Name: Chicken Parm Lasagna Bites
Prep time: 15 min
Cook time: 20 min
Yield: 12 servings
Cuisine: Seasonal Favorites
Ingredients: 1 package wonton wrappers; 1 package frozen white meat chicken nuggets or cutlets; 1 jar RAGU® Kettle Cooked Roasted Garlic Sauce; 8 oz mozzarella cheesse; 8 oz Parmesan cheese

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Chicken Parm Lasagna Bites

Filter

Seasonal Favorites

Prep Time

15 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

1 package wonton wrappers
1 package frozen white meat chicken nuggets or cutlets
1 jar RAGU® Kettle Cooked Roasted Garlic Sauce
8 oz mozzarella cheesse
8 oz Parmesan cheese

Filter

Seasonal Favorites

Prep Time

15 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

1 package wonton wrappers
1 package frozen white meat chicken nuggets or cutlets
1 jar RAGU® Kettle Cooked Roasted Garlic Sauce
8 oz mozzarella cheesse
8 oz Parmesan cheese

Instructions

Preheat oven to 375°F.
Grease a muffin tin and add a wonton wrapper to the bottom of each cup
Layer mozzarella cheese then chicken in the cups
Add a layer of sauce and Parmesan cheese
Repeat another wonton layer with more sauce and cheese on top.
Bake for 10 - 15 minutes

Recipe Notes

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

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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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Hearty Tomato & Roasted Garlic Beef Stew

Prep Time

20 minutes

Cook Time

40 minutes

Servings

servings

Ingredients

2 tbls vegetable oil, divided
2-1/2 lbs boneless beef chuck, cut into 1-1/2-inch pieces
2 tsp kosher salt
1 tsp ground black pepper
8 oz mushrooms, quartered
1 large onion chopped
2 tbls Worcestershire sauce
3 large carrots, cut into 1-1/2-inch pieces
3 ribs celery, cut into 1-1/2-inch pieces
2 sprigs fresh thyme or ½ teaspoon dried thyme
1 jar (24 ounces) RAGU® Kettle Cooked Roasted Garlic Sauce
1 cup frozen peas

Prep Time

20 minutes

Cook Time

40 minutes

Servings

servings

Ingredients

2 tbls vegetable oil, divided
2-1/2 lbs boneless beef chuck, cut into 1-1/2-inch pieces
2 tsp kosher salt
1 tsp ground black pepper
8 oz mushrooms, quartered
1 large onion chopped
2 tbls Worcestershire sauce
3 large carrots, cut into 1-1/2-inch pieces
3 ribs celery, cut into 1-1/2-inch pieces
2 sprigs fresh thyme or ½ teaspoon dried thyme
1 jar (24 ounces) RAGU® Kettle Cooked Roasted Garlic Sauce
1 cup frozen peas

Instructions

Set electric pressure cooker to Sauté for 10 min. Add 1 tablespoon oil to insert; heatuntil shimmering. Meanwhile, season beef with salt & pepper. Working in batches,brown meat on all sides. Transfer to clean bowl.
Add remaining oil, mushrooms and onions to insert. Cook 2-3 min. or until slightlysoftened, stirring frequently. Stir in broth and Worcestershire; gently scrape anybrowned bits with wooden spoon. Return beef and any cooking juices to insert. Addcarrots, celery, thyme and sauce. Stir well. Close and lock lid. Cook on High Pressurefor 30 min.
Quick release any remaining pressure. Carefully remove lid. Stir in frozen peas.

Recipe Notes

TIP:

For a thicker stew, stir 1 tablespoon cornstarch combined with 1 tablespoon water into prepared stew. Cook on Sauté for 2 min. while stirring until slightly thickened.

To Prepare on the Stovetop:

Brown meat and vegetables in hot oil in large pot or Dutch oven on medium heat, working in batches if necessary. Stir in all remaining ingredients except peas. Cover with lid. Simmer on low heat 1-1/2 hours or until beef is tender, stirring occasionally. Stir in peas.

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