About

Angela’s Kitchen recipes go back 3 generations. All made with love, pride and memories of Angela’s grandmother, mom and sister. Local Cheshire residents husband and wife team, Angela & Keith Massimino, started the business after Angela’s sister Anita lost her battle with cancer at the age of 51. Angela was inspired to keep her memory alive by cooking and to also ensure she had a legacy of her own for her children to remember her. “My son said to me, Mom how cool will that be when a hundred years from now your grandchildren and great grandchildren see your sauce and picture in the grocery store and say, that was my Nana!” And just like that, Angela’s Kitchen was born. Angela Massimino, knows authentic. She also knows what a difference fresh, top shelf, local ingredients bring to a recipe. With no added sugar or preservatives, the sauces provide a unique taste with only the good stuff. In fact, Angela’s father would often say, “no corners cut in this kitchen!” meaning fresh from scratch ingredients were at the core of their recipes. Angela’s Kitchen has four varieties of sauces to choose from – Meat, Marinara, Tomato Basil, and Vodka.

Meat Sauce

Nutrition Facts

Marinara Sauce

Tomato Basil Sauce

Vodka Sauce

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Angela's Homemade Recipes

Try our sauce and unleash your inner chef!

Angela's Homemade Lasagna Recipe

Directions

1. In a large bowl mix the 3 pounds of ricotta cheese, 1 raw egg, and 2 TBS of grated parmesan cheese and set aside. Chop 2 hard boiled eggs in a bowl and set aside. Chop mozzarella into small squares. Place in bowl and set aside.
2. Empty Angela’s Kitchen sauce choice in a large pot. In a fry pan, brown Italian sausage in a little olive oil and cook on medium low heat until almost done. When done add sausage to pot of sauce.
3. Roll about half of the ground beef into balls the size of baseballs and fry with a little more olive oil in the same pan as the sausage was used on medium heat until done. When done place cooked ground beef in a sauce pot with sausage and cook thoroughly on low.
4. Roll out remaining ground beef into small nickel sized meatballs, add a little more olive oil and fry. When done remove and place in a bowl and set aside. Boil lasagna noodles and cook halfway.
5. Drain noodles and apply cool water to cool down noodles to room temperature. Remove all ground beef and sausage from sauce, place in a bowl cool and mash meats together. Place bowl aside.
6. Layer lasagna in your pan of choice. Place some sauce in lasagna pan to cover bottom, place one layer of noodles on top. Add ricotta mixture, chopped eggs, small meatballs, mozzarella and chopped sausage and beef mixture scattering onto to noodles.
7. Add more noodles to cover, placing them in the opposite direction. Add more sauce and grated parmesan repeating the layering process. The final layer will just be noodles, sauce and grated parmesan.
8. Cover with aluminum foil and bake at 350 degrees until noodles are tender and enjoy!

Ingredients

3-4 Jars

2 TBS

1 LB

1 1/2 LBS

1 1/2 LBS

2 LBS

2 LB$

2 TBS

2

1

Angela’s Kitchen Meat Sauce*

Grated Parmesean Cheese

Block Mozzerella Cheese

Sweet Italian Sausage

Ground Beef

Lasagna Noodles

Ricotta Cheese

Fresh Parsley

Hard Boiled Eggs

Raw Egg

Note*: Angelas Kitchen Meat or Marinara Sauce can be used.

Note*: Optional ingredients can be omitted.

Angela's Homemade Eggplant Parmesean Recipe

Directions

1. Place flour in a small bowl. Beat 2 eggs in another bowl and add 2 TBS water and a dash of salt.
   
2. Peel and slice eggplant into thin circles.
3. Flour both sides of all eggplant discs and set aside. In a pan add enough light olive oil to cover the bottom of the pan. Set the temperature to a medium high setting and wait for the oil to get hot.
4. Once the oil is hot enough dip eggplant discs into egg mixture and fry in olive oil until golden brown and cooked through.
5. Add more oil as needed while frying eggplant. Place each fried eggplant round onto a paper towel lined plate. Continue this process until all eggplant discs are a nice golden brown color and cooked through.
6. In a baking dish place a light layer of desired Angela's Kitchen Marinara sauce on bottom of the dish. Place a layer of fried eggplant on top of sauce.
7. Sprinkle with Parmesan cheese. Repeat process until all the eggplant is in baking dish. Cover dish with aluminum foil and bake at 350 degrees to heat through.
8. Serve on Italian bread for a sandwich or as a side dish and enjoy!
9. Note: Add mozzarella or ricotta cheese between each layer of fried eggplant discs if desired for a delicious veggie cheesy dish!

Ingredients

1 Jar

3 TBS

1 Cup

1

4-6 TBS

2 TBS

2

1/2 LB

1/2 LB

Angela’s Kitchen Meat or Marinara Sauce

Grated Parmesean Cheese

All Purpose Flour

Eggplant

Light Olive Oil

Water

Eggs

Ricotta Cheese*

Mozzerella Cheese*

Note*: Optional ingredients can be omitted.

Angela's Homemade Chicken Parmesean Recipe

Directions

1. Cut chicken breasts in half and lightly coat both sides with Sea Salt and Black Pepper. Set Aside.
   
2. Create dipping station. In a bowl combine All Purpose Flour with Sea Salt and Black Pepper.
   
3. In a second bowl add eggs and beat well. In a third bowl add Italian Bread Crumbs with 1/2 cup of Shredded Parmesan Cheese and incorporate well. Reserve the remaining cup of cheese to use later.
4. Dip chicken breasts on both sides first in flour mixture, then in eggs, lastly dip into breadcrumb mixture. Set aside.
5. Place Olive Oil in a frying pan and heat oil. When oil is hot, fry chicken for about 3 to 4 minutes per side or until cooked at 165°F. Preheat oven to 425°F
6. In a baking dish, add sauce to cover bottom of pan. Place chicken cutlets On top of sauce in a single layer. Top with more sauce. Top with reserved cup of shredded mozzarella.
7. Bring a pot of water to boil and cook desired amount of spaghetti. Once cooked to desired texture drain spaghetti and add butter.
8. Bake until cheese is melted and golden brown, about 10 to 15 minutes. Garnish with fresh chopped parsley.
9. To serve place on top of cooked buttered spaghetti and enjoy!

Ingredients

1-2 Jars

2

1 1/2 Cups

2-3 TBS

1/2 Cup

1/2 Cup

4-6 TBS

1/2 TSP

1 TSP

2

Angela’s Kitchen Tomato Basil Sauce

Boneless Skinless Chicken Breasts

Shredded Parmesean Cheese

Fresh Chopped Parsley

Italian Bread Crumbs

All Purpose Flour

Light Olive Oil

Black Pepper

Sea Salt

Eggs

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Where Can I Buy Angelas Kitchen Sauce?

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