Name: Stuffed Mushroom
Prep time: 15 min
Cook time: 30 min
Ingredients: 15 Large white mushrooms (about 1.25 pounds); 1/2 Cup Chopped Pancetta; 1 Medium Onion; 2 Cloves Garlic; 1 jar RAGÚ® Tomato Garlic & Onion Sauce; 1/4 Cup + TBSP grated parmesan cheese; 1/2 Cup + TBSP seasoned panko bread crumbs, divided

Stuffed Mushroom

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

15 Large white mushrooms about 1.25 pounds
1/2 Cup Chopped Pancetta
1 Medium onion
2 Cloves garlic
1 jar RAGÚ® Tomato Garlic & Onion Sauce
1/4 Cup + TBSP grated Parmesan cheese
1/2 Cup + TBSP seasoned panko bread crumbs, divided

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

15 Large white mushrooms about 1.25 pounds
1/2 Cup Chopped Pancetta
1 Medium onion
2 Cloves garlic
1 jar RAGÚ® Tomato Garlic & Onion Sauce
1/4 Cup + TBSP grated Parmesan cheese
1/2 Cup + TBSP seasoned panko bread crumbs, divided

Instructions

Heat oven to 400°F
Remove mushroom stems and finely chop. Heat pancetta in large skillet on medium heat. Cook 2 minutes or until crispy. Add mushroom stems, onions, and garlic. Cook 5 minutes or until tender, stirring occasionally.
Stir in 1 1/4 cups of RAGU® Tomato, Garlic & Onion Sauce, 1/4 cup cheese, and 1/2 cup breadcrumbs. Cook 4 minutes or until mixture has thickened, stirring occasionally.
Arrange mushroom caps on foil-lined baking sheet. Spoon filling into mushrooms.
Combine remaining cheese and breadcrumbs; sprinkle on top of mushrooms.
Bake the stuffed mushroom for 30 minutes.

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One-Pot Spinach & Sausage Lasagna Soup

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

(about 1-1/4 cups each)

Ingredients

1 teaspoon olive oil
3 sweet Italian sausage links, removed from casings
1 medium onion chopped
3 cloves garlic, minced
1 jar (24 ounces) RAGÚ® Tomato Garlic & Onion Sauce
1 carton (48 ounces) low-sodium chicken broth
8 uncooked lasagna noodles
1 package (5 ounces) baby spinach
½ cup shredded Mozzarella cheese
½ cup Ricotta cheese
¼ cup thinly sliced basil leaves

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

(about 1-1/4 cups each)

Ingredients

1 teaspoon olive oil
3 sweet Italian sausage links, removed from casings
1 medium onion chopped
3 cloves garlic, minced
1 jar (24 ounces) RAGÚ® Tomato Garlic & Onion Sauce
1 carton (48 ounces) low-sodium chicken broth
8 uncooked lasagna noodles
1 package (5 ounces) baby spinach
½ cup shredded Mozzarella cheese
½ cup Ricotta cheese
¼ cup thinly sliced basil leaves

Instructions

Heat oil in large pot on medium-high heat. Add sausage and onions; cook 6-8 min. or until meat is browned, using wooden spoon to break up large pieces.
Add garlic; stir 30 sec. Stir in sauce and broth. Break noodles into 1-1/2-inch pieces over pot; stir. Bring to a boil. Reduce heat to medium; cook 12-15 min. or until noodles are done, stirring occasionally. Stir in spinach; cook 1-2 min. until wilted. Top each serving with 1 tablespoon of each cheese and basil.

Recipe Notes

Use an electric pressure cooker:

Heat oil in electric pressure cooker on Sauté function until shimmering. Cook sausage and onions as directed. Add garlic, sauce, broth and noodles; close and lock lid. Cook 3 min. on high pressure. Manually release any remaining pressure. Stir in spinach on Sauté function 1-2 min. until wilted. Serve as directed.

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Easy Cheese-Topped Meatball Casserole

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Prep Time

10 MINUTES

Cook Time

52 MINUTES

Servings

Ingredients

16 ounces dried ziti or penne pasta
2 jars (24-ounce) RAGÚ® Tomato Garlic & Onion Sauce
16 -ounce package Italian-style frozen cooked meatballs (32), thawed
2 cups shredded Mozzarella cheese
½ cup grated Parmesan cheese (alternate: Asiago)
1/8 tsp red pepper flakes, optional

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Prep Time

10 MINUTES

Cook Time

52 MINUTES

Servings

Ingredients

16 ounces dried ziti or penne pasta
2 jars (24-ounce) RAGÚ® Tomato Garlic & Onion Sauce
16 -ounce package Italian-style frozen cooked meatballs (32), thawed
2 cups shredded Mozzarella cheese
½ cup grated Parmesan cheese (alternate: Asiago)
1/8 tsp red pepper flakes, optional

Instructions

Cook pasta according to package directions; drain. Return to pan. Stir in sauce and meatballs. Transfer to 3-quart rectangular baking dish. Bake, covered, in a 350°F oven for 30 minutes.
Meanwhile, in a small bowl combine Mozzarella cheese and Parmesan cheese. Uncover pasta mixture and top with cheese mixture and bake, uncovered, for 10-15 minutes more.

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Italian Hunter Chicken

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Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

3 pounds bone-in, skin-on chicken thighs & drumsticks
1 tsp kosher salt
1 tsp black pepper
3 tsp olive oil
1/2 yellow onion, thinly sliced
4 cloves garlic, peeled and thinly sliced
1 medium carrot, thinly sliced into rounds
1 red pepper, deseeded and thinly sliced
1/2 cup pitted Kalamata olives
1/3 cup dry white wine
1-1/2 cups RAGÚ® Tomato Garlic & Onion Sauce
5 fresh thyme sprigs, plus more thyme leaves for serving
1 tbsp chopped fresh parsley

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

3 pounds bone-in, skin-on chicken thighs & drumsticks
1 tsp kosher salt
1 tsp black pepper
3 tsp olive oil
1/2 yellow onion, thinly sliced
4 cloves garlic, peeled and thinly sliced
1 medium carrot, thinly sliced into rounds
1 red pepper, deseeded and thinly sliced
1/2 cup pitted Kalamata olives
1/3 cup dry white wine
1-1/2 cups RAGÚ® Tomato Garlic & Onion Sauce
5 fresh thyme sprigs, plus more thyme leaves for serving
1 tbsp chopped fresh parsley

Instructions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Heat the olive oil in a large sauté pan over medium high heat.
Brown the chicken in batches, about 5-6 minutes per side, making sure not to crowd the pan. Transfer the chicken to a plate and set aside.
Add the onions, garlic, carrots, red peppers, mushrooms and olives to the pan. Sauté until the vegetables start to soften, about 4-5 minutes.
Pour in the wine and let it bubble scraping any browned bits from the bottom of the pan. Return the chicken to the pan nestling it on top of the vegetables
Pour the RAGÚ® Tomato, Garlic & Onion Sauce into the pan along with the thyme sprigs and remaining salt & pepper
Cover the pan, reduce the heat to medium and simmer for 30 minutes until the chicken is cooked through and the sauce has thickened.
Top with thyme leaves and chopped parsley before serving.

Recipe Notes

Tip: This is an easy, hearty one-pot meal that can be served with a side of spaghetti or penne.

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Quick Summer Gazpacho

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Prep Time

15 MINUTES

Servings

Ingredients

1 jar RAGÚ® Tomato Garlic & Onion Sauce
1 large English cucumber, coarsely chopped
1 large red bell pepper, coarsely chopped
1 large tomato, seeded, coarsely chopped
2 garlic gloves
1/4 cup fresh lemon juice (about 1 large lemon)
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil, divided
1/4 cup finely chopped basil
1/4 teaspoon kosher salt

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Prep Time

15 MINUTES

Servings

Ingredients

1 jar RAGÚ® Tomato Garlic & Onion Sauce
1 large English cucumber, coarsely chopped
1 large red bell pepper, coarsely chopped
1 large tomato, seeded, coarsely chopped
2 garlic gloves
1/4 cup fresh lemon juice (about 1 large lemon)
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil, divided
1/4 cup finely chopped basil
1/4 teaspoon kosher salt

Instructions

Place first 7 ingredients and 1/4 cup olive oil in blender. Blend or pulse until mixture is finely chopped, but not pureed, working in batches if necessary. Pour mixture into large pitcher or bowl. Cover and refrigerate at least 2 hours or overnight.
Stir in basil and salt. Adjust consistency by adding some water, 1 tablespoon at a time, if desired. Drizzle each serving with remaining olive oil just before serving.

Recipe Notes

Tips:

Finely chop additional cucumber and red bell pepper to use as a garnish.

Leftover gazpacho can be used to make a creative Gazpacho Pasta Salad. Combine cooked and rinsed cavatappi noodles with leftover gazpacho, using about 3 cups cooked noodles for every 1-1/2 cups of gazpacho. Refrigerate at least 1 hour to let the flavors blend. Garnish with additional chopped basil, if desired.

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Parmesan Potatoes & Onions

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Prep Time

10 minutes

Cook Time

1 hour

Servings

Ingredients

1 lb. all-purpose potatoes or baking potatoes, peeled and thinly sliced
2 medium onions, thinly sliced
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. ground black pepper
2 cups RAGÚ® Tomato Garlic & Onion Sauce
6 Tbsp. grated Parmesan cheese

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Prep Time

10 minutes

Cook Time

1 hour

Servings

Ingredients

1 lb. all-purpose potatoes or baking potatoes, peeled and thinly sliced
2 medium onions, thinly sliced
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. ground black pepper
2 cups RAGÚ® Tomato Garlic & Onion Sauce
6 Tbsp. grated Parmesan cheese

Instructions

Preheat oven to 400°F.
In a 2-quart baking dish, layer 1/2 of the potatoes, onions, olive oil, salt & pepper, ½ sauce, 2 Tbsp. Parmesan. Repeat layers. Cover with foil.
Bake 50 minutes or until potatoes are tender. Remove foil, add 2 Tbsp. of cheese.
Bake an additional 10 minutes or until heated through.

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Baked Stuffed Zucchini

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Prep Time

10 minutes

Cook Time

35 minutes

Servings

Ingredients

2 medium zucchini, halved lengthwise
1 Tbsp. olive oil
1 clove garlic
1/2 cup chopped onion
1/2 cup chopped mushrooms
1/2 cup RAGÚ® Tomato Garlic & Onion Sauce
2 Tbsp. chopped parsley
2 Tbsp. panko bread crumbs or fresh bread crumbs

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Prep Time

10 minutes

Cook Time

35 minutes

Servings

Ingredients

2 medium zucchini, halved lengthwise
1 Tbsp. olive oil
1 clove garlic
1/2 cup chopped onion
1/2 cup chopped mushrooms
1/2 cup RAGÚ® Tomato Garlic & Onion Sauce
2 Tbsp. chopped parsley
2 Tbsp. panko bread crumbs or fresh bread crumbs

Instructions

Preheat oven to 375°F. Scoop out pulp from zucchini halves, then chop pulp and set aside. Arrange zucchini halves on baking sheet; set aside.
Heat olive oil in large skillet over medium heat. Cook garlic and onions, stirring occasionally for 1 minute. Add zucchini pulp and mushrooms and cook, stirring occasionally, 5 minutes or until tender. Stir in parsley and sauce.
Evenly fill zucchini halves with vegetable mixture, then top with bread crumbs. Bake 30 minutes or until zucchini are tender.

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BRAISED CHICKEN AND PENNE

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

2 Tbsp. olive oil
1 1/4 lbs. boneless skinless chicken thighs, seasoned with salt and pepper if desired
1 1/2 cups red and/or green pepper, sliced into strips
1 medium onion, sliced
1 jar RAGÚ® Tomato Garlic & Onion Sauce
8 ounces Penne, cooked & drained

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

2 Tbsp. olive oil
1 1/4 lbs. boneless skinless chicken thighs, seasoned with salt and pepper if desired
1 1/2 cups red and/or green pepper, sliced into strips
1 medium onion, sliced
1 jar RAGÚ® Tomato Garlic & Onion Sauce
8 ounces Penne, cooked & drained

Instructions

Heat olive oil in deep 12-inch skillet over medium-high heat and brown chicken. Remove chicken to paper towel-lined plate.
Cook peppers and onions in same skillet, stirring occasionally, 3 minutes.
Stir in sauce. Return chicken to skillet.
Bring to a boil, reduce heat, cover and simmer over medium-low heat 15 minutes or until chicken is thoroughly cooked. Serve garnished with grated Parmesan cheese, if desired.

Recipe Notes

Tip: If using bone-in chicken thighs, increase simmer time by 10 minutes or until chicken is thoroughly cooked.

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Penne Rigate

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Prep Time

20 minutes

Cook Time

20 minutes

Servings

Ingredients

3 Tbsp. olive oil
2 cloves garlic, chopped
1 jar RAGÚ® Tomato Garlic & Onion Sauce
1/2 tsp. dried oregano leaves
1/4 tsp. crushed red pepper flakes
1 box (1 lb.) penne pasta, cooked and drained

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Prep Time

20 minutes

Cook Time

20 minutes

Servings

Ingredients

3 Tbsp. olive oil
2 cloves garlic, chopped
1 jar RAGÚ® Tomato Garlic & Onion Sauce
1/2 tsp. dried oregano leaves
1/4 tsp. crushed red pepper flakes
1 box (1 lb.) penne pasta, cooked and drained

Instructions

Heat olive oil in 12-inch skillet over low heat and cook garlic 30 seconds. Stir in remaining ingredients except pasta. Simmer uncovered, stirring occasionally, 15 minutes. Serve sauce over hot pasta. Sprinkle, if desired, with chopped fresh parsley.

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Cheesy Calzones

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

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

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

Instructions

1. Preheat oven to 450°F. Roll dough into four 7-inch circles; set aside.
Mix cheeses and egg in medium bowl. Spoon cheese mixture onto centers of each circle. Fold each circle in half to form semicircle; press edges together to seal. Beginning at one end, stretch sealed edge and fold over, pinching to seal. Arrange on greased baking pan; poke 5 holes in top of each with toothpick.
Bake 30 minutes or until golden and puffed. Let stand on wire rack 15 minutes before serving. Serve with sauce, heated.

Recipe Notes

Tip: Also delicious with 1/2 cup chopped pepperoni stirred into cheese mixture.

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