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Recent News

Celebrating Lasagna Day with a Twist

Posted on July 17th, 2017

Can you believe there is an actual “National Lasagna Day”? July 29—a whole day dedicated to eating this delicious dish! There is nothing better than a hearty home-cooked meal, and lasagna is the ultimate comfort food. To participate in National Lasagna Day, I’m taking one of the most traditional Italian recipes and upgrading it with...

The post Celebrating Lasagna Day with a Twist appeared first on Natalia's Kitchen Blog.

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Testimonials
Testimonials
Benefits
Benefits
Natalia's Sweet Potato Tomato Sauce
Powered by sweet potatoes, this sauce is a nutritional champion. Each sweet potato is loaded with beta-Carotene, Vitamins A, B6, C, & D, and packed with fiber and iron, nutrients which shine through in each serving. By combining great flavor with a whole score of health benefits , this sauce brings the sweet potato to play with every bite!
Powered by sweet potatoes,
this sauce is a nutritional champion. Each sweet potato is loaded with beta-Carotene, Vitamins A, B6, C, & D, and packed with fiber and iron, nutrients which shine through in each serving. By combining great flavor with a whole score of health benefits, this sauce brings the sweet potato to play with every bite!

Gluten Free

No Sugar Added

Low Fat

Contains No Artificial Colors or Flavors

No Artificial Ingredients

Contains 75% Vegetables

Contains More Than 50% Sweet Potatoes

Gluten Free

No Sugar Added

Low Fat

Contains No Artificial Colors or Flavors

No Artificial Ingredients

Contains 75% Vegetables

Contains More Than 50% Sweet Potatoes

Ingredients: Organic Sweet Potatoes, Tomatoes (tomato, tomato puree, salt, citric acid.) Water, Onion, Extra Virgin Olive Oil, Garlic, Lemon Juice Concentrate, Sea Salt, Balsamic Vinegar (contains sulfites), Citric Acid

The Story
The Story
Origin of Natalia's Sweet Potato Tomato Sauce

One evening, I accidentally spilled a fresh batch of roasted, puréed sweet potatoes into the pan of marinara sauce intended for our pasta. With my husband and three children already seated at the table ready for dinner, I reached deep into my creative memory bank and relied on the sweet potato for its remarkable nutritional value.

“Tonight, Team Fritz, we are having pasta with a remarkably nutritious, incredibly delicious sauce!” I channeled my inner Iron Chef, “Secret ingredient, the sweet potato!”

A farmer’s daughter, I grew up in Bakersfield, California. My family has been growing premium produce for four generations. Surrounded by the dedication and pride in one of the best farming communities, I inherited knowledge and high standards for healthy eating.

After that pivotal dinner meal, it wasn’t long until I was cooking up batches of my sauce for lasagna, chicken Parmesan, homemade pizza, and as a dip for meatballs and chicken fingers, each dish a bigger hit than the last. I bought myself a pressure canner and began making it and jarring it for friends and their families. With the help of the chef at our children’s school, I perfected the recipe to improve the quality and consistency. For the past three years, Natalia's sauce has been served in multiple meals during the week at the campus; lasagnas, pizzas, pasta, enchiladas, and even thinned out to be served as a soup.

After that pivotal dinner meal, it wasn’t long until I was cooking up batches of my sauce for lasagna, chicken Parmesan, homemade pizza, and as a dip for meatballs and chicken fingers, each dish a bigger hit than the last. I bought myself a pressure canner and began making it and jarring it for friends and their families. With the help of the chef at our children’s school, I perfected the recipe to improve the quality and consistency. For the past three years, Natalia's sauce has been served in multiple meals during the week at the campus; lasagnas, pizzas, pasta, enchiladas, and even thinned out to be served as a soup.

Natalia's sauce is versatile and healthy. It is a great way to add extra nutrition to many meals.

I am excited to bring this wonderful sauce from my kitchen to yours!

Recipes & Serving Ideas
Here are some great recipes you can enjoy

RECIPES & SERVING IDEAS

Here are some great recipes you can enjoy

Little Lasagnas
Baked Ziti
Creamy Polenta
Roasted Vegetable Lasagna
Baked Penne
Chicken Parmesan
Turkey Meatloaf
Creamy Sweet Potato
Tomato & Spinach Pasta
Eggplant Melts
Stuffed Peppers
Baked Ravioli
Mini Pizza
Baked Eggplant Parmesan
Stuffed Shells
Little Lasagnas
Baked Ziti
Creamy Polenta
Roasted Vegetable Lasagna
Baked Penne
Chicken Parmesan
Turkey Meatloaf
Creamy Sweet Potato
Tomato & Spinach Pasta
Eggplant Melts
Stuffed Peppers
Baked Ravioli
Mini Pizza
Baked Eggplant Parmesan
Stuffed Shells


Baked Ziti with Spinach & Chicken

Baked Ziti with Spinach & Chicken

Ingredients

• 1 box of your favorite brand ziti or penne shaped pasta
• 2 cups cooked and shredded chicken
• 1 jar Natalia’s Sweet Potato Tomato Sauce
• 1.5 cups shredded mozzarella cheese
• ½ cup freshly-grated Parmesan cheese + ¼ cup for final garnish
• ¼ cup packed fresh basil leaves roughly chopped
• 1 cup packed fresh spinach leaves

Directions

Preheat your oven to 375.

Get out a 9 x 13 baking dish and set aside.

Cook your ziti in a large pot of boiling salted water according to package directions. (I add 1 tablespoon of kosher salt to the water)

Drain the pasta, then return it to the pot it was boiled in. Add the chicken, basil and spinach. Mix to combine.

Add a thin layer of sauce into the bottom of the baking dish - about 2 tablespoons. Pour half of the pasta mix into the pan. Sprinkle half of the cheeses (in any order) over the pasta. Pour and spread half the remaining sauce over the pasta in the baking dish. Add the second half of the pasta on top. Layer with cheeses, and then the last of the sauce.

Bake for 22-25 minutes until cheese is very melted. Remove from oven and immediately sprinkle with remaining Parmesan Cheese.

Serve warm.

Pair this dish with: 2013 Fritz Estate Zinfandel

Creamy Polenta

Creamy Polenta

Ingredients

• 7.5 cups of water
• 1.5 teaspoon Kosher salt
• pinch of baking soda
• 1.5 cups of coarse-ground cornmeal
• 1 jar of Natalia’s Sweet Potato Tomato sauce
• 1 tablespoon of butter
• 1 generous cup of grated Parmesan Cheese

Directions

Bring 7.5 cups of water to a boil in a 4 quart sauce pan.

Over medium heat, stir in 1.5 teaspoon Kosher salt and a pinch of baking soda. Baking soda magically makes this a little bit creamier…

In a steady stream, slowly pour in 1.5 cups of coarse-ground cornmeal. (I was raised on the Golden Pheasant brand)

You must stir constantly. My grandmother and father taught me to stir polenta only with a wooden spoon. So, that is what I always do. Continue stirring for about 20 minutes.

Meanwhile, heat one jar of Natalia’s Sweet Potato Tomato sauce over medium low heat, stirring occasionally.

Try the polenta to be sure it is “al dente”, if you feel like it is the texture you are looking for, remove it from the heat and immediately stir in 1 tablespoon of butter and 1 generous cup of grated Parmesan Cheese.

Scoop desired amount into a large bowl or individual bowls.

Top with heated sweet potato tomato sauce and a basil leaf for garnish.

This is wonderful cold weather feel good food! And you get the bonus of excellent nutrition by enjoying it with my sauce.

Serves 6-8

Pair this dish with: 2013 Fritz Estate Zinfandel

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

Ingredients

• 1.5 pounds eggplant unpeeled, sliced ¼ inch thick
• ¾ pound zucchini, unpeeled, sliced lengthwise ¼ inch thick
• 8 ounces button mushrooms sliced
• ⅔ cup good olive oil
• 1 Tablespoon dried oregano
• Kosher salt and pepper to taste
• 1 Tablespoon minced garlic
• 10 ounces no boil lasagna noodles
• 16 ounces fresh whole-milk ricotta
• 8 ounces creamy herbed goat cheese (at room temp)
• 2 extra-large eggs, slightly beaten
• ½ cup chopped fresh basil
• 1 cup grated Parmesan cheese (divided)
• 1 pound fresh mozzarella, very thinly sliced

Directions

In a small bowl, combine the olive oil, dried oregano, minced garlic, 1 Tablespoon salt & 1.5 teaspoon pepper.

Preheat oven to 375. Place the eggplant and zucchini and mushrooms in a single layer on 2-3 greased sheet pans (or lined with parchment paper). Liberally brush the vegetables with the herbed oil mixture. Roast for 20-25 minutes. Remove from oven and lower the temperature to 350.

Combine the ricotta, goat cheese, eggs, basil and ½ cup of the Parmesan, 1.5 teaspoon salt, ¾ teaspoon pepper in a bowl and mix thoroughly, until well combined.

Spread 1 cup of Natalia’s Sweet Potato Tomato Sauce in a 9x13x2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles, a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Repeat two more times, beginning with the sweet potato tomato sauce. Spread the last portion of the sweet potato tomato sauce and then sprinkle with the remaining ½ cup of grated Parmesan.

Bake for 60 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes before serving.

Serves 10

Pair this dish with: 2013 Fritz Estate Zinfandel

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Baked Penne

Baked Penne

Ingredients

• 1 Tablespoon olive oil
• 4 cloves garlic, minced
• 1 jar Natalia’s Sweet Potato Tomato Sauce
• 1 14 ounce can diced tomatoes
• 20 leaves fresh basil, minced
• ¼ teaspoon sugar
• kosher salt
• 16 ounces penne, ziti or your other favorite tube-shaped pasta
• 8-10 ounces mozzarella cut into ½ inch cubes
• ¼ cup grated Parmesan cheese

Directions

Bring a large pot of water to boil. Preheat oven to 400 F.
Add the olive oil to a large sauté pan over medium heat. Saute garlic for about 2 minutes, until soft and fragrant. Add the jar of Natalia’s Sweet Potato Tomato Sauce, can of diced tomatoes and juices. Stir and bring to a simmer over low heat until slightly thickened, about 15 minutes. Stir in the basil, sugar and ½ teaspoon of kosher salt. Turn off heat.
Add 1 teaspoon kosher salt and the pasta to the boiling water. Bring back to a boil, stirring frequently to avoid sticking and to help cook pasta evenly. Cook according to package directions, until al dente.
Set aside about ½ up of the pasta water, drain the rest. Return pasta to the pot and add the sauce. Stir together until all the pasta is evenly coated with sauce. Add a little of the pasta water if you want to thin the sauce a little.
In a large casserole dish (9X13) spread ½ of the pasta. Then, add ½ of the cubed mozzarella, and sprinkle ½ of the Paremsan.
Repeat, starting with pasta, then mozzarella, finishing with Parmesan.
Bake for about 20 minutes, or until cheese turns golden brown. Let stand 5 minutes, then serve and enjoy!

Pair this dish with: 2013 Russian River Chardonnay

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Chicken Parmesan

Chicken Parmesan

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 cups seasoned breadcrumbs
• 1 egg
• ¼ cup milk
• 1 jar Natalia’s Sweet Potato Tomato Sauce
• 2 cups shredded mozzarella cheese
• Oil for frying

Directions

Pre-heat oven to 350 F.
In the bottom of a 9X13 pan spread a thin layer of sauce (about 1 cup) and set aside.
One chicken breast at a time, place them in a zip-top bag. Using a heavy rolling pin, or other heavy object, pound the chicken out until about half way thinned. Then cut each breast into thirds.
Mix the egg and milk in a shallow bowl.
Add the bread crumbs into another shallow bowl.
Pour about ¼ inch deep of oil into a frying pan. When it is good and hot dip the chicken into the egg mixture until evenly coated. Then coat it in the breadcrumbs. Fry on both sides until brown. **You do not need to cook them all the way, they will finish cooking in the oven** Add the chicken to the baking dish.
Continue with the remaining chicken.
Pour the sauce over the top of all the chicken.
Cover with foil and bake for 20 minutes.
Remove the foil and sprinkle the mozzarella cheese over the top of the chicken. Return to oven and bake for about 10-12 minutes longer, or until cheese is melted and bubbly.
Serve and enjoy!

Pair this dish with: 2013 Russian River Pinot Noir

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Turkey Meatloaf

Turkey Meatloaf

Ingredients

• 2 lbs ground turkey
• 1 cup bread crumbs
• 1 egg slightly beaten
• 1 cup whole milk
• ½ cup Natalia’s Sweet Potato Tomato Sauce
• 1/3 cup yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon salt
• ½ teaspoon pepper

Directions

Preheat oven to 350 degrees. Coat a 5X9 loaf pan with cooking spray an set aside. In a large bowl, combine the ground turkey, bread crumbs, egg, milk, Natalia’s Sweet Potato Tomato Sauce, onion, salt & pepper. Mix with your hands until thoroughly combined.
Pour the mixture into the prepared pan and spread evenly. Place the pan on a rimmed baking sheet and bake in preheated oven for 1.5 hours
Let the cooked meatloaf sit for a few minutes before slicing and serving.

Pair this dish with: 2013 Russian River Pinot Noir

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Creamy Sweet Potato Tomato & Spinach Pasta

Creamy Sweet Potato Tomato & Spinach Pasta

Ingredients

• 1 Tablespoon olive oil
• 1 Small onion
• 2 cloves garlic
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• pinch of red pepper flakes
• freshly cracked pepper to taste
• ½ teaspoon salt
• 2 oz cream cheese
• ¼ cup grated Parmesan
• 1 lb penne pasta
• 1 9oz bag fresh spinach

Directions

Bring a large pot of water to a boil over high heat. Add the pasta, and cook for about 7-10 minutes. Drain pasta in a colander.
While the pasta is cooking, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent. Add the tomato sauce, oregano, basil, red pepper flakes, salt and some freshly ground pepper to the onions & garlic. Stir to combine. Add about ½ cup of water to the skillet, continue to stir to combine.
Turn heat to low. Cut the cream cheese into a few pieces and add them to the skillet with the tomato sauce. Use a whisk to stir until the cream cheese and completely melted. Add the Parmesan and whisk until melted. Add fresh spinach and stir gently until it has wilted, about 5 minutes. Add the cooked pasta, stir to coat evenly.
Serve warm.

Pair this dish with: 2013 Russian River Chardonnay

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Eggplant Melt

Eggplant Melt

Ingredients

• 2 large eggs
• Coarse salt and pepper
• ¾ cup dried breadcrumbs
• 1 medium eggplant, sliced into
  ½ inch-thick rounds
• 1 red, yellow or orange bell pepper,
  sliced into ½ inch-thick rings
• 1 loaf soft sourdough or Italian bread
• 2 cups Natalia's sauce
• 8 oz part-skim mozzarella
  cheese, thinly sliced
• olive oil for baking sheets

Directions

Preheat oven to 475°. In a shallow bowl, lightly beat eggs with 1-teaspoon salt and ¼ teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl!
Oil 2 baking sheets. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to baking sheet. Bake (without turning) until golden and tender, 15–20 minutes. On the other baking sheet, lie out the bell pepper rings and lightly sprinkle with salt & pepper. Place sheet with peppers in the same oven for 12–15 minutes.
Meanwhile, split bread lengthwise; remove some bread and discard, place cut side up on another baking sheet. Layer both halves with Natalia's sauce, eggplant, bell peppers, and cheese. Bake until cheese is browned, about 6–8 minutes.

Pair this dish with: 2013 Fritz Estate Zinfandel

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Stuffed Bell Peppers

Stuffed Bell Peppers

Ingredients

• 6 large peppers (your desired color)
• 1-lb ground turkey or beef
• 1 medium onion, finely chopped
• 1.5 cups cooked rice
• ¾ cups frozen corn
• ¾ cups frozen peas
• ½ tsp coarse salt
• pepper to taste
• 1/3 cup grated Parmesan
• 2.5 cups Natalia's sauce

Directions

Preheat Oven to 350°.
Slice ¼ inch off the top of each pepper. Remove the seeds and white pit from inside; discard. Place peppers in a large pot of boiling water, enough to cover the peppers. Boil for about 8 minutes.
Combine the ground turkey and onion in a large skillet. Brown the meat over medium heat for 6-8 minutes, breaking it up with a wooden spoon.
Drain any excess fat from the pan; set meat mixture aside. In the same (cleaned) skillet over medium heat, sauté corn and peas. Season with salt and pepper. Sautee for until cooked, about 6 minutes. Add vegetables to meat mixture. Stir in cooked rice. Mix well.
Pour Natalia's sauce into a medium saucepan over medium heat. Heat for 5 minutes until simmering. Mix 2 cups of the sauce into the meat and rice mixture. Reserve the remainder of the sauce to top the stuffed peppers with.
Stuff bell peppers with mixture. Place upright in baking dish. Spoon leftover sauce over the tops of the peppers.
Cover the peppers with foil and bake the peppers for 35 minutes. Remove foil, sprinkle Parmesan over tops of peppers and return to oven. Bake for another 10–12 minutes.
Serve peppers hot.

Pair this dish with: 2013 Russian River Pinot Noir


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Baked Ravioli

Baked Ravioli

Ingredients

• Natalia's sauce
• ravioli
• shredded mozzarella

Directions

Spread 1 cup of Natalia's sauce in the bottom of a 9 X 13 baking dish, place your favorite frozen ravioli evenly on top. Spread about 1.5 cups of Natalia's sauce on top of the raviolis, and then sprinkle with mozzarella. Cover with foil, and bake at 375° for 30–35 minutes.

Pair this dish with: 2013 Fritz Estate Zinfandel

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Mini Pizza

Mini Pizza

Ingredients

• Natalia's sauce
• 1 English muffin
• shredded cheese
  (of your choice)
• desired toppings

Directions

Split open an English muffin.
Spread desired amount of Natalia's sauce on each half; sprinkle with your favorite cheese and other toppings.
Pop in the toaster oven or conventional oven at 375° for 5–7 minutes. Kids devour these as an after school snack!!
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Little Lasagnas

Little Lasagnas

Ingredients

• 2 tsp Olio D’Natalia
• 1 lb ground turkey
• 1 small yellow onion, finely chopped
• ½ cup finely chopped mushrooms
• ½ tsp salt
• ½ tsp ground pepper
• 2 garlic cloves, minced
• 1 jar Natalia’s Sweet Potato Tomato Sauce
• 3 tsp dried oregano
• 1.5 cups ricotta cheese
• ½ cup fresh basil, torn
• 24 square (3.5-inch) wonton wrappers
• 4 ounces shredded mozzarella cheese

Directions

Preheat your oven to 350.
In a large sauce pan or pot, heat the Olio D’Natalia over medium heat. Add the turkey, onion, mushrooms salt and pepper. Saute, breaking up the meat with a wooden spoon until the turkey is cooked through, about 7-10 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the jar of Natalia’s Sweet Potato Tomato Sauce and the oregano and bring the mixture to a simmer. Reduce the heat to low and allow it to continue cooking for about 10 minutes. This is when and where ALL the flavors really have a party! Remove the pan from the heat, set aside.
In a medium bowl, combine the ricotta, a dash of salt & pepper, and fresh basil. Set aside.
Spray a standard 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper in the bottom of each cup, pressing firmly at the bottom of the cup and up the side. Divide half the ricotta mixture among the 12 muffin cups. Divide half the turkey & sauce mixture evenly over each of the ricotta filled cups. Gently press another wonton wrapper on top. Repeat the layering process with the remaining ricotta & turkey mixtures. Sprinkle the top of each cup with shredded mozzarella.
Bake until the lasagnas are hot in the centers and the cheese has melted, 12-15 minutes. Serve immediately and devour!
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Baked Eggplant Parmesan

Baked Eggplant Parmesan

Ingredients

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• salt
• 1 1/2 cups Panko breadcrumbs
• 1 Tablespoon Italian seasoning
• 2 eggs
• cooking spray
• 1 (25 ounce) jar Natalia’s Sweet Potato Tomato Sauce
• 2 cups grated Mozzarella cheese
• 2/3 cup finely-grated Parmesan cheese
1/2 cup loosely-packed chopped or julienned fresh basil

Directions

Optional first step: If you have extra time and would like to remove some of the bitterness of the eggplant, sprinkle each round with a pinch of salt. Then place the rounds in a colander in the sink to drain, or place them on a few paper towels for about 30 minutes. Rinse the salt off with water, then proceed with the recipe.
Preheat oven to 425°F. Prepare two baking sheets with parchment paper, and set aside.
In a shallow bowl, whisk together Panko breadcrumbs, Italian seasoning and 1 teaspoon salt until combined. In a separate bowl, whisk the eggs until smooth. Dip an eggplant round on both sides in the whisked egg mixture, then immediately dip it in the breadcrumb mixture until the eggplant is completely coated, then set on a parchment-covered baking sheet. Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets. Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden. Remove from the oven and set aside.
Spread 1/2 cup Natalia’s Sweet Potato Tomato Sauce evenly over the bottom of an 11 x 8-inch baking dish. Place half of the eggplant in a (mostly) even layer along the bottom of the baking dish. Spread an additional 1 cup of Natalia’s Sweet Potato Tomato Sauce evenly over the eggplant. Then sprinkle 1 cup Mozzarella cheese evenly over the sauce, followed by 1/3 cup Parmesan cheese, followed by 1/4 cup of the fresh basil. Repeat with another layer of the remaining eggplant, then Natalia’s Sweet Potato Tomato Sauce, then Mozzarella, then...FINALLY… the last of the Parmesan cheese.
Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly. Remove and sprinkle with the remaining basil. Serve immediately.
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Stuffed Shells with Natalia’s Sweet Potato Tomato Sauce

Stuffed Shells with Natalia’s Sweet Potato Tomato Sauce

Ingredients

• 2 Tbls Olio D’Natalia
• 1 small white or yellow onion, diced
• 2 cloves garlic, minced
• 10 ounces baby spinach, rinsed
• 4 Tbls butter
• ¼ cup all-purpose flour
• 2.5 cups whole milk
• 2 Tbsp chopped basil
• 2 Tbls chopped parsley
• Kosher salt & pepper to taste
• 30 ounces whole milk ricotta
• 1 cup grated Parmesan
• 1 large egg
• 12 ounces jumbo pasta shells, cooked slightly less than “al dente”
• 1 25 ounce jar Natalia’s Sweet Potato Tomato Sauce

Directions

Heat the Olio D’Natalia in a large sauce pan over medium heat. Add the onion and garlic. Saute until the onion begins to soften and translucent, about 4 minutes.
Add your spinach. Mix it around so it gets smothered in the Olio, garlic and onion. Continue cooking until it is very wilted, about 3 minutes.
Remove the spinach and let it cool slightly. I usually place it on several layers of paper towels, and gently squeeze out the water. It is impressive how much water in in spinach!
Chop up the spinach mixture, set it aside.
Turn the same pan to medium heat and add the butter. As soon as the butter is melted, sprinkle the flour over the butter. Using a flat whisk, briskly stir it to avoid clumps from forming. This creates the roux. All it to cook just for a minute or two.
Slowly add in the milk and whisk as you go. Whisk! Whisk! Whisk! Cook until this has thickened, which takes about 5 minutes. Maybe less.
Turn off the heat. Stir in half of the parsley and basil, salt and pepper. Set aside.
In a separate bowl, mix together the ricotta, Parmesan, egg the remaining half of the parsley and basil, another dash of salt and pepper to taste. Stir until combined. Then stir in the spinach mixture until incorporated evenly.
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Serving Ideas using Natalia's sauce
Enjoy the healthy benefits of Natalia's sauce in many meals:
Over your favorite pasta! Over creamy hot polenta!
In lasagna! In chicken Parmesan!
As a dip for meatballs, chicken fingers and even French fries!
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