Three Ways to Cook with Lupacchino’s Marinara
Eggplant Parmesan, Marinara Shakshuka, and Baked Feta Marinara OH MY!
Lupacchino’s Marinara is more than a pasta sauce. This family recipe, brought to you by our chef, is rich, balanced, and intentionally crafted with aromatic herbs, well-integrated garlic, and a subtle natural sweetness. With no sugar added, it’s a versatile foundation for both comfort classics and creative dishes.
Below are three of our favorite ways to use Lupacchino’s Marinara beyond the basic bowl of pasta.
Eggplant Parmesan
A comforting, sauce-forward classic that lets the marinara shine.
Ingredients
2 medium eggplants, sliced into ½-inch rounds
Salt
1 cup flour
2 eggs, beaten (or plant-based egg substitute)
1½ cups breadcrumbs
Olive oil
2 cups Lupacchino’s Marinara
8 oz fresh mozzarella, sliced or shredded
½ cup grated parmesan
Fresh basil, for finishing
Instructions
Lightly salt the eggplant slices and let rest for 20 minutes. Pat dry.
Dredge eggplant in flour, dip in egg, then coat with breadcrumbs.
Bake at 400°F or pan-fry until golden and tender.
In a baking dish, layer eggplant, Lupacchino’s Marinara, mozzarella, and parmesan.
Bake at 375°F until bubbly and lightly browned, about 25 minutes.
Finish with fresh basil and a drizzle of olive oil.
Make it with meat or vegan
Add a layer of seasoned ground beef or Italian sausage between the eggplant and sauce for a heartier dish. For a vegan version, skip the cheese and use cashew ricotta or dairy-free mozzarella. The marinara provides all the richness and depth of flavor.
Marinara Shakshuka
An Italian-inspired twist on a one-pan favorite, perfect for any time of day.
Ingredients
2 cups Lupacchino’s Marinara
2 tablespoons olive oil
4–6 eggs (optional)
Red pepper flakes, to taste
Fresh parsley or basil
Instructions
Heat olive oil in a wide skillet over medium heat.
Add Lupacchino’s Marinara and warm gently.
Make small wells in the sauce and crack eggs into each well.
Cover and simmer until egg whites are set and yolks are still soft.
Finish with herbs and red pepper flakes if desired.
Make it with meat or vegan
For a meat-forward option, brown Italian sausage or ground lamb in the skillet before adding the marinara. To keep it vegan, replace the eggs with chickpeas or white beans and simmer gently until warmed through.
Baked Feta Marinara
Simple, bold, and ideal for entertaining or easy weeknight meals.
Ingredients
1 block feta cheese
1½ cups Lupacchino’s Marinara
2 tablespoons olive oil
Fresh cracked black pepper
Fresh herbs (oregano, thyme, or basil)
Instructions
Preheat oven to 375°F.
Place feta in a small baking dish and pour Lupacchino’s Marinara around it.
Drizzle with olive oil and season with black pepper and herbs.
Bake for 20–25 minutes until the sauce is bubbling and the feta is soft.
Serve warm with crusty bread, roasted vegetables, or pasta.
Make it with meat or vegan
Pair with roasted meatballs or grilled chicken for added protein. For a vegan option, substitute the feta with plant-based cheese or marinated tofu and bake until warmed through.
A Sauce That Works for Everyone
Whether you’re cooking for a mixed table or planning meals for the week, Lupacchino’s Marinara makes it easy to create dishes that fit a variety of preferences. Available in both 16 oz and 32 oz jars, it’s designed to move effortlessly from weeknight dinners to shareable, crowd-pleasing meals.
16 and 32 Ounces
A family recipe brought to you by our chef! Coat your pasta with this rich, flavorful sauce. Aromatic herbs, well integrated garlic and a hint of sweetness all work together creating this perfectly balanced marinara. No sugar added.
