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 Chicken and Spinach Alfredo
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Prep Time 10 Minutes
Cook Time 30 Minutes
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Ingredients
Filter Meat Dishes
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
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Rating: 0
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Instructions
  1. Sprinkle both sides of chicken with oregano, and season with salt and pepper, if desired. Heat Olive Oil in a large (12-inch) skillet over medium heat. Add chicken to pan, skin side down; cook until skin is browned and crisp, about 8 minutes. Turn chicken over, and increase heat to medium-high; cook until chicken reaches 165°F, 8 to 10 minutes. Remove chicken from pan.
  2. Meanwhile, place potatoes in a microwave-safe bowl. Cover with plastic wrap; pierce once to vent. Microwave on HIGH for 5 minutes. Uncover and cool potatoes slightly; cut potatoes in half. When chicken is removed from pan, arrange potatoes in drippings, cut side down. Cook until browned, 1 to 2 minutes per side.
  3. Add spinach to pan with potatoes, cook until wilted, stirring frequently about 2 minutes. Stir in 1 jar of Ragu® Classic Alfredo sauce and bring to a simmer. Put chicken into pan and simmer until warm (about 2 minutes)
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 Shortcut Cheesy Chicken Enchiladas
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 15 minutes
Cook Time 35 minutes
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Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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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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 Stuffed Shells with Hearty Greens
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Filter Family Favorites, Vegetarian Dishes
Prep Time 15 minutes
Cook Time 40 minutes
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Filter Family Favorites, Vegetarian Dishes
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
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Instructions
  1. Preheat oven to 400°F.
  2. Cook shells 2 min. less than directed on package.
  3. Meanwhile, heat oil and garlic in large skillet on medium heat 1-2 min. or until garlic begins to sizzle. Add greens; cook 1-2 min., tossing frequently until just wilted. Remove from heat; cool slightly. Stir in Ricotta, 1 cup shredded cheese, Parmesan and oregano.
  4. Drain shells; stuff each shell with a rounded tablespoon of cheese mixture. Spread ½ cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover tightly with foil.
  5. Bake 20 min. Top with remaining shredded cheese. Bake, uncovered, 10-15 min. or until cheese is melted.
Recipe Notes

Tips:

Substitute Tuscan kale, mustard greens or collard greens for the Swiss chard. You can also find some of these greens in the freezer section of your grocery store. Thaw, drain and squeeze out any excess liquid before using as directed.

To easily fill shells, place the cheese filling in a resealable plastic bag. Cut off a small corner of the bag and use to pipe filling into shells with easy clean-up!

Shells can be stuffed and assembled ahead of time. Cover and refrigerate up to 24 hours. When ready to serve, add an additional 10 min. to the covered bake time.

 

 

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 Noodle-less Zucchini Lasagna
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Prep Time 10 MINUTES
Cook Time 50 MINUTES
Servings
Ingredients
Filter Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 10 MINUTES
Cook Time 50 MINUTES
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 400°F.
  2. Heat oil in large skillet on medium-high heat. Add sausage; cook 4-5 min. or until no longer pink, breaking up any large pieces. Add onions; cook 2-3 min. or until translucent, stirring frequently. Remove from heat; stir in sauce. Cool slightly.
  3. Cut stems off zucchini and slice lengthwise into ¼-inch-thick planks to yield about 15 slices. Working in batches, place zucchini slices in single layer on microwaveable plate lined with a double layer of paper towels. Microwave on HIGH 2 min.; pat dry.
  4. Combine Ricotta, Parmesan, egg, oregano and 1 cup shredded cheese in bowl until well blended.
  5. Arrange 5 zucchini slices on bottom of 8x8-inch baking pan. Top with half the cheese mixture and 1 cup sauce mixture; repeat layers. Top with remaining zucchini, sauce and shredded cheese. Cover tightly.
  6. Bake 30 min. or until edges begin to bubble. Uncover and broil 3-5 min. or until cheese is golden brown.
Recipe Notes

Tips: Substitute yellow squash for the zucchini, or use a combination of both squash and zucchini for additional color. This lasagna can be assembled up to 1 day ahead of time. Cover tightly and refrigerate. When ready to serve, add an additional 10 min. to the bake time.

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