All of our gourmet Italian marinara sauces are homemade with nothing but the finest ingredients. We have four sauces to choose from including creamy vodka, mushroom and wine, classic smooth, and chunky tomato. We might be sold at a store near you, so take a look at our “Where You Can Find Us” page to see where you can pick up a jar for your next meal. As we work on getting our shopping cart up, you can use the contact form if you would like to order one of the Casericco Italian Sauces. If we’re not in a store near you, talk to your grocery manager and ask him to contact me.

FINALLY!!! A marinara sauce that needs no doctoring, not a thing, –just heat and eat. A good marinara sauce is a staple that should be in everyone’s kitchen. And I’m going to show you all the uses and recipes that will help complete all kinds of dishes, from pasta, to seafood, to ground beef. Check out Other Uses, and find a recipe that catches your eye.

Choose from any of the four varieties: Chunky Tomato (get a burst of fresh tomato with almost every bite); Classic Smooth (for the no-chunky finicky type); Vodka (a creamy, spicy unique flavor); and Mushroom and Wine (Mushroom lovers with that extra dose of rich, red wine).

Pam has been invited to attend and participate with her sauces in the Toast to the Coast Wine and Food Expo at Bally’s Casino in Atlantic City.

Former international supermodel, turned celebrity chef, Best Selling author-Maria Liberati will be appearing at the Toast to the Coast in Bally’s, Atlantic City ,NJ On June 26-28. Ms. Liberati will be bringing her The Basic Art of Italian Cooking to the stage at 5:30 pm on Friday, June 26th when she will bring her The Basic Art of Italian Cooking to the stage.

Attendees to the event will also be treated to a book signing at The Basic Art of Italian Cooking booth on the show floor and get to sample the gourmet Italian sauces of Casericco’s Italian Sauces.

Today, I have a treat for all of you. I’m going to share one of my favorite all-season recipes and that is a 3-CHEESE STUFFED SHELLS MARINARA.

This is one of my best sellers for the Holidays and the reason why it’s one of my favorites is it uses my homemade marinara sauce!

Mozzarella Cheese (grated.  Add salt, pepper and some garlic power and parsley)

Ricotta (Add an egg and beat to mix through, salt and pepper)

Grated Romano (fresh grated)

Mix all of the cheeses together.  Refrigerate overnight if you can.  Not absolutely necessary.

Preheat oven 350 degrees.

When you are ready to prepare the shells, cook Large shells as directed, but less cooking time, maybe 10 minutes instead of 12.

Remove them from the water and set aside on paper towels on a baking sheet so the water can drain off them. Put a layer of my marinara sauce (either smooth or chunky), on the bottom of a baking dish. Using a tablespoon and spoon heaping portion into each shell and place in a row in a baking pan, cheese side up.  Pour marinara sauce over the top of each shell and sprinkle with more Romano cheese.  Cover with foil and bake 30 minutes at 350 just to melt all the cheeses.

This only works with a good-tasting marinara sauce.  So, make sure you have made your purchase of one my sauces before you start.

When you purchase some of my marinara sauces, you already have half your meal prepared.  Here are more ways and reasons to have it in your pantry.

I will be putting all the recipes in my RECIPE BOX.  All the different ways you can use a gourmet marinara sauce, and believe me, it is very versatile.  You can add a few ingredients to change it up for any type of meal.

How about this one…

Puttanesca (with black olives, capers and basil)

Sauté sliced onion and garlic in olive oil, sprinkle (just a few) red pepper flakes.  Add my chunky marinara sauce, chopped olives, and some capers.   Simmer for 10 minutes.  Stir in a big piece of torn fresh basil and just server over your favorite pasta.

Or… you can serve it over polenta.  Fry up some already prepared polenta (you can buy polenta tubes from me also.  I have fantastic cooked rosemary and garlic polenta tubes).  Slice it up, fry it in some olive oil, and pour the above prepared sauce on top.

If you like sausage, just fry up some hot Italian sausage, cut it up, pour one of my red marinara sauces over them, simmer to cook through, and serve over polenta.  That is the best!!!!

You can do the same thing with fried chicken parts.  Just marinate the chicken parts in red wine vinegar, either half hour before cooking or the night before.  Fry them up in chopped garlic and olive oil, salt and pepper.  Heat up some chunky marinara sauce, pour over chicken and top with parsley and grated Romano cheese.  A side of sautéed green beans in olive oil, butter and lemon pepper and you’ve got a complete meal.  And it will take under an hour if you use boneless chicken pieces.

……..One more for the recipe box.