Stockpile Double Agent series- jarred spaghetti sauce

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It’s time for another installment of stockpile double agents! If you missed any of the previous ones, take a peek at the rest of series here. Let’s get down to bid-ness!

There are so many different things you can do with jarred spaghetti sauce. I was surprised to find this out when I read my march issue of food network magazine and they had an insert with 50 different ways to use spaghetti sauce. Here are a few of my favorite ones:

1. Spanish rice- Cook 1 cup rice according to the package directions, substituting 1 cup of the water for sauce; stir in capers. Add spanish olives and chopped scallions.

2. Zesty chip dip- Combine equal parts sour cream and pasta sauce in a bowl; stir in grated parmesan cheese, ground pepper and oregano.

3. Cocktail sauce- Mix pasta sauce with horseradish and hot sauce to taste; serve with shrimp.

4. Minestrone soup- Boil 1 jar pasta sauce and 5 cups water. Stir in cooked small pasta, chopped mixed vegetables, canned beans and grated parmesan cheese; cool until vegetables are tender.

5. 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.

6. African stew- Saute chopped onion, garlic and ginger with curry powder; add 1 jar pasta sauce 2 cups water, 1 can white beans and a diced sweet potato; simmer until tender. Stir in 1/4 cup peanut butter.

7. Cream of tomato soup- saute chopped fresh herbs in butter; add 1 jar pasta sauce, 2 cups water, 1/2 cup heavy cream and a pinch of nutmeg; simmer for 5 minutes.

8. Buffalo wings- lightly coat chicken wings with equal parts pasta sauce and hot sauce; roast at 425 degrees for 40 minutes.

9. Tomato croutons- Toss 2 cups cubed stale bread with 1/2 cup pasta sauce, 2 tablespoons grated parmesan cheese and 2 tablespoons olive oil; bake at 400 degrees until golden, 10 minutes.

10. BBQ brisket- Brown 4 pounds brisket in oil with chopped onions, garlic and red pepper flakes. Add 1 jar pasta sauce, a jar of water, 1/4 cup cider vinegear and 1/4 cup brown sugar; cover and simmer 3 hours.

11. Eggs in Purgatory- Simmer 1 cup pasta sauce in a small skillet. Crack 2 eggs, cover and cook until the whites set; top with pepper and grated parmesan cheese.

12. Tuna marinara- Simmer pasta sauce with halved olives, capers, and a drained can of Italian tuna; toss with pasta.

13. Baked beans- Simmer 1 cup pasta sauce with 1/4 cup honey mustard, 1/4 cup brown sugar, and 1 large can white beans until bubbly.

14. Pizza potato- Make a deep slit in baked potatoes, then stuff with some pasta sauce, chopped pepperoni and shredded mozzarella; bake at 400 degrees until the cheese melts.

15. 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.

16. Vodka penne- Simmer 1/2 cup heavy cream and 3 cups pasta sauce in a skillet for 3 to 5 minutes; remove from heat and stir in 2 to 3 tablespoons vodka. Tossed with cooked penne.

17. Italian Grilled cheese- Spread pasta sauce between 2 slices of crusty bread and top with mozzarella or provolone cheese; cook in a buttered skillet.

18. Chilaquiles- Cook 4 cups tortilla chips in pasta sauce until slightly softened; stir in chopped cilantro and top with grated cheddar cheese and sour cream.

19. Poor man’s parmigiana- Alternate slices of garlic bread and mozzarella in a baking dish; top with pasta sauce and bake at 375 degrees until golden and bubbly, 20 minutes.

20. Sloppy Joes- Brown bulk italian sausage, chopped onions and bell peppers; stir in pasta sauce and heat; spoon onto rolls.

Thanks to Food Network Magazine for all of these great ideas!