Food Network Magazine proves that marinara in your pantry is good for much more than spaghetti.
11. African Stew Saute chopped onion, garlic and ginger with curry powder; add 1 jar pasta sauce, 2 cups water, 1 can white beans and a diced sweet potato; simmer until tender. Stir in 1/4 cup peanut butter.
12. Cream of Tomato Soup Saute chopped fresh herbs in butter; add 1 jar pasta sauce, 2 cups water, 1/2 cup heavy cream and a pinch of nutmeg; simmer for 5 minutes.
13. Stuffed Mushrooms Mix breadcrumbs, chopped mushroom stems and grated Parmesan cheese with a bit of pasta sauce; stuff into mushroom caps, drizzle with olive oil and bake at 400 degrees F for 30 minutes.
14. Buffalo Wings Lightly coat chicken wings with equal parts pasta sauce and hot sauce; roast at 425 degrees F for 40 minutes.
15. Clam Chowder Saute diced celery and onion in butter with thyme and a bay leaf. Add 1 chopped potato, 2 cups pasta sauce, 1 bottle clam juice and 1 cup water; simmer 15 minutes.
16. Tomato Croutons Toss 2 cups cubed stale bread with 1/2 cup pasta sauce, 2 tablespoons grated Parmesan cheese and 2 tablespoons olive oil; bake at 400 degrees F until golden, 10 minutes.
17. BBQ Brisket Brown 4 pounds brisket in oil with chopped onions, garlic and red pepper flakes. Add 1 jar pasta sauce, a jar of water, 1/4 cup cider vinegar and 1/4 cup brown sugar; cover and simmer 3 hours.
18. Eggs in Purgatory Simmer 1 cup pasta sauce in a small skillet. Crack in 2 eggs, cover and cook until the whites set; top with pepper and grated parmesan cheese.
19. Tuna Marinara Simmer pasta sauce with halved olives, capers and a drained can of Italian tuna; toss with pasta.
20. Stewed BLT Cook chopped bacon in a deep skillet; add pasta sauce and escarole and cook until greens are tender.