Name: Brown Butter Tomato Scampi
Prep time: 10 min
Cook time: 10 min
Yield: 5 servings
Ingredients: 12 oz uncooked spaghetti; 3 tbls butter; 1 clove garlic, sliced; 1/4 tsp crushed red pepper; 1 jar (24 ounces) RAGU® Kettle Cooked Roasted Garlic Sauce; 1 lbs large raw shrimp, peeled, deveined (31-35 count); 1/2 cup loosely packed flat Italian parsley leaves, coarsely chopped

Brown Butter Tomato Scampi

Prep Time

10 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

12 oz uncooked spaghetti
3 tbls butter
1 clove garlic, sliced
1/4 tsp crushed red pepper
1 jar (24 ounces) RAGU® Kettle Cooked Roasted Garlic Sauce
1 lbs large raw shrimp, peeled, deveined (31-35 count)
1/2 cup loosely packed flat Italian parsley leaves, coarsely chopped

Prep Time

10 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

12 oz uncooked spaghetti
3 tbls butter
1 clove garlic, sliced
1/4 tsp crushed red pepper
1 jar (24 ounces) RAGU® Kettle Cooked Roasted Garlic Sauce
1 lbs large raw shrimp, peeled, deveined (31-35 count)
1/2 cup loosely packed flat Italian parsley leaves, coarsely chopped

Instructions

Cook pasta as directed on package. Drain; keep warm.
Meanwhile, melt butter in large skillet on medium heat 4-5 min. or until golden brownand nutty. Add garlic and red pepper; stir 1 min. until fragrant.
Stir in sauce. Arrange shrimp over sauce in single layer; cover with lid. Cook 2-3 min.on medium heat or until shrimp are done. Add cooked pasta and parsley; toss gentlyuntil combined.

Recipe Notes

Tips:

Brown butter is the result of cooking butter until the milk solids separate and toast, or brown.

The butter becomes highly fragrant and nutty, adding a layer of flavorful depth to any recipe

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Veggie Spaghetti Squash Skillet

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Prep Time

15 MINUTES

Cook Time

50 MINUTES

Servings

Ingredients

2 spaghetti squash about 2 pounds each
4 tablespoons olive oil, divided
kosher salt and black pepper
1 pound meatless Italian sausage, removed from casings
1/2 teaspoon crushed red pepper
1 red onion, thinly sliced
1 yellow bell pepper, thinly sliced
2 cloves garlic, thinly sliced
1 cup multi-colored grape tomatoes, halved
1 jar (24 ounce) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1/2 cup shredded Parmesan cheese
1/4 cup small basil leaves, loosely packed

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Prep Time

15 MINUTES

Cook Time

50 MINUTES

Servings

Ingredients

2 spaghetti squash about 2 pounds each
4 tablespoons olive oil, divided
kosher salt and black pepper
1 pound meatless Italian sausage, removed from casings
1/2 teaspoon crushed red pepper
1 red onion, thinly sliced
1 yellow bell pepper, thinly sliced
2 cloves garlic, thinly sliced
1 cup multi-colored grape tomatoes, halved
1 jar (24 ounce) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1/2 cup shredded Parmesan cheese
1/4 cup small basil leaves, loosely packed

Instructions

Preheat oven to 400ºF. Cut each squash into 1-1/2-inch-thick rings; remove seeds. Arrange on 2 rimmed baking sheets lined with parchment paper. Drizzle with 2 tablespoons oil. Season to taste with salt and pepper. Bake 40-45 minutes or until fork-tender. When cool enough to handle, cut through one section of each ring to peel and discard tough skins. Separate fibers to create long stands.
Heat remaining oil in large skillet on medium-high heat. Add sausage and red pepper flakes; cook 5-7 minutes or until browned. Add onions, bell peppers and garlic; cook 3-4 minutes or until crisp-tender. Add tomatoes, squash strands and sauce. Cook 1-2 minutes or until heated through, gently mixing until combined.
Sprinkle with cheese and basil before serving.

Recipe Notes

Tips:

Plant-based meatless or vegetarian Italian sausage is available in the refrigerated meat section or frozen aisle of a well-stocked grocery store.

Cutting the spaghetti squash into rings results in faster cooking and guarantees longer squash strands.

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Chorizo Rigatoni Bake

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

16 ounce box of rigatoni, cooked al dente
1/2 pound chorizo, removed from casing
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 24 ounce jar RAGÚ® Old World Style® Traditional Sauce
1 teaspoon crushed red pepper
1 cup shredded Mozzarella cheese
1 cup shredded Chihuahua cheese

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

16 ounce box of rigatoni, cooked al dente
1/2 pound chorizo, removed from casing
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 24 ounce jar RAGÚ® Old World Style® Traditional Sauce
1 teaspoon crushed red pepper
1 cup shredded Mozzarella cheese
1 cup shredded Chihuahua cheese

Instructions

Preheat oven to 350°F. Bring a large pot of water to a boil and cook rigatoni according to the package directions.
In a large skillet, cook the chorizo over medium heat for about 5 minutes. Add the diced bell peppers, sautéing them with the chorizo for an additional 5 min.
In a casserole dish, combine the rigatoni, chorizo and bell pepper mixture, RAGÚ® Old World Style Traditional Sauce, salt and red pepper. Top with both shredded cheeses.
Place the casserole dish in the oven for 10 minutes, or until the cheese is melted. Remove from the oven and serve hot.

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Spaghetti & Turkey Meatballs

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Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

10 ounces spaghetti
1 pound ground turkey (85% lean)
1/2 cup Italian seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped Italian parsley
1 egg, beaten
3/4 cup water, divided
1/2 tsp kosher salt
1 Tbsp olive oil
2 cloves garlic, minced
1/2 tsp crushed red pepper
1 jar RAGÚ® Old World Style® Traditional Sauce

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Quick & Easy, Family Favorites, Meat Dishes

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

10 ounces spaghetti
1 pound ground turkey (85% lean)
1/2 cup Italian seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped Italian parsley
1 egg, beaten
3/4 cup water, divided
1/2 tsp kosher salt
1 Tbsp olive oil
2 cloves garlic, minced
1/2 tsp crushed red pepper
1 jar RAGÚ® Old World Style® Traditional Sauce

Instructions

Cook spaghetti as directed on package, omitting salt; keep warm.
Meanwhile, combine turkey, bread crumbs, half of the Parmesan, parsley, egg, ¼ cup water and salt. Shape mixture into 25, (1-1/4-inch) meatballs.
Heat oil, garlic and crushed red pepper in large non-stick sauté pan on medium heat. Add sauce and remaining water once garlic is golden. Arrange meatballs in sauce; cover and cook 10 min. or until cooked through (165°F), stirring occasionally. Serve with hot cooked spaghetti and additional Parmesan, if desired.

Recipe Notes

Tips:
Use a small ice cream scoop to easily make evenly sized meatballs.
Moisten hands with water while rolling meatballs to avoid sticking.
Serve topped with additional Parmesan cheese and chopped parsley.

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