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PO Box 2721
Lancaster, PA 17608

The official website of Cortazzo Foods and Chef J. Scott Martino. Small batch, online, gourmet food shopping, recipes, catering, gift ideas and more. Cortazzo Foods award winning pasta sauces and bbq sauces are always fresh, all natural, gluten free, non gmo. 


New Recipes

Easy to follow recipes from Chef J. Scott Martino & Cortazzo Foods. 


Chicken Cacciatore

Missy Stoltzfus


1 jar of Cortazzo Pomodoro Sauce
6 chicken thighs
1 green pepper, diced
1 onion, diced
3-4 cloves of garlic, minced
1 cup of white wine or chicken broth
8 oz. of mushrooms, chopped
1 Tbsp of fresh basil, chopped


  1. Simply, add all ingredients, except the fresh basil, to the crock pot and cover. 

  2. Cook on low for 7-8 hours.

  3. Serve on top of fresh pasta or rice and sprinkle with fresh basil.  


Add a few tablespoons of capers to the crockpot.

Enjoy and in the words of our grandma, Ima, "everyone to the table!"

Italian Beef Stew

Missy Stoltzfus


1 jar of Cortazzo Arriabbiata Sauce (or your favorite Cortazzo sauce)
4 medium carrots, chopped
3 stalks of celery, chopped
1 large onion, diced
3-4 cloves of garlic, minced (when in doubt add more garlic)
2 1/2 lbs. of rump roast, trimmed and cut into 1" pieces
1/3 cup of flour
4 cups of low sodium beef broth
1 Tbsp o Worcestershire Sauce
1 tsp of dried oregano
1 tsp of dried thyme
3/4 tsp of dried rosemary
2 bay leaves
1 1/2 lbs. of potatoes or sweet potatoes, peeled and diced into 1" pieces
8 oz. of mushrooms, chopped
1/2 cup of frozen or fresh peas
3 Tbsp chopped fresh basil
3 Tbsp chopped fresh parsley
2 Tbsp of corn starch
Parmesan or Romano Cheese for serving


  1. In a large resealable plastic bag, place beef and add flour and season with salt and pepper. Toss bag to evenly coat the beef. In a saute pan, add olive oil to coat and once hot, add beef and sear all sides. Next remove from heat.

  2. Combine beef and all of the ingredients in the crockpot, except the fresh basil, parsley and peas. Stir to completely combine and cover. Cook on low for 6-8 hours. 

  3. In the last 30-45 mins, mix the 2 Tbsp of corn starch and 1/4 cup of cold water in a small bowl. Whisk and pour into the crock pot and stir well. Let cook for 30-45 mins or until the sauce thickens. Also now is a good time to remove the bay leaves and add the peas. 

  4. Serve with grated parmesan cheese.


Serve on top of cheesy polenta.

Enjoy and in the words of our grandma, Ima, "everyone to the table!"

Sweet Potato Chili

Missy Stoltzfus


1 yellow onion, diced
2 garlic cloves, minced
1 green pepper, diced
1 cup mushrooms, roughly chopped (optional)
1 15oz. can of kidney beans, rinsed
1 15oz. can of black beans, rinsed
1 1/2 Jars of Cortazzo Arrabbiata Sauce
1 cup of water or stock
1 large sweet potato, peeled and diced
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon of paprika
1/2 teaspoon cumin
1/2 teaspoon cinnamon
2 teaspoons unsweetened cocoa powder


  1. Combine all of the ingredients in your slow cooker. Stir to completely combine and cover. Cook for 6 hrs on low or 3 hrs on high. 

  2. Serve with your favorite cheese and top with sour cream.

Tuna with Mustard BBQ Soy Sauce

Missy Stoltzfus

Serves 4


3 TB Carolina Peakes Mustard BBQ Sauce
2 TB Soy Sauce
¼ Cup Table Ground Black Pepper
2 TB Kosher Salt
1 ½ lbs. Sushi Grade Tuna, cut into 4 equal (6 oz.) steaks 


  1. Preheat grill on high. 

  2. Combine Carolina Peakes Mustard BBQ and soy sauce in a bowl, whisk together, and set aside.

  3. Combine salt & pepper in a medium bowl. Press each tuna steak into the mixture, coat evenly. Refrigerate until ready to grill.

  4. Grill tuna steaks 2-3 minutes on each side for medium rare, being careful not to overcook. 

  5. Serve with mustard-soy sauce, enjoy!

Baked Ziti

Missy Stoltzfus

Serves 8

1 lb. Ziti
1 ½ TB Olive Oil, Plus More For Baking Dish
1 ½ - 2 Jars Cortazzo Pomodoro Sauce
1 Large Onion, Chopped
1 ½ Tsp. Sea Salt
1 lb. Fresh Spinach, Washed, Large Stems Removed
1 Tsp. Fresh Ground Black Pepper
½ Tsp. Red Pepper Flakes
8 oz. Chèvre Goat Cheese, Crumbled  
1 Clove Fresh Garlic, Halved
8 oz. Whole Milk Mozzarella Cheese, Shredded
8 oz. Parmigiano-Reggiano Cheese, Grated


  1. Preheat oven to 350° (325° in convection oven.)

  2. Bring a large pot of well salted water to a boil, add pasta and cook until tender, about 9-10 minutes. Drain and rinse pasta under cold water, and then transfer to large mixing bowl, add the Cortazzo Pomodoro sauce and ½ the parmesan cheese, stir to combine. Set aside.

  3. Heat large skillet over medium-high heat, add olive oil, then, add onions, cook, stirring occasionally, until softened and slightly translucent, about 5 minutes.  Add spinach, and cook down until spinach becomes wilted, about 5 minutes. Remove from heat, and then fold into pasta mixture until incorporated. 

  4. Gently fold goat cheese into mixture and season with salt, black pepper and red    pepper flakes.

  5. Lightly coat a 9” x 13” baking dish with olive oil, rub pan with halved garlic cloves, pour mixture into dish, and top with mozzarella and remaining parmesan cheese. Bake covered for 40 minutes, then, remove foil and continue to bake uncovered for 10-15 minutes, until cheese is bubbling.  Allow to rest for 3 minutes, and then serve.