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 Slow Cooker Shepherds Pie
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 5 minutes
Cook Time 3 hours
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 5 minutes
Cook Time 3 hours
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Ingredients
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Instructions
  1. In the base of a large slow cooker, place one pound of ground beef. Break it up with a spoon. Add the mixed vegetables on top of the meat.
  2. Pour a full jar of RAGÚ® Double Cheddar Sauce on top of the vegetables. Place the lid on the slow cooker. Cook on high for 3 hours or low for 5 hours.
  3. When cooking has completed, remove the lid and stir the mixture to combine. Season to taste with salt and pepper. Spread the hot mashed potatoes on top of the cheese, meat, and vegetable mixture.
  4. Allow to cool 20 min. before serving.
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 Stuffed Eggplant
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Prep Time 25 minutes
Cook Time 60 minutes
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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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 Seafood Alfredo Stovetop Paella
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Prep Time 20 minutes
Cook Time 45 minutes
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Filter Meat Dishes
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
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Instructions
  1. Place clams and 5 cups water in a large pot. Bring to a boil.
  2. Add shrimp and cook, covered, for 5 minutes. Turn off heat and let seafood sit in liquid. Heat the olive oil in a large Dutch oven. Add chicken, rice, pepper, onion and garlic and stir-fry for 5 minutes.
  3. Add 3 1/2 cups cooking liquid from the seafood plus salt and pepper to taste. Cover and simmer for 25 minutes until rice is fully cooked. Stir in the diced tomatoes and Alfredo sauce. Stir in the seafood. Heat covered for 10 minutes. Serve and enjoy!
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 Modern Italian Chicken Chili Bake
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Prep Time 10 minutes
Cook Time 25 minutes
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Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
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Instructions
  1. Preheat the oven to 350 degrees and spray an 8x8 baking dish with cooking spray.
  2. In a large skillet, heat the olive oil, and add the shredded chicken to the skillet. Season with chili powder, cumin, coriander, garlic powder and salt/pepper to taste, and cook for 2-3 minutes until seasoning is well blended.
  3. Add the onions, green pepper, corn, kidney beans and RAGÚ® Old World Style® Traditional Sauce and stir to combine.
  4. In the baking dish, layer 4 tortilla halves, making sure the straight part is along the edge of the baking dish.
  5. Add the shredded chicken mixture, then about ¼ cup cheese. Repeat a second layer of tortillas, chicken mixture and ¼ cup of cheese. Then add a third layer of tortillas and top with the remaining 1 cup of shredded cheese.
  6. Bake for 15 minutes until cheese is bubbly.
  7. Serve with sour cream, avocados, jalapenos and cilantro, if you desire.
Recipe Notes

Tip: Dipping the tortillas in hot water or hot oil before layering in the baking dish helps to make sure the tortillas stay nice and soft while baking

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 Pepperoni Casserole
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Prep Time 25 minutes
Cook Time 40 minutes
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Prep Time 25 minutes
Cook Time 40 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Start by cooking your bacon in a large skillet. Once cooked, remove bacon bits and add chopped onion to bacon drippings.
  2. Cook until the onion is translucent and soft. Add the garlic and sauté for about 1 minute.
  3. Add the jar of RAGÚ® Old World Style® Traditional Sauce and heat for 5 minutes to combine the flavors
  4. Spoon sauce into 6 mini ramekins about 1/3 of the depth. Alternate the zucchini, squash, potato and pepperoni as you add them to the ramekin, narrow side down. Once the ramekin is full of the vegetable spiral, add a drizzle of olive oil, salt and pepper to the top.
  5. Place them in the oven for 40 minutes
  6. Once the veggies are soft, remove from the oven and top with bacon bits.
Recipe Notes

Tip: We recommend saving time by using a mandilion to slice your veggies into the same width. Start with the larger vegetable pieces for the outside, saving the smaller diameter slices for the center.

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