Exceptional One Pan Meals
At Lucini Italia we believe that simple ingredients can easily be transformed into delicious meals. We've gathered three of our favorite sauces where our Organic Tomato Sauces are the star. We've shared which tomato sauce we would use for each dish, but feel free to mix and match to find the combination that speaks to you!
Easy One Pan RatatouilleRatatouille is the perfect one pan dish to bring all of your summer favorites together. Harness the flavors of tomatoes, bell peppers, and your favorite summer squash to create this hearty meal. Recipe adapted from Pure Wow Ingredients
- 5 tablespoons extra virgin olive oil
- 2 garlic cloves, smashed
- 2 sprigs oregano
- 1 cup Tuscan Marinara Sauce
- 1 small eggplant, thickly sliced
- 1 medium red onion, thickly sliced
- 2 medium summer squash, thickly sliced
- 2 medium zucchini, thickly sliced
- 2 small red bell peppers, sides cut off and halved
- 3 medium tomatoes, thickly sliced
- 2 tablespoons thyme leaves
- Salt and freshly ground black pepper
- Preheat the oven to 375°F. Place four individual baking dishes or one 9-inch square baking dish on a baking sheet.
- In a small pot, heat the extra virgin olive oil and garlic over medium-low heat. Cook until fragrant, about 1 minute. Remove the pot from the heat, add the oregano and let steep for 15 minutes. Remove and discard the garlic and oregano.
- Drizzle 2 teaspoons of the extra virgin olive oil into the base of each small baking dish (or 2 tablespoons into the base of the larger baking dish).
- Spread 2 tablespoons Tuscan Marinara tomato sauce on the base of each baking dish (or ¼ cup on the base of the larger baking dish).
- Layer the eggplant, onion, summer squash, zucchini, pepper and tomato in the prepared baking dishes. Stagger the slices slightly and don’t worry about being perfect or matchy--just make sure they are packed in tightly.
- Brush the remaining Tuscan Marinara on top, then drizzle evenly with the remaining oil. Sprinkle with thyme and season with salt and pepper.
- Roast until tender and beginning to brown at the surface and edges, 25 to 30 minutes. Cool for 5 to 10 minutes before serving.
Baking-Sheet Pizza with Olives and Sun-Dried TomatoesHost friends for a weeknight dinner by throwing together this easy to make baking-sheet pizza. Let your oven do the work while you sit back and relax with company before all digging in to this simple and delicious dinner. Recipe adapted from Pure Wow Ingredients
- ⅓ cup extra virgin olive oil, divided
- 1½ pounds pizza dough
- 1⅓ cups Rustic Tomato Basil sauce
- 1 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 1½ cups diced provolone cheese
- ½ red onion, thinly sliced
- 1 cup oil-packed sun-dried tomatoes
- 1½ cups pitted marinated olives
- Preheat the oven to 450°F. Grease a baking sheet with 3 tablespoons of the extra virgin olive oil.
- Gently stretch the pizza dough over the baking sheet and then use your fingers to stipple the dough further. Brush the surface of the dough with the remaining extra virgin olive oil and let it rest for 15 to 20 minutes.
- Stipple the dough again; it should now stretch to the edge of the baking sheet. Spread the Rustic Tomato Basil evenly over the dough.
- Sprinkle the Parmesan, mozzarella and provolone evenly over the sauce. Arrange the red onion, sun-dried tomatoes and olives in an even layer.
- Transfer the baking sheet to the oven and bake until the cheese is melted and golden brown and the crust is well browned, 18 to 20 minutes.
- Let cool 5 to 10 minutes before cutting and serving warm.
Zucchini RollatiniThese zucchini rollatinis are almost as beautiful as they are delicious. Don’t let the presentation fool you, they take a handful of ingredients you may already have at home and come together in less than an hour. Recipe adapted from Martha Stewart Ingredients
- 2 large zucchini (8 to 10 inches long), cut lengthwise into twelve 1/8-inch-thick slices
- Coarse salt and freshly ground pepper
- 1 tablespoon extra virgin olive oil, plus more as needed
- 5 to 6 ounces thinly sliced prosciutto
- 1 pound fresh mozzarella cheese, thinly sliced
- 8oz Fresh Mozzarella Cheese
- 24 large fresh basil leaves, plus more for garnish (from about 2 handfuls)
- 1 1/3 to 2 cups Spicy Tuscan tomato sauce
- Preheat oven to 425 degrees. Season zucchini slices on both sides with salt and pepper. Heat a large skillet over medium-high heat. Blot moisture from zucchini. Swirl oil into skillet and cook zucchini in 2 single-layer batches, adding more oil between batches as needed, until golden brown, about 2 minutes on each side.
- Top each strip of zucchini with a piece of prosciutto torn to fit, a slice of cheese cut to fit, and 2 basil leaves. Roll each stack into a pinwheel and spear with a toothpick to hold together. 3. Place Spicy Tuscan tomato sauce in an 8-inch-diameter baking dish (or divide among four 3 1/2- or 4-inch-diameter ramekins). Place rollatini (a pinwheel side down) side by side in dish and remove toothpicks. Bake until cheese is bubbling, 10 to 12 minutes. Before serving, garnish rollatini with basil.