No artificial ingredients No added sugar Gluten Free Vegan!

Mamma Letizia's Italian Gravy Recipes

Mamma Letizia's Lasagna



  • 1-2 jars of Mamma Letizia's Thick, Rich and Garlicky Pizzaiole Gravy or Spicy Italian Marinara
  • 16oz ricotta cheese (whole or part skim)
  • 1 egg
  • half of a bunch of Italian parsley
  • 1 teaspoon black pepper
  • put these ingredients in food processor and mix well
  • add 1 cup of parmesan or Romano cheese
  • 5 cups of mozzarella cheese
  • 1 pound cooked lasagna noodles or ready to bake lasagna noodles
  • 10 hot or mild Italian sausage. Cut in bite size pieces and brown in frying pan add these with the drippings to your Italian Gravy. Allow to simmer for half an hour


  • You will need a large glass baking dish or a cake pan. Spray with cooking spray
  • Add some gravy to the bottom of the pan, just enough to cover the bottom.
  • Place noodles on top of gravy lengthwise covering the bottom of the pan
  • Spread 1/3 of ricotta mixture over noodles
  • Spoon gravy with sausage over ricotta
  • Top with 1/3 of mozzarella cheese
  • Repeat steps 2 thru 5 making 3 layers
  • Last layer top only with gravy mixture, sprinkle with remaining mozzarella cheese and some parm or Romano if desired
  • Cover with tin foil that has been sprayed well with cooking spray, wrap tightly. Cook for 45 minutes at 350F degrees until bubbly. Uncover and cook for 15 more minutes on a low broil just to brown the top. Remove from oven and let sit for 15 minutes before serving.
  • Cut with scissors into squares before serving. Serve with salad and garlic bread.

  Mangia Figli Mi'!!!


Mamma Letizia"s Home-Made Pizza


  • 24 oz.jar of Mamma Letizia's Thick, Rich and Garlicky Pizzaiole Gravy or Spicy Italian Marinara Gravy
  • 2 cups of shredded mozzarella cheese
  • Crispy Pizza Dough Recipe:   Softer dough recipe just add 1/3 cup of oil to the yeast and warm water
    • 1 teaspoon dry yeast
    • 1 cup warm water
    • 3 cups unbleached flour
    • 1-1/2 teaspoons of salt


  • Sprinkle yeast over warm water till dissolved.
  • Combine flour and salt, add a little at a time to water mixture, mix with dough hook or knead  until soft and elastic.
  • Divide dough into two balls and place on a well greased cookie sheet. Cover with plastic wrap and place pan in a warm draft free area.
  • Let rise for 1 to 1.5 hours till doubled in size. Press out dough onto 2-16" round pizza pans for thin and crispy crust or 2-8" to 12" pans for thicker crust. 
  • Brush dough with olive oil including edges. Spread 1.5 cups of gravy over dough. Top with 1 cup of mozzarella cheese. Add additional toppings if desired. Bake at 475F degrees for 12 to 15 minutes or until golden brown.

Mangia Figli Mi'!!!


Mamma Letizia's Grilled Eggplant W/Spaghetti Squash



  • Eggplant
  • Spaghetti Squash
  • Mamma Letitizia's Italian Gravy
  • Mozarella cheese grated or thinly sliced
  • Parmesan or Romano Cheese​


  • Slice Eggplant in 1/4 inch slices and grill for 2 minutes on each side
  • Place in Casserole pan, slightly oiled w/extra virgin olive oil
  • Top with cooked Spaghetti Squash (see cooking instructions next**)
  • **Preheat oven to 400 degrees. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.  When cool enough to handle, halve squash lengthwise. Scoop out seeds; discard. Holding squash half over a wide bowl, use a fork to scrape the flesh into long, thin strands. This is the fun part!
  • Then cover with Mamma Letizia's Gravy, Mozarella cheese and Parmesan or Romano
  • Cover w/tinfoil and bake at 350 degrees till heated through,  30 - 45- minutes. Buon Appetito!​  

No artificial ingredients No add sugar Gluten Free Vegan



Mamma Letizia's Stuffed Zucchini Gandolas


  • Cut 4 small Zucchini lengthwise in half; scrape out and chop flesh, leaving 1/4 in. shell.  In 10-in skillet, heat 2 tsp. Olive oil on med.-high.  Add chopped zucchini; 1 sm. onion, chopped; 2 links sweet or hot italian sausage, casing removed; and 1/4 tsp. salt.

  • Cook 8 minutes, breaking up with back of spoon.
  • In 3-qt baking dish spread 1 1/4 cup Mamma Letizia's Italian Gravy; arrange zucchini shells on top, cut sides up.  Spoon sausage mixture into shells.  Top with 1 cup shredded mozzarella. 

  • Cover with foil; bake in 450 degrees oven 30 min.  Uncover; drizzle more Italian Gravy on top, bake 5 min.  
    garnish with chopped parsley.  Serve with your favorite pasta an version of 'O Solo Mio!'

   Buon Appetito!



Mamma Letizia's Crock Pot Chicken Cacciatore


  • 2 medium onions, thinly sliced
  • 1 broiler/fryer chicken (3 - 4 pounds), cut up and skin removed
  • 1/2 teaspoon dried basil - Optional
  • 1 bay leaf - optional
  • 1 can (4 ounces) mushroom stems and pieces, drained, or 1 cup sliced fresh mushrooms
  • 1/4 cup white wine or water
  • 1 Jar Mamma Letizia's Garlicky Pizzaiole Italian Gravy
  • Hot cooked pasta


  • Place onions in a 5-QT slow cooker.  Add the chicken, seasonings, Mamma Letizia's Gravy, mushrooms and wine.
  • Cover and cook on Low for 6 - 8 hours or until chicken is tender.  Discard bay leaf. Serve chicken with sauce over your favorite pasta!  Yield 6 servings

        Buon Appetito!



Mamma Letizia's Zucchini Bake

Ingredients :

  • 2 medium zucchini or yellow squash
  • 1/2 0f a large onion
  • olive oil
  • mozzarella cheese
  • ​parmesan cheese
  • salt and pepper
  • ​granulated garlic


  • Slice squash and onions, heat just a little oil in skillet;  add squash and onion to hot oil, season with salt, pepper and granulated garlic. Brown slightly.
  • Add 1/2 to 3/4 of a jar of Mamma Letizia's Italian Gravy. Either the Pizzaiole or the Marinara, bring to a simmer cooking squash slightly. 
  • Top with mozzarella and parmesan cover and let cheese melt. Ready to eat when you are.
  •  Another variation is to put all ingredients into a baking dish cover with foil  and bake  in oven at 350 degrees for 30 to 45 minutes, remove foil and let bake another 15 minutes until cheese is golden brown.  

            Buon Appetito!



Mamma Letizia's "Easy Portobello Mushroom "


  • Portobello Mushrooms
  • Olive oil
  • Salt,
  • Pepper
  • Granulated garlic
  • Mamma Letizia's Pizzaiole or Marinara Gravy


  • Brush mushroom with olive oil. Season with salt, pepper and granulated garlic.
  • Place mushroom on a hot grill. Allow to cook for 30 minutes or until tender, remove from grill and top with warmed Italian Gravy and parmesan or mozzarella cheese. Yum, Yum   

Buon Appetito!


Mamma Letizia's Pizzaiole Roast


  • 1  3-4 lb Chuck Roast  
  • 1/2 to 3/4 of a jar of Mamma Letizia's Thick, Rich and Garlicky Pizzaiole Gravy


  • Place roast in roasting pan, or roasting bag. Pour Gravy over roast generously. Cover with foil, bake for 3  hours at 325 degrees, remove foil for the last 30 to 45 minutes.
  • Let rest for 10 to 15 minutes . Serve with remainder of Gravy on the side. You can also do this in a crock pot.  

      Buon Appetito!



Mamma Letizia's Rustic Polenta with Italian Gravy

So Simple yet so delicious, a real comfort food!  One of my very favorites of my dear Mamma's!


  • Coarse ground Polenta
  • Jar of Mamma Letizia's Italian Gravy, either Garlicky Pizzaiole or Spicy Maranara, OR, for a special treat, mix half and half of both!
  • Fresh grated Parmesan/Romano cheese


  • Make Polenta stove-top according to directions on package, according to desired number of servings.
  • To serve, transfer the polenta to a large platter.  
  • Top with Mamma Letizia's Italian Gravy, heated.
  • Sprinkle with the grated Parmesan or Romano cheese.  And as always...

 Grazie Signore per questo pasto!  Thank you Lord for this meal!

Mamma Letizia's Sunday Braciole



  • 2/3 Cup grated Parmesan cheese
  • 2/3 Cup Romano cheese
  • 2 Tbls chopped fresh Italian Parsley leaves
  • 4 - 6 cloves of Fresh Garlic, minced
  • Salt & Pepper to taste
  • 4 Tbls Olive Oil, divided
  • 1 1/2 pounds of Braciole meat (Round steak or Flank steak) butterflyed and pounded super thin (1/8inch)  Ask butcher to do this for you!
  • 1 24 oz. jar of Mamma Letizia's Italian Gravy (For a special treat mix half Garlicky Pizzaiole and half Spicy Maranara together!)
  • Spaghetti, cooked al dente
  • butcher's twine to tie rolls or strong tooth picks


  • Stir the first 5 ingredients together in a medium bowl, mix till well combined.  Stir in 2 Tbls of the Olive Oil. Set aside
  • Lay the pounded Braciole flat on a large, clean work surface, with the grain of the meat laying horizontal facing you.  Sprinkle the cheese mixture evenly over the steak to cover the top evenly (if you're using multiple pieces of meat, divide the filling accordingly).  Cut the meat rolls so they are slightly wider then palm of your hand. Roll up the beef rolls very, very tightly to enclose the filling completely.  Using butchers twine (don't use sewing thread!) tie the steak roll at the beginning, middle, and end to secure.  Sprinkle both sides with S & P
  • Heat the remaining 2 Tbls Olive Oil in a heavy large dutch oven over medium heat.  Add the braciole and brown on all sides and edges, about 6 minutes.
  • Stir in Mamma Letizia's Gravy, cover partially, bring to boil then reduce heat to simmer. Stir and baste meat, then let cook for about 3 1/2 hours - 4 hours.  The meat will be cooked before this but will not be as tender if you cut the cook time.  Be patient, it's worth the wait!
  • When ready to serve, remove the braciole from the gravy.  Using a large sharp knife or kitchen shears, cut the twine off all rolls.  Then, using a large sharp knife, cut the braciole crosswise and diagonally into thick slices.  Transfer the slices to a large serving platter or on top of plates of pasta.  Spoon Mamma Letizia's Gravy generously over the meat and pasta.
  • Serve with fresh grated Parmesan & if you like fresh chopped Basil or top with Gremolata (zest of two lemons, 1 garlic clove minced and 1 cup dry fresh Italian Parsley leaves chopped together)

Dio Benedica Questo Pasto!  God Bless this Meal!


Mamma Letizia's Bruschetta

 In Italian, the 'ch' letters are pronounced like a 'K' and the 'U'' is pronounced 'oo'.  Now you say it,  'broosKETTa', broosKETTa, broosKETTa. Also the accent is on the 'KETT' part of the word. That's your Italian lesson for the day!  Now back to the fun part, making Bruschetta delizioso...

What you need:

  • 1 - 2 long loaves of Italian Bread slice abot 1/2 inch thick
  • 3 Tbls. extra-virgin olive oil
  • 10 - 12 fresh Basil leaves
  • Jar of Mamma Letizia's Garlicky Pizzaiole or for a spicy hot bruschetta use Mamma Letizia's Spicy Maranara
  • Optional: 2  -3 extra chopped fresh ripe Roma plum tomatoes 
  • 3 -4 large cloves garlic cut lengthwise
  • Optional: Juice of 1/2 lemon
  • Optional: Balsamic Vinegar to taste, slight dash

Make the Bruschetta mix:

  • Open and pour about 2 cups of Mamma Letizia's Gravy into a large mixing bowl.
  • Add optional chopped fresh tomatoes
  • Add Sliced fresh Basil
  • Drizzle olive oil into bowl
  • Drizzle Balsamic vinegar and optional lemon juice into the bowl.  Gently toss all ingredients.  Best when allowed to set for 1 - 2 hours for flavors to 'marry'


  • Preheat Broiler to high or heat up the Grill
  • Place bread slices on a broiler pan.  Toast on each side, keeping an eye on the bread so it doesn't burn.
  • Remove from oven and rub each bread toast with garlic on the cut side.
  • Drizzle each toast with a little olive oil
  • Top each of the toasted bread slices with the bruschetta mix and place on a serving platter, OR use a pretty serving bowl with large serving spoon and lay the toasted bread slices around the bowl on a platter for guests to self-serve. Other items may also be added to mix, such as chopped Kalamata olives, chopped onion.  May also be finished with a sprinkling of your favorite Italian cheese, but is delicious without.  And as always...

Dio Benedica Questo Pasto! God Bless this meal!


Mamma Letizia's Egg Plant Chicken Parmesan


  • One 24 oz jar your preference of Mamma Letizia's Thick, Rich, and Garlicky Pizzaiole Gravy or Spicy Italian Marinara Gravy. ( you can even mix the 2 Gravies to create a totally different unique gravy. This is what I like to do.
  • Italian seasoned bread crumbs ( If you want it gluten free or you are watching your carbs you can prepare this dish without the bread crumbs)
  • Two beaten eggs mixed with a little water 
  • 3 chicken breasts sliced diagonally or in chunks, bread then fry or bake.
  • One Large Eggplant
  • 2 lbs of grated mozzarella cheese
  •  Cooking oil


  • Slice egg plant into 1/4 in rounds dip in egg mixture then bread crumbs and fry in medium- hot peanut oil till golden brown on each side.
  • Option: Spray cookie sheet with cooking spray place eggplant on sheet drizzle with olive oil and bake  at 400 degrees till browned)
  • Option 2: In a baking dish pour about 1/2 cup of Italian gravy on bottom of pan. Place sliced eggplant on top of gravy, then cooked chicken, gravy and mozzarella cheese. Keep layering ending with eggplant, gravy and cheese.  Cover with tin foil that has been sprayed with cooking spray.  This will prevent the cheese from sticking to the foil. 
  • Bake at 350 degrees for 45 minutes, remove foil and bake an additional 15 minutes until golden brown.  Let sit for 15 minutes before serving.  ​ 

Buon Appetito!


Mamma Letizia's " Stuffed Portobello Divine"



  • Portobello  Mushrooms
  • Zucchini and yellow squash
  • Onion
  • 24 oz. jar Mamma Letizia's Italian Gravy
  • Salt & Pepper
  • Granulated garlic

Directions for filling:

  • Remove center of mushroom and chop. Brush the rest of the mushroom with olive oil, season with salt, pepper and granulated garlic. 
  • Cut squash into 1/4" cubes 
  • Dice a medium onion
  • Add all of these to a bowl, toss with olive oil, salt pepper and granulated garlic.  
  • Add to a hot skillet and saute until slightly tender.  Add Mamma Letizia's Italian Gravy and bring to a simmer for about 5 minutes.
  • Turn off heat let cool.  Spoon filling into the mushroom. Top with Provolone cheese and parmesan.
  •  Place in a baking dish, cover and bake at 350 degrees for 35 to 40 minutes. Remove foil and bake for another 10 to 15 minutes or until golden brown.  Delicioso!

 Buon Appetito!


Mamma Letizia’s Beef Barley Stew



  • 3 Lb. Chuck Roast – cubed
  • 1 Lg. Yellow Onion – small chunks
  • Whole Clove of Garlic – chopped
  •  24 oz. jar of Mamma Letizia’s Pizziaole or Mamma Letizia’s Spicy Marinara
  • 6 medium potatoes
  • ½ Cup uncooked Barley​
  • 2 Lb. bag of frozen Veggies


  • Brown the roast, onion and garlic in an 8 QT. Dutch Oven – add Salt/Pepper Garlic powder to taste.
  • Add 24 oz. jar of Mamma Letizia’s Pizziaole or Mamma Letizia’s Spicy Marinara, equal amounts of water or more, and stew on low for 2 hours.
  • Add 6 medium potatoes cubed in 1 inch squares. Cook ½ hour – Add more water to desired consistency.
  • Add ½ Cup uncooked Barley.  Cook 45 minutes- 1 hour – Add water if needed.
  • 15 minutes before stew is done, add 2 Lb. bag of frozen Veggies (Carrots, Peas, Green Beans mix)
  • ​Meat should be very tender – Serve with your favorite Artisan Italian Bread!        

                            Buon Appetito!

Mamma Letizia’s Spaghetti Squash



  • 2 spaghetti squash (2 pounds each)
  • Coarse salt and ground pepper
  •  Mamma Letizia’s Italian Gravy 24oz Jar– Spicy Marinara or Garlicky Pizziaole


  • Preheat oven to 400 degrees. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.
  • When cool enough to handle, halve squash lengthwise. Scoop out seeds; discard. Holding squash half over a wide bowl, use a fork to scrape the flesh into long, thin strands. This part is really fun!
  • Heat in medium pot a 24oz jar of Mamma Letizia’s Italian Gravy till bubbly and hot.
  • Ladle Mamma Letizia’s Gravy over the squash strands.  Sprinkle with fresh grated Parmesan!  Serve at once!

​                                                                           Buon Appetito!


Mamma Letizia’s Turkey Stuffed Peppers



  • 4 bell peppers, preferably a mix of yellow, green or red
  • 16-ounce package JENNIE-O® Extra Lean Ground Turkey Breast (or Ground Beef)
  • 1/2 cup chopped onion
  • 1 cup cooked white or brown rice
  • 11/2 cup shredded low-fat Cheddar cheese, divided (may use Mozzarella also)
  • Mamma Letizia's Italian Gravy 24 oz Jar - Garlicky Pizziaole or Spicy Maranara


  • Heat oven to 375°F. Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins. Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 9 x 12-inch baking dish. 
  • Cook ground turkey or beef as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion and rice.
  • Pour in 3/4 of a Jar Mamma Letizia's Garlicky Pizziaole Italian Gravy (Mamma Letizia's Spicy Maranara will be 'hot')  continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced. 
  • Remove meat mixture from heat and stir in 3/4 cup cheese. Mound heaping ½ cup of mixture into each pepper half. Bake 20 minutes or until filling is hot and peppers are tender. Remove peppers from oven and spoon on remaining Mamma Letizia's gravy over peppers, and sprinkle remaining 3/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.

 * Always cook to an internal temperature of 165°F.Learn how to safely handle turkey*

Buon Appetito!


Cheesy Lasagne Rolls With Spinach and Ricotta

This recipe comes from Whole Foods Natural Grocer and uses Mamma Letizia's Italian Gravy, which you can find  at this fine store.  Serves 4 to 6 - Kids love this dish and thankfully it's easy to customize to their tastes. Start with the basic recipe then add cooked sausage, pepperoni or black olives, if you like. Little hands can spread the cheese or sauce, sprinkle the fillings or roll up the pasta.


  • Salt
  • 1/2 pound (8 to 10) uncooked lasagna noodles
  • Nonstick cooking spray
  • 1 cup ricotta cheese
  • 1 1/2 cup Mamma Letizia's Garlicky Pizziaole Gravy
  • 1 1/2 cup packed baby spinach
  • 1/2 cup shredded mozzarella


  • Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface. 
  • Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of Mamma Letizia's Gravy, then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed.
  • Pour remaining Mamma Letizia's Gravy over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.

                                     Buon Appetito!


Mamma Letizia's Italian Cabbage Rolls



  • 12 leaves cabbage
  • 1 cup cooked white rice
  • 1 egg, beaten
  • ¼ cup milk
  • ¼ cup diced onion
  • 1 pound extra-lean ground beef Or Italian Sausage
  • salt and pepper to taste
  • 4 cloves minced garlic
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 Jar Mamma Letizia's Garlicky Pizziaole or (Spicy Maranara, will be hot) 


  • Bring a large pot of water to a boil. Boil cabbage leaves 3 minutes; drain.
  • In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper.
  • Place about ¼ cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in large baking pan.
  •  Pour 3/4 of jar of Mamma Letizia's Gravy over cabbage rolls. Cover with aluminum foil. Bake at 350 for 75 minutes  Serve extra Gravy on side.


Mangia Figli Mi!


Mamma Letizia’s Italian Minestrone



  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 carrot, peeled and sliced into 1/4-inch rounds
  • 2 celery stalks, chopped
  • 2 small zucchini, chopped into 1/2-inch pieces
  • 2 cloves garlic
  • 1/2 cup dry red wine (optional)
  • 6 cups vegetable or chicken stock
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 24 oz. Jar Mamma Letizia's Italian Gravy (Pizziaole or Spicy Marinara)
  • Cooked Pasta of your choice may be added to Ministrone for extra YUM!


  • Heat oil in a Dutch oven or heavy bottomed pot over medium heat.
  • Add onion, carrot, celery, zucchini, and garlic, (and other veggies you like!) season with salt and pepper. Stir to coat with oil and cook until tender, about 8 minutes.
  • Add wine, if desired, and cook until it's almost entirely reduced.
  • Stir in 24 oz. jar of Mamma Letizia’s Italian Gravy and stock. Bring soup to a boil, then reduce heat and simmer uncovered for 30 minutes, adding cannellini beans in last 10 minutes of cooking. Taste and season with salt and pepper, as desired.
  • Add serving of Pasta to your bowl of Minestrone
  • Serve with a Crusty Italian Bread & fresh Grated Parmesan!

Buon Appetito!


Mamma Letizia's Linguini & Shrimp Fra Diavolo



  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon fresh lemon juice
  • 24 oz jar of Mamma Letizia’s Italian Spicy Marinara
  • 8 oz Linguini 


  •  Cook pasta according to package directions
  • While pasta cooks, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons minced garlic and shrimp; sauté for 3 minutes or until shrimp are done. Add lemon juice.
  • Add Mamma Letizia’s Marinara to sautéed shrimp and simmer till bubbly and thoroughly heated.
  • Serve over Linguini and fresh grated Parmesan!

Buon Appetito!​




Mamma Letizia & Bernardo’s Southern Style Shrimp and Okra Skillet


· Cut a half pound of bacon into 1 inch pieces and fry with half cup of chopped onion

· Saute onion till slightly limp

· Add 2 cups fresh okra and fry till cooked, about 5 minutes. (Do not overcook or it gets slimy)

· Add one fourth pound of large peeled and ready to use raw shrimp. Cook till shrimp are pink

· Add 1 cup of cooked and seasoned Rice

· Stir in ½ cup of Mamma Letizia’s Italian Gravy. Either the Garlicky Pizziaole or if you like the added ‘kick’ use the Spicy Maranara variety.

· Heat thoroughly and serve – Enjoy this quick and easy meal! Serves 2 -3


Mamma Letizia's Cabbage Beef Saute'



  • 1 head of Cabbage - shredded long in processor
  • 1 Lb Ground Beef/Turkey
  • 24 on Jar Mamma Letizia's Italian Gravy - Garlicky Pizziaole or Spicy Maranara - hot!
  • Optional - Diced Onion


  • Brown meat, drain fat
  • Add shredded Cabbage, onion, Mamma Letizia's gravy.  Simmer till hot and bubbly, about 10 minutes.
  • Serve with Rice on side!

                                     ​  Buon Appetito!


Mamma Letizia's Italian Pork & Beans



  • 1 lb bag small white beans
  • 4 Pork Chops or 6 Italian Sausages cut into bite-size pieces
  • 1 Jar Mamma Letizia's Pizzaiole Gravy
  • 1-2 tsp Fennel (Mamma says fennel makes all the difference!)


  • Sort beans to make sure no rocks
  • Place in 2 Qt pot and cover w/water
  • Bring to boil, drain water and repeat process to de-gas the beans
  • Fill the pot almost to top with fresh water and bring back to boil.  At this point the beans are almost half cooked.  
  • Pour beans into Crock-Pot with about 1 cup more of water
  • Add 1 jar of Piazzaiole gravy, Fennel, and meats to Crock-Pot. 
  • Optional - Meats may be browned first before adding to Crock-Pot
  • Let cook till meat and beans are tender, using controls on your Crock-Pot



Mamma Letizia's Crock Pot Lasagne



  • 1 lb ground beef/turkey/Italian sausage
  • 1 cup chopped onions
  • 1 jar Mamma Letizia's Garlicky Pizzaiole Italian Gravy, divided in half.  (Spicy Maranara variety will be Hot!) 
  • 4 oz. Mozzarella cheese shredded
  • 8 oz lowfat Ricotta or Cottage cheese
  • 1/3 cup shredded Parmesan Cheese
  • 1/4 cup finely chopped Italian parsley
  • ​Lasagne Noodles (may use GF Noodles)


  • ​Cook meat and onions in skillet until meat isn't pink. Add 12 oz of Mamma Letizia's Gravy, stir then remove from heat and set aside.
  • In Medium bowl, mix one cup mozzarella cheese, the parmesan cheese, and the ricotta cheese, and parsley together.
  • In crock-pot, spread 1/4 of the sauce mixture along the bottom. Then place enough lasagne noodles to cover, breaking them to fit when needed.  Next, spread 1/2 the cheese mix, followed by another 1/4 of the sauce and another layer of noodles.  Repeat this one more time, then end with the sauce mixture on top.
  • Cook on low for 5 hours or until noodles are tender. The top noodles may be a little crispy around the edges (something we like so this isn't a problem for us). Sprinkle top with as much of the remaining cheese as you'd like, re-cover, and let sit for another 10 minutes.
  • Serve with the extra Mamma Letizia's Gravy!

​                                          Buon Appetito!


Mamma Letizia's Crock Pot Chicken Parmesan



  • 2-4 boneless, skinless chicken breasts
  • 1/2 cup Italian seasoned bread crumbs
  • 1/4 cup Parmesan cheese
  • 1/4 tsp. each black pepper and salt
  • 1 Tablespoon olive oil1 egg beaten
  • Sliced or shredded Mozzarella cheese
  • 1 jar Mamma Letizia's Garlicky Pizzaiole Italian Gravy. (if you like it Hot, use the Spicy Maranara variety)


  • Spread the 1 Tablespoon of olive oil into the bottom of your crockpot.
  • In small bowl, whisk the egg until beaten.
  • Mix the bread crumbs, Parmesan cheese, pepper and salt together in a medium bowl.
  • Dip chicken into egg, then into the bread crumb mixture, coating both sides with egg and bread crumb mixture.
  • Place the chicken in the bottom of the crockpot.
  • Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
  • Pour entire jar of Mamma Letizia's Italian Gravy over chicken and cheese.
  • Close lid and cook on low for about 5 hours or until chicken is done.
  • To serve, scoop out and place over your favorite pasta!

​                                         Buon Appetito!