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 Veggie Quesadillas
These Veggie Quesadillas from RAGÚ® are the perfect snack. Ready in under thirty minutes, give them a try this week!
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Filter Quick & Easy, Meat Dishes, Side Dishes
Prep Time 10 minutes
Cook Time 13 minutes
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Ingredients
Filter Quick & Easy, Meat Dishes, Side Dishes
Prep Time 10 minutes
Cook Time 13 minutes
Servings
Ingredients
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Instructions
  1. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, pepper and zucchini, stirring occasionally, 4 minutes or until tender.
  2. Reduce heat to medium and stir in 1-1/2 cups sauce. Simmer, stirring occasionally, 5 minutes or until sauce is thickened.
  3. Evenly spread sauce mixture on tortillas, leaving a 1-inch border. Sprinkle evenly with cheese and fold in half; set aside. Clean skillet.
  4. Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook quesadillas, two at a time, turning once, 4 minutes or until golden brown and cheese is melted.
  5. Cut quesadillas into wedges and serve with remaining sauce, heated.
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 Brown Butter Tomato Scampi
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Prep Time 10 minutes
Cook Time 10 minutes
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servings
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Filter Quick & Easy
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Cook pasta as directed on package. Drain; keep warm.
  2. Meanwhile, melt butter in large skillet on medium heat 4-5 min. or until golden brownand nutty. Add garlic and red pepper; stir 1 min. until fragrant.
  3. Stir in sauce. Arrange shrimp over sauce in single layer; cover with lid. Cook 2-3 min.on medium heat or until shrimp are done. Add cooked pasta and parsley; toss gentlyuntil combined.
Recipe Notes

Tips:

Brown butter is the result of cooking butter until the milk solids separate and toast, or brown.

The butter becomes highly fragrant and nutty, adding a layer of flavorful depth to any recipe

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 Savory Skillet-Simmered Cod
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Prep Time 10 minutes
Cook Time 15 minutes
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servings
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Filter Quick & Easy
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Heat oil in large skillet on medium-high heat. Add tomatoes; cover with lid. Cook 3-4min. or until skins begin to brown, shaking pan occasionally.
  2. Stir in garlic and capers; cook 30 seconds, stirring constantly. Add sauce and half thelemon zest to pan.
  3. Arrange fish in sauce mixture. Cover with lid. Cook on medium-low heat 8-10 min. oruntil fish is done (145°F). Squeeze half the lemon over fish; sprinkle with herbs andremaining lemon zest. Serve with remaining lemon half, cut into wedges.
Recipe Notes

Tip:

Prepare using another mild white fish such as haddock or halibut.

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 Blistered Cherry Tomato Rotini
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Filter Quick & Easy
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Cook pasta as directed on package. Drain; keep warm.
  2. Heat oil in large skillet on medium heat. Add tomatoes; cover with lid. Cook 4-5 min. oruntil skins begin to burst, shaking pan occasionally.
  3. Remove pan from heat; stir in garlic and sauce. Add cooked pasta. Toss onmedium-low heat 3-4 min. until combined. Top with small spoonfuls of cheese andsprinkle with basil before serving.
Recipe Notes

Tips:

Burrata is a ball of fresh mozzarella cheese filled with strands of fresh mozzarella and cream. It is often sold in the deli section of the grocery store.

Substitute fresh mozzarella pearls or dollops of ricotta cheese for the burrata.

Prepare using other short pasta shapes such as rigatoni or penne.

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 Spaghetti & Meatballs in an Instant
Dinner done in under 30 minutes and just one Instant Pot®. Frozen meatballs, sauce and uncooked spaghetti simmer together for a meal that your family already loves.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
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Instructions
  1. Set 6 qt. Instant Pot® to Sauté for 10 min. Add oil to inner pot; heat until shimmering. Add onions, garlic, salt & pepper. Cook 2-3 min. or until translucent, stirring frequently. Add sauce and broth; gently scrape any browned bits from bottom with wooden spoon.
  2. Stir in frozen meatballs. Layer pasta over surface. Do not stir. Secure lid. Pressure Cook on High for 5 min.
  3. Press Cancel and quick release any remaining pressure. Carefully open lid once all pressure is released. Stir gently until sauce, pasta and meatballs are combined. Serve sprinkled with cheese and parsley.
Recipe Notes

Tip:

Turn this dish into a soup by using 4 cups of broth.

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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 Tangy Tomato Chicken Marsala
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
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Instructions
  1. Prepare dredging station by putting flour, egg wash and bread crumbs in three separate bowls.
  2. Season both sides of chicken with salt and pepper. Lightly dust with flour, then dredge in egg wash and coat with seasoned bread crumbs. 
  3. Bring large pot of pasta water to a boil and follow farfalle cooking instructions on package. 
  4. In a separate, large, non stick skillet, heat oil and 1 tablespoon butter on medium-high. Cook chicken in batches, 2 min. on each side or until golden brown. Transfer chicken to clean plate. 
  5. Melt remaining butter in same pan. Add mushrooms and garlic. Cook 3-4 min. on medium-high, stirring frequently until edges begin to brown. Add wine; bring to boil scraping up any browned bits from bottom of pan. Reduce heat to medium. Stir in sauce and tomatoes. Return chicken and any juices to pan. Cook 2-3 min. or until heated through.
  6. Serve on bed of farfalle pasta and garnish with fresh thyme or parsley. 
Recipe Notes

Tip:

Dredging meats in flour before cooking not only encourages browning, but also helps to insulate them to keep them moist. browning, but also helps to insulate them to keep them moist.

Chicken breasts labeled “thin-sliced“ are also sometimes labeled as “cutlets” in the meat department of the grocery store.

You can substitute thinly sliced pork chops for the chicken breasts.

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 One-Pot Spinach & Sausage Lasagna Soup
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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
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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 Shortcut Cheesy Chicken Enchiladas
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Prep Time 15 minutes
Cook Time 35 minutes
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
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Instructions
  1. Heat oven to 425°F. Combine sauce, broth, seasonings, salt & pepper in medium saucepan. Cook on medium heat 3-4 min. or until heated through.
  2. Combine chicken, onions, 1 cup shredded cheese, queso fresco, ½ cup cilantro and ¼ cup sauce mixture in large bowl. Spray both sides of tortillas with 100% oil cooking spray. Stack tortillas and wrap tightly with plastic wrap. Microwave on HIGH 60-90 seconds or until warm and pliable.
  3. Fill each tortilla with ¼ cup chicken mixture. Roll up; place seam-side down in greased 13x9-inch baking dish. Pour remaining sauce mixture over enchiladas. Cover tightly with foil.
  4. Bake 25 min. or until heated through. Sprinkle evenly with remaining cheese and bake 5 min. or until melted. Garnish with remaining cilantro and serve with sour cream.
Recipe Notes

Use an electric pressure cooker:

Using RAGÚ® Pasta Sauce to create a “speed-scratch” enchilada sauce, quickly warming oiled tortillas in the microwave, plus convenient rotisserie chicken gets dinner on the table quickly.

Use 1 jar (45 ounces) RAGÚ® Old World Style® Traditional Sauce to make one pan of enchiladas to enjoy now and one to freeze for a future meal. Prepare as directed, doubling all other ingredients and using two 13x9-inch baking dishes. Cover pan tightly with plastic wrap before freezing. When ready to bake, thaw overnight in the refrigerator, remove plastic wrap, cover with foil, and bake 35-40 min. or until hot.

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 Vegan Pasta Fagioli
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Filter Quick & Easy, Vegetarian Dishes
Prep Time 15 minutes
Cook Time 9 minutes
Servings
(about 1-1/2 cups each)
Ingredients
Filter Quick & Easy, Vegetarian Dishes
Prep Time 15 minutes
Cook Time 9 minutes
Servings
(about 1-1/2 cups each)
Ingredients
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Instructions
  1. Cook pasta 1 min. less than directed on package. Drain; set aside.
  2. Heat oil in large pot on medium-high heat. Add sausage; cook 3-4 min. or until done, using wooden spoon to break up large pieces.
  3. Reduce heat to medium; add onions, carrots and celery. Cook 5-6 min. or until onions are translucent, stirring frequently. Add garlic; stir 30 sec. Stir in sauce, broth and beans. Simmer 10 min. or until vegetables are tender, stirring occasionally. Add pasta; cook 1-2 min. until heated through. Top with cheese and parsley before serving.
Recipe Notes

To freeze, keep pasta separate as it will continue to absorb liquid in the soup.

Plant-based sausage is usually sold in the meat department or frozen aisle of the grocery store.

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 Italian Market Shakshuka
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. Heat 2 tablespoons oil in large skillet on medium-high heat; add eggplant, salt and pepper. Cook 4-6 min. or until eggplant softens. Add remaining oil and vegetables; cook 3 min., stirring constantly. Stir in sauce and water; bring to a simmer.
  2. Remove pan from heat. Make six wells in sauce with a large spoon, spacing evenly around pan. Crack 1 egg into each well. Push sauce around edges of egg whites to contain each egg in its well, while keeping the yolks undisturbed. Arrange tomatoes around edge of pan. Cover with lid. Cook on medium heat 7-9 min. or until egg whites are set and yolks are cooked to desired doneness.
  3. Top with cheese, parsley and red pepper before serving with bread.
Recipe Notes

For fully cooked yolks, add 2 min. to the cook time.

Shakshuka is originally an Israeli breakfast dish of eggs poached with vegetables cooked tomato sauce.

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