Pasta Margherita

To simply cut fresh basil leaves into strips...first rinse and pat dry, then stack leaves, roll tightly lengthwise and cut crosswise.


  • 1 lb. penne pasta, cooked and drained
  • 1 jar (1 lb. 8 oz.) Ragu® Traditional Sauce, heated
  • 8 ounces part-skim mozzarella cheese, cubed or shredded
  • 1/4 cup thinly sliced loosely packed fresh basil leaves, (optional)


  1. Toss all ingredients in a large serving bowl. Mangia!
  2. Serve, if desired, with additional heated sauce.
See nutrition information for sodium content. Tip: Stir in sliced turkey pepperoni or leftover cooked veggies!

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