Villa Bertolli

Sausage, Swiss Chard & Rigatoni

1 lb. rigatoni or large tube pasta
1 lb. swiss chard, ribs removed then coarsely chopped*
6 tbsp. Bertolli Extra Virgin Olive Oil
8 ounces sweet Italian sausage, removed from casings and crumbled
1 clove garlic, chopped
4 medium tomatoes, chopped, peeled and seeded, if desired (about 3 cups)
1 tsp. salt
2 tbsp. grated Pecorino Romano cheese

Cook pasta according to package directions, adding swiss chard during last 6 minutes of cooking; drain. Meanwhile, in 12-inch deep skillet, heat 2 tablespoons Olive Oil over medium heat. Add sausage and garlic and cook 2 minutes, stirring occasionally, until sausage is just brown.

Add remaining 4 tablespoons Olive Oil, tomatoes and salt. Simmer, stirring occasionally, 4 minutes. Toss with hot rigatoni, swiss chard and cheese. Serve, if desired, with additional cheese. Serves 4

Oven-Baked Chicken Parmesan

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar Bertolli Tomato & Basil Sauce
4 ounces fresh mozzarella cheese, thinly sliced

Preheat oven to 400°. Dip chicken in egg, then bread crumbs, coating well. In 13 x 9-inch baking dish, arrange chicken. Bake 20 minutes. Pour Sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with Parmesan cheese shavings. Serves 4

Sausage & Peppers Marinara

1 lb. sweet Italian sausage links, cut into 1-inch pieces
1 tbsp. Bertolli Classico Olive Oil
2 large red and/or green bell peppers, sliced
1 large onion, thinly sliced
1 clove garlic, finely chopped
1 jar Bertolli Tomato & Basil Sauce

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 red peppers, onion and garlic, stirring occasionally, 5 minutes or until vegetables are tender.

Cover and cook 5 minutes. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return sausage to skillet. Simmer covered, stirring occasionally, 8 minutes or until sausage is done and vegetables are tender. Serve, if desired, with warm Italian bread. Serves 4

Penne with Snap Peas & Squash

1 jar Bertolli Sauce, any variety
12 ounces penne pasta, uncooked
2 cups sugar snap peas
1 medium zucchini, halved and sliced
Grated Parmesan cheese

In medium saucepan, simmer Sauce over low heat, stirring occasionally, until heated through. Meanwhile, cook pasta according to package directions, adding vegetables during last 3 minutes of cooking; drain well. Spoon sauce over pasta and vegetables; sprinkle with cheese. Serves 6

Sliced Sirloin with Stroganoff Sauce

2 tbsp. I Can't Believe It's Not Butter Spread
8 ounces sliced assorted fresh mushrooms
1/2 cup sliced shallots or onions
1 clove garlic, finely chopped
1 jar Bertolli Creamy Alfredo Sauce
1/4 cup sour cream
2 tbsp. Worcestershire sauce
1- lb. boneless sirloin steak, grilled, broiled or pan fried
1 package (8 oz.) egg noodles, cooked and drained

In 12-inch nonstick skillet, melt Spread over medium-high heat and cook mushrooms, shallots and garlic, stirring occasionally, 5 minutes or until mushrooms are tender.

Stir in Sauce, sour cream and Worcestershire sauce. Reduce heat to low and simmer, stirring occasionally, 5 minutes. To serve, slice steak and arrange over hot noodles. Top with sauce and garnish, if desired, with chopped fresh parsley. Serves 4

Lasagna with Roasted Red Peppers & Ricotta

2 containers (15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup pureed roasted red peppers
1/4 cup grated Parmesan cheese
2 eggs, slightly beaten
1 jar Bertolli Five Cheese with Asiago & Fontina Cheeses Sauce
12 lasagna noodles, cooked and drained

Preheat oven to 375°. In large bowl, combine ricotta, 1 cup mozzarella cheese, pureed roasted red peppers, Parmesan cheese and eggs; set aside.

In 13 x 9-inch baking dish, evenly spread 1/2 cup Sauce. Layer 4 lasagna noodles, then 1/2 cups ricotta mixture; repeat. Top with remaining 4 noodles and Sauce.

Cover with aluminum foil and bake 40 minutes. Remove foil and sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted. Serves 8

Sliced Steak with Horseradish Sauce

2 tbsp. I Can't Believe It's Not Butter Spread
1- lb. boneless sirloin steak, cut in strips
2 cups sliced mushrooms
1/4 cup chopped shallots or onions
1 jar Bertolli Creamy Alfredo Sauce
1 tbsp. horseradish
2 to 3 tsp. fresh lemon juice

In 12-inch nonstick skillet, melt Spread over medium-high heat and brown steak in two batches. Remove steak and set aside. In same skillet, cook mushrooms and shallots, stirring occasionally, 5 minutes or until vegetables are tender.

Stir in Sauce, horseradish and lemon juice. Reduce heat to medium and cook, stirring occasionally, 5 minutes. Return steak to skillet and cook 1 minute or until heated through. Serve, if desired, over hot cooked noodles. Serves 4

Smokey Pepper Pasta

2 tbsp. I Can't Believe It's Not Butter Spread
1/3 cup chopped onion
1 pint cherry tomatoes, halved
1 to 2 tsp. canned chipotle peppers in adobo sauce, seeds removed and chopped
1 clove garlic, finely chopped
1 jar Bertolli Creamy Alfredo Sauce
1 box (16 oz.) rotini or penne pasta, cooked and drained

In 10-inch nonstick skillet, melt Spread over medium-high heat and cook onion, stirring occasionally, 2 minutes or until tender. Add tomatoes, peppers and garlic and cook 1 minute. Stir in Sauce and heat through. Toss hot sauce with hot rotini and garnish, if desired, with chopped cilantro. Serves 6

Penne with Sun-Dried Tomatoes & Asparagus

1 box (16 oz.) penne pasta
1 lb. asparagus, trimmed and cut into 2-inch pieces
2 tbsp. I Can't Believe It's Not Butter! Spread
1/3 cup chopped onion
1 clove garlic, finely chopped
1/4 cup drained and chopped sun-dried tomato halves packed in oil
1/4 cup dry white wine or chicken broth
1 jar Bertolli Creamy Alfredo Sauce

Cook pasta according to package directions, adding asparagus during last 2 minutes of cooking; drain and set aside. Meanwhile, in 12-inch nonstick skillet, melt Spread over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook 30 seconds.

Stir in tomatoes and wine. Bring to a boil over high heat. Stir in Sauce. Reduce heat to low and simmer uncovered, stirring occasionally, 2 minutes or until heated through. Toss Sauce with hot penne and asparagus. Garnish, if desired, with toasted pine nuts and cracked black pepper. Serves 6

Smokey Shrimp Cabernet

1/4 lb. thick cut bacon, chopped
1 medium onion, thinly sliced
1-1/2 lbs. uncooked small shrimp, peeled, deveined and tails removed
1/4 tsp. crushed red pepper flakes
1 jar Bertolli Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
1 cup chicken broth
1 loaf French bread, thinly sliced and toasted
Shaved Parmesan cheese

Cook bacon in 12-inch nonstick skillet until crisp. Remove bacon; reserve 2 tablespoons drippings. Heat reserved drippings in same skillet over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add shrimp and red pepper flakes.

Cook, stirring occasionally, 2 minutes or until shrimp just turn pink. Add Sauce, broth and reserved bacon; heat through. To serve, top bread slices with shrimp mixture, then cheese. Garnish, if desired, with chopped basil.

Variation: For a main dish, serve over hot cooked pasta. Serves 8

Spanish-Style Beef Stew

2 lbs. boneless beef chuck, cut into 1/2-inch pieces
1 tbsp. Bertolli Classico Olive Oil
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1 can (14-1/2 oz.) beef broth
1/2 cup pimento-stuffed olives, chopped
1 can (4 oz.) chopped green chilies, undrained
1 tsp. dried oregano leaves, crushed

Season beef, if desired, with salt and ground black pepper. In 6-quart saucepot or Dutch oven, heat oil over medium-high heat and brown meat in two batches. Stir in remaining ingredients.

Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 1-1/2 hours or until beef is tender. Serve, if desired, over hot cooked noodles or rice and garnish with chopped fresh cilantro. Serves 8

No-Fry White Chicken Parmigiano

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1/4 tsp. paprika
1 jar Bertolli Creamy Alfredo Sauce
1 medium tomato, chopped
4 ounces fresh mozzarella cheese, thickly sliced
1/4 cup grated Parmesan cheese

Preheat oven to 400°. Dip chicken in egg, then bread crumbs combined with paprika, coating well. In 13 x 9-inch baking dish, arrange chicken.

Bake 20 minutes. Evenly pour 1 cup Pasta Sauce over chicken, then top chicken with tomato and cheeses. Bake an additional 10 minutes or until chicken is thoroughly cooked. Garnish, if desired, with chopped fresh basil and ground black pepper. Serve with remaining sauce, heated, and, if desired, hot cooked pasta. Serves 4

Spicy Chicken with Tuscan Peppers & Olives

2 tbsp. Bertolli Classico Olive Oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 medium red onion, chopped
1 clove garlic, finely chopped
1-1/2 cups Bertolli Vidalia Onion with Roasted Garlic Sauce
1/2 cup chicken broth
1/4 to 1/3 cup sliced, drained jarred Tuscan peppers or jalapeno peppers
1/4 tsp. dried oregano leaves, crushed
8 ounces orzo pasta, cooked and drained
1/2 cup sliced pitted ripe olives

In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and brown chicken. Remove chicken from skillet and set aside.

In same skillet, heat remaining 1 tablespoon Olive Oil over medium heat and cook onion 2 minutes. Add garlic and cook 30 seconds. Stir in Sauce, broth, peppers and oregano. Return chicken to skillet. Reduce heat to low and simmer covered 6 minutes or until chicken is thoroughly cooked.

Stir 1/3 cup sauce mixture into hot pasta. To serve, arrange pasta on serving platter. Top with chicken and remaining sauce; sprinkle with olives. Serves 4

Spicy Shrimp Fra Diavolo

1 tbsp. Bertolli Classico Olive Oil
1/2 lb. medium shrimp, peeled and deveined
1/4 tsp. garlic powder
1/8 to 1/4 tsp. crushed red pepper flakes
1 jar Bertolli Tomato & Basil Sauce
8 ounces linguine or spaghetti, cooked and drained

In 12-inch skillet, heat Olive Oil over medium-high heat and cook shrimp, garlic powder and red pepper flakes 2 minutes or until shrimp are almost pink. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes or until shrimp turn pink. Serve over hot linguine. Serves 4

Penne with Tomato-Cream Sauce

1 jar Bertolli Tomato & Basil Sauce
1/2 pint (8 oz.) heavy or whipping cream
1 box (16 oz.) penne pasta, cooked and drained

In 2-quart saucepan, heat Sauce with cream over medium-low heat, stirring occasionally. Serve over hot penne and garnish, if desired, with grated Parmesan cheese. Serves 6

Spinach & Cheese Veal Roll-Ups

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 large egg, slightly beaten
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1 jar Bertolli Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
6 thinly pounded veal or chicken cutlets (about 1-1/2 lbs.)

In medium bowl, combine spinach, egg, cheeses and 1/4 cup Sauce; set aside. Season cutlets, if desired, with salt and ground black pepper. Evenly top cutlets with spinach mixture; then roll up and secure with wooden toothpicks.

In 12-inch nonstick skillet, pour remaining Sauce. Add cutlets and cook covered over medium-high heat, stirring sauce occasionally, 20 minutes or until veal is thoroughly cooked. Serve, if desired, with hot cooked rice or pasta. Serves 4

Mustard Coated Fillet of Beef

1/4 cup Bertolli Extra Virgin Olive Oil
1/4 cup grainy or whole grain mustard
1 clove garlic, finely chopped
1/2 tsp. coarsely ground black pepper
2-1/2 to 3- lb. beef tenderloin

Preheat oven to 400°. In small bowl, blend Bertolli Extra Virgin Olive Oil, mustard, garlic and pepper. On lightly oiled baking pan, arrange beef.

Evenly spread with olive oil mixture. Roast 40 minutes for rare or until desired doneness. Let stand 10 minutes before slicing. Serves 6

Spinach Cannelloni

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 containers (15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
3 eggs
1 tbsp. chopped fresh parsley (optional)
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg (optional)
1 jar Bertolli Tomato & Basil Sauce
9 lasagna noodles, cooked, drained and cut in half crosswise
1 cup Bertolli Creamy Alfredo Sauce

Preheat oven to 375°. In large bowl, combine spinach, ricotta cheese, 1-1/4 cups mozzarella cheese, 1/4 cup Parmesan cheese, eggs, parsley, salt, pepper and nutmeg; set aside. In 13 x 9-inch baking dish, spread Tomato & Basil Sauce. On each lasagna noodle, equally spread spinach mixture; roll up and place seam side down in baking dish.

Evenly top with Alfredo Sauce, then sprinkle with remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Cover with aluminum foil and bake 30 minutes. Remove foil and bake an additional 10 minutes or until heated through. Let stand 5 minutes before serving. Serves 8

Pizza Margherita

1 cup Bertolli Tomato & Basil Sauce
1 (12-in.) prebaked pizza crust
4 ounces fresh mozzarella cheese, thinly sliced
Bertolli Extra Virgin Olive Oil
Chopped fresh basil leaves

Preheat oven to 450°. Evenly spread Sauce on pizza crust, then top with cheese. Bake 10 minutes or until cheese is melted. Drizzle with Olive Oil, sprinkle with basil and serve immediately. Serves 4

Spinach, Bacon & Feta Pizza

2 tsp. Bertolli Classico Olive Oil
6 cups baby spinach leaves
1 (12-in.) or 2 (8-in.) prepared pizza crust
1 cup Bertolli Organic Traditional Sauce
1/2 cup crisp-cooked and crumbled bacon
1 cup crumbled feta cheese (about 4 oz.)

Preheat oven to 425°. In 12-inch skillet, heat Olive Oil over medium-high heat and cook spinach, stirring occasionally, 1 minute or until wilted. On pizza crust, evenly spread Sauce, then top with spinach, bacon and cheese. Bake 10 minutes or until crust is golden. Serves 4

Mushroom & Garlic Sausage Over Polenta

1-1/2 lbs. sweet Italian sausage, cut into 2-inch pieces
1 jar Bertolli Mushroom with Roasted Garlic Sauce
1/2 cup water
2 cans (13-3/4 oz. ea.) chicken broth
3-1/3 cups milk
1 bag (17 oz.) instant polenta
8 ounces fresh mozzarella cheese, coarsely chopped

In 12-inch nonstick skillet, brown sausage over medium heat. Stir in Sauce and water. Reduce heat to low and simmer 15 minutes or until sausage is done; set aside.

Meanwhile, in 5-quart saucepan, bring broth and milk to a boil over high heat. With wire whisk, stirring constantly, slowly pour in polenta. Reduce heat to medium and cook, stirring constantly with wooden spoon, 5 minutes or until polenta thickens.

In 13 x 9-inch baking pan, evenly pour polenta; let cool until set, about 30 minutes. Cut into 9 rectangles, then cut each rectangle in half diagonally. Grill or broil 10 minutes. On serving platter, arrange polenta. Spoon sauce mixture over polenta, then sprinkle with cheese. Serves 8

Pork Chops Fra Diavola

4 bone-in pork chops, 3/4 inch thick
1 tbsp. Bertolli Classico Olive Oil
1 small onion, finely chopped
2 small serrano chili peppers, seeded and finely chopped
2 cloves garlic, finely chopped
1 tbsp. red wine vinegar
1 jar Bertolli Five Cheese with Asiago & Fontina Cheeses Sauce

Season chops, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat and brown chops. Remove chops from skillet and set aside.

In same skillet, cook onion, peppers and garlic, stirring occasionally, 3 minutes or until onion is tender. Stir in vinegar and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return chops to skillet. Simmer 5 minutes or until chops are done. Garnish, if desired, with finely chopped parsley. Serves 4

Lemon & Herb Roasted Trout

4 whole trout, cleaned, with head and tail left on
1/4 cup Bertolli Extra Virgin Olive Oil
4 tsp. finely chopped fresh thyme, parsley and/or oregano leaves
1/4 tsp. kosher salt
8 thin slices lemon

Preheat oven to 450°. Rinse trout inside and out; pat dry. Generously brush each trout, inside and out, with Olive Oil. Sprinkle the inside of each trout with 1 teaspoon herbs and salt; arrange 2 slices lemon in each trout.

Bake trout 18-20 minutes or until fish flakes with a fork. To serve, arrange trout on serving platter. If desired, use several tooth picks to seal fish closed. Serves 4

Pork Chops Osso Bucco

4 boneless pork chops, 1-1/2-inches thick (about 4 lbs.)
2 tbsp. Bertolli Classico Olive Oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 rib celery, finely chopped
1 jar Bertolli Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
1 cup beef broth
1 tsp. grated lemon peel (optional)
1 tsp. finely chopped fresh parsley
1 small clove garlic, finely chopped

Season chops, if desired, with salt and ground black pepper. Heat 1 tablespoon Olive Oil in 5-quart saucepot or Dutch oven and brown chops, in batches; remove chops and set aside.

Heat remaining 1 tablespoon Olive Oil in same saucepot over medium-high heat and cook onion, carrot and celery, stirring occasionally, 4 minutes or until tender. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to low, then return chops to saucepot. Simmer covered, turning occasionally, 2 hours or until chops are tender.

Meanwhile, combine lemon peel, parsley and garlic in small bowl; set aside. To serve, arrange chops on platter. Top with sauce, then sprinkle with parsley mixture. Serve, if desired, with hot mashed potatoes or pasta. Serves 4

Steak & Spinach in Gorgonzola Vodka Sauce

4 boneless sirloin steaks (about 6 oz. ea.)
3 tbsp. Bertolli Extra Virgin Olive Oil
2 cloves garlic, finely chopped
2 bags (10 oz. ea.) baby spinach leaves
1 small shallot or onion, chopped
1 jar Bertolli Vodka Sauce made with Fresh Cream
1/2 cup crumbled gorgonzola cheese (about 2 oz.)

Season steaks, if desired, with salt and ground black pepper. Grill or broil until desired doneness. Meanwhile, in 12-inch nonstick skillet, heat 2 tablespoons Olive Oil over medium heat and cook 1 clove garlic 30 seconds. Stir in spinach. Cover and cook, stirring occasionally, 2 minutes or until spinach is wilted. Season with salt and pepper; remove to serving platter and keep warm.

In same skillet, heat remaining 1 tablespoon Olive Oil over medium heat and cook shallot, stirring frequently, 2 minutes. Add remaining garlic and cook 30 seconds. Stir in Sauce and cook, stirring occasionally, 2 minutes. Add 1/4 cup cheese and simmer 1 minute or until cheese is melted. To serve, arrange steaks on spinach, then top with sauce. Garnish with remaining 1/4 cup cheese. Serves 4