This easy marinara sauce recipe makes a great meat sauce, pizza sauce, spaghetti sauce, or tomato sauce over any pasta.

This marinara sauce beats store-bought sauce any day! Savor the classic blend of spices, garlic and onions with added tomatoes for a gourmet sauce. Learn more!

Marinara Sauce


Bowtie Pasta with Chicken and Marinara Sauce
  • 1 lb. bowtie or any short pasta
  • 1 lb. grilled chicken breast, sliced
  • 2 cups diced yellow squash or zucchini
  • 1-12 oz. can tomato paste
  • 1-14.5 oz. can petite diced tomatoes
  • 2 cups water
  • 1 pkg. Marinara Sauce Quick Mix

Cook pasta as directed and set-aside. In a large pot or Dutch oven, prepare Marinara Sauce as directed and add the squash or zucchini. Cook over low heat 10 minutes. Add pasta and toss to coat. Top with grilled chicken breast and serve.


Italian Sausage & Peppers in Marinara Sauce
  • 1 1/4 lbs. Italian Sausage Links (cut into 1-inch links)
  • 1 each red and green bell pepper
  • 1 red onion
  • 1-12 oz. can tomato paste
  • 1-14.5 oz. can petite diced tomatoes
  • 2 cups water
  • 1 pkg. Marinara Sauce Quick Mix

In Dutch oven or large pot, brown sausage on each side. Cut vegetables into 1-inch diced pieces and add to pot. Cook until vegetables are tender. Add prepared marinara sauce to meat and vegetables. Cover and simmer 30 minutes stirring frequently. Serve over pasta or with white rice.


Spaghetti and Meat Sauce
  • 1 lb. cooked spaghetti
  • 1 lb. lean ground beef, italian sausage or ground turkey
  • 1-12 oz. can tomato paste
  • 1-14.5 oz. can petite diced tomatoes
  • 2 cups water
  • 1 pkg. Marinara Sauce Quick Mix

Cook spaghetti as directed and set-aside. Brown meat and drain. Stir in prepared Marinara Sauce and simmer 10 minutes, stirring often.


Chicken Parmesan
  • 1 lb. linguini pasta
  • 4-6 chicken boneless chicken breasts (4-6 oz. each)
  • 1 recipe Marinara Sauce Quick Mix (ingredients mixed but not cooked)
  • 3 cups shredded mozzarella cheese
  • 1 cup grated parmesan cheese
  • 2 Tbsp. olive oil

Preheat Oven to 350 degree F. In a large skillet heat olive oil over medium heat. Sear chicken breasts on each side for 2-3 minutes. In a 9"x13" casserole dish, pour in the prepared Marinara Sauce and add the seared chicken breasts. Top with the parmesan cheese and then the mozzarella. Bake for 30 minutes or until cheese is golden brown. Cook the pasta while casserole is in the oven. Serve over hot linguini pasta.


Spicy Sausage Manicotti
  • ½ lb. bulk spicy Italian sausage
  • 1 (15 oz.) can crushed tomatoes
  • 1 ½ C. prepared Marinara Sauce Quick Mix
  • 1 egg, beaten
  • 1 ½ C. ricotta cheese
  • 1/3 C. grated Parmesan cheese
  • 1 (4 oz.) can diced green chilies
  • 1 ½ T. chopped fresh parsley
  • ½ tsp. Italian seasoning
  • ¼ tsp. salt
  • ¼ tsp. garlic powder
  • ¼ tsp. pepper
  • 12 uncooked manicotti shells

Preheat oven to 375 degrees. Spray a 9 x 13” baking pan with nonstick cooking spray (not necessary if using the Rada Stoneware Rectangular Baker; set aside. In a large skillet over medium heat, cook sausage until no longer pink; drain and set aside. In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat, cover and simmer for 10 minutes. Pour 1 cup sauce mixture evenly into prepared pan. In a large bowl, combine egg, ricotta cheese, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper. Stuff uncooked manicotti shells with cheese mixture. Place stuffed shells in prepared pan and cover evenly with sausage and remaining sauce. Cover with aluminum foil and bake for 50 minutes. Uncover, sprinkle with mozzarella cheese and bake for 10 minutes more or until cheese is melted and manicotti is tender. Let stand for 5 minutes before serving.