Villa Bertolli

Rotolo Primavera

3 tbsp. I Can't Believe It's Not Butter Spread
1 large onion, chopped
2 cups sliced fresh mushrooms (about 4 oz.)
1 container (15 oz.) ricotta cheese
1 cup shredded mozzarella cheese (about 4 oz.)
1/2 cup grated Parmesan cheese
2 eggs
2 ounces prosciutto, chopped (optional)
1/4 tsp. ground nutmeg (optional)
10 lasagna noodles, cooked and drained
1 jar Bertolli Tomato & Basil Sauce
1 jar Bertolli Creamy Alfredo Sauce

Preheat oven to 375°. In 12-inch skillet, melt Spread over medium heat and cook onion and mushrooms, stirring occasionally, 8 minutes or until onion is tender; set aside.

In large bowl, combine cheeses, eggs, prosciutto and nutmeg. Stir in onion mixture. On each lasagna noodle, equally spread cheese filling; roll up and set aside.

In medium bowl, combine Sauces. In 13 x 9-inch baking dish, spread 1 cup sauce mixture. Arrange lasagna rolls seam side down in dish. Evenly pour 1 cup sauce over lasagna rolls. Cover with aluminum foil and bake 30 minutes or until heated through. Serve with remaining sauce, heated. Serves 6

Italian Stuffed Peppers

1/2 lb. sweet Italian sausage links, removed from casings
1 medium onion, finely chopped
1/2 cup Italian seasoned croutons
1 cup shredded mozzarella cheese (about 4 oz.)
1 jar Bertolli Five Cheese with Asiago & Fontina Cheeses Sauce
4 green, red or yellow bell peppers, cored and seeded

Preheat oven to 375°. In 12-inch nonstick skillet, cook sausage with onion over medium-high heat, stirring occasionally, 6 minutes or until sausage is done; drain.

In large bowl, combine sausage mixture, croutons, 3/4 cup mozzarella cheese and 3/4 cup Sauce. Evenly stuff green peppers with sausage mixture. In 8 x 8-inch baking pan, arrange peppers.

Evenly top with remaining Sauce. Bake 20 minutes. Sprinkle with remaining 1/4 cup mozzarella cheese and bake an additional 10 minutes or until cheese is melted and peppers are tender. Serves 4

Rustic Chicken & White Bean Stew

2 tbsp. Bertolli Classico Olive Oil
2 medium carrots, sliced (about 1 cup)
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 tbsp. balsamic vinegar
1 lb. boneless, skinless chicken breast halves or thighs, cut into chunks
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
2 cans (15 oz. ea.) cannellini or white kidney beans, rinsed and drained
Pinch crushed red pepper flakes (optional)

In 12-inch skillet, heat 1 tablespoon Olive Oil over medium-high heat and cook carrots, onion and garlic, stirring occasionally, 5 minutes or until vegetables are tender. Stir in vinegar and cook 1 minute. Remove vegetables and set aside.

In same skillet, heat remaining 1 tablespoon Olive Oil and brown chicken over medium-high heat. Return vegetables to skillet. Stir in Sauce, beans and red pepper flakes. Bring to a boil over high heat.

Reduce heat to medium and simmer covered, stirring occasionally, 15 minutes or until chicken is thoroughly cooked. Garnish, if desired, with grated Parmesan cheese and serve with toasted Italian bread. Serves 6

Pasta with Sausage & Sun-Dried Tomatoes

1 lb. sweet Italian sausage links, removed from casings and crumbled
1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced
1 jar Bertolli Five Cheese with Asiago & Fontina Cheeses Sauce
1 box (16 oz.) rigatoni or large tube pasta, cooked and drained

In 10-inch skillet, brown sausage with tomatoes over medium-high heat, stirring occasionally. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Serve over hot rigatoni and garnish, if desired, with grated Parmesan cheese. Serves 6

Salmon with Creamy Alfredo Sauce

4 salmon or halibut steaks (about 1-1/2 lbs.)
1 jar Bertolli Creamy Alfredo Sauce
1 cup frozen green peas, partially thawed
1 tbsp. chopped fresh dill or 3/4 tsp. dried dill weed
8 ounces vermicelli or spaghetti, cooked and drained

Season salmon, if desired, with salt and ground black pepper. Broil or grill until salmon is done. Meanwhile, in medium saucepan, cook Sauce, peas and dill over medium heat, stirring occasionally, 5 minutes.

To serve, arrange salmon over hot vermicelli and top with sauce. Garnish, if desired, with additional chopped fresh dill and lemon wedges. Serves 4

Pan Roasted Shrimp with Lemon, Garlic & Spinach

4 cloves garlic, finely chopped
1 lb. uncooked medium shrimp, peeled and deveined
4 cups fresh spinach leaves, rinsed and patted dry
Juice of 1 lemon
1 tbsp. Bertolli Extra Virgin Olive Oil
1/8 tsp. salt

Spray garlic and shrimp with nonstick cooking spray. Preheat 12-inch nonstick skillet over medium-low heat and cook garlic, stirring occasionally, 3 minutes or until slightly browned.

Increase heat to medium and cook shrimp, turning once, 2 minutes or until shrimp turn pink. In large bowl, toss shrimp with spinach, lemon, Olive Oil, salt and, if desired, ground pepper. Serves 4

Saucy Shrimp & Chorizo Saute

1/4 lb. chorizo sausage, chopped
1 medium onion, thinly sliced
2 lbs. uncooked small shrimp, peeled, deveined and tails removed
1 jar Bertolli Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
1 cup chicken broth
1/4 cup chopped fresh cilantro
Hot cooked rice
1 medium avocado, diced

In 12-inch nonstick skillet, brown chorizo over medium-high heat, stirring occasionally, about 2 minutes. Add onion and cook, stirring occasionally, 4 minutes or until tender.

Add shrimp and cook, stirring occasionally, 2 minutes or until shrimp just turn pink. Stir in Sauce and broth. Cook an additional 2 minutes or until heated through. Stir in cilantro. Serve over hot cooked rice and garnish with avocado. Serves 8

Pear, Parmigiano & Pine Nut Salad

1/4 cup Bertolli Extra Virgin Olive Oil
2 tbsp. balsamic vinegar
1/2 tsp. salt
Freshly ground black pepper
6 cups baby greens (spinach, arugula and/or mesclun)
4 ripe juicy pears, peeled, cored and sliced
3 ounces Parmesan cheese, shaved into long strips
1/2 cup pignoli (pine) nuts, toasted

In large bowl, blend Olive Oil, vinegar, salt and pepper. Toss greens with 1/2 of the dressing, then toss pears with remaining dressing. To serve, arrange greens on serving platter, then top with pears, cheese and pignoli. Serves 4

Sausage & Broccoli Noodle Casserole

1 jar Bertolli Creamy Alfredo Sauce
1/3 cup milk
1 lb. sweet Italian sausage, cooked and crumbled
1 package (9 oz.) frozen chopped broccoli, thawed
8 ounces egg noodles, cooked and drained
1 cup shredded cheddar cheese (about 4 oz.)
1/4 cup chopped roasted red peppers

Preheat oven to 350°. In large bowl, combine Sauce and milk. Stir in sausage, broccoli, noodles, 3/4 cup cheese and roasted peppers. In 13 x 9-inch baking dish, evenly spread mixture. Sprinkle with remaining 1/4 cup cheese. Bake 30 minutes or until heated through. Serves 6

Penne Al Forno

8 ounces penne or ziti pasta, cooked and drained
1 jar Bertolli Creamy Alfredo Sauce
1 cup ricotta cheese
1/4 tsp. salt
1/8 tsp. ground white pepper
2 tbsp. plain dry bread crumbs
1 tbsp. grated Parmesan cheese

Preheat oven to 350°. In 1-quart baking dish, combine hot penne, Sauce, ricotta, salt and pepper. Sprinkle with bread crumbs and Parmesan cheese. Bake 25 minutes or until bubbling. Serves 4

Sausage & Escarole Over Polenta

1 lb. sweet Italian sausage links, cut into 1-inch pieces
1 tbsp. Bertolli Classico Olive Oil
1 medium onion, thinly sliced
1 large head escarole, coarsely chopped (about 8 cups)
1 jar Bertolli Five Cheese with Asiago & Fontina Cheeses Sauce
Hot cooked polenta or pasta

In 12-inch nonstick skillet, brown sausage over medium-high heat. Remove sausage from skillet and set aside. In same skillet, heat Olive Oil over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender.

Add escarole and cook, stirring occasionally, 5 minutes or until escarole is wilted. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return sausage to skillet. Simmer, stirring occasionally, 10 minutes or until sausage is done. Serve over hot polenta. Serves 4

Skillet Tortellini Alfredo Pomodoro

1 tbsp. Bertolli Classico Olive Oil
2 small shallots or onions, chopped
2-1/2 cups water
1 package (15 oz.) frozen cheese tortellini
1/4 tsp. salt
1 jar Bertolli Creamy Alfredo Sauce
1 large tomato, chopped
1/4 cup loosely packed fresh basil leaves, finely chopped
2 tbsp. grated Parmesan cheese

In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook shallots, stirring occasionally, 3 minutes or until shallots are tender. Stir in water, tortellini and salt; bring to a boil over high heat. Continue boiling, stirring gently to separate tortellini, 5 minutes.

Stir in Sauce and tomato. Cover and continue boiling over medium heat, stirring occasionally, 8 minutes or until tortellini are tender. Stir in basil and Parmesan cheese. Let stand 3 minutes before serving. Serve, if desired, with freshly ground black pepper. Serves 4

Oven-Roasted Cod, Kalamatas & Capers

1-1/2 to 2 lbs. cod or other flaky white fish fillets
1 jar Bertolli Vodka Sauce made with Fresh Cream
1 tbsp. Bertolli Classico Olive Oil
1/2 cup chopped onion
1 clove garlic, thinly sliced
1/4 cup chopped kalamata olives
1 tbsp. chopped capers, rinsed and drained
1/8 tsp. salt
1 cup baby spinach leaves, thinly sliced or chopped
1/2 cup cherry tomatoes, halved (optional)

Preheat oven to 425°. Season fish, if desired, with salt and ground black pepper. In 13 x 9-inch baking dish, evenly spread 1 cup Sauce on bottom. Arrange fish over sauce.

In small saucepan, heat Olive Oil over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Stir in olives, capers, salt and remaining Sauce.

Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Pour heated sauce over fish. Roast uncovered 20 minutes or until fish flakes with a fork. To serve, sprinkle with spinach and tomatoes. Serves 8

Skillet Chicken Saltimbocca

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 egg, slightly beaten
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. Bertolli Extra Virgin Olive Oil
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
4 thin slices prosciutto or deli boiled ham
4 ounces fresh mozzarella cheese, sliced

Dip chicken in egg, then flour combined with salt and pepper until evenly coated. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 8 minutes. Remove chicken and set aside. Stir Sauce into same skillet and cook 2 minutes.

Meanwhile, evenly top chicken with prosciutto and mozzarella. Return chicken to skillet. Reduce heat to low and simmer covered 5 minutes or until chicken is thoroughly cooked and cheese is melted. Serve, if desired, over hot cooked vermicelli. Serves 4

Penne Al Forno with Artichoke Hearts

8 ounces penne pasta, cooked and drained
1 jar Bertolli Tomato & Basil Sauce
2 jars (6 oz. ea.) marinated artichoke hearts, drained and coarsely chopped
2 ounces thinly sliced prosciutto or boiled ham, cut into thin strips
1 container (15 oz.) ricotta cheese
1 cup shredded mozzarella cheese (about 4 oz.)
1/4 cup grated Parmesan cheese

Preheat oven to 350°. In large bowl, toss hot penne with 1/2 jar of Sauce. In 2-quart baking dish, spoon 1/2 of the mixture. Top with artichoke hearts, prosciutto, ricotta cheese and 1/2 of the mozzarella and Parmesan cheeses.

Spoon on remaining pasta, then pour over remaining Sauce. Sprinkle with remaining cheeses. Bake 30 minutes or until heated through. Serves 4

Stuffed Shells Florentine

1 jar Bertolli Five Cheese with Asiago & Fontina Cheeses Sauce
1 container (15 oz.) ricotta cheese
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups shredded mozzarella cheese (about 6 oz.)
1/4 cup grated Parmesan cheese
1 egg
3 tbsp. pine nuts, toasted and finely chopped (optional)
1 tsp. salt
1 box (12 oz.) jumbo shells pasta (about 24 shells), cooked and drained

Preheat oven to 350°. In 13 x 9-inch baking dish, evenly spread 1/2 cup Sauce; set aside. In large bowl, combine ricotta cheese, spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, nuts and salt.

Fill shells with cheese mixture, then arrange in baking dish. Evenly top with remaining Sauce. Cover with aluminum foil and bake 25 minutes. Remove foil and sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted. Serves 8

Sicilian Fish Stew Over Fettuccine

2 tbsp. Bertolli Classico Olive Oil
1/2 lb. uncooked medium shrimp, peeled and deveined
1 small onion, chopped
1 jar Bertolli Olive Oil & Garlic Sauce
1/2 cup dry white wine or clam juice
8 clams, well scrubbed
8 mussels, well scrubbed
8 ounces fettuccine or linguine, cooked and drained

In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook shrimp 3 minutes or until shrimp just turn pink. Remove shrimp and set aside.

In same skillet, cook onion 3 minutes or until onion is tender. Stir in Sauce and wine. Bring to a boil over high heat. Add clams and mussels. Reduce heat to low and simmer covered 5 minutes or until shells open. (Discard any unopened shells.) Stir in shrimp and season, if desired, with salt and ground black pepper; heat through. Serve over hot fettuccine. Serves 4

Italian Pepper & Onion Steak

1-lb. sirloin steak, 3/4 inch thick
2 tbsp. Bertolli Classico Olive Oil
2 red and/or green bell peppers, sliced
1 large onion, thinly sliced
1 clove garlic, finely chopped
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce

Season steak, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and cook steak until desired doneness, turning once. Remove steak and keep warm.

In same skillet, heat remaining 1 tablespoon Olive Oil over medium heat and cook red peppers, onion and garlic 8 minutes or until vegetables are tender. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer 4 minutes or until sauce is heated through. Serve over steak. Serves 4

Stuffed Cannelloni

1/2 lb. ground beef
1 clove garlic, finely chopped
1 small onion, chopped
3 plum tomatoes, chopped
1/3 cup seasoned dry bread crumbs
1 jar Bertolli Creamy Alfredo Sauce
8 cannelloni or manicotti pasta, cooked and drained

Preheat oven to 350°. In 12-inch nonstick skillet, brown ground beef, garlic and onion over medium-high heat, stirring occasionally, about 5 minutes; drain.

Stir in two tomatoes and cook, stirring occasionally, 2 minutes. Stir in bread crumbs and 1/3 cup Sauce. Season, if desired, with salt and ground black pepper. Fill shells with meat mixture.

In 11 x 7-inch baking dish, arrange shells. Top with remaining Sauce and tomato. Bake uncovered 25 minutes or until heated through. Serves 4

Shrimp Risotto with Arugula

2 tbsp. Bertolli Extra Virgin Olive Oil
1/2 lb. uncooked large shrimp, peeled and deveined
1 large orange or red bell pepper, chopped
1 medium sweet onion, chopped
1 clove garlic, finely chopped
1 cup arborio rice
2 tbsp. dry white wine or chicken broth
4 cups chicken broth, heated to boiling
1 small bunch arugula or baby spinach, trimmed and coarsely chopped (about 2 packed cups)
1/4 tsp. salt
1/4 cup grated Parmesan cheese

In 4-quart saucepot, heat Bertolli Extra Virgin Olive Oil over medium-high heat and cook shrimp 3 mintues or until shrimp are almost pink. Remove shrimp and set aside.

In same saucepot, add orange pepper and onion and cook, stirring occasionally, 4 minutes. Add garlic and cook 30 seconds. Add rice and stir to coat. Stir in wine and cook, stirring frequently, 1 minute.

Slowly add hot broth, 1/2 cup at a time, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes. Stir in arugula and return shrimp to saucepot during last 2 minutes of cooking. Cook until shrimp turn pink. Stir in cheese. Serves 4

Penne Pasta with Portobello Pomodoro Sauce

2 tbsp. Bertolli Classico Olive Oil
2 medium portobello mushrooms, stems discarded and caps coarsely chopped
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1/4 tsp. ground black pepper
8 ounces penne or ziti pasta, cooked and drained

In 12-inch skillet, heat Olive Oil over medium heat and cook mushrooms, stirring occasionally, 7 minutes or until mushrooms are tender. Stir in Sauce and pepper and simmer, stirring occasionally, 15 minutes. Serve over hot penne and garnish, if desired, with grated Parmesan cheese. Serves 4

Steaks with Creamy Mushroom Sauce

4 boneless sirloin steaks (about 6 to 8 oz. ea.)
2 tbsp. Bertolli Classico Olive Oil
1 medium shallot or small onion, finely chopped
1 jar Bertolli Mushroom Alfredo with Portobello Mushrooms
2 tsp. chopped fresh thyme leaves (optional)

Season steaks, if desired, with salt and ground black pepper. Grill or broil until done. Meanwhile, in 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook shallot, stirring occasionally, 2 minutes or until tender. Stir in Sauce and thyme and simmer 3 minutes or until heated through. Serve creamy mushroom sauce over steaks. Serves 4

Shrimp Newburg

2 tbsp. I Can't Believe It's Not Butter!® Spread
1/4 cup chopped shallots or onion
1 lb. uncooked medium shrimp, peeled and deveined
2 tbsp. dry sherry
1 jar Bertolli Creamy Alfredo Sauce
1/4 tsp. ground white pepper
4 croissants

In 12-inch nonstick skillet, melt Spread over medium heat and cook shallots, stirring occasionally, 3 minutes or until tender. Stir in shrimp and cook, stirring occasionally, 2 minutes or until shrimp are almost pink. Stir in sherry and cook 2 minutes. Stir in Sauce and pepper.

Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes or until shrimp turn pink. To serve, spoon shrimp mixture over open-faced croissants and sprinkle, if desired, with chopped fresh parsley. Serves 4

Oven-Roasted Chicken, Sausage & Potatoes

1/4 cup Bertolli Extra Virgin Olive Oil
1/4 cup dry red wine or balsamic vinegar
1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme leaves, crushed
1/2 tsp. kosher or coarse sea salt
2-1/2 lbs. bone-in, skin-on, chicken thighs or parts
1 lb. sweet Italian sausage links, cut into 2-inch chunks
2 medium all-purpose potatoes, cut into chunks
1 medium sweet onion, chopped

Preheat oven to 425°. In small bowl, combine Olive Oil, wine, thyme and salt. In large, shallow roasting pan or broiler pan, without the rack, arrange chicken, sausage, potatoes and onion. Add Olive Oil mixture and toss to coat.

Roast 1 hour or until chicken is thoroughly cooked, turning halfway through. To serve, arrange chicken and vegetables on serving platter. Serve, if desired, with pan drippings. Serves 6

Steak Tagliata with Peppers and Zucchini

3 tbsp. Bertolli Extra Virgin Olive Oil
1 clove garlic, crushed
1 small yellow onion, diced
2 medium zucchini, diced
1 medium yellow and/or red bell pepper, seeded and chopped
2 tbsp. chopped lemon pulp
1 tsp. grated lemon peel
3-4 tbsp. finely chopped fresh parsley
1/4 tsp. salt
1/8 tsp. fresh ground black pepper
1- lb. boneless sirloin or rib eye steaks, 1 inch thick

In 12-inch nonstick skillet, heat 3 tablespoons Olive Oil over medium-high heat and cook garlic 30 seconds. Add onions and continue cooking 5 minutes or until tender.

Add zucchini and peppers and cook, stirring occasionally, until vegetables are crisp-tender, about 10 minutes. Add lemon pulp, lemon peel, parsley, salt and black pepper. Remove to bowl; set aside and keep warm.

Season steak, if desired, with salt and freshly ground black pepper. In same skillet, cook steak 4 to 8 minutes or until desired doneness, turning once. Let steaks stand 5 minutes. Serve sliced steak with vegetables. Serves 4