Did you know pasta sauce can wear all sorts of hats? A jar of pasta sauce is one of the most versatile items in the pantry. It's easy to think of it as a one-trick ingredient, but with a little creativity it can anchor meals well beyond a plain bowl of spaghetti.

Yes, pasta with sauce is the obvious default, but even here there’s room to play. Stir in browned ground beef or Italian sausage for a heartier Bolognese-style dish, or toss in sautéed mushrooms, spinach, and garlic for a vegetarian version. A splash of cream turns basic marinara into a quick vodka-style sauce. I like to add cream cheese chunks to my pasta sauce—don’t have a name for this, but it’s yummy.

You’ll notice in most baked pasta casseroles, jarred sauce is their backbone. Layer it with noodles, ricotta, and mozzarella for a fast lasagna, or mix it into cooked penne with cheese for a baked ziti. It also works beautifully under a layer of breaded chicken or eggplant cutlets and melted mozzarella for chicken or eggplant parmesan — no need to make sauce from scratch.

Pasta sauce also makes a really good soup base. Simmer it with broth, white beans, and greens like kale or spinach for a fast minestrone-style soup. It also works well stirred into a pot of chili or a tomato-based vegetable soup, adding depth and herbs you'd otherwise have to add separately.

And talk about easy pizza or flatbread! Skip that separate pizza sauce and use jarred marinara instead. Spread it directly on dough, flatbread, naan, or even English muffins for a quick personal pizza. It also works as a dipping sauce for breadsticks, mozzarella sticks, or garlic knots.

Then there’s how it makes a delicious braise. Pour it over chicken thighs or meatballs and let them simmer or bake until tender — it's an easy way to build a braise with almost no prep. Jarred sauce also works well as a poaching liquid for fish (like cod or tilapia), infusing it with garlic and herb flavor while keeping it moist.

Lastly, how about shakshuka (a popular North African and Middle Eastern dish made of gently poached eggs in a warm, savory tomato and bell pepper sauce)? Warmed pasta sauce makes a fast base for it. Just simmer the sauce in a skillet, crack in eggs, cover, and cook until the whites set. It's a savory, satisfying breakfast or dinner with almost no extra ingredients.

Who knew this one jar could make so many meals. No question, this efficient ingredient deserves lots of space in the pantry! And speaking of shashuka, here’s a delicious recipe from www.downshiftology.com, to get you branching out with that jar of pasta sauce.

Shashuka

Ingredients:

1 (24-ounce) jar marinara sauce (or tomato paste sauce)
1 tablespoon extra virgin olive oil
1 medium yellow onion diced
1 red bell pepper diced
3 cloves garlic minced
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper or red pepper flakes (optional, for heat)
4 to 6 large eggs
1/3 cup crumbled feta cheese
chopped fresh parsley or cilantro, for garnish

Directions:

Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Cook for 4 to 5 minutes until soft. Add the minced garlic, smoked paprika, cumin, and cayenne pepper. Stir and cook for about 30 seconds until fragrant.

Simmer the sauce: Pour in the jar of marinara sauce. Reduce the heat to low and let it simmer for 5 minutes so the flavors blend and thicken slightly. Season with extra salt if needed.

Poach the eggs: Use a spoon to make small wells or pockets in the tomato sauce. Crack an egg directly into each well.

Cover and cook: Cover the skillet with a lid. Cook on low heat for 5 to 8 minutes, or until the egg whites are set and the yolks are cooked to your liking.

Garnish and serve: Remove the lid. Sprinkle the crumbled feta cheese and fresh herbs over the top. Serve hot straight from the pan with warm, crusty bread

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.