Italian Pasta Sauce:


1 h 15 m 64 cals

  • 1 tablespoon olive oil
  • 1 (28 ounce) can crushed tomato
  • 1 (28 ounce) can puree tomato
  • 2 tablespoons Casa d’Erba Marinara seasoning



  • Prep 10 m
  • Cook 1 h 5 m
  • Ready In 1 h 15 m
  1. Heat olive oil in a large saucepan over medium heat. Stir in crushed tomato and puree tomatoes, , Casa d’Erba, Italian seasoning, and. bring the mixture to a boil, reduce heat to low, and cook at a simmer, stirring frequently, for 1 hour.

Pasta Sauce:


1 h 30 m 6 servings 339 cals

  • 1 pound Italian sausage links
  • 1/2 pound lean ground beef
  • 1 tablespoon olive oil
  • 1 (28 ounce) can crushed tomato
  • 1 (28 ounce) can puree tomato
  • 2 tbsp of Casa d’Erba Marinara Seasoning



  • Prep 30 m
  • Cook 1 h
  • Ready In 1 h 30 m
  1. Removed casing from sausage links and cut into 1/2 inch slices. In a large skillet, brown sausage over medium heat for about 10 minutes; remove and set aside.
  2. In a large skillet, heat ground beef, olive oil over medium heat until meat is nicely browned; drain.
  3. Pour in tomatoes and tomato puree; mix in Casa d’Erba seasonings cooked sausage. Simmer uncovered for 1 hour, stirring occasionally.
  4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  5. Mix cooked sauce with hot pasta and remove bay leaf from sauce before serving.

Meatball Recipe:


  • 1/2 pound lean ground beef
  • 1/4 pound ground pork
  • 1/4 pound ground veal
  • 1/2 teaspoon garlic powder
  • 2 springs of finely chopped parsley
  • 1/2 cup of bread crumbs
  • 1 egg (beaten)
  • 1 can crushed tomatoes
  • 1 can tomato puree
  • 2 Tablespoons Casa d’Erba Bread Dip seasoning



  1. Mix in a bowl.  Make into small round balls.
  2. In the same pot that you cook your sauce in add 3 tbsp olive oil
  3. Brown meatballs (they will be raw in the middle)
  4. Remove meatballs and scrape bottom of pot with a wooden spoon (this will add flavor).
  5. Add 1 can crushed tomatoes and 1 can tomato puree and 1 package of Casa D’Erba Seasoning and meatballs.
  6. Cook for 20 minutes on med high stirring frequently
  7. Reduce heat to simmer and cook for another 1 1/2 hours stirring frequently.
  8. Enjoy!

Roasted Vegetables Recipe:


  • 1 tbsp of Casa D’Erba Bread Dip Seasoning
  • 1/3 cup Olive Oil
  • Your choice of vegetables



  1. Stir seasoning and oil together
  2. Coat vegetables with mixture of oil and seasoning
  3. Place on a large pizza pan or equivalent
  4. Place in oven for 35 minutes at 425º
  5. Turn after 18 minutes.
  6. Remove and Enjoy! (Be careful as it will be hot).


Heat oven 400 degrees
Casa D’Erba Bread dip seasoning
30 medium Shrimps no Shell’s and devein
1- 8oz pack of crab meat or use can crab meat
1 clove of garlic. Split in half
2 tble spoon of garlic powder
1- 8 oz Mozzarella cheese
2- tbl spoon Olive oil


1-Take 1/2 of the garlic chop in mix with shrimp and let it marinate at least 20 mins
( I love Garlic and bake it then add half of bulb in shrimp and let it marinate)
2- Cut crab meat down to nice bite size use other half of garlic and do same as with shrimp.
3- I use a deep dish pan and one spoon of Olive oil and spread on bottom of pan, put dough in and one table spoon of olive oil and spread it on dough
4- I spread the Mozzarella cheese on dough
5- place shrimp around dough starting from edge working your way to the middle leaving space for crab meat
6- I put crabmeat in space between shrimp
7- I sprinkle the garlic powder all over
8- Put in oven for 25 minutes
As pizza is baking prepare your Casa D’ERBA bread dip as instructed on package
Cut into slices and sever with small cup filled with Casa D’Erba sauce.
Take your slice and dip in sauce for a mouth watering Experience

Dough recipe:

34 ounces of warm water

1 teaspoon yeast

1 tablespoon sald

2 tablespoons sugar

4 oz olive oil

4 lbs. high gluten flour



Prep mixer bowl with rinse of warm water ,add water then yeast.

Let yeast activate few minutes then add salt, then sugar, then oil. After that mixes then add the flour & mix for 8 to 10 minutes.

For the best results when mixing pizza dough,I found that the best mixer is the Bosch Universal Plus 800 watts.
I used 2 other mixers before I bought the Bosch.It works great!

Olive Salad

1. 16 oz jar of green olives (with or without pimento) dice olives or buy them crushed

1 celery stalk diced

1 tbsp of Casa d’Erba bread dip seasoning

1 cup olive oil



Drain and wash olives

Put into a bowl

Add celery, seasoning, oil and mix well

Oven Baked potatoes Recipe

What you will need

4 med. potatoes (skin on or off)

1/4 olive oil

1 tbsp. Casa d’Erba bread dip seasoning



Preheat oven to 425 degrees

scrub potatoes pat dry cut into chunks, or fries

put olive oil, and bread dip seasoning into large bowl and mix well

dunk potatoes in mixture.

place on sheet pan put in oven. Since all oven temps vary allow 20 to 30 mins. or until crisp. Flip potatoes after 10 mins.

4 to 6 servings

Sour Cream Dip

1 – 16oz sour cream

1 tbsp of either bread dip or salad dressing seasoning.

Cold Pasta Recipe

This is easy to make & it is served cold
12oz Penne, shells or what ever kind of pasta you choose
6 to 8 slices of Salami or Ham cut into strips
6 to 7 oz of cherry Tomatoes Halved
5 to 6 oz of any lettuce shredded
4 to 5 tablespoons of Olive Oil
3 to 4 tablespoons white  vinegar
1 Teaspoon sugar
1 tbsp. Casa d’Erba bread dip seasoning



Cook pasta when done rinse under cold water & drain
Heat a frying pan over medium heat, add Salami cook until Crisp .
Drain well on paper towel
Combine all ingredients in a large bowl
In a blender or bowl blend oil, vinegar , sugar, salt & pepper
Pour over pasta & mix
Serve cold/ Serves 6

Pepperoni Pizza Dip

What you will need

1)  ½ cup pizza sauce (make sure you use Casa d’Erba pizza seasoning to make the perfect pizza sauce)
1) 6oz of pepperoni finely chopped
1) 8oz package cream cheese
2/3 cup ricotta cheese
2/3 cup finely grated parmesan cheese
1 cup shredded pizza cheese (mozzarella cheese)



In a large skillet heat pizza sauce over medium. Cook 5 to 7 minutes or until sauce is thickened stirring occasionally, then set and aside.

Heat oven to 375 degrees F Grease 8-inch square baking dish. In a large skillet, cook pepperoni over medium heat for 5 minutes or until lightly browned. Drain on paper towel.

In medium bowl combine cream cheese, ricotta cheese, parmesan cheese.

Spread evenly into bottom of bowl. Spread pizza sauce evenly over cheese mixture.

Top with pepperoni and mozzarella cheese. Bake, uncovered, 15 to 20 minutes or until cheese is melted and bubbling.


Serve with bread sticks.

Shrimp Fra Diavolo ala Casa d’Erba

What you will need

1 pound shrimp peeled and deveined
1 tbsp. crushed red pepper
4 to 5 tbsp. olive oil
1 – 14 1/2 oz. can of tomatoes with the juices
1 cup dry wine
2 tbsp. Casa d’Erba bread dip seasoning



Toss shrimp in a medium bowl with 2 tbsp. Casa d’Erba bread dip seasoning

Heat 3 tbsp. olive oil in large skillet over the stove top at medium-high heat.

Add the shrimp and sauté for about 1 minute, toss and continue cooking about 1 to 2 more minutes (until cooked through)Transfer shrimp. to large plate and set aside. Add onion to the same skillet adding 1 to 2 tbsp. olive oil to pan sauté until translucent (about 5 minutes).

Add tomatoes with juices and wine, simmer until the sauce thickens lightly (about 10 minutes). Return shrimp and any juices that was left over to tomato mixture toss and cook for 1 minute so flavors meld together and serve.

Serves 4.

Lemon Baked Shrimp ala Casa d’Erba

What you will need:
Preheat oven to 350
1 lemon sliced thin
1 stick of butter
2 tbsp. Casa d’Erba Bread Dip seasoning

1 lbs. Shrimp (fresh or frozen deveined with tail on or off
Melt butter in a sheet pan and layer lemon slices on top of melted butter. place shrimp over lemon slices and sprinkle Casa d’ Erba Bread Dip seasoning.
Bake for 15 mins
serves 2 to 4

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Nonno Vinny