Tip:

Prepare using another mild white fish such as haddock or halibut.

This recipe was created by Kennedy Chugg (@kennedychugg) in collaboration with RAGU.

Tips:

To simplify prep work, take advantage of pre-chopped vegetables from the produce department of the grocery store.

Chicken bone broth is a nutritious stock made by simmering bones, joints and aromatics in water for a long period of time. The resulting liquid is thick, rich in protein, collagen and gelatin, and makes a delicious base for soups and stews. Look for it in the same aisle as chicken broth.

Tip:

Use pre-cut greens that are washed and ready-to-use to save time and eliminate waste. Substitute 1 bunch rainbow or Swiss chard, chopped into 1-inch pieces.

Prepare using 1 pkg. (12 ounce) dried cheese tortellini.

Tip: For extra protein, add 1 pound sliced, grilled chicken when stirring in the pasta.

Tips:

A standard-sized ice cream scoop ensures evenly sized meatballs.

To serve this recipe as an appetizer, shape mixture into 24 (1-inch) meatballs. Gently brown meatballs in batches. Continue as directed.

Substitution: Prepare using RAGÚ® Simply Traditional Pasta Sauce

Tips:

*Soft-Set 6-minute Eggs: This method of cooking eggs allows you to cook multiple eggs at once with fully cooked whites and runny molten yolks. Bring water to a rolling boil in a saucepan. Gently lower cold eggs into the water. Immediately set a timer for 6 minutes. Meanwhile, have ready a bowl of ice water. After 6 min, transfer eggs to ice water bath using slotted spoon. Cool completely before peeling. Store unpeeled cooked eggs in the refrigerator for up to 1 week.

Adding baking soda to the pasta cooking water helps to give regular pasta a springy ramen noodle-like texture. Make sure to use a large pot with plenty of headspace, as the water will foam during cooking.

An average sized rotisserie chicken from the deli yields about 4-½ cups of meat.