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 Vegan Pasta Fagioli
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Filter Quick & Easy, Vegetarian Dishes
Prep Time 15 minutes
Cook Time 9 minutes
Servings
(about 1-1/2 cups each)
Ingredients
Filter Quick & Easy, Vegetarian Dishes
Prep Time 15 minutes
Cook Time 9 minutes
Servings
(about 1-1/2 cups each)
Ingredients
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Instructions
  1. Cook pasta 1 min. less than directed on package. Drain; set aside.
  2. Heat oil in large pot on medium-high heat. Add sausage; cook 3-4 min. or until done, using wooden spoon to break up large pieces.
  3. Reduce heat to medium; add onions, carrots and celery. Cook 5-6 min. or until onions are translucent, stirring frequently. Add garlic; stir 30 sec. Stir in sauce, broth and beans. Simmer 10 min. or until vegetables are tender, stirring occasionally. Add pasta; cook 1-2 min. until heated through. Top with cheese and parsley before serving.
Recipe Notes

To freeze, keep pasta separate as it will continue to absorb liquid in the soup.

Plant-based sausage is usually sold in the meat department or frozen aisle of the grocery store.

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 Slow Cooker Lasagna
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Filter Family Favorites, Meat Dishes
Prep Time 25 MINUTES
Cook Time 4 HOURS
Servings
Ingredients
Filter Family Favorites, Meat Dishes
Prep Time 25 MINUTES
Cook Time 4 HOURS
Servings
Ingredients
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Instructions
  1. Heat oil in large pot on medium-high heat. Add sausage; cook 8-10 minutes or until browned, breaking up large chunks with wooden spoon. Drain; return meat to pot. Add onions; cook 3-4 minutes or until softened. Stir in sauce and water; bring to a simmer. Remove pot from heat.
  2. Combine ricotta, Parmesan, garlic, eggs and basil in medium bowl.
  3. Spread 1 cup sauce mixture in a 6 or 7-quart slow cooker insert sprayed with nonstick spray. Top with 4 noodles, breaking noodles and overlapping to fit. Top with dollops of 1 cup ricotta mixture, 2 cups sauce mixture and 1/2 cup shredded cheese. Repeat layers 3 times.
  4. Cook on LOW 4 hours or until noodles are tender and most liquid is absorbed. Remove insert from slow cooker. Let stand 10-15 minutes before cutting to serve.
Recipe Notes

Tips:

Substitute ground beef or turkey for the sausage. Or, for a meatless version, substitute 2 pounds sliced white or cremini mushrooms.

No need to turn on the oven to make this hearty lasagna. The extra liquid in the recipe allows the noodles to cook perfectly while the flavors blend.

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 Grilled Summer Veggie Flatbreads
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 20 MINUTES
Cook Time 2 MINUTES
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 20 MINUTES
Cook Time 2 MINUTES
Servings
Ingredients
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Instructions
  1. Preheat grill to medium-high.
  2. Combine oil and garlic in medium bowl. Brush 3 tablespoons oil mixture onto both sides of all crusts. Working with 2 crusts at a time, grill top-side down, 1-2 min. or until lightly browned on both sides. Carefully slide finished crusts onto large cutting board or platter. Repeat with remaining crusts.
  3. Using a vegetable peeler, create thin lengthwise strips of zucchini. Add zucchini, onions, tomatoes, salt and pepper to remaining oil mixture in bowl; mix gently.
  4. Top grilled crusts evenly with sauce, vegetable mixture, cheeses and basil.
Recipe Notes

Tips:

To make Parmesan shavings, use vegetable peeler along the side of the cheese wedge.

Substitute other fresh vegetables such as yellow squash, seedless cucumber, carrots, bell peppers, asparagus, baby spinach, radishes, mushrooms, or sweet corn kernels.

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 Mini Meatloaves and Roasted Veggies
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Filter Family Favorites, Meat Dishes, Side Dishes
Prep Time 20 MINUTES
Cook Time 30 MINUTES
Servings
Ingredients
Filter Family Favorites, Meat Dishes, Side Dishes
Prep Time 20 MINUTES
Cook Time 30 MINUTES
Servings
Ingredients
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Instructions
  1. 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.
  2. In a medium bowl combine beef, onion, ½ cup of sauce, bread crumbs, egg, parsley, garlic, ¼ tsp salt and 1/8 tsp pepper.
  3. Divide mixture among muffin cups, pressing meat mixture into each.
  4. 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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 Stuffed Eggplant
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Filter Family Favorites, Meat Dishes
Prep Time 25 minutes
Cook Time 60 minutes
Servings
Ingredients
Filter Family Favorites, Meat Dishes
Prep Time 25 minutes
Cook Time 60 minutes
Servings
Ingredients
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Instructions
  1. Preheat oven to 400°F. Slice eggplant longways into 1/4-inch slices. Sprinkle with salt. Let sit for 10 minutes to drain excess water. Pile eggplant slices in an 8x8 oven-safe baking dish. Cover with foil and cook 10 minutes until pliable, but not all the way cooked through. Remove and pat dry.
  2. Meanwhile, brown ground beef over medium heat, if using. Drain and set aside.
  3. Heat olive oil over medium heat. Add onions and garlic. Sauté until onions begin to go translucent, approximately 5 minutes. Add mushrooms and cook another 5 minutes, until excess liquid from mushrooms has evaporated. If using ground beef, add the onion and mushroom mixture to the ground beef. Add salt and pepper to taste.
  4. Stir Ricotta and egg together until fully combined. Coat one side of each eggplant slice with Ricotta. Add onion and mushroom mixture, then roll up.
  5. Wipe out your 8x8 baking dish, then coat the bottom with sauce. Add eggplant rolls, then coat with remaining sauce. Sprinkle with shredded Mozzarella. Bake covered for 50 minutes. Remove cover and bake for 10 minutes more.
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 Seafood Alfredo Stovetop Paella
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Filter Meat Dishes
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Filter Meat Dishes
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
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Instructions
  1. Place clams and 5 cups water in a large pot. Bring to a boil.
  2. Add shrimp and cook, covered, for 5 minutes. Turn off heat and let seafood sit in liquid. Heat the olive oil in a large Dutch oven. Add chicken, rice, pepper, onion and garlic and stir-fry for 5 minutes.
  3. Add 3 1/2 cups cooking liquid from the seafood plus salt and pepper to taste. Cover and simmer for 25 minutes until rice is fully cooked. Stir in the diced tomatoes and Alfredo sauce. Stir in the seafood. Heat covered for 10 minutes. Serve and enjoy!
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 One Pot Chicken Neapolitan Pasta
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Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
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Instructions
  1. Melt butter in a dutch oven or large pot over medium heat.
  2. Add chicken chunks to the pot. Sauté until their outsides are cooked, about 5 minutes, stirring occasionally.
  3. Add zucchini and onion to the pot, stirring with the chicken. Cook until starting to soften, about 3 minutes, stirring occasionally.
  4. Add olives, garlic, and egg noodles to the pot. Stir. Add RAGÚ® Old World Style® Traditional Sauce and enough water so that the noodles are mostly submerged, about 2 cups of water. Stir. Bring to a simmer. Let simmer until noodles are cooked, about 10 minutes, stirring occasionally. Add salt to taste, if necessary.
  5. Distribute pasta among serving bowls and top with parmesan cheese and optionally chopped parsley.
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 Sour Cream Chicken Rolls
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Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
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Instructions
  1. Preheat oven to 350 degrees.
  2. Heat the olive oil in a medium skillet over medium heat. Add the carrots, celery, onion, and garlic. Season with salt and pepper to taste. Cook until the vegetables are just soft, about 5 minutes.
  3. Spread 1/8 of the vegetable mixture onto the center of each half of chicken breast and roll up. Place in a casserole dish, seam side down. Cover with ½ of the RAGÚ® Old World Style® Traditional Sauce.
  4. Cook 30 minutes or until the internal temperature of the chicken reaches 165 degrees.
  5. Combine the remaining RAGÚ® Old World Style® Traditional Sauce and sour cream and pour into the casserole dish. Return the casserole to the oven for 3-4 minutes, until the sauce is just hated through, but not boiling.
  6. Serve hot with pasta, if desired.
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 Spicy Beef & Chorizo Grilled Pizza
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Filter Quick & Easy, Family Favorites, Meat Dishes
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Meat Dishes
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. Preheat grill to medium-high heat.
  2. Cook chorizo in medium non-stick skillet on medium-high heat 5-7 min. or until crisp, breaking up any large pieces; drain. Stir in sauce and chipotle peppers.
  3. Combine oil and garlic in small bowl; brush onto both sides of pizza crusts. Working with 2 crusts at a time, grill top-side down, 1-2 min. or until lightly browned.
  4. Reduce heat to medium; carefully flip crusts over with tongs. Top each with ¼ of the sauce mixture and Chihuahua cheese. Grill 2-3 min. or just until cheese is melted. Carefully slide finished pizzas onto large cutting board or platter. Repeat with remaining crusts and toppings.
  5. To serve, top evenly with queso fresco, avocados, cilantro and crema.
Recipe Notes

Tips:

Mexican chorizo is a highly seasoned raw sausage, different from the cured, ready-to-eat Spanish-style chorizo.

Substitute shredded Mozzarella or Monterey Jack cheese for the shredded Chihuahua cheese.

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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
Servings
Ingredients
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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