Roasted Garlic Sauce with ingredients next to it

Roasted Garlic Pasta Sauce

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Let’s make something unforgettable

Experience Italy through our Roasted Garlic Pasta Sauce. With its aromatic roasted garlic and naturally sweet tomatoes, this pasta sauce has become a staple in all garlic-loving kitchens! Sourced straight from our fields in Italy, our pasta sauces offer a perfectly thick consistency, thanks to our wholesome ingredients. Elevate your meals with our Roasted Garlic Pasta Sauce - the taste of Italy in every bite!

COOKING INSTRUCTIONS: 

Heat sauce gently in a saucepan over medium-high heat for a few minutes. Pour over your favorite pasta. 

RECIPE OF THE SEASON:

Gluten-Free Eggplant Parm

Whipping this up for dinner? Tag @BotticelliFoods We'd love to see your creations!

INGREDIENTS

  • 1 jar Botticelli Roasted Garlic Pasta Sauce
  • 2 large eggplants, sliced
  • Botticelli Baking Extra Virgin Olive Oil
  • 2 cups of shredded mozzarella cheese
  • 1/2 cup Parmesan cheese
  • A pinch of salt and pepper, to taste
  • Fresh basil, to garnish

PREPARATION  

  1. Preheat your oven to 400F.
  2. Lay the eggplant slices on a baking sheet and sprinkle lightly with salt. Let sit for 20-25 minutes to draw out excess moisture and bitterness. Then pat dry with paper towels.
  3. Brush both sides of the eggplant slices with the Baking Extra Virgin Olive Oil and season with black pepper. Arrange in a single layer and roast for 18-20 minutes, flipping halfway, until golden and tender. Once done, remove from the oven and set aside.
  4. Spread ½ cup of Botticelli Marinara Sauce on the bottom of a rimmed baking dish.
  5. Layer enough eggplant slices to cover the bottom of the baking dish.
  6. Top with 1/3 cup of mozzarella, spreading it evenly to the edges of your baking pan.
  7. Add another ½ cup of sauce and continue layering your ingredients.
  8. Ending with your mozzarella cheese, sprinkle on your ½ cup of parmesan cheese.
  9. Cover with foil and bake for about 40 to 45 minutes.
  10. Remove foil and bake for an additional 10 minutes to get the cheese nice and bubbly.
  11. Take it out of the oven and let it stand for 10 minutes before cutting. Garnish with fresh basil and serve.
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USE UP THE LAST SPOONFUL:

Here's some inspiration to help you finish off what's left of your Botticelli Favorites

  • Stir it into your scrambled eggs or omelet
  • Swirl into soups
  • Add it to your sautéed vegetables