Name: Veggie Spaghetti Squash Skillet
Prep time: 15 min
Cook time: 50 min
Yield: 5
Cuisine: Family Favorites
Ingredients: 2 spaghetti squash (about 2 pounds each); 4 tablespoons olive oil, divided; kosher salt and black pepper; 1 pound meatless Italian sausage, removed from casings; 1/2 teaspoon crushed red pepper; 1 red onion, thinly sliced; 1 yellow bell pepper, thinly sliced; 2 cloves garlic, thinly sliced; 1 cup multi-colored grape tomatoes, halved; 1 jar (24 ounce) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce; 1/2 cup shredded Parmesan cheese; 1/4 cup small basil leaves, loosely packed

Veggie Spaghetti Squash Skillet

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Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

15 MINUTES

Cook Time

50 MINUTES

Servings

Ingredients

2 spaghetti squash about 2 pounds each
4 tablespoons olive oil, divided
kosher salt and black pepper
1 pound meatless Italian sausage, removed from casings
1/2 teaspoon crushed red pepper
1 red onion, thinly sliced
1 yellow bell pepper, thinly sliced
2 cloves garlic, thinly sliced
1 cup multi-colored grape tomatoes, halved
1 jar (24 ounce) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1/2 cup shredded Parmesan cheese
1/4 cup small basil leaves, loosely packed

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Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

15 MINUTES

Cook Time

50 MINUTES

Servings

Ingredients

2 spaghetti squash about 2 pounds each
4 tablespoons olive oil, divided
kosher salt and black pepper
1 pound meatless Italian sausage, removed from casings
1/2 teaspoon crushed red pepper
1 red onion, thinly sliced
1 yellow bell pepper, thinly sliced
2 cloves garlic, thinly sliced
1 cup multi-colored grape tomatoes, halved
1 jar (24 ounce) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1/2 cup shredded Parmesan cheese
1/4 cup small basil leaves, loosely packed

Instructions

Preheat oven to 400ºF. Cut each squash into 1-1/2-inch-thick rings; remove seeds. Arrange on 2 rimmed baking sheets lined with parchment paper. Drizzle with 2 tablespoons oil. Season to taste with salt and pepper. Bake 40-45 minutes or until fork-tender. When cool enough to handle, cut through one section of each ring to peel and discard tough skins. Separate fibers to create long stands.
Heat remaining oil in large skillet on medium-high heat. Add sausage and red pepper flakes; cook 5-7 minutes or until browned. Add onions, bell peppers and garlic; cook 3-4 minutes or until crisp-tender. Add tomatoes, squash strands and sauce. Cook 1-2 minutes or until heated through, gently mixing until combined.
Sprinkle with cheese and basil before serving.

Recipe Notes

Tips:

Plant-based meatless or vegetarian Italian sausage is available in the refrigerated meat section or frozen aisle of a well-stocked grocery store.

Cutting the spaghetti squash into rings results in faster cooking and guarantees longer squash strands.

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Slow Cooker Lasagna

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Family Favorites, Meat Dishes

Prep Time

25 MINUTES

Cook Time

4 HOURS

Servings

Ingredients

1 tablespoon olive oil
2 pounds sweet or hit bulk Italian Sausage
1 onion chopped
2 jars (24 ounce) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1 cup water
3 cups Ricotta cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 eggs, beaten
1 tablespoon dried basil
16 uncooked lasagna noodles
1 8 ounce package shredded Italian bend cheese

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Family Favorites, Meat Dishes

Prep Time

25 MINUTES

Cook Time

4 HOURS

Servings

Ingredients

1 tablespoon olive oil
2 pounds sweet or hit bulk Italian Sausage
1 onion chopped
2 jars (24 ounce) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1 cup water
3 cups Ricotta cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 eggs, beaten
1 tablespoon dried basil
16 uncooked lasagna noodles
1 8 ounce package shredded Italian bend cheese

Instructions

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.
Combine ricotta, Parmesan, garlic, eggs and basil in medium bowl.
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.
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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Tortellini & Rainbow Chard in Vodka Sauce

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Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

1 pkg. (20 ounces) refrigerated cheese tortellini
1 tablespoon olive oil
1 yellow onion, chopped
1/4 teaspoon red pepper flakes
1 pkg. (10 ounces) chopped rainbow chard
2 cloves garlic, finely chopped
1 jar (24 ounces) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1/2 cup vodka
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese

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Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

1 pkg. (20 ounces) refrigerated cheese tortellini
1 tablespoon olive oil
1 yellow onion, chopped
1/4 teaspoon red pepper flakes
1 pkg. (10 ounces) chopped rainbow chard
2 cloves garlic, finely chopped
1 jar (24 ounces) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1/2 cup vodka
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese

Instructions

Cook pasta as directed on package; drain well.
Heat oil in large high-sided skillet on medium-high heat. Add onions, red pepper flakes and chard; cook 7-9 min. or until onions are translucent and chard is wilted, stirring occasionally. Add garlic; cook and stir 1 min. or until fragrant. Stir in sauce; cover and cook on medium heat for 5 min. Uncover; stir in vodka and cream. Cook 3-5 min. or until chard is tender, stirring occasionally.
Add cooked pasta to sauce mixture; mix gently. Sprinkle with cheese just before serving.

Recipe Notes

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.

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