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 Chicken Parm Lasagna Bites
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Prep Time 15 minutes
Cook Time 20 minutes
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servings
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Filter Seasonal Favorites
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 375°F.
  2. Grease a muffin tin and add a wonton wrapper to the bottom of each cup
  3. Layer mozzarella cheese then chicken in the cups
  4. Add a layer of sauce and Parmesan cheese
  5. Repeat another wonton layer with more sauce and cheese on top.
  6. Bake for 10 - 15 minutes
Recipe Notes

This recipe was created by Kennedy Chugg (@kennedychugg) in collaboration with RAGU.

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 Italian Sloppy Joes
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Prep Time 5 minutes
Cook Time 15 minutes
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servings
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Filter Seasonal Favorites
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350°F
  2. Dice bell pepper and onion.
  3. Brown meat with chopped veggies.
  4. Add in sauce and simmer.
  5. Mix butter, garlic, and Italian seasonings and spread on the insides of the hamburger bun. Place cut side up on a sheet pan and place in the oven for 10 minutes.
  6. Add your Sloppy Joe mixture to the garlic buns and serve.
Recipe Notes

This recipe was created by Kennedy Chugg (@kennedychugg) in collaboration with RAGU.

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 Hot Honey Pepperoni Dip
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Prep Time 15 minutes
Cook Time 20 minutes
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servings
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Filter Seasonal Favorites
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 375°F
  2. In a bowl, mix together softened cream cheese, seasonings, and sour cream and layer to the bottom of an oven-safe baking dish.
  3. Add 1 cup of marinara sauce then layer grated mozzarella on the top.
  4. Finish with pepperonis and a drizzle of hot honey.
  5. Bake for 20-30 minutes or until the cheese is bubbly.
  6. Serve with chips, garlic bread, or crostini.
Recipe Notes

This recipe was created by Kennedy Chugg (@kennedychugg) in collaboration with RAGU.

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 Spaghetti & Meatballs in an Instant
Dinner done in under 30 minutes and just one Instant Pot®. Frozen meatballs, sauce and uncooked spaghetti simmer together for a meal that your family already loves.
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Prep Time 10 minutes
Cook Time 10 minutes
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Filter Quick & Easy, Family Favorites, Seasonal Favorites
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Set 6 qt. Instant Pot® to Sauté for 10 min. Add oil to inner pot; heat until shimmering. Add onions, garlic, salt & pepper. Cook 2-3 min. or until translucent, stirring frequently. Add sauce and broth; gently scrape any browned bits from bottom with wooden spoon.
  2. Stir in frozen meatballs. Layer pasta over surface. Do not stir. Secure lid. Pressure Cook on High for 5 min.
  3. Press Cancel and quick release any remaining pressure. Carefully open lid once all pressure is released. Stir gently until sauce, pasta and meatballs are combined. Serve sprinkled with cheese and parsley.
Recipe Notes

Tip:

Turn this dish into a soup by using 4 cups of broth.

Substitute your favorite variety of RAGÚ® Pasta Sauce for this recipe.

INSTANT POT® and associated logos are owned by Instant Brands Inc. and are used under license.

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 Tangy Tomato Chicken Marsala
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Prep Time 10 minutes
Cook Time 20 minutes
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 10 minutes
Cook Time 20 minutes
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Instructions
  1. Prepare dredging station by putting flour, egg wash and bread crumbs in three separate bowls.
  2. Season both sides of chicken with salt and pepper. Lightly dust with flour, then dredge in egg wash and coat with seasoned bread crumbs. 
  3. Bring large pot of pasta water to a boil and follow farfalle cooking instructions on package. 
  4. In a separate, large, non stick skillet, heat oil and 1 tablespoon butter on medium-high. Cook chicken in batches, 2 min. on each side or until golden brown. Transfer chicken to clean plate. 
  5. Melt remaining butter in same pan. Add mushrooms and garlic. Cook 3-4 min. on medium-high, stirring frequently until edges begin to brown. Add wine; bring to boil scraping up any browned bits from bottom of pan. Reduce heat to medium. Stir in sauce and tomatoes. Return chicken and any juices to pan. Cook 2-3 min. or until heated through.
  6. Serve on bed of farfalle pasta and garnish with fresh thyme or parsley. 
Recipe Notes

Tip:

Dredging meats in flour before cooking not only encourages browning, but also helps to insulate them to keep them moist. browning, but also helps to insulate them to keep them moist.

Chicken breasts labeled “thin-sliced“ are also sometimes labeled as “cutlets” in the meat department of the grocery store.

You can substitute thinly sliced pork chops for the chicken breasts.

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 Slow-Cooker Turkey & Quinoa Stuffed Peppers
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Prep Time 20 minutes
Cook Time 3 hours
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Filter Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 20 minutes
Cook Time 3 hours
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Instructions
  1. Cut ½-inch off top of each pepper. Remove stem; chop remaining pepper top into ½-inch pieces.
  2. Heat oil in large skillet on medium heat. Cook sausage 4-5 min. or until browned, breaking up large pieces with wooden spoon. Add chopped peppers and onions. Cook 3-4 min. or until crisp-tender. Stir in quinoa, 1-1/2 cups sauce and 1 cup broth. Bring mixture to a boil.
  3. Add remaining sauce and broth to slow cooker insert. Cut a thin slice off bottoms of each pepper so they stand upright. Arrange pepper bottoms snugly in slow cooker. Fill peppers evenly with quinoa mixture; cover with lid. Cook 3 hours on HIGH (or 6 hours on LOW) or until peppers are softened and quinoa is tender.
  4. Top each pepper with cheese and parsley before serving.
Recipe Notes

There is no need to pre-cook the quinoa before stuffing the peppers because it will steam as it cooks.

Make this protein-packed dish vegetarian by substituting plant-based sausage and vegetable broth for the turkey sausage and chicken broth.

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 One-Pot Spinach & Sausage Lasagna Soup
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
(about 1-1/4 cups each)
Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes, Side Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
(about 1-1/4 cups each)
Ingredients
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Instructions
  1. Heat oil in large pot on medium-high heat. Add sausage and onions; cook 6-8 min. or until meat is browned, using wooden spoon to break up large pieces.
  2. Add garlic; stir 30 sec. Stir in sauce and broth. Break noodles into 1-1/2-inch pieces over pot; stir. Bring to a boil. Reduce heat to medium; cook 12-15 min. or until noodles are done, stirring occasionally. Stir in spinach; cook 1-2 min. until wilted. Top each serving with 1 tablespoon of each cheese and basil.
Recipe Notes

Use an electric pressure cooker:

Heat oil in electric pressure cooker on Sauté function until shimmering. Cook sausage and onions as directed. Add garlic, sauce, broth and noodles; close and lock lid. Cook 3 min. on high pressure. Manually release any remaining pressure. Stir in spinach on Sauté function 1-2 min. until wilted. Serve as directed.

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 Shortcut Cheesy Chicken Enchiladas
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Prep Time 15 minutes
Cook Time 35 minutes
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
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Instructions
  1. Heat oven to 425°F. Combine sauce, broth, seasonings, salt & pepper in medium saucepan. Cook on medium heat 3-4 min. or until heated through.
  2. Combine chicken, onions, 1 cup shredded cheese, queso fresco, ½ cup cilantro and ¼ cup sauce mixture in large bowl. Spray both sides of tortillas with 100% oil cooking spray. Stack tortillas and wrap tightly with plastic wrap. Microwave on HIGH 60-90 seconds or until warm and pliable.
  3. Fill each tortilla with ¼ cup chicken mixture. Roll up; place seam-side down in greased 13x9-inch baking dish. Pour remaining sauce mixture over enchiladas. Cover tightly with foil.
  4. Bake 25 min. or until heated through. Sprinkle evenly with remaining cheese and bake 5 min. or until melted. Garnish with remaining cilantro and serve with sour cream.
Recipe Notes

Use an electric pressure cooker:

Using RAGÚ® Pasta Sauce to create a “speed-scratch” enchilada sauce, quickly warming oiled tortillas in the microwave, plus convenient rotisserie chicken gets dinner on the table quickly.

Use 1 jar (45 ounces) RAGÚ® Old World Style® Traditional Sauce to make one pan of enchiladas to enjoy now and one to freeze for a future meal. Prepare as directed, doubling all other ingredients and using two 13x9-inch baking dishes. Cover pan tightly with plastic wrap before freezing. When ready to bake, thaw overnight in the refrigerator, remove plastic wrap, cover with foil, and bake 35-40 min. or until hot.

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 Italian Market Shakshuka
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. Heat 2 tablespoons oil in large skillet on medium-high heat; add eggplant, salt and pepper. Cook 4-6 min. or until eggplant softens. Add remaining oil and vegetables; cook 3 min., stirring constantly. Stir in sauce and water; bring to a simmer.
  2. Remove pan from heat. Make six wells in sauce with a large spoon, spacing evenly around pan. Crack 1 egg into each well. Push sauce around edges of egg whites to contain each egg in its well, while keeping the yolks undisturbed. Arrange tomatoes around edge of pan. Cover with lid. Cook on medium heat 7-9 min. or until egg whites are set and yolks are cooked to desired doneness.
  3. Top with cheese, parsley and red pepper before serving with bread.
Recipe Notes

For fully cooked yolks, add 2 min. to the cook time.

Shakshuka is originally an Israeli breakfast dish of eggs poached with vegetables cooked tomato sauce.

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 Creamy Cauliflower Tomato Ravioli
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Prep Time 10 minutes
Cook Time 12 minutes
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 10 minutes
Cook Time 12 minutes
Servings
Ingredients
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Instructions
  1. Prepare ravioli as directed on package. Drain, return to pot and keep warm.
  2. Meanwhile, place cauliflower and water in medium microwaveable bowl. Cover. Microwave on HIGH 5-6 min. or until soft. Transfer cauliflower, any remaining water, oil and sauce to blender. Blend until smooth. Add basil; blend until combined.
  3. Combine sauce mixture and ravioli in pot. Toss gently and sprinkle with additional small basil leaves.
Recipe Notes

Riced cauliflower is often available in both the fresh produce and frozen sections of the grocery store.

The cauliflower gives this sauce a dairy-like flavor and texture without adding heavy cream. For a completely dairy-free dish, serve this sauce with dry pasta such as penne or fettuccine.

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