Name: Penne Primavera
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: Quick & Easy
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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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

Filter

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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Italian Meatloaf

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Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

75 minutes

Servings

Ingredients

2 tsp olive oil
1 small onion, finely chopped
4 ounces mushrooms, finely chopped
2 cloves garlic, minced
1 jar RAGÚ® Old World Style® Traditional Sauce, divided
1/2 tsp kosher salt
1 pound ground beef (80% lean)
1/2 pound bulk mild Italian sausage
1 egg, beaten
1 cup plain dry bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped Italian parsley
1/2 cup Italian blend shredded cheese

Filter

Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

75 minutes

Servings

Ingredients

2 tsp olive oil
1 small onion, finely chopped
4 ounces mushrooms, finely chopped
2 cloves garlic, minced
1 jar RAGÚ® Old World Style® Traditional Sauce, divided
1/2 tsp kosher salt
1 pound ground beef (80% lean)
1/2 pound bulk mild Italian sausage
1 egg, beaten
1 cup plain dry bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped Italian parsley
1/2 cup Italian blend shredded cheese

Instructions

Preheat oven to 350°F.
Heat oil and onions in medium skillet on medium heat; cook 2-3 min. or until onions begin to soften. Add mushrooms; cook 5-7 min. or until liquid is evaporated and onions begin to brown. Add garlic; cook 30 seconds or until fragrant, stirring constantly. Remove from heat; cool slightly.
Stir 1 cup sauce and salt into skillet with onions. Combine sauce mixture, meats, egg, bread crumbs, Parmesan and parsley in large bowl.
Shape mixture into 9x5 inch loaf; place on rimmed baking sheet lined with foil. Bake 1 hour 15 min. or until done (165°F), topping with additional ½ cup sauce and shredded cheese during the last 15 min. of baking. Let stand 5-10 min. before slicing and serving with remaining sauce.

Recipe Notes

Tip: Place a pan of hot water in the oven on the bottom rack to prevent the meatloaf from cracking.

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