fat

  5.  Add Mushrooms saute until golden brown

  6.  Add tomatoes

  7. Salt and pepper to taste

  8.   De glaze pan with chicken stock or white wine

  9.  Add heavy whipping cream and reserved pasta water

  10.  Simmer until sauce thickens about 10 minutes

  11. Add parmesan cheese and  herbs last 5 minute

  12. Toss drained pasta in the sauce

  13.   Top with  additional parmesan….ENJOY!!!!

Spinach Potato Frittata recipe

This Spinach potato Frittata is one of those recipes like minestrone soup, it’s never the same twice. The recipe takes advantage of what’s in the refrigerator the only must have ingredient is eggs, after  eggs than it’s pretty much what you have on hand. That’s one of the best things about frittatas,  you can make them different depending on your life style and taste.

Growing up  Frittata was a staple. It was what my mother made for us and any gathering where a food was required. And food is required at every Italian gathering. It was called  Frittata of the Day on the menu, and that’s just  what it meant, I did have my favorites though, and this combination of eggs, spinach, potatoes and parmesan cheese was and still is one of my absolute favorites.

Things to know about this Spinach Potato Frittata recipe

This Spinach Potato Frittata is an egg- based Italian dish, similar to an omelet or crust less quiche. Growing up this Spinach Potato Frittata was a staple.

I have to admit am not a fan of runny yolks, I like my eggs  scrambled. frittatta are like scrambled eggs, enriched with added ingredients, like meat, cheese, or vegetables.

A frittata is is like an unfolded omelet, It is cooked slowly  over low heat, while an omelet is cooked quickly over higher heat. One important thing the right size pan is important when your cooking a frittata or an omelet.

Here is  a link to a beautiful  10 inch saute pan prefect  for an omelet or for this Spinach potato Frittata recipe, now back to the difference between frittata and omelets.

Whereas omelets are served straight from the stove hot, frittata’s are often times served at room temperature. Making them  prefect to make ahead for bunches, gatherings, picnics or anytime you want quick, easy and delicious. If you like frittatas Try my easy garden frittata

If you make this recipe please leave me a comment and please don’t forget to tag me on Instagram. I love hearing from you, it’s my favorite part.

Ingredients

• 8 eggs
• 1 cup parmesan cheese
• 2 Tablespoons butter
• 2 cups small cubed Yukon gold potatoes
• 2 cups chopped spinach
• 1/4 cup cream or milk
• 1 Tablespoon chopped garlic
• 2 Tablespoons each chopped Italian parsley, sage and thyme
• Salt and pepper to taste

Instructions

1. In a 10 inch nonstick saute pan melt the butter
2. Add the potatoes  saute until golden brown salt and pepper
3. Add the onion and garlic saute until tender and just beginning to brown
4. Add 1/2 cup water cover and simmer for 10 minutes add the spinach the last 5 minutes
5. Beat the eggs until light
6. Add the parmesan, herbs, salt and pepper to egg mixture
7. Add egg mixture to medium heat pan cook covered 5 minutes lower heat and continuing cooking 10 minutes
8. Turn the flame off while placing a plate over the saute pan invert on to plate slide the fritatta back into pan cook covered on low heat  10 to 15 minutes
9.  Sprinkle  with additional  Italian parsley and parmesan….Enjoy!!!!

Savory Italian-Style Cabbage Roll

These Savory Italian-Style Cabbage Roll are the first meal I cooked for my  first husband, who was Polish when I was sixteen years old, they were not good. I was a straight from the boat Italian girl that knew nothing about polish cooking.

All I knew was they were  a favorite in my husbands family, and I wanted to make them. After a few failed attempts I came up with this Italian version. Ground beef, and rice stuffed cabbage topped with a garlicky marinara sauce full of Italian flavors makes this recipe a favorite in my family now. The best part is it’s freezer friendly, for ready made meals on busy weeknights or unexpected company is coming.

Things To know about this Savory Italian-Style Cabbage Roll recipe

Of course you can customize this recipe. It can work with different combinations of ingredients. For instance if you don’t like beef you can use chicken and if you want a healthier rice use brown rice.

My favorite has always been the combination of cabbage and beef. But you can use ingredients that fit you lifestyle and taste. A few things to remember when home cooking

It’s important to have the right saute pan, you don’t need a lot of pans, but you do need the right sized ones. To have a well functioning kitchen you need the right equipment just like in a commercial kitchen it’s the most important part. Here’s a link to a complete set of pans, or if you want to start with one and build from there here’s a good all around saute pan.

Every kitchen needs at least one covered casserole dish that goes from oven to table to dishwasher here is my favorite one. It’s a little pricey but you only need one that you can use for a lot of different recipes

Just one more thing, everyone has different taste buds, that is why I don’t give you measurements for salt and pepper.

I personal don’t like a lot of salt and I am of the mind set that you can always add more but it’s difficult to correct over salting. It can be done in soups and other foods that have a liquid base, by adding a cut potato. speaking of soups if your looking for the best and my personal favorite soup try my Italian vegetarian minestrone soup.

If you make this please leave me a comment and don’t forget to tag me on Instagram, I love hearing from you!!!!

Ingredients

• • 2 tablespoons olive oil
  • 1 head savory cabbage
  • 1 lb ground beef
  • 2 cups cooked rice
  • 1 chopped onion
  • 3 Tablespoons chopped garlic
  • 3 cups prepared marinara sauce
  • 2 Tablespoons each Italian parsley, basil and thyme
  • 1/2 cup parmesan
  • Salt and pepper to taste

             Instructions

• 1. 1. Preheat oven to 325
     2. With a sharp paring knife core the cabbage separating the leaves being careful not to tear them
     3. In a large stock pot in rapidly boiling salted water par boil the cabbage for 5 minutes
     4. Drain cabbage reserving 2 cups of the water before draining run the cabbage under cold water
     5. In a large saute pan  with 2 tablespoons each of butter and olive oil  on medium high heat  saute the onion and garlic until tender and just beginning to brown
     6.  Add ground beef and saute just until slightly pink
     7. Add the cooked rice, herbs, and 1 cup of prepared marinara mix well
     8. fill the cabbage leaves with the ground beef mixture roll tightly
     9. Mix remaining 2 cups of  marinara with the reserved cabbage water
     10. Spread 1 cup of the marinara sauce in a 9 x 12 casserole dish
     11. line with the stuffed cabbage leaves
     12. Pour remaining marinara over the cabbage rolls
     13. Bake covered at 375 degrees for 1/2 hours. Uncover and bake an additional 10-15 minutes.