Food Network Magazine proves that marinara in your pantry is good for much more than spaghetti.
1. Spanish Rice Cook 1 cup rice according to the package directions, substituting 1 cup pasta sauce for 1 cup of the water; stir in capers, Spanish olives and chopped scallions.
2. Potato Casserole Mix mashed potatoes, some pasta sauce and grated Parmesan cheese in a casserole dish; top with more sauce and cheese and bake at 425 degrees F for 30 minutes.
3. Baked Brie Slice the top rind off a small wheel of Brie. Cover lightly with pasta sauce and seasoned breadcrumbs, and bake at 400 degrees for 15 minutes. Sprinkle with fresh herbs.
4. Mussels Marinara Saute sliced garlic in olive oil in a deep skillet. Add a pinch of saffron, 1/2 cup white wine, 2 cups tomato sauce and 3 pounds mussels; cover and cook until the mussels open, 5 minutes.
5. Zesty Chip Dip Combine equal parts sour cream and pasta sauce in a bowl; stir in grated Parmesan cheese, ground pepper and oregano.
6. Quick Ratatouille Saute chopped bell peppers, zucchini, onion, eggplant and garlic in olive oil. Add 2 parts pasta sauce to 1 part water and some fresh basil; simmer until vegetables are tender.
7. Cocktail Sauce Mix pasta sauce with horseradish and hot sauce to taste; serve with shrimp.
8. Minestrone Soup Boil 1 jar pasta sauce and 5 cups water. Stir in cooked small pasta, chopped mixed vegetables, canned beans and grated Parmesan cheese; cook until vegetables are tender.
9. Tomato Butter Blend 1 stick butter and 1/4 cup pasta sauce in a food processor; stir in chopped parsley. Use plastic wrap to roll into a log; refrigerate.
10. Olive Tapenade Combine 1 cup pasta sauce with 1/2 cup chopped Kalamata olives, 1/2 cup chopped roasted peppers, a big spoonful of capers and some parsley; serve with crackers.