Name: Spaghetti Frittata
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: Quick & Easy
Ingredients: 12 ounces uncooked spaghetti; 1 jar (24 ounces) RAGÚ® Simply Chunky Garden Vegetable Sauce, divided; 6 eggs, beaten; 1/4 cup grated parmesan cheese, divded; 2 tablespoons olive oil, divided; 2 tablespoons chopped fresh basil

Spaghetti Frittata

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Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

12 ounces uncooked spaghetti
1 jar (24 ounces) RAGÚ SIMPLY® Chunky Garden Vegetable Sauce, divided
6 eggs, beaten
1/4 cup grated parmesan cheese, divded
2 tablespoons olive oil, divided
2 tablespoons chopped fresh basil

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Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

12 ounces uncooked spaghetti
1 jar (24 ounces) RAGÚ SIMPLY® Chunky Garden Vegetable Sauce, divided
6 eggs, beaten
1/4 cup grated parmesan cheese, divded
2 tablespoons olive oil, divided
2 tablespoons chopped fresh basil

Instructions

Cook pasta in salt water for 1 min. less than directed on the package. Drain and return to pot; toss with 2 cups sauce. Slowly stir in eggs and 3 tablespoons cheese, tossing constantly.
Heat 1 tablespoon of olive oil in 10-inch nonstick skillet on medium heat. Pour in pasta mixture; gently smooth top while pressing pasta down with the heatproof spatula. Cook 4-5 min. undisturbed until bottom and sides begin to set.
Remove pan from heat. To flip, place a large plate or a flat baking sheet over pan and invert. Heat remaining olive oil in pan and carefully slide frittata back into pan while gently pressing sides and top to form an even disk. Cook 2-3 min. or until cooked through (165°F) and bottom is golden brown.
Slide frittata out of pan and let stand for 2 min. before slicing into wedges. Top each serving with remaining warmed sauce, remaining cheese and basil before serving.

Recipe Notes

Tip:

This recipe works with any pasta shape and is a great way to use up leftovers from pasta night.

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Shrimp Fra Diavolo

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Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

10 MINUTES

Cook Time

10 MINUTES

Servings

Ingredients

12 ounces uncooked linguine
2 tablespoons olive oil
2 large shallots, finely chopped
6 cloves garlic, finely chopped
2 teaspoons red pepper flakes
1 cup dry white wine
1-1/2 pound peeled & deveined large shrimp (21-25 count)
1 jar RAGÚ® Old World Style® Traditional Sauce
2 tablespoons salted butter
1/4 cup chopped fresh basil

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Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

10 MINUTES

Cook Time

10 MINUTES

Servings

Ingredients

12 ounces uncooked linguine
2 tablespoons olive oil
2 large shallots, finely chopped
6 cloves garlic, finely chopped
2 teaspoons red pepper flakes
1 cup dry white wine
1-1/2 pound peeled & deveined large shrimp (21-25 count)
1 jar RAGÚ® Old World Style® Traditional Sauce
2 tablespoons salted butter
1/4 cup chopped fresh basil

Instructions

Cook pasta as directed on package; drain.
Meanwhile, heat oil in large skillet on medium-high heat. Add shallots, garlic and red pepper flakes. Cook and stir 1-2 min. or until garlic is golden. Add wine; bring to boil. Cook until liquid is reduced to about ¼ cup. Stir in shrimp and sauce; cover. Cook 3-4 min. or until shrimp are pink and cooked through.
Stir in butter. Add pasta and toss to coat. Top with basil just before serving.

Recipe Notes

Tips: Substitute 1-1/2 pounds cleaned mussels or clams for the shrimp. Cook, covered, 3-4 min. or until shells are completely opened. Discard any unopened shellfish.

“Fra Diavolo” or “brother devil” gets its name from the spicy garlicky tomato sauce in this dish. Adjust the level of heat to your liking by increasing or decreasing the amount of red pepper flakes. Try substituting your favorite spicy ingredient, like sambal chile paste, sriracha sauce, chipotle peppers in adobo, chile de arbol or small red Thai chiles for the red pepper flakes.

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Penne Primavera

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Quick & Easy, Family Favorites, Vegetarian Dishes

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

12 ounces penne pasta
1/2 pound eggplant, diced into ½-inch pieces
1 Tbsp olive oil
1 medium red onion, cut into thin slivers
1 medium zucchini, cut in half length-wise, sliced ¼-inch thick
8 ounces sliced cremini mushrooms
1 cup vegetable broth
1 jar RAGÚ® Old World Style® Traditional Sauce
1/4 cup grated Romano cheese
1 cup (4 ounces) Italian blend shredded cheese
2 Tbsp chopped fresh basil

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Quick & Easy, Family Favorites, Vegetarian Dishes

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

12 ounces penne pasta
1/2 pound eggplant, diced into ½-inch pieces
1 Tbsp olive oil
1 medium red onion, cut into thin slivers
1 medium zucchini, cut in half length-wise, sliced ¼-inch thick
8 ounces sliced cremini mushrooms
1 cup vegetable broth
1 jar RAGÚ® Old World Style® Traditional Sauce
1/4 cup grated Romano cheese
1 cup (4 ounces) Italian blend shredded cheese
2 Tbsp chopped fresh basil

Instructions

Cook pasta in large pot as directed on package, omitting salt; keep warm.
Place diced eggplant in single layer on a microwave-safe plate lined with a double-layer of paper towels. Microwave on HIGH 3 min. Cool and pat dry.
Heat oil in same pot on medium-high heat; add onions. Cook 3-4 min. or until edges just start to brown, stirring constantly. Reduce heat to medium; add eggplant, zucchini, mushrooms and broth. Cook 3 min. while gently scraping browned bits from bottom of pan. Stir in sauce, hot pasta, Romano and half of shredded cheese. Cover and cook until heated through. Serve immediately, topped with remaining cheese and fresh chopped basil.

Recipe Notes

Tips:

Cremini mushrooms are also often called baby Portobello mushrooms. You can also substitute white button mushrooms.

Microwaving the eggplant eliminates the often tedious task of salting and draining it before cooking, without any added salt.

For a heartier main dish, add 2 pounds diced cooked chicken with the pasta sauce.

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