Thank you for your interest. Unfortunately, the RAGU® x Hot Ones™ Heat Pack was a limited time only offering. We encourage you to visit RAGU to try some of our other delicious sauces!

For any additional questions or information, please reach out to ragu.us@mizkan.com or 1-866-819-2323 Monday-Friday 8:30 AM-6:00 EST.

Print Recipe
 Seafood Alfredo Stovetop Paella
Votes: 0
Rating: 0
You:
Rate this recipe!
Filter Meat Dishes
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Filter Meat Dishes
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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!
Share this Recipe
Print Recipe
 Country Captain Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Filter Seasonal Favorites, Meat Dishes
Prep Time 10 minutes
Cook Time 70 minutes
Servings
Ingredients
Filter Seasonal Favorites, Meat Dishes
Prep Time 10 minutes
Cook Time 70 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350°F.
  2. Bring water to a boil in a medium saucepan. Add quinoa and 1 tsp salt and pepper. Reduce heat to low, cover and simmer for 20 minutes or until tender and most of the liquid has been absorbed. Fluff with a fork.
  3. While quinoa is cooking, season chicken with 1 tsp salt and pepper. In a large non-stick pan over medium heat, add oil and brown the chicken thighs 5 minutes on each side. Remove from pan and place into a baking dish. Set aside.
  4. Add peppers, onion, garlic, mushrooms and curry powder to same non-stick pan. Sauté for 5 minutes. Add sauce and raisins. Stir and place over chicken.
  5. Bake uncovered for 45 minutes or until fully cooked. Serve over quinoa and garnish with scallions and almonds.
Share this Recipe
Print Recipe
 Beef Goulash Italiano
Votes: 0
Rating: 0
You:
Rate this recipe!
Filter Quick & Easy
Prep Time 25 minutes
Cook Time 60 minutes
Servings
Ingredients
Filter Quick & Easy
Prep Time 25 minutes
Cook Time 60 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Stovetop Directions
  1. Cut beef into 1" cubes and dredge in seasoned flour and brown in butter. Remove beef and set aside.
  2. Sautė onions, celery and paprika.
  3. Add beef cubes, caraway seeds and sauce and simmer, covered for 1 hour.
  4. Cook pasta till al dente, according to package instructions. Drain well.
  5. Add cooked pasta, Parmesan and Mozzarella cheese to the sauce and stir to combine.
  6. Cook on high for 30 minutes or until cheese is melted, stirring occasionally.
  7. Blend in sour cream right before serving. Heat thoroughly but do not allow sauce to boil.
  8. Serve hot with parsley as garnish.
Slow Cooker Directions
  1. Cut beef into 1" cubes and dredge in seasoned flour and brown in butter. Remove beef and set aside.
  2. Sautė onions, celery and paprika.
  3. Layer beef cubes, caraway seeds and uncooked pasta in the slow cooker. Add sauce atop uncooked noodles and cook on high 2-3 hours (avoid low settings to prevent soggy noodles).
  4. Right before serving add Parmesan and Mozzarella cheese, blend in sour cream and heat thoroughly but do not allow sauce to boil.
  5. Serve hot with parsley atop and any extra cheese as garnish.
Share this Recipe
Print Recipe
 Italian Hunter Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  2. Heat the olive oil in a large sauté pan over medium high heat.
  3. 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.
  4. Add the onions, garlic, carrots, red peppers, mushrooms and olives to the pan. Sauté until the vegetables start to soften, about 4-5 minutes.
  5. 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
  6. Pour the RAGÚ® Tomato, Garlic & Onion Sauce into the pan along with the thyme sprigs and remaining salt & pepper
  7. Cover the pan, reduce the heat to medium and simmer for 30 minutes until the chicken is cooked through and the sauce has thickened.
  8. 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.

Share this Recipe
Print Recipe
 One Pot Chicken Neapolitan Pasta
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Melt butter in a dutch oven or large pot over medium heat.
  2. Add chicken chunks to the pot. Sauté until their outsides are cooked, about 5 minutes, stirring occasionally.
  3. Add zucchini and onion to the pot, stirring with the chicken. Cook until starting to soften, about 3 minutes, stirring occasionally.
  4. Add olives, garlic, and egg noodles to the pot. Stir. Add RAGÚ® Old World Style® Traditional Sauce and enough water so that the noodles are mostly submerged, about 2 cups of water. Stir. Bring to a simmer. Let simmer until noodles are cooked, about 10 minutes, stirring occasionally. Add salt to taste, if necessary.
  5. Distribute pasta among serving bowls and top with parmesan cheese and optionally chopped parsley.
Share this Recipe
Print Recipe
 Modern Italian Chicken Chili Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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

Share this Recipe
Print Recipe
 Sour Cream Chicken Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat the olive oil in a medium skillet over medium heat. Add the carrots, celery, onion, and garlic. Season with salt and pepper to taste. Cook until the vegetables are just soft, about 5 minutes.
  3. Spread 1/8 of the vegetable mixture onto the center of each half of chicken breast and roll up. Place in a casserole dish, seam side down. Cover with ½ of the RAGÚ® Old World Style® Traditional Sauce.
  4. Cook 30 minutes or until the internal temperature of the chicken reaches 165 degrees.
  5. Combine the remaining RAGÚ® Old World Style® Traditional Sauce and sour cream and pour into the casserole dish. Return the casserole to the oven for 3-4 minutes, until the sauce is just hated through, but not boiling.
  6. Serve hot with pasta, if desired.
Share this Recipe
Print Recipe
 Pepperoni Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 25 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 25 minutes
Cook Time 40 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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.

Share this Recipe
Print Recipe
 Roasted Shrimp and Tomatoes With Roasted Garlic Parmesan
Votes: 0
Rating: 0
You:
Rate this recipe!
Filter Seasonal Favorites, Vegetarian Dishes
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
Filter Seasonal Favorites, Vegetarian Dishes
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425°F. Cut 1 head cauliflower into florets and spread in one layer on a large rimmed baking sheet. Drizzle with 2 Tbsp. of olive oil and season with salt and pepper. Roast for 20-25 minutes, or until cauliflower is tender and golden brown.
  2. Transfer cauliflower to food processor and add butter: Process, scraping sides of processor as needed, until cauliflower has the texture of smooth grits or polenta. Add about ½ of the jar of sauce and pulse to combine. Add additional salt and pepper to taste. Set aside.
  3. Next, make the polenta. Bring water to a boil in a medium saucepan over medium high heat. Add butter. While whisking gently, pour the polenta into the boiling water in a steady stream. Turn down heat to low and continue whisking until the polenta has thickened enough that it doesn't settle on the bottom of the pan. Cook polenta for 5-7 minutes over medium heat, stirring occasionally, making sure polenta doesn't get too thick. Keep adding small amounts of water if polenta gets too thick.
  4. Add the remaining sauce and the prepared cauliflower to the cooked polenta and stir well. Cover and keep warm.
  5. Next, roast the shrimp and tomatoes. Spread the shrimp on a rimmed baking sheet. Add the tomatoes and the garlic to the baking sheet and drizzle 2 Tbsp. of olive oil over all. Season with salt and pepper and toss so that the shrimp and tomatoes are coated with the oil and garlic. Roast at 425°F for 7-8 minutes, or until shrimp is cooked through and tomatoes are bursting and starting to char. Remove the shrimp and tomatoes from the oven and add the arugula to the pan. Using tongs, toss the arugula with the hot shrimp and tomatoes so that it wilts slightly.
  6. To serve, spoon some polenta onto a plate or into a shallow bowl. Top with the shrimp and tomato mixture. Sprinkle with pine nuts and serve.
Share this Recipe
Print Recipe
 Spaghetti Puttanesca
Votes: 0
Rating: 0
You:
Rate this recipe!
Filter Quick & Easy, Family Favorites, Meat Dishes
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Meat Dishes
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook pasta 1 minute less than directed on package; drain.
  2. 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.

Share this Recipe