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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
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes, Side Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
(about 1-1/4 cups each)
Ingredients
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Instructions
  1. 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.
  2. 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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 Vegetable Ravioli Lasagna
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Prep Time 25 minutes
Cook Time 45 minutes
Servings
Ingredients
Filter Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 25 minutes
Cook Time 45 minutes
Servings
Ingredients
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Instructions
  1. Preheat oven to 350°F. Spray a 13x9” baking dish with non-stick spray, set aside. In a medium-sized bowl, combine ricotta cheese, egg, Parmesan cheese, 1 teaspoon salt and 1 teaspoon pepper. Set aside.
  2. Heat a large skillet over medium-high heat and add the olive oil. Add the onion and sauté for five minutes, until onion softens. Add garlic, sauté for one minute. Then add summer squash, sliced mushrooms and spinach. Cook, stirring often, until the spinach is fully wilted and the summer squash has softened, about ten minutes.
  3. Drain any excess liquid from the pan (sometimes summer squash will have a lot of liquid that it releases when cooking) and season with 1 teaspoon salt and 1 teaspoon pepper.
  4. Add 1 cup of RAGÚ Simply™ Roasted Garlic Pasta Sauce to the skillet and remove from heat. Set aside.
  5. Spoon 1 cup of the pasta sauce into the bottom of the prepared baking dish and spread evenly across the bottom.
  6. Top with a single layer of frozen ravioli, 1/2 of the ricotta mixture, and 1/3 of the vegetable mixture from the skillet. Repeat the layers two times, ending with a final layer of pasta sauce on top.
  7. Sprinkle shredded mozzarella cheese over the top layer. Cover the baking dish tightly with foil and bake for 45 minutes. Remove foil cover and bake for ten minutes more. If you like your cheese to be browned a little, you can also put the Ravioli Lasagna under the broiler for two to three minutes at the end to crisp up the cheese.
  8. Remove from the oven and sprinkle with minced parsley to garnish, if desired. Let rest for ten minutes before cutting and serving.
Recipe Notes

Tips:

This recipe can be made ahead of time and stored covered in the fridge until you’re ready to bake it.

In step 3, be sure to drain all excess liquid from the sautéed vegetables as summer squash can release liquid when cooked.

Be sure to let the lasagna set for 10 minutes before serving. This allows the lasagna to cool and the layers to set nicely, so you have an easier time serving.

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 Slow Cooker Lasagna
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Prep Time 25 MINUTES
Cook Time 4 HOURS
Servings
Ingredients
Filter Family Favorites, Meat Dishes
Prep Time 25 MINUTES
Cook Time 4 HOURS
Servings
Ingredients
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Instructions
  1. 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.
  2. Combine ricotta, Parmesan, garlic, eggs and basil in medium bowl.
  3. 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.
  4. 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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 Grilled Summer Veggie Flatbreads
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Prep Time 20 MINUTES
Cook Time 2 MINUTES
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 20 MINUTES
Cook Time 2 MINUTES
Servings
Ingredients
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Instructions
  1. Preheat grill to medium-high.
  2. Combine oil and garlic in medium bowl. Brush 3 tablespoons oil mixture onto both sides of all crusts. Working with 2 crusts at a time, grill top-side down, 1-2 min. or until lightly browned on both sides. Carefully slide finished crusts onto large cutting board or platter. Repeat with remaining crusts.
  3. Using a vegetable peeler, create thin lengthwise strips of zucchini. Add zucchini, onions, tomatoes, salt and pepper to remaining oil mixture in bowl; mix gently.
  4. Top grilled crusts evenly with sauce, vegetable mixture, cheeses and basil.
Recipe Notes

Tips:

To make Parmesan shavings, use vegetable peeler along the side of the cheese wedge.

Substitute other fresh vegetables such as yellow squash, seedless cucumber, carrots, bell peppers, asparagus, baby spinach, radishes, mushrooms, or sweet corn kernels.

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 Stuffed Eggplant
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Prep Time 25 minutes
Cook Time 60 minutes
Servings
Ingredients
Filter Family Favorites, Meat Dishes
Prep Time 25 minutes
Cook Time 60 minutes
Servings
Ingredients
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Instructions
  1. Preheat oven to 400°F. Slice eggplant longways into 1/4-inch slices. Sprinkle with salt. Let sit for 10 minutes to drain excess water. Pile eggplant slices in an 8x8 oven-safe baking dish. Cover with foil and cook 10 minutes until pliable, but not all the way cooked through. Remove and pat dry.
  2. Meanwhile, brown ground beef over medium heat, if using. Drain and set aside.
  3. Heat olive oil over medium heat. Add onions and garlic. Sauté until onions begin to go translucent, approximately 5 minutes. Add mushrooms and cook another 5 minutes, until excess liquid from mushrooms has evaporated. If using ground beef, add the onion and mushroom mixture to the ground beef. Add salt and pepper to taste.
  4. Stir Ricotta and egg together until fully combined. Coat one side of each eggplant slice with Ricotta. Add onion and mushroom mixture, then roll up.
  5. Wipe out your 8x8 baking dish, then coat the bottom with sauce. Add eggplant rolls, then coat with remaining sauce. Sprinkle with shredded Mozzarella. Bake covered for 50 minutes. Remove cover and bake for 10 minutes more.
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 Cheesy Calzones
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Filter Quick & Easy, Family Favorites, Vegetarian Dishes, Meat Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Vegetarian Dishes, Meat Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
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Instructions
  1. 1. Preheat oven to 450°F. Roll dough into four 7-inch circles; set aside.
  2. 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.
  3. 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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 No-Boil Baked Ziti
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Prep Time 10 minutes
Cook Time 1 hour
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Vegetarian Dishes
Prep Time 10 minutes
Cook Time 1 hour
Servings
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Instructions
  1. Preheat oven to 400°F.
  2. Combine sauce with water in large bowl. Stir in Ricotta cheese, 1 cup Mozzarella cheese and Parmesan cheese, then uncooked ziti.
  3. Evenly spoon ziti mixture into 13 x 9-inch baking dish. Cover tightly with aluminum foil and bake 55 minutes.
  4. Remove foil and sprinkle with remaining 1 cup Mozzarella cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.
Recipe Notes

Tip: Add a Mexican twist to this recipe by using Pepper Jack cheese instead of Mozzarella and tossing in some corn.

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 Baked Rigatoni
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Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Filter Family Favorites, Vegetarian Dishes
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
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Instructions
  1. Preheat oven to 350°F. Toss hot rigatoni, 1-1/2 cups Mozzarella, Ricotta, Parmesan and 1/2 jar sauce; turn into 13 x 9-inch baking dish. Evenly pour on remaining sauce.
  2. Bake covered 30 minutes or until heated through.
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 Stuffed Shells with Vegetable Bolognese Sauce
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Filter Family Favorites, Vegetarian Dishes
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Ingredients
Filter Family Favorites, Vegetarian Dishes
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Ingredients
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Instructions
  1. Preheat oven to 350°F. Combine Ricotta, 1/2 cup Mozzarella and Parmesan cheese in medium bowl; set aside.
  2. Heat olive oil in a large saucepan over medium-high heat and cook onion, zucchini, carrot and red pepper, stirring occasionally, 5 minutes or until vegetables are tender. Stir in sauce. Bring to a boil over high heat. Stir in spinach. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
  3. Stuff shells with cheese mixture. Arrange shells in 13 x 9-inch baking dish sprayed with nonstick cooking spray. Pour sauce mixture over shells. Sprinkle with remaining 1/2 cup Mozzarella cheese.
  4. Bake covered 30 minutes or until heated through and cheese is melted.
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 Three Cheese Baked Ziti
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Filter Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Filter Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 0
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Instructions
  1. Preheat oven to 350°F. Combine Ricotta cheese, eggs and Parmesan cheese in large bowl; set aside.
  2. Combine pasta with sauce in another bowl.
  3. Spoon 1/2 of the pasta mixture in 13 x 9-inch baking dish; evenly top with cheese mixture, then remaining pasta mixture. Sprinkle with Mozzarella cheese. Bake 30 minutes or until heated through. Serve, if desired, with additional heated sauce.
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