Beet Marinara Pasta Sauce with Mozzarella


  • 1 tablespoon parsley, finely chopped
  • 10 herb-marinated fresh mozarella balls, quartered
  • 1 teaspoon white pepper, freshly ground
  • 1 (15-ounce) jar classic marinara sauce, store-bought
  • 2 tablespoons tomato paste
  • 3 small beets
  • 2 tablespoons Dijon mustard
  • + 5 more ingredients
    • 4 tablespoons olive oil (or any other vegetable oil)
    • 1 bouquet garni (see tips)
    • 1 large yellow onion, thinly sliced
    • 1-½ tablespoons salt
    • 1 (16-ounce) package mini penne

Cooking pasta: Bring about 8 quarts of water to a boil. Add the pasta, bring back to a boil, then immediately lower the heat to a gentle boil. Cook the pasta for about 10 minutes. Season with salt and continue cooking for an additional 5-8 minutes. Keep stirring every now and then so the pasta do...

View full recipe at SpringPad


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