Name: Italian Market Shakshuka
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: Quick & Easy
Ingredients: 3 tablespoons olive oil, divided; 1 medium eggplant, cut. Into. ½-inch cubes (about 1 pound); ½ teaspoon each kosher salt and ground pepper; 2 cups vegetables like chopped red onions, zucchini or peppers; 3 cloves cloves garlic, thinly sliced; 1 jar (24 ounces) RAGÚ® Chunky Garden Combination Sauce; ⅓ cup water; 6 eggs; 2 on-the-vine cherry tomato stems; ¼ cup grated Parmesan cheese; ¼ cup loosely packed Italian parsley leaves; Crushed red pepper (optional); focaccia bread slices

Italian Market Shakshuka

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Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

3 tablespoons olive oil, divided
1 medium eggplant, cut. Into. ½-inch cubes (about 1 pound)
½ teaspoon each kosher salt and ground pepper
2 cups vegetables like chopped red onions, zucchini or peppers
3 cloves cloves garlic, thinly sliced
1 jar (24 ounces) RAGÚ® Chunky Garden Combination Sauce
⅓ cup water
6 eggs
2 on-the-vine cherry tomato stems
¼ cup grated Parmesan cheese
¼ cup loosely packed Italian parsley leaves
Crushed red pepper (optional)
focaccia bread slices

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Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

3 tablespoons olive oil, divided
1 medium eggplant, cut. Into. ½-inch cubes (about 1 pound)
½ teaspoon each kosher salt and ground pepper
2 cups vegetables like chopped red onions, zucchini or peppers
3 cloves cloves garlic, thinly sliced
1 jar (24 ounces) RAGÚ® Chunky Garden Combination Sauce
⅓ cup water
6 eggs
2 on-the-vine cherry tomato stems
¼ cup grated Parmesan cheese
¼ cup loosely packed Italian parsley leaves
Crushed red pepper (optional)
focaccia bread slices

Instructions

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.
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.
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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Mama’s Best Ever Spaghetti & Meatballs

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Family Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

20 minutes

Servings

Ingredients

1 1/2 lbs. lean ground beef
1/2 cup Italian seasoned dry bread crumbs
2 eggs
1 jar RAGÚ® Old World Style® Traditional Sauce
12 ounces spaghetti, cooked and drained

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Family Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

20 minutes

Servings

Ingredients

1 1/2 lbs. lean ground beef
1/2 cup Italian seasoned dry bread crumbs
2 eggs
1 jar RAGÚ® Old World Style® Traditional Sauce
12 ounces spaghetti, cooked and drained

Instructions

Combine ground beef, bread crumbs, eggs and 1/2 cup sauce in medium bowl; shape into 18 meatballs.
Bring remaining sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done.
Serve over hot spaghetti.

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No-Boil Baked Lasagna

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Quick & Easy, Seasonal Favorites, Vegetarian Dishes, Meat Dishes

Prep Time

15 minutes

Cook Time

1 hr & 10 mins

Servings

Ingredients

2 containers (15 oz. ea.) Ricotta cheese
2 cups shredded Mozzarella cheese, (about 8 oz.)
1/2 cup grated Parmesan cheese
2 eggs
1 jar RAGÚ® Roasted Garlic Parmesan Sauce
12 uncooked lasagna noodles

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Quick & Easy, Seasonal Favorites, Vegetarian Dishes, Meat Dishes

Prep Time

15 minutes

Cook Time

1 hr & 10 mins

Servings

Ingredients

2 containers (15 oz. ea.) Ricotta cheese
2 cups shredded Mozzarella cheese, (about 8 oz.)
1/2 cup grated Parmesan cheese
2 eggs
1 jar RAGÚ® Roasted Garlic Parmesan Sauce
12 uncooked lasagna noodles

Instructions

Preheat oven to 375°F. Combine Ricotta cheese, 1 cup Mozzarella cheese, 1/4 cup Parmesan cheese and eggs in bowl and set aside.
Spread 1 cup sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the Ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and sauce.
Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining Mozzarella and Parmesan cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.

Recipe Notes

Tip: For a twist on a classic add 2 cups cooked ground beef to pasta sauce.

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Classic Stuffed Shells

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Vegetarian Dishes

Prep Time

25 minutes

Cook Time

45 minutes

Servings

Ingredients

1 jar RAGÚ® Tomato Garlic & Onion Sauce
2 lbs. Ricotta cheese
2 cups shredded Mozzarella cheese, (about 8 oz.)
1/4 cup grated Parmesan cheese
3 eggs
1 Tbsp. finely chopped fresh parsley leaves
1/8 tsp. ground black pepper
1 package (12 oz.) jumbo shells pasta , cooked and drained

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Vegetarian Dishes

Prep Time

25 minutes

Cook Time

45 minutes

Servings

Ingredients

1 jar RAGÚ® Tomato Garlic & Onion Sauce
2 lbs. Ricotta cheese
2 cups shredded Mozzarella cheese, (about 8 oz.)
1/4 cup grated Parmesan cheese
3 eggs
1 Tbsp. finely chopped fresh parsley leaves
1/8 tsp. ground black pepper
1 package (12 oz.) jumbo shells pasta , cooked and drained

Instructions

Preheat oven to 350°F. Evenly spread 1 cup sauce in 13 x 9-inch baking pan; set aside.
Combine cheeses, eggs, parsley and pepper in large bowl. Fill shells with cheese mixture, then arrange in baking pan. Evenly top with remaining sauce. Bake 45 minutes or until sauce is bubbling.

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Three Cheese Beef Lasagna

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Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

45 minutes

Servings

Ingredients

1 lb. ground beef
1 jar RAGÚ® Old World Style® Traditional Sauce
1 container (15 oz.) part-skim Ricotta cheese
2 cups shredded part-skim Mozzarella cheese
1/2 cup grated Parmesan cheese, divided
2 eggs
12 lasagna noodles, cooked and drained

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Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

45 minutes

Servings

Ingredients

1 lb. ground beef
1 jar RAGÚ® Old World Style® Traditional Sauce
1 container (15 oz.) part-skim Ricotta cheese
2 cups shredded part-skim Mozzarella cheese
1/2 cup grated Parmesan cheese, divided
2 eggs
12 lasagna noodles, cooked and drained

Instructions

Preheat oven to 375°F. Brown ground beef in 12-inch skillet; drain. Stir in sauce; heat through.
Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside.
Evenly spread 1 cup meat sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup meat sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 noodles and sauce. Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with remaining 1/4 cup Parmesan cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.

Recipe Notes

Tip:

If you’re really cookin’ like a mother, double the recipe and layer that lasagna up high.

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Baked Eggplant Parmesan

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Family Favorites, Vegetarian Dishes, Meat Dishes

Prep Time

20 mins

Cook Time

1 hr & 30 mins

Servings

Ingredients

1 1/2 cups Italian seasoned dry bread crumbs
2 cups grated Parmesan cheese
2 medium eggplants (2-1/2 lbs.), peeled and cut into 1/4-inch slices
4 eggs
3 Tbsp. water
1 jar RAGÚ® Old World Style® Traditional Sauce
2 cups shredded Mozzarella cheese

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Family Favorites, Vegetarian Dishes, Meat Dishes

Prep Time

20 mins

Cook Time

1 hr & 30 mins

Servings

Ingredients

1 1/2 cups Italian seasoned dry bread crumbs
2 cups grated Parmesan cheese
2 medium eggplants (2-1/2 lbs.), peeled and cut into 1/4-inch slices
4 eggs
3 Tbsp. water
1 jar RAGÚ® Old World Style® Traditional Sauce
2 cups shredded Mozzarella cheese

Instructions

Preheat oven to 350°F. Combine bread crumbs with 1 cup Parmesan cheese in medium bowl. Beat together eggs and water in another bowl. Dip eggplant slices in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheet. Bake 25 minutes or until golden.
Evenly spread 2 cups sauce in 13 x 9-inch baking dish. Layer 1/2 of the baked eggplant slices, then 1-1/2 cups sauce and 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil.
Bake covered 45 minutes. Remove foil, then sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.

Recipe Notes

Tip: Try substituting chicken for the eggplant for a Baked Chicken Parm!

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