Our Top 10 Favourite Playoff Snacks Made With Pasta Sauce
Pass-da sauce: these recipes can all be made with Pasta Pantry’s homemade pasta sauce!
We are huge sports fans over at Pasta Pantry. With all this playoff celebration and excitement comes gatherings and snacking! We like to think outside the box and use only the freshest ingredients, so today we’re sharing these unique and delicious recipes that you can create at home – with a little help from our pantry. Swing by before game time and pick up our homemade Pesto, Meat Sauce, Hot Italian Sausage, Tomato Vegetable, Alfredo or Four Cheese sauce add to these awesome recipes:
*Recipes gathered from The Food Network
Buffalo Wings: Lightly coat chicken wings with equal parts pasta sauce and hot sauce; roast at 425 degrees F for 40 minutes.
Zesty Chip Dip: Combine equal parts sour cream and pasta sauce in a bowl; stir in grated Parmesan cheese, ground pepper and oregano.
Cocktail Sauce: Mix pasta sauce with horseradish and hot sauce to taste; serve with shrimp.
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.
Pizza Potato: Make a deep slit in baked potatoes, then stuff with some pasta sauce, chopped pepperoni and shredded mozzarella; bake at 400 degrees F until the cheese melts.
Tomato Mac and Cheese: Mix some pasta sauce with prepared macaroni and cheese in a baking dish; drizzle with more sauce and bake at 350 degrees F until hot and bubbly.
Instant Salsa: Mix 1 cup pasta sauce with 2 tablespoons lime juice, 1/2 cup corn kernels, chopped cilantro, diced red onion and a dash of hot sauce.
Pizza Sticks: Brush refrigerated breadstick dough with pasta sauce; sprinkle with grated parmesan cheese and bake. Serve with extra sauce.
Eggplant Rolls: Grill or broil thinly sliced eggplant until tender. Spread with pasta sauce and ricotta cheese; roll up and secure with toothpicks.
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.