Name: Hot Honey Pepperoni Dip
Prep time: 15 min
Cook time: 20 min
Yield: 12 servings
Cuisine: Seasonal Favorites
Ingredients: 1 jar RAGU® Kettle Cooked Marinara Sauce; 3 tbsp Italian seasoning; 1 tbsp red pepper flakes; 1 tbsp garlic powder; 8 oz block of cream cheese; 3 oz mozzarella cheesse; 6 oz pepperoni; 1/3 cup sour cream; 1 jar hot honey for topping

Hot Honey Pepperoni Dip

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Seasonal Favorites

Prep Time

15 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

1 jar RAGU® Kettle Cooked Marinara Sauce
3 tbsp Italian seasoning
1 tbsp red pepper flakes
1 tbsp garlic powder
8 oz block of cream cheese
3 oz mozzarella cheesse
6 oz pepperoni
1/3 cup sour cream
1 jar hot honey for topping

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Seasonal Favorites

Prep Time

15 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

1 jar RAGU® Kettle Cooked Marinara Sauce
3 tbsp Italian seasoning
1 tbsp red pepper flakes
1 tbsp garlic powder
8 oz block of cream cheese
3 oz mozzarella cheesse
6 oz pepperoni
1/3 cup sour cream
1 jar hot honey for topping

Instructions

Preheat oven to 375°F
In a bowl, mix together softened cream cheese, seasonings, and sour cream and layer to the bottom of an oven-safe baking dish.
Add 1 cup of marinara sauce then layer grated mozzarella on the top.
Finish with pepperonis and a drizzle of hot honey.
Bake for 20-30 minutes or until the cheese is bubbly.
Serve with chips, garlic bread, or crostini.

Recipe Notes

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

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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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Spaghetti Puttanesca

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Quick & Easy, Family Favorites, Meat Dishes

Prep Time

15 minutes

Cook Time

10 minutes

Servings

Ingredients

12 ounces uncooked spaghetti
2 tablespoons olive oil
4 cloves garlic, finely chopped
6 anchovy fillets packed in oil, drained, finely chopped
1/2 teaspoon red pepper flakes
1 jar RAGÚ® Old World Style® Traditional Sauce
1 cup pitted Kalamata olives, drained, halved
3 tablespoons capers, drained, rinsed
1/2 cup chopped Italian parsley, loosely packed

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Quick & Easy, Family Favorites, Meat Dishes

Prep Time

15 minutes

Cook Time

10 minutes

Servings

Ingredients

12 ounces uncooked spaghetti
2 tablespoons olive oil
4 cloves garlic, finely chopped
6 anchovy fillets packed in oil, drained, finely chopped
1/2 teaspoon red pepper flakes
1 jar RAGÚ® Old World Style® Traditional Sauce
1 cup pitted Kalamata olives, drained, halved
3 tablespoons capers, drained, rinsed
1/2 cup chopped Italian parsley, loosely packed

Instructions

Cook pasta 1 minute less than directed on package; drain.
Meanwhile, heat oil, garlic, anchovies and pepper flakes in large skillet on medium-low heat. Cook 2-3 minutes or until garlic is fragrant and golden. Add remaining ingredients and hot pasta. Increase heat to medium; cook 2-3 min. or until heated through, tossing to combine.

Recipe Notes

Tip: Reserve some of the pasta cooking water. A small addition of the starchy seasoned water can help loosen up a sauce that is too thick.

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Sun-Dried Tomato & Tonno Orecchiette

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Quick & Easy, Seasonal Favorites, Meat Dishes

Prep Time

10 minutes

Cook Time

15 minutes

Servings

Ingredients

12 ounces uncooked orecchiette pasta
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup oil-packed sun-dried tomatoes, drained, chopped
1 can (5 ounces) Italian olive oil-packed tuna, drained
1 jar (23 ounces) RAGÚ® Old World Style® Traditional Sauce
1/2 cup loosely packed chopped Italian parsley
1 lemon

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Quick & Easy, Seasonal Favorites, Meat Dishes

Prep Time

10 minutes

Cook Time

15 minutes

Servings

Ingredients

12 ounces uncooked orecchiette pasta
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup oil-packed sun-dried tomatoes, drained, chopped
1 can (5 ounces) Italian olive oil-packed tuna, drained
1 jar (23 ounces) RAGÚ® Old World Style® Traditional Sauce
1/2 cup loosely packed chopped Italian parsley
1 lemon

Instructions

Cook pasta as directed on package; drain.
Meanwhile, heat oil, garlic and pepper flakes in large skillet on medium heat. Cook 2-3 min. or until garlic is fragrant and begins to soften. Add tomatoes, tuna and sauce. Cook 3-4 min. or until heated through.
Stir in hot cooked pasta and parsley. Top each serving with a bit of freshly zested lemon.

Recipe Notes

Tips:

Italian canned tuna, also called “Tonno,” is tuna packed in olive oil. You can also substitute albacore or chunk light tuna.

Substitute any other short pasta in this recipe such as penne, rigatoni or rotini.

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Shrimp Fra Diavolo

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

Prep Time

10 MINUTES

Cook Time

10 MINUTES

Servings

Ingredients

12 ounces uncooked linguine
2 tablespoons olive oil
2 large shallots, finely chopped
6 cloves garlic, finely chopped
2 teaspoons red pepper flakes
1 cup dry white wine
1-1/2 pound peeled & deveined large shrimp (21-25 count)
1 jar RAGÚ® Old World Style® Traditional Sauce
2 tablespoons salted butter
1/4 cup chopped fresh basil

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

Prep Time

10 MINUTES

Cook Time

10 MINUTES

Servings

Ingredients

12 ounces uncooked linguine
2 tablespoons olive oil
2 large shallots, finely chopped
6 cloves garlic, finely chopped
2 teaspoons red pepper flakes
1 cup dry white wine
1-1/2 pound peeled & deveined large shrimp (21-25 count)
1 jar RAGÚ® Old World Style® Traditional Sauce
2 tablespoons salted butter
1/4 cup chopped fresh basil

Instructions

Cook pasta as directed on package; drain.
Meanwhile, heat oil in large skillet on medium-high heat. Add shallots, garlic and red pepper flakes. Cook and stir 1-2 min. or until garlic is golden. Add wine; bring to boil. Cook until liquid is reduced to about ¼ cup. Stir in shrimp and sauce; cover. Cook 3-4 min. or until shrimp are pink and cooked through.
Stir in butter. Add pasta and toss to coat. Top with basil just before serving.

Recipe Notes

Tips: Substitute 1-1/2 pounds cleaned mussels or clams for the shrimp. Cook, covered, 3-4 min. or until shells are completely opened. Discard any unopened shellfish.

“Fra Diavolo” or “brother devil” gets its name from the spicy garlicky tomato sauce in this dish. Adjust the level of heat to your liking by increasing or decreasing the amount of red pepper flakes. Try substituting your favorite spicy ingredient, like sambal chile paste, sriracha sauce, chipotle peppers in adobo, chile de arbol or small red Thai chiles for the red pepper flakes.

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Rustic Italian Bowls

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Quick & Easy, Family Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

10 minutes

Servings

Ingredients

12 ounces whole grain rotini pasta
1 teaspoon olive oil
1/4 teaspoon red pepper flakes
1 small onion, halved, sliced
1 small red or yellow bell pepper, cut into thin 1-inch strips
1 small zucchini, cut in half lengthwise, then into ¼ inch slices
1 jar RAGÚ® Old World Style® Traditional Sauce
3 cups lightly packed baby kale & spinach mix
3 1/2 cups cooked, sliced chicken
8 ounces multi-colored grape tomatoes, halved
6 ounces mini fresh Mozzarella balls
12 pepperoncini peppers, stemmed, thinly sliced

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Quick & Easy, Family Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

10 minutes

Servings

Ingredients

12 ounces whole grain rotini pasta
1 teaspoon olive oil
1/4 teaspoon red pepper flakes
1 small onion, halved, sliced
1 small red or yellow bell pepper, cut into thin 1-inch strips
1 small zucchini, cut in half lengthwise, then into ¼ inch slices
1 jar RAGÚ® Old World Style® Traditional Sauce
3 cups lightly packed baby kale & spinach mix
3 1/2 cups cooked, sliced chicken
8 ounces multi-colored grape tomatoes, halved
6 ounces mini fresh Mozzarella balls
12 pepperoncini peppers, stemmed, thinly sliced

Instructions

Cook pasta as directed on package, omitting salt; keep warm.
Heat oil and red pepper flakes in medium non-stick skillet on medium-high heat. Add onions; cook 3-4 min. or until softened, stirring frequently. Add peppers and zucchini; cook 3 min. or until vegetables are crisp-tender.
Warm sauce in same pot on medium heat. Stir in greens and cook just until wilted. Stir in cooked pasta. Divide mixture among 6 serving bowls.
Top evenly with vegetable mixture and remaining ingredients.

Recipe Notes

Tips: Substitute any of your favorite greens, like chopped rapini, Swiss chard or spinach for the kale mix.

Bowl toppings can be varied based on your families’ tastes. Other toppings that would work include: marinated quartered artichoke hearts, sliced olives, roasted red pepper strips, meatballs, roasted garlic cloves, shredded Parmesan or mozzarella cheese and chopped fresh basil.

For a shortcut, use a store-bought rotisserie chicken. An average sized chicken yields about 3 cups of meat.

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