homemade fresh tomato sauce

There’s nothing quite like the taste of homemade fresh tomato sauce. It’s vibrant , naturally sweet, and captures the essence of peak of the season tomatoes. Whether spooned over pasta, used as a base for other dishes, or simply enjoyed with crusty bread, this sauce is a staple in my Italian kitchen.

While canned tomatoes are a convenient option, fresh tomatoes add a lighter, brighter flavor that truly elevates a dish. Although delicious any time of the year, using ripe , in-season tomatoes ensures the best taste, making this sauce a summer favorite when tomatoes are at their peak.

Things to know when making Easy fresh homemade tomato sauce

The best sauces start with the best tomatoes. Look for: Roma or San Marzano – thick flesh, low water content, and rich flavor.

Vine-ripened tomatoes: bursting with natural sweetness

Heirloom tomatoes: Unique flavor and slightly acidity.

How to store fresh tomato sauce: Refrigerate: Store in an airtight container for up to 5 days. Freeze: Let the sauce cool completely, then freeze in portions for up to three months.

Ways to use fresh tomato sauce: Toss with spaghetti or fettuccine for a classic dish.

Use as a base for pizza

Spoon over grilled chicken or eggplant parmesan,

Add to soups or stews for extra flavor.

This fresh tomato sauce is simple, delicious, and the perfect way to enjoy peak-season tomatoes. Give it a try and let me know in the comments how you love to use it in your favorite dishes. ENJOY!!!

Ingredients

2 Lbs. fresh tomatoes
2 Tbsp. olive oil
1 cup chopped onion
1/2 cup chopped Italian parsley
salt and pepper to taste
6-8 fresh torn basil leaves

Instructions

start by washing your tomatoes
Bring a pot of water to a boil, then turn the heat off and place the tomatoes in the hot water for 5 minutes.
Let the tomatoes cool slightly before peeling and chopping them
In a stock pot or Dutch oven in the olive oil over medium high heat saute the onion and parsley until soft and translucent
Add the tomatoes salt and pepper to taste.
Mix well and simmer 20-30 minutes stirring occasionally
For a smooth tomato sauce use an emersion blender or you can leave it chunky
Stir in torn basil leaves and adjust seasoning to taste.
Your fresh tomato sauce is now ready to enjoy over your favorite paste, or store it for later use. ENJOY!!!!

tomato Bolognese meat sauce

Bolognese is a rich meaty tomato sauce that is a signature dish from Bologna, Italy. In the capital city of Emilia- Romagna, Bolognese is typically served over tagliatelle pasta, or other thick noodles.( but almost never over spaghetti)Deeply rich and meaty, as opposed to saucy, it is the trait that is different in a Bolognese sauce verses spaghetti meat sauce.

There are as many variations of this meat sauce as there people who make it. These variations are the cause of sometimes heated debates. Garlic or no garlic, red or white wine, the amount of tomatoes, did the sauce really originate in Bologna. etc, etc. However the basis of a good Bolognese stays the same. A good Bolognese is a labor of love. But if you have a prep plan in place and a little extra time it really is an easy sauce to make. And you can make it ahead of time , it’s freezer friendly too!! So make a double batch one for one and one to freeze for a ready made meal.

Notes for this tomato Bolognese meat sauce

It may seem like a long list of ingredients, to make this tomato Bolognese meat sauce but note that most are pantry staples you probably have on hand.

I use only ground beef to make my Bolognese. If you prefer, you can use a mix of beef, pork or Italian sausage.

A good Bolognese sauce benefits from the saltiness and smokiness of a cured meat such as pancetta or bacon. I prefer to use pancetta, but use bacon if that is easier for you to get or if it is what you have on hand.

Onions, carrots and celery also known as sofritto in Italian are non-negotiable in a Bolognese sauce. You can chop them by hand or use a food processor to save time on the chopping.

My tomato Bolognese meat sauce is not a complicated recipe and my version doesn’t stray from the classic. It always starts the same way with a sofritto.

So here’s the thing to make this tomato Bolognese meat sauce recipe easy and stress free you need to plan ahead. Gather the best ingredients , chop the vegetables before and store them in the fridge . make a large when you have time, portion it, and freeze for quick meals.

These shortcuts will deliver a delicious, rich sauce without the stress. ENJOY!!!

Ingredients

3 Tbsp. olive oil
1 1/2 lb. lean ground beef
1 cup diced pancetta
1 cup each chopped onion+ carrots + celery
2 Tbsp. minced garlic
1 cup red wine
1 28 oz. crushed tomatoes
2 cups beef broth
1 cup milk
pinch of nutmeg
1 Lb. tagliatelle
Grated parmesan and Italian parsley for serving

Instructions

Start by cooking the pancetta in the olive oil over medium high heat in a stock pot or Dutch oven.
Once the pancetta is crispy add the onion, celery. carrots and garlic. Cook until soft and translucent.
Add in the ground beef and cook until brown. Then deglaze the pot with the red wine waiting until it evaporates before adding the beef stock ,crushed tomatoes and milk. Add the pinch of nutmeg and a few bay leaves.
Cover and simmer for 1 1/2 hours
Cook your pasta el dente
Toss in tis delicious pasta sauce. Top with freshy grated parmesan cheese and chopped Italian parsley. ENJOY!!!

Sausage stuffed shells with bechamel

There is something undeniably cozy about baked pasta dishes. Sausage stuffed shells with bechamel sauce is a recipe that combines bold flavors with creamy decadence, creating a meal perfect for family gatherings, special occasions or even a quit night in.

This dish takes the traditional idea of stuffed shells and gives it a luxurious twist. Instead of marinara , a velvety bechamel sauce coats the shells, enhancing the savory sausage filling with a creamy richness. Every bite is a delicious blend of tender pasta, flavorful filling, and a smooth sauce baked to perfection.

Tips for success when making sausage stuffed shells with bechamel

1. Prep ahead: cook the pasta , make the filling , and prepare the bechamel sauce up to a day in advance. Store them separately in the fridge until you are ready to assemble.

2. Use crumbled Italian sausage for faster browning . You can customize your sausage preference by using mild or a combination of mild and spicy.

3. Pipe the filling: Transfer the sausage filling mixture to a piping bag or a zip -top with the corner snipped for a quick and mess -free stuffing.

Sausage stuffed shells with bechamel sauce is a comforting , crowd- pleasing dish that transforms simple ingredients into a luxurious Italian-inspired meal. Whether you are preparing it for a weeknight family dinner or a special occasion , this recipe is sure to impress with it’s creamy sauce, savory filling, and bubbly golden topping. With a little prep and these streamlined tips, you will have a stunning baked pasta dish that’s as easy to make as it is delicious!!!

Ingredients

32 large shells
1/2 lb. spicy Italian sausage
2 Tbsp. olive oil
1/2 cup chopped onion
1 Tbsp. minced garlic
2 cups ricotta cheese
1 cup grated parmesan
1 cup shredded mozzarella
1egg slightly beaten
1/2 cup chopped Italian parsley
2 cups marinara sauce
Bechamel sauce Ingredients: 1 stick of butter+ 1/4 cup flour+ 4 cups milk+ pinch of nutmeg

Instructions

Cook the shells el dente (about 3 minutes less than the package directions) drain and rinse under cold water. Set aside.
In a skillet over medium high heat in the olive oil saute the onion and garlic until soft and translucent then add the sausage and cook until browned and fully cooked, breaking it into small pieces. Remove and let cool slightly.
In a bowl combine the ricotta, mozzarella, parmesan cheese, egg , parsley and the sausage mixture. Salt and pepper to taste
Make the bechamel sauce In a sauce pan melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until golden forming a roux. Gradually whisk in the milk stirring continually to prevent lumps until the sauce thickens 5-8 minutes. Add the nutmeg , salt and pepper to taste. remove from the heat.
Preheat your oven to 375-degrees
Spread a thin layer of bechamel sauce and the marinara sauce on the bottom of an oven proof baking dish.https://amzn.to/3ZS3CIxhttps://amzn.to/3ZS3CIx
Fill each pasta shell with 1-2 Tablespoons of the sausage mixture and arrange them in the dish .
Pour the remaining bechamel sauce evenly over the shells.
Top the shells with additional mozzarella and parmesan cheese. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake 10 minutes longer or until the cheese is bubbly and golden. Top with additional Italian parsley. ENJOY!!!!

Meatball Sunday sauce

There’s something special about Italian Sundays, and meatball Sunday sauce where life slows down, and the kitchen becomes the heart of the home. For many Italian families, including my family, Sundays and sauce go together like peanut butter and jelly. Sunday sauce- a tradition that speaks to generations of love, warmth and togetherness. My easy and quick version, with tender, flavorful, meatballs is tribute to those cherished moments and the joy of sharing good food with loved ones. It’s more than just a meal-it’s a ritual, an experience, and for many, a tradition passed down through generations.

Sunday sauce doesn’t have to be an all- day affair to feel like a special home- cooked meal. My version is designed for the modern home cook- easy to make, quick to assemble, with just 1 1/2 hours of cook time. It’s a perfect recipe to prep ahead of time. With tender meatballs and a rich tomato sauce, this Meatball Sunday sauce recipe delivers all the flavor of a traditional Italian Sunday meal without hours in the kitchen.

Why this Meatball Sunday sauce is prefect for busy days

Minimal prep: The ingredients are straightforward and easy to find, no need for fancy techniques or equipment.

Quick Assembly: With a streamlined process, you can have the sauce simmering and the meatballs prepped in under 30 minutes.

Make- ahead friendly: Both the meatballs and the sauce can be prepared ahead of time and stored in the fridge for three days or frozen for up to three months. And then reheated for an effortless ready made meal that taste like you spend the whole day cooking.

Versatile: This Sunday sauce can be served over pasta, polenta, or even on it’s own with a side of crusty bread.

Meatball Sunday sauce doesn’t have to be complicated to feel special- this recipe proves that a hearty, flavor meal can come together easily. Whether you enjoy it just made or make ahead, this dish is guaranteed to bring joy and Italian tradition to your table.

Ingredients For the Meatballs

2 eggs
1/3 cup milk
1 cup bread crumbs
1/2 cup grated parmesan
2 Tbsp. chopped Italian parsley
1 Tbsp. finely minced garlic
1/3 cup finely chopped onions
1 Lb. lean ground beef
Salt and pepper to taste
INGREDIENTS FOR the Sauce
2 Tbsp. olive oil
1 small onion
1 handful Italian parsley
3 cloves of garlic
2 San Manzano 14 oz. crushed tomatoes
1 San Manzano 14 oz. can tomato sauce
1 Tbsp. oregano
1 cup water from rinsing out the tomato cans
A few fresh basil leaves
1 Tbsp. butter

Instructions

Start by making the sauce. Chop the onion, garlic and Italian parsley into almost a paste. Then in 2 Tbsp. of olive oil over medium high heat saute the paste until soft and fragrant.
Add the tomatoes rinse out the cans with a little water and add to the stock pot. Bring to a slow simmer. cover and simmer for 1 hour. In the meantime make the meatballs: Preheat your oven to 375- degrees In a bowl add the all the meatball ingredients except for the ground beef and mix until well combined. Let the breadcrumb mixture sit for 10 minutes. Then add the ground beef, and mix just until well mixed. With wet hands form the meat into golf size balls. You should have 10 meatballs with this amount of ingredients.
Bake the meatballs on a parchment lined cookie sheet for 10 -12 minutes or until just beginning to brown.
After the sauce has been simmering for 1 hour. Add the baked meatballs and simmer the Sunday sauce for 30 minutes longer. Add 1 Tbsp. of butter for a rich finish. ENJOY!!!!

Sausage mushroom sauce polenta

If your looking for the ultimate comfort food that’s both hearty and delicious, sausage mushroom sauce polenta is what to make. This dish is the epitome of rustic Italian cooking, blending savory spicy sausage, earthy mushrooms, and velvety polenta into a meal that warms your heart and soul. Whether served as a casual family meal or Saturday night dinner with friends, it’s a guaranteed hit.

Tips for making sausage mushroom sauce polenta

Choose the right sausage and mushrooms: When I make this dish i like using spicy Italian sausage for it’s bold flavors, and pairs well with cremini mushrooms. The sausage adds a savory depth, while the earthy mushrooms balance the richness. of course you can use any mushroom that you prefer or mild Italian sausage. A splash of red wine makes the sauce even more flavorful- trust me, it’s worth it.
Slow cooked polenta is key: polenta reminds me of my Italian childhood- it’s comfort food through and through. Stirring the polenta slowly and consistently ensures it turns out creamy and lump-free. Adding parmesan makes it indulgent. the way my family used to enjoy
Layer flavors: One trick I learned is to season each layer. Saute the sausage and mushrooms with onion and garlic , then let the sauce simmer gently. This brings out deep, complex flavors that makes this dish delicious and unforgettable. Enjoy every moment while making this- it’s one of those meals where the love you put into it really shines through!!!

Ingredients

2 Tbsp. olive oil
1/2 lb. sliced cremini mushrooms
1 cup chopped onions
1 Tbsp. minced garlic
1 lb. spicy Italian sausage crumbles
1/2 cup red wine
2 cups marinara sauce
salt and pepper to taste
INGREDIENTS FOR THE POLENTA
2 cups chicken or vegetable stock
1 cup milk
1/2 cup grated parmesan cheese
2 Tbsp. chopped Italian parsley
2 cups polenta
salt and pepper to taste

Instructions

Start by making the sauce in a saute pan over medium high heat, in the olive oil cook the mushrooms until beginning to brown. Then add the onions and garlic and continue cooking until soft and translucent.
Then add in the sausage cook until brown. Deglaze the pan with the red wine, waiting until it evaporates before adding in the marinara sauce and simmer for 15-20 minutes. In the meantime make the polenta.
In a sauce pan add the stock and milk. Bring to boil , then lower the heat to a simmer. Slowly add in the cornmeal, stirring continuously. When the polenta begins to thicken about 10 minutes , add in the grated parmesan, parsley, salt and pepper. Adjust the consistency, if to dry add more stock. It should be the consistency of mash potatoes. Add in the Italian parsley. Continue cooking for 5 minutes longer.
Spread the polenta on a platter top with the sausage mushroom sauce top with additional parmesan top with chopped Italian parsley. ENJOY!!!

Three ingredient caramel sauce

Three Ingredient caramel sauce

I almost didn’t write this three ingredient caramel sauce recipe. It felt almost too simple to share. But then I realized the often the easiest recipes the ones you can whip up with minimal effort and ingredients deliver the most flavor. This caramel sauce is exactly that: rich, buttery and velvety smooth made with just three pantry ingredients. Whether you are drizzling it over my pumpkin pie bundt cake , pouring it over pancakes, or using it as a dip for apple slices, it’s a recipe you will come back to time and time again.

Why this three ingredient caramel sauce is so good

A three- ingredient caramel sauce is a game changer because of it’s simplicity and how delicious it is.

1: Minimal ingredients: Made with just sugar, butter and cream, it delivers a luxurious, buttery caramel flavor

2: Perfect texture: The combination of butter and cream creates a silky, pourable consistency that’s perfect for drizzling over desserts like , ice cream , pancakes or your upcoming pumpkin pie bundt cake.

3; It’s easy to make: With only three ingredients, it’s foolproof and approachable, even for beginners. Plus you can make it in less than 15 minutes.

4: Customizable: Once you master the basic recipe, you can elevate it by adding a pinch of sea salt for salted caramel sauce or a splash of vanilla for extra flavor. It’s simple, satisfying and versatile- what’s not to love?

Ingredients

2 cups of sugar
1/2 stick of butter
1 cup heavy cream

Instructions

Start by adding the sugar to a non-stick pan. Cook the sugar over medium low heat until a golden amber color (about 5 minutes) stirring continuously with a wooden spoon.
Add in the butter waiting until it melts before adding in the cream. Keep stirring the caramel sauce until all the sugar is melted. And the sauce is velvety smooth ( about 4-5 minutes) ENJOY!!!!

Easy Savory mushroom gravy

Easy savory mushroom gravy

When it comes to comfort food, a rich and savory mushroom gravy is a game -changer. Perfectly versatile and bursting with earthy flavors. this easy recipe will elevate your holiday table or any meal that calls for a warm hearty sauce. Whether you’re spooning it over mashed potatoes, drizzle it on roasted meats, or pairing it with a classic stuffing, this mushroom gravy is a must-have. This easy savory mushroom gravy is the perfect finishing touch to elevate any dish from holiday feasts to weeknight dinners.

Why I love this easy savory mushroom gravy recipe

This easy savory mushroom gravy recipe is a perfect blend of simplicity and rich flavor, making it a stand out addition to any meal. Here’s why I love this recipe:

1. Minimal ingredients : It uses just a handful of pantry ingredients and fresh mushrooms, making it accessible and budget friendly.

2: Quick prep time: Ready in under 30 minutes, it’s perfect for busy weeknights or last minute addition to holiday meals.

3: Versatile: It’s earthy packed flavor complements mashed potatoes, turkey, stuffing and even roasted vegetables.

4: Customizable: you can use any combination of mushrooms that fits your lifestyle . You can also add a splash of red wine or a touch of cream for a different taste.

What’s not to love about a recipe that’s as comforting as it is easy and delicious. Rich, flavorful and easy to make, it’s a versatile addition to your recipe cards that will impress family and friends. Give it a try and enjoy!!!!

Ingredients

4 oz. cremini mushrooms sliced
4 oz white button mushrooms sliced
2 Tbsp. butter
2 Tbsp. of flour
4 cups chicken stock
1 few sprigs of thyme

Instructions

Start by wiping your mushrooms clean with a paper towel then slice
Add the mushrooms to a dry saute pan over medium high heat and cook until the mushrooms are a golden brown.
Remove the mushrooms from the pan. Then in the same pan add the butter and the garlic and cook until the garlic is soft and translucent
add the flour and cook for a few minutes, stirring continuously. Then while still stirring slowly add in the chicken stock. Add in the thyme sprigs and simmer for 10 minutes or until sauce thickens.
Return the mushrooms back to the pan just to heat through. ENJOY!!!!!

Meat sauce spaghetti pasta pie

You may not be familiar with meat sauce spaghetti pasta pie, but it’s definitely one you should try. This delicious and hearty meal takes traditional spaghetti and meat sauce and turns it into a savory pasta pie. My meat sauce pasta pie is a crowd pleaser, perfect for family meals or Saturday night dinner with friends.

It’s one of those recipe where all the work is in the prep. Once you have a prep plan in place this baked spaghetti pie comes together quickly. Once it’s in the oven you set the timer, and forget about it.

Tips for success with this meat sauce spaghetti pasta pie

Spring form pan: Using a spring form pan ensures clean pie like slices.

Cheese variations: Use provolone or fontina instead of the mozzarella for a delicious twist

Meat option: Skip the ground beef when you make the sauce and use Italian sausage instead, mild or spicy.

A baked spaghetti pasta pie is the ultimate Italian comfort dish. Whether you’re serving it fresh straight from the oven or enjoying leftovers, this dish is a timeless crowd -pleaser that celebrates the essence of Italian home cooking. Pair it with a crisp salad and warm garlic bread, and you have a meal that’s better than takeout from your own kitchen.

Ingredients

1 lb. spaghetti
2 Tbsp olive oil
2 Tbsp. minced garlic
1 Tbsp. red pepper flakes
1/2 cup chopped onion
1/2 lb. lean ground beef
1 cup diced pancetta
2 cups tomato sauce
2 cups crushed tomatoes
1 cup water
1Tbsp. Italian seasoning
1 Tbsp. chopped Italian parsley
4 eggs
1 cup grated parmesan cheese
2 cups shredded mozzarella

Instructions

Start by making the meat sauce: in a stock pot saute the onion, garlic and red pepper flakes until soft and translucent. Then add in the tomatoes, Italian seasoning and water, cover and simmer for 1 hour
In the meantime cook the spaghetti half way drain and set in a bowl. In a separate bowl whisk the eggs along with the parmesan cheese, 1 cup of the mozzarella and Italian parsley.
Pour the egg mixture over the cooked spaghetti mix to combine. Then add the meat sauce to the spaghetti, mix well this into a lightly greased 8 inch spring form pan. Top with the remaining shredded mozzarella.
Bake in a preheated 375- degree oven for 35-45 minuets. Let cool slightly before removing from the pan. ENJOY!!!!

Italian beef Braciole recipe

Italian beef braciole recipe

This Italian beef braciole recipe is made with thinly sliced, tender strips of beef filled with cheese and breadcrumbs rolled up then fried and slow cooked in a rich marinara sauce. In Italy , people rarely had access to tender more expense cuts of meat, so they either ground it for things like sausage or meatballs or they made things like braciole, which is slow cooked to tenderize an otherwise tough piece of meat. It is a childhood favorite of mine. very easy to make too!!!

An overview of this Italian beef braciole recipe

Italian beef braciole is typically made using thin slices of beef. Common cuts include top round ,flank steak or sometimes pork depending on the region. The meat is ponded thin, stuffed with a flavorful filling, then rolled , tied fried and simmered in a tomato sauce until tender. Beef is the traditional choice, but pork braciole can also be found, offering a slightly different taste.

Because braciole is cooked long and slow, you are able to turn a tough piece of meat into a tender delight. If you can’t find pre-sliced meat, start by slicing your meat very thin 1/4 inch thick or less and slices should be 8 to 10 inches in length. Roll each piece tightly and secure so they do not open you can use toothpicks or kitchen twine to secure.

You have to try this recipe. Every family has their own variation on this Sunday Sauce, this is my. When you make these Italian beef braciole please leave me a comment on your experience with this recipe. I love hearing from you. It’s my favorite part!!!

Ingredients

2 Lbs. about 8 thin top round steaks
2 Tbsp. finely minced garlic
salt and pepper to taste
2 cups bread crumbs
1/2 cup grated parmesan
1/2 cup Italian parsley
1 egg
8 cups my each marinara sauce

Instructions

Start by covering the meat with plastic wrap and pounding thin with a meat mallet. Divide the garlic among the meat rubbing it into the meat. Then salt and pepper to taste.
Make the filling by mixing the breadcrumbs, parmesan, , parsley and the egg. salt and pepper to taste
Place a generous tablespoon of the filling in the center of the beef steaks. Roll up the meat jellyroll style. Tucking in the sides. Secure with kitchen twinge or toothpicks.
In the sauce stock pot that you make the sauce fry the braciole in the olive oil until brown on all sides. Do this in batches so as not to crowd the pan. Remove and set aside. Then in the same pan make my easy marinara sauce.https://lorianasheacooks.com/real-easy-marinara/
Add the braciola’s to the marinara sauce and simmer 1 hour longer. ENJOY!!!!

Baked pasta al forno

Baked pasta al forno is a classic and hearty baked Italian pasta dish. It is made by layering penne pasta with a hearty Bolognese meat sauce, creamy bechamel sauce and a mixture of cheese then baked to perfection. It’s Italian baked comfort food. Pasta baked al forno is the quicker version of lasagna. Basically the same ingredients in a different variation.

Why You will love this baked pasta al forno recipe

This pasta bake is easy to prepare if you have a prep plan in place. For instance the sauces can be made ahead of time even the day before. Then assembled and baked the day you are going to serve.

Or you can assemble the pasta el forno one day refrigerate it and bake it next. Or you can freeze it assembled baked or unbaked for a ready made quick meal. These lasagna casserole pans are freezer to oven to table friendly.

You will love this pasta bake el forno recipe when you want to feed a crowd. The combination of pasta mixed with meat sauce and melted cheese is universally appealing. making it a crowd pleaser at gatherings.

Ingredients

1 lb. el dente cooked penne pasta
4 Tbsp. olive oil
2 Tbsp. minced garlic
1/2 cup chopped onion
1 Lb. lean ground beef
1 cup red wine
4 cups tomato sauce
2 cups water
1 pint cherry tomatoes
a few basil leaves
1 stick of butter
1/3 cup flour
3 cups milk
pinch of nutmeg
4 cups shredded mozzarella
2 cups grated parmesan cheese

Instructions

Start by making the meat sauce in a stock pot saute the onion and garlic until soft and fragrant. Add the ground beef and cook until brown. salt and pepper to tastes
Deglaze the pan with the red wine waiting until it evaporates before adding the tomato sauce, cherry tomatoes and water. Add the basil leaves. Simmer covered for 2 hours.
For the bechamel sauce melt the butter in a medium size saucepan over medium heat add the flour stirring continuously cook for one minute. Then slowly add the milk stirring continuously add the nutmeg salt and pepper to taste. Cook until sauce thickens, about 15 minutes.
Toss the el dente cooked penne pasta in the bechamel sauce then add 1/2 of the meat sauce. Add in 1/2 of the mozzarella and 1/2 the amount of grated parmesan.
Line a oven poof 9 X 12 lasagna pan first with some of the meat sauce add the pasta mixture. Top with the remaining meat sauce, mozzarella and grated parmesan.
Bake covered in a preheated 375-degree oven for 45 minutes. remove the cover and bake 15 minutes longer, or until the cheese is melted and beginning to brown. Let cool slightly before serving. ENJOY!!!