Name: Spaghetti & Meatballs in an Instant
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Quick & Easy
Ingredients: 1 tablespoon olive oil; 1 yellow onion, chopped; 2 cloves garlic, minced; 1/4 teaspoon each salt and ground black pepper; 1 jar (24 ounces) RAGÚ® Old World Style® Traditional Sauce; 2 cups low-sodium chicken broth; 1 pound frozen fully-cooked meatballs; 8 ounces uncooked spaghetti, broken in half; 2 tablespoons grated Parmesan cheese; 2 tablespoons chopped fresh Italian parsley

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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Quick & Easy, Family Favorites, Seasonal Favorites

Prep Time

10 minutes

Cook Time

10 minutes

Servings

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1/4 teaspoon each salt and ground black pepper
1 jar (24 ounces) RAGÚ® Old World Style® Traditional Sauce
2 cups low-sodium chicken broth
1 pound frozen fully-cooked meatballs
8 ounces uncooked spaghetti, broken in half
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley

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Quick & Easy, Family Favorites, Seasonal Favorites

Prep Time

10 minutes

Cook Time

10 minutes

Servings

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1/4 teaspoon each salt and ground black pepper
1 jar (24 ounces) RAGÚ® Old World Style® Traditional Sauce
2 cups low-sodium chicken broth
1 pound frozen fully-cooked meatballs
8 ounces uncooked spaghetti, broken in half
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley

Instructions

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.
Stir in frozen meatballs. Layer pasta over surface. Do not stir. Secure lid. Pressure Cook on High for 5 min.
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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Simple Skillet Lemon Chicken with Fried Capers

Ragu_May2019_RecipeShoot_WebCrop_SkilletLemonChicken

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Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

15 MINUTES

Cook Time

25 MINUTES

Servings

Ingredients

1 tablespoon olive oil
2 lemons, divided
6 large skin-on bone-in chicken thighs about 2-3/4 pounds
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 shallots, finely chopped
2 tablespoons capers, drained, patted dry
1 cup chicken broth
1 jar (16.2 ounce) RAGU Butter Parmesan Sauce
1/4 cup chopped fresh Italian parsley

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Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

15 MINUTES

Cook Time

25 MINUTES

Servings

Ingredients

1 tablespoon olive oil
2 lemons, divided
6 large skin-on bone-in chicken thighs about 2-3/4 pounds
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 shallots, finely chopped
2 tablespoons capers, drained, patted dry
1 cup chicken broth
1 jar (16.2 ounce) RAGU Butter Parmesan Sauce
1/4 cup chopped fresh Italian parsley

Instructions

Heat oil in large skillet on medium heat until simmering. Cut 1 lemon into ¼-inch-thick slices; add to skillet. Cook, undisturbed, 2-3 minutes or until edges begin to brown. Remove from skillet.
Season chicken with salt and pepper; add to skillet, skin-side down. Cook 12-15 minutes or until done (165ºF), turning halfway. Transfer to clean plate; cover to keep warm. Add shallots and capers to skillet; cook 2-3 minutes or until capers open, stirring occasionally. Stir in broth, juice of remaining lemon and sauce.
Return chicken and any juices to skillet. Cook until heated through. Top with reserved lemon slices and parsley before serving.

Recipe Notes

Tips:

To complete the dish, serve with hot cooked pasta, quinoa or rice.

Substitute 6 boneless skinless chicken breasts (about 2 pounds) for the chicken thighs. Prepare as directed, cooking chicken 10-12 minutes.

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Skillet-Braised Stuffed Pork Chops

Ragu_May2019_RecipeShoot_WebCrop_ketoporkchops

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Family Favorites, Meat Dishes

Prep Time

15 MINUTES

Cook Time

15 MINUTES

Servings

Ingredients

6 1-inch thick boneless pork chops about 2 pounds
1 frozen package (10 ounce) chopped spinach, thawed and squeezed well
1/4 cup drained chopped oil-packed sundried tomatoes
3/4 cup shredded Parmesan cheese, divided
1 teaspoon each kosher salt and ground black pepper
2 tablespoons olive oil
1 onion chopped
2 tablespoons balsamic vinegar
1 jar (24 ounce) RAGU Simply Roasted Garlic Pasta Sauce
1/4 cup chopped fresh Italian parsley

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Family Favorites, Meat Dishes

Prep Time

15 MINUTES

Cook Time

15 MINUTES

Servings

Ingredients

6 1-inch thick boneless pork chops about 2 pounds
1 frozen package (10 ounce) chopped spinach, thawed and squeezed well
1/4 cup drained chopped oil-packed sundried tomatoes
3/4 cup shredded Parmesan cheese, divided
1 teaspoon each kosher salt and ground black pepper
2 tablespoons olive oil
1 onion chopped
2 tablespoons balsamic vinegar
1 jar (24 ounce) RAGU Simply Roasted Garlic Pasta Sauce
1/4 cup chopped fresh Italian parsley

Instructions

Use paring knife to cut a small horizontal slit in center of each pork chop to create a pocket. Combine spinach, tomatoes and ½ cup cheese in medium bowl. Fill eah chop with ¼ cup spinach mixture. Season both sides with salt and pepper.
Heat oil in large skillet on medium-high heat until simmering. Add chops; cook 7-8 minutes or until browned on both sides, turning halfway. Transfer to clean plate. Add onions to skillet; cook 2-3 minutes or until crisp-tender. Add vinegar; cook until most liquid is evaporated. Stir in sauce.
Return pork and any juices to skillet; cover. Cook on medium heat for 5-7 minutes or until done (145ºF). Sprinkle with remaining cheese and parsley before serving.

Recipe Notes

Tip:

Substitute your family’s favorite RAGÚ Simply™ Pasta Sauce

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Mini Meatloaves and Roasted Veggies

170171_RAGU_Meredith_Recipes_Desktop_Resize_1024x512_MiniMeatloavesWRoastedVeggies

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Family Favorites, Meat Dishes, Side Dishes

Prep Time

20 MINUTES

Cook Time

30 MINUTES

Servings

Ingredients

1 pound lean ground beef
½ cup finely chopped onion
1 jar (24-ounce) RAGÚ® Old World Style® Traditional Sauce
1/3 cup panko bread crumbs
2 Tablespoons chopped fresh Italian parsley
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground pepper
4 cups vegetables, such as quartered mushrooms, broccoli florets, cauliflower florets, sweet pepper cut into 1-inch pieces or zucchini cut into 1-inch chunks
1 Tablespoon olive oil

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Family Favorites, Meat Dishes, Side Dishes

Prep Time

20 MINUTES

Cook Time

30 MINUTES

Servings

Ingredients

1 pound lean ground beef
½ cup finely chopped onion
1 jar (24-ounce) RAGÚ® Old World Style® Traditional Sauce
1/3 cup panko bread crumbs
2 Tablespoons chopped fresh Italian parsley
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground pepper
4 cups vegetables, such as quartered mushrooms, broccoli florets, cauliflower florets, sweet pepper cut into 1-inch pieces or zucchini cut into 1-inch chunks
1 Tablespoon olive oil

Instructions

Preheat oven to 375°F. Line a 15x10x1-inch baking pan with foil, coat a twelve 2½” muffin tin with nonstick cooking spray; set aside.
In a medium bowl combine beef, onion, ½ cup of sauce, bread crumbs, egg, parsley, garlic, ¼ tsp salt and 1/8 tsp pepper.
Divide mixture among muffin cups, pressing meat mixture into each.
In a large bowl toss the vegetables with oil, remaining salt and remaining pepper. Place in the baking pan. Place the baking pan and muffin cups on two separate oven racks. Bake 30 minutes or until an instant-read thermometer inserted in meat loaves registers 160°F. Remove pans from oven. Remove meatloaves from muffin cups. Serve meatloaves topped with remaining warmed sauce with vegetables on the side, and garnish with additional chopped parsley.

Recipe Notes

Note: Two muffin cup loaves per serving.

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Slow Cooker Beef with Rigatoni

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Quick & Easy, Seasonal Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

8 hours

Servings

Ingredients

2 medium carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
6 cloves garlic, minced
2-1/2 pounds boneless beef chuck roast, trimmed of excess fat and silverskin, cut into 4 large pieces
1-1/2 tsp kosher salt
1/2 tsp ground black pepper
1 jar RAGÚ® Old World Style® Traditional Sauce
1 cup low-sodium beef broth
2 Tbsp flour
1 pound rigatoni pasta, cooked
2 Tbsp chopped fresh Italian parsley

Filter

Quick & Easy, Seasonal Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

8 hours

Servings

Ingredients

2 medium carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
6 cloves garlic, minced
2-1/2 pounds boneless beef chuck roast, trimmed of excess fat and silverskin, cut into 4 large pieces
1-1/2 tsp kosher salt
1/2 tsp ground black pepper
1 jar RAGÚ® Old World Style® Traditional Sauce
1 cup low-sodium beef broth
2 Tbsp flour
1 pound rigatoni pasta, cooked
2 Tbsp chopped fresh Italian parsley

Instructions

Add vegetables to slow cooker insert. Season beef on all sides with salt and pepper; place on top of vegetables. Combine sauce and broth; pour over meat. Cover with lid.
Cook on LOW 8 hours (or on HIGH 4 hours) or until meat is fork-tender. During last 15 min. of cooking, remove meat from sauce. Skim sauce of excess fat; whisk in flour. Carefully cut meat or coarsely shred in large chunks and return to sauce to continue cooking. Gently toss meat mixture with hot cooked pasta and parsley.

Recipe Notes

Tip: Substitute a dry red wine like Chianti or cabernet for the broth.

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