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 Air-Fried Chicken Parm Sandwiches
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Prep Time 5 minutes
Cook Time 15 minutes
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 5 minutes
Cook Time 15 minutes
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Instructions
  1. Arrange chicken in single layer on air-fryer basket, cooking in batches if necessary. Cook 10-12 min. or according to manufacturer’s cook time recommendations, until golden brown. (Cook time and settings will vary based on appliance). Top each fillet with ¼ cup sauce, 1 slice mozzarella and 1 teaspoon Parmesan. Cook an additional 1-2 min. or until cheese is melted.
  2. Fill buns with basil, chicken, remaining sauce and pepper slices.
Recipe Notes

Substitute sliced provolone or fontina cheese for the mozzarella.

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 Vegetable Ravioli Lasagna
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Prep Time 25 minutes
Cook Time 45 minutes
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Filter Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 25 minutes
Cook Time 45 minutes
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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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 Veggie Spaghetti Squash Skillet
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Prep Time 15 MINUTES
Cook Time 50 MINUTES
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Filter Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 15 MINUTES
Cook Time 50 MINUTES
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Instructions
  1. 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.
  2. 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.
  3. 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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Prep Time 25 MINUTES
Cook Time 4 HOURS
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Filter Family Favorites, Meat Dishes
Prep Time 25 MINUTES
Cook Time 4 HOURS
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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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 Simple Skillet Lemon Chicken with Fried Capers
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Prep Time 15 MINUTES
Cook Time 25 MINUTES
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Filter Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 15 MINUTES
Cook Time 25 MINUTES
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Instructions
  1. Heat oil in large skillet on medium heat until simmering. Cut 1 lemon into ¼-inch-thick slices; add to skillet. Cook, undisturbed, 2-3 minutes or until edges begin to brown. Remove from skillet.
  2. Season chicken with salt and pepper; add to skillet, skin-side down. Cook 12-15 minutes or until done (165ºF), turning halfway. Transfer to clean plate; cover to keep warm. Add shallots and capers to skillet; cook 2-3 minutes or until capers open, stirring occasionally. Stir in broth, juice of remaining lemon and sauce.
  3. Return chicken and any juices to skillet. Cook until heated through. Top with reserved lemon slices and parsley before serving.
Recipe Notes

Tips:

To complete the dish, serve with hot cooked pasta, quinoa or rice.

Substitute 6 boneless skinless chicken breasts (about 2 pounds) for the chicken thighs. Prepare as directed, cooking chicken 10-12 minutes.

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 Wellness-Boosting Chicken Soup
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Prep Time 20 MINUTES
Cook Time 30 MINUTES
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Filter Family Favorites, Meat Dishes
Prep Time 20 MINUTES
Cook Time 30 MINUTES
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Instructions
  1. Heat oil in large pot on medium-high heat. Add vegetables, garlic, turmeric, salt and pepper; cook 4-5 min. or until softened. Stir in broth, lentils and quinoa; bring to boil. Cover. Cook on low heat 15-20 min. or until lentils are tender.
  2. Stir in sauce, chicken and kale; cook 5 minutes or until heated. Top each serving with 1 tablespoon yogurt and a light drizzle of olive oil.
Recipe Notes

Tips:

To simplify prep work, take advantage of pre-chopped vegetables from the produce department of the grocery store.

Chicken bone broth is a nutritious stock made by simmering bones, joints and aromatics in water for a long period of time. The resulting liquid is thick, rich in protein, collagen and gelatin, and makes a delicious base for soups and stews. Look for it in the same aisle as chicken broth.

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 Roasted Garlic Short Rib Stuffed Ciabatta
This hearty sandwich will be the hit of the party for potlucks, tailgates and family dinners. Rich, flavorful braised short rib meat is paired with the tangy crunch of pickled peppers in a warm crusty bun.
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Prep Time 20 MINUTES
Cook Time 55 MINUTES
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Filter Family Favorites, Meat Dishes
Prep Time 20 MINUTES
Cook Time 55 MINUTES
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Instructions
  1. Set 6 qt. Instant Pot® to Sauté for 20 min. Add oil to inner pot; heat until shimmering. Season beef on all sides with 1-1/2 tsp. each salt and pepper. Working in batches, cook beef 3-4 min., browning on both sides. Transfer meat to clean plate.
  2. Add remaining salt & pepper, onions, celery, carrots and sauce to inner pot; stir. Nestle beef and any juices in sauce mixture. Secure lid. Pressure Cook on High for 45 min.
  3. Press Cancel and quick release any remaining pressure. Carefully open lid once all pressure is released. Remove meat from sauce to cutting board; shred into large chunks with two forks. Fill bread with meat, sauce mixture, peppers, cheese and basil. Cut into 8 pieces and serve warm.
Recipe Notes

Tips:

For easy cutting, secure loaf with toothpicks before slicing.

Substitute any crusty bread loaf or 8 individual rolls for the ciabatta loaf.

Cool leftover beef mixture and store tightly covered in the refrigerator up to 3 days or freeze for up to 1 month.

Substitute your favorite variety of RAGÚ® Pasta Sauce for this recipe.

INSTANT POT® and associated logos are owned by Instant Brands Inc. and are used under license.

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 Margherita Pizza
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Prep Time 5 MINUTES
Cook Time 10 MINUTES
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Filter Quick & Easy, Family Favorites, Seasonal Favorites
Prep Time 5 MINUTES
Cook Time 10 MINUTES
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Instructions
  1. Preheat oven to 425°F. Place pizza crust on foil-lined baking sheet. Spread sauce evenly over crust to within 1/4 –inch of edge. Top with cheese slices.
  2. Bake 10 minutes. Top with basil. Season with salt and pepper and drizzle with oil before serving.
Recipe Notes

Tip:

For a BLT Pizza, omit basil and olive oil. Prepare pizza as directed, adding chopped cooked bacon. Top with shredded iceberg lettuce and drizzle with mayonnaise after baking.

Use your Grill:

Top pizza crust with sauce and cheese. Place directly on grill heated to medium-high. Grill 5 minutes or until cheese is melted and crust is browned on bottom. Transfer to cutting board. Top with basil, season with salt and pepper and drizzle with oil.

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 Real Deal 3-Minutes Mac
Skip the separate pot for boiling water and serve this cheesy crowd favorite in minutes all from one Instant Pot®.
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Prep Time 5 MINUTES
Cook Time 3 MINUTES
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Filter Family Favorites, Vegetarian Dishes, Side Dishes
Prep Time 5 MINUTES
Cook Time 3 MINUTES
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Instructions
  1. Combine pasta and water in 6-qt. Instant Pot® inner pot. Secure lid. Pressure Cook on High for 3 min.
  2. Press Cancel; natural release pressure for 2 min., then quick release any remaining pressure.
  3. Carefully open lid once all pressure is released. Stir in sauce, cheeses and pepper until combined. Serve sprinkled with toasted bread crumbs.
Recipe Notes

Tip:

Substitute other short pastas such as macaroni or rotini for the mezzi rigatoni.

INSTANT POT® and associated logos are owned by Instant Brands Inc. and are used under license.

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 Crispy Crushed Parmesan Potatoes
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Prep Time 10 MINUTES
Cook Time 50 MINUTES
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Filter Seasonal Favorites, Vegetarian Dishes, Side Dishes
Prep Time 10 MINUTES
Cook Time 50 MINUTES
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Instructions
  1. Preheat oven to 450ºF. Place potatoes and salt in a large pot with just enough water to cover potatoes. Bring to boil on high heat. Cook on medium heat 10-12 minutes or until fork-tender. Drain.
  2. Arrange potatoes on rimmed baking sheet lined with parchment paper. Use bottom of a drinking glass to gently press each potato to about ½-inch thickness. Drizzle with oil.
  3. Bake 20 minutes or until bottoms are golden brown. Flip potatoes, sprinkle with half the Parmesan and bake an additional 20 minutes or until edges are crisp.
  4. Arrange potatoes on platter; drizzle with sauce. Sprinkle with remaining Parmesan and chives.
Recipe Notes

Tip:

Substitute small red new potatoes for the Yukon Gold potatoes.

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