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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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 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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 Zoodles Primavera
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Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes, Side Dishes
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
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Instructions
  1. Heat the olive oil in a skillet over medium-high heat. When hot, add the garlic and cook for 2 min.
  2. Then add the carrots, broccoli, and cauliflower. Cook for 5 minutes, stirring frequently. Add the mushrooms, cherry tomatoes, and yellow squash. Stir to combine and cook for an additional 5 min.
  3. Add the entire jar of RAGÚ® Classic Alfredo Sauce, salt, and pepper. Combine with a spoon and bring to a boil. Reduce heat to medium and cook for 10 min. or until the vegetables have softened.
  4. Turn off the heat, add the zucchini noodles to the pan, and toss. Wait 2 min. to serve.
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 Mini Turkey Sloppy Joes
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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. Heat extra virgin olive oil in a large skillet over medium heat. When hot, add the onion and garlic and sauté until the onion is translucent.
  2. Add the ground turkey to the pan. Break up the meat and stir frequently until the meat is browned. Add the carrots, green pepper, and red pepper. Cook for 5 min. so the vegetables can begin to soften.
  3. Add the RAGÚ® Simply Chunky Marinara Sauce and the remaining ingredients, Stir and bring everything to a boil. Reduce the heat so it simmers and partially cover the pan. Cook for 10 min.
  4. Serve with mini buns.
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 Pepperoni Casserole
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Prep Time 25 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 25 minutes
Cook Time 40 minutes
Servings
Ingredients
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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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 Sun-Dried Tomato & Tonno Orecchiette
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Filter Quick & Easy, Seasonal Favorites, Meat Dishes
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. Cook pasta as directed on package; drain.
  2. Meanwhile, heat oil, garlic and pepper flakes in large skillet on medium heat. Cook 2-3 min. or until garlic is fragrant and begins to soften. Add tomatoes, tuna and sauce. Cook 3-4 min. or until heated through.
  3. Stir in hot cooked pasta and parsley. Top each serving with a bit of freshly zested lemon.
Recipe Notes

Tips:

Italian canned tuna, also called “Tonno,” is tuna packed in olive oil. You can also substitute albacore or chunk light tuna.

Substitute any other short pasta in this recipe such as penne, rigatoni or rotini.

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 Farmer’s Stack
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Filter Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 15 MINUTES
Cook Time 30 MINUTES
Servings
Ingredients
polenta patties
Filter Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 15 MINUTES
Cook Time 30 MINUTES
Servings
Ingredients
polenta patties
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Instructions
  1. Bring water, milk and salt to boil in medium saucepan on medium-high heat. Reduce heat to medium; whisk in polenta in a steady stream. Cook 4-5 min. or until polenta is soft and creamy, whisking constantly. Remove pan from heat; stir in quinoa. Cool slightly. Use a medium scoop (scant 1/4 cup) to form 18 patties, 2 inches wide and ½ inch thick. Let patties cool on parchment paper-lined rimmed baking sheet.
  2. Brush both sides of patties with oil. Heat large skillet on medium heat. Cook patties, in batches, 3 min. on each side or until golden brown. Cover; keep warm.
  3. Heat remaining oil in same skillet on medium-high heat. Add onions and peppers; cook 3-4 min. or until tender-crisp. Add sauce, garlic and remaining vegetables; cook 2-3 min. or until heated through. Serve sauce on top of warm polenta patties. Sprinkle with cheese.
Recipe Notes

Tips:

Tri-color quinoa is a mix of red, white and black quinoa and can easily be found in the grain aisle or bulk section of your grocery store. You will need 1 cup dry quinoa to make about 2-1/2 cups cooked quinoa.

Polenta patties can be made ahead of time. Form patties as directed and freeze in a single layer before storing in a resealable freezer bag. Thaw in refrigerator overnight before cooking as directed.

Substitute your family’s favorite combination of in-season vegetables. To ensure even cooking, make sure to add firmer vegetables like carrots and green beans to the skillet first, since they will take longer to cook than softer vegetables like eggplant, squash, tomatoes or mushrooms.

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 Slow Cooker Beef with Rigatoni
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Prep Time 20 minutes
Cook Time 8 hours
Servings
Ingredients
Filter Quick & Easy, Seasonal Favorites, Meat Dishes
Prep Time 20 minutes
Cook Time 8 hours
Servings
Ingredients
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Instructions
  1. Add vegetables to slow cooker insert. Season beef on all sides with salt and pepper; place on top of vegetables. Combine sauce and broth; pour over meat. Cover with lid.
  2. Cook on LOW 8 hours (or on HIGH 4 hours) or until meat is fork-tender. During last 15 min. of cooking, remove meat from sauce. Skim sauce of excess fat; whisk in flour. Carefully cut meat or coarsely shred in large chunks and return to sauce to continue cooking. Gently toss meat mixture with hot cooked pasta and parsley.
Recipe Notes

Tip: Substitute a dry red wine like Chianti or cabernet for the broth.

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