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Types of Pasta Sauce in Lisa’s Italian Kitchen

Making a healthy, hearty meal during the week can be difficult, hence why jarred types of pasta sauce are convenient choices for the whole family. However, finding a sauce that’s quick, organic, and flavorful seems almost impossible! With Lisa’s Italian Kitchen Sunday Sauce line, I offer 4 types of pasta sauce that are sure to please everyone! Here, I spotlight each sauce with fun recipes and useful tips on how to use them in your kitchen.

Lisa’s 4 Types of Pasta Sauce

LIK Types of Pasta Sauce


Three Meat:

My Neapolitan Three Meat Sauce uses beef, pork, and veal to present a traditional, authentic Italian sauce excellent on any cut of pasta. It’s especially perfect for meat lasagne, so try it with my recipe for classic Lasagne al forno:LIK three meat type of pasta sauce

  • 2 lbs. imported lasagna noodles
  • 2 jars Lisa’s Italian Kitchen Neapolitan Three Meat Sauce
  • 1 jar Lisa’s Classic Red Sauce
  • 2 cups Parmigiano Reggiano cheese, grated

Instructions: In a large casserole (13 x 9 x 2/12 inches deep), cover the bottom of the casserole with a layer of my Classic Red type of pasta sauce. Cook lasagna noodles according to your package instructions. After draining the lasagna noodles, dry completely with cotton kitchen cloths. Pour a thin layer of the Classic Red Sauce on the bottom of the casserole. Layer the lasagna noodles on top of the classic red, 2 lasagna noodles deep. Cover with Lisa’s Neapolitan Three Meat Sauce and top with a layer of Parmigiano Reggiano. Repeat lasagna noodles, meat sauce, and Parmigiano until pan is full. The top layer should be the meat sauce with a layer of Parmigiano Reggiano. Bake at 350 degrees for 20 minutes. Buon Appetito! Enjoy the King of all Sauces: my Neapolitan Three Meat Sauce!

Classic Red:  

My Classic Red is the most versatile type of pasta sauce you will ever buy. Made from San Marzano tomatoes from Italy, my Classic Red Sauce is deliciously sweet with very low acidity and prepared using organic Extra Virgin Olive Oil and fresh basil. It’s great in any Italian dish, from Pizza to Eggplant Parmesan, Chicken Parmesan, Minestrone, or any pasta. Try Classic Red with my recipe for stuffed shells below:LIK marinara type of pasta sauce

  • 1 lb. large or jumbo pasta shells
  • 2 lbs. whole milk ricotta cheese
  • 2 eggs
  • ½ cup Parmigiano Reggiano grated
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon chopped, fresh flat leaf parsley
  • 1 jar Lisa’s Classic Red tomato sauce

Instructions: Prepare pasta shells according to your package instructions, then drain and dry on cotton kitchen cloths. Add all ingredients except for the Classic Red Sauce together in a bowl and stir well. When the shells are cool, use a tablespoon to fill each shell with the ricotta stuffing. Place one layer of Lisa’s Classic Red Sauce on the bottom of a 13 x 9 x 2 inch casserole. Line stuffed shells in 2 or 3 rows. Top with the remaining Classic Red Sauce, then sprinkle with Parmigiano Reggiano. Bake at 350 degrees for 20 minutes. Savor the taste of traditional Italian cuisine with Lisa’s Classic Red.

Creamy Vodka:

The perfect pairing of San Marzano tomatoes with a cream sauce and a touch of Vodka, my Creamy Vodka is a type of pasta sauce with a kick of authentic spices. My Creamy Vodka Sauce makes a delicious meal when paired with grilled shrimp over a plate of linguine, grilled chicken, or even cheese ravioli or tortellini. Try the Creamy Vodka Sauce with my recipe for Chicken Breasts a la Vodka:LIK creamy vodka type of pasta sauce

  • 6 boneless, skinless chicken breasts
  • 1 jar Lisa’s Creamy Vodka Sauce
  • ½ cup grated Pecorino Romano cheese

Instructions: Grill chicken breasts for 8-12 minutes over direct medium heat. If you don’t wish to grill, place 4 tablespoons of butter in a large sauté pan and sauté the chicken breasts 8 minutes on either side over medium heat until golden. Place the grilled or sautéed chicken breasts in a 13 x 9 casserole, then pour the jar of Creamy Vodka Sauce on top.  Bake for 15-20 minutes at 350 degrees. Remove the casserole and top with grated Pecorino Romano cheese. Enjoy the authentic, comforting taste of Italian spices with my Creamy Vodka Sauce!

Vegetable Primavera:

What type of pasta sauce do you get when you sauté fresh garlic, onions, carrots and celery in Extra Virgin Olive Oil, then add them to my Classic Red Sauce? Lisa’s Vegetable Primavera Sauce! Light, refreshing and full of fresh organic vegetables, my Primavera is scrumptious on a chicken breast, grilled fish, or penne pasta. Try it with my recipe for Roasted Sicilian Vegetables:LIK primavera type of pasta sauce

  • 2 large red peppers
  • 2 medium eggplant
  • 2 medium red onions
  • 2 mediums zucchini
  • 1 jar Vegetable Primavera
  • ½ cup Extra Virgin Olive Oil
  • 1 teaspoon Sicilian Sea Salt
  • ½ teaspoon ground black pepper

Instructions: Wash the peppers, removing all seeds and white interior pith. Peel the red onions. Similarly wash the zucchini and eggplant, leaving the skin on. Cut all vegetables into more or less the same bite-sized cubes. Allow the eggplant to “cry” for at least 30 minutes. (See my video here to learn how) Place all the vegetables in a large bowl and toss with ½ cup Extra Virgin Olive Oil, 1 teaspoon Sicilian Sea Salt, and ½ teaspoon freshly ground black pepper. Preheat the oven to 375 degrees, then place the vegetables on a jelly roll pan to roast for approximately 25 minutes. Remove the vegetables from the oven, pour into a large serving bowl, and toss with 1 jar of Lisa’s Vegetable Primavera Sauce. Tutti a tavola! Bring everyone to the table with a type of pasta sauce that’s healthy, flavorful, and versatile to meal plans for any day of the week.


Bringing Sunday dinner to everyday of the week, explore more of Lisa’s Italian Kitchen Sunday Sauces for the types of pasta sauces that will expand your meal plans. Enjoy the classic tastes of Italy in your home through Lisa’s Italian Kitchen shop today!

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  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit to learn more about Lisa!

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