Name: Veggie Spaghetti Squash Skillet
Prep time: 15 min
Cook time: 50 min
Yield: 5
Cuisine: Family Favorites
Ingredients: 2 spaghetti squash (about 2 pounds each); 4 tablespoons olive oil, divided; kosher salt and black pepper; 1 pound meatless Italian sausage, removed from casings; 1/2 teaspoon crushed red pepper; 1 red onion, thinly sliced; 1 yellow bell pepper, thinly sliced; 2 cloves garlic, thinly sliced; 1 cup multi-colored grape tomatoes, halved; 1 jar (24 ounce) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce; 1/2 cup shredded Parmesan cheese; 1/4 cup small basil leaves, loosely packed

Veggie Spaghetti Squash Skillet

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Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

15 MINUTES

Cook Time

50 MINUTES

Servings

Ingredients

2 spaghetti squash about 2 pounds each
4 tablespoons olive oil, divided
kosher salt and black pepper
1 pound meatless Italian sausage, removed from casings
1/2 teaspoon crushed red pepper
1 red onion, thinly sliced
1 yellow bell pepper, thinly sliced
2 cloves garlic, thinly sliced
1 cup multi-colored grape tomatoes, halved
1 jar (24 ounce) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1/2 cup shredded Parmesan cheese
1/4 cup small basil leaves, loosely packed

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Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

15 MINUTES

Cook Time

50 MINUTES

Servings

Ingredients

2 spaghetti squash about 2 pounds each
4 tablespoons olive oil, divided
kosher salt and black pepper
1 pound meatless Italian sausage, removed from casings
1/2 teaspoon crushed red pepper
1 red onion, thinly sliced
1 yellow bell pepper, thinly sliced
2 cloves garlic, thinly sliced
1 cup multi-colored grape tomatoes, halved
1 jar (24 ounce) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1/2 cup shredded Parmesan cheese
1/4 cup small basil leaves, loosely packed

Instructions

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.
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.
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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Tortellini & Rainbow Chard in Vodka Sauce

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

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

1 pkg. (20 ounces) refrigerated cheese tortellini
1 tablespoon olive oil
1 yellow onion, chopped
1/4 teaspoon red pepper flakes
1 pkg. (10 ounces) chopped rainbow chard
2 cloves garlic, finely chopped
1 jar (24 ounces) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1/2 cup vodka
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese

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

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

1 pkg. (20 ounces) refrigerated cheese tortellini
1 tablespoon olive oil
1 yellow onion, chopped
1/4 teaspoon red pepper flakes
1 pkg. (10 ounces) chopped rainbow chard
2 cloves garlic, finely chopped
1 jar (24 ounces) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1/2 cup vodka
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese

Instructions

Cook pasta as directed on package; drain well.
Heat oil in large high-sided skillet on medium-high heat. Add onions, red pepper flakes and chard; cook 7-9 min. or until onions are translucent and chard is wilted, stirring occasionally. Add garlic; cook and stir 1 min. or until fragrant. Stir in sauce; cover and cook on medium heat for 5 min. Uncover; stir in vodka and cream. Cook 3-5 min. or until chard is tender, stirring occasionally.
Add cooked pasta to sauce mixture; mix gently. Sprinkle with cheese just before serving.

Recipe Notes

Tip:

Use pre-cut greens that are washed and ready-to-use to save time and eliminate waste. Substitute 1 bunch rainbow or Swiss chard, chopped into 1-inch pieces.

Prepare using 1 pkg. (12 ounce) dried cheese tortellini.

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Beef Goulash Italiano

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Quick & Easy

Prep Time

25 minutes

Cook Time

60 minutes

Servings

Ingredients

1 1/2 lbs. beef, cut into 1" cubes, flour, seasoned w/ salt and pepper
3 Tbsp. butter
1 medium onion chopped
1 cup sliced celery
2 tsp. paprika
1 tsp. caraway seed
1 jar RAGÚ® Old World Style® Traditional Sauce
3 cups cooked noodles
1/2 cup shredded Parmesan cheese
1/2 cup shredded Mozzarella cheese
3/4 cup sour cream
Parsley leaves, to taste

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Quick & Easy

Prep Time

25 minutes

Cook Time

60 minutes

Servings

Ingredients

1 1/2 lbs. beef, cut into 1" cubes, flour, seasoned w/ salt and pepper
3 Tbsp. butter
1 medium onion chopped
1 cup sliced celery
2 tsp. paprika
1 tsp. caraway seed
1 jar RAGÚ® Old World Style® Traditional Sauce
3 cups cooked noodles
1/2 cup shredded Parmesan cheese
1/2 cup shredded Mozzarella cheese
3/4 cup sour cream
Parsley leaves, to taste

Instructions

Stovetop Directions

Cut beef into 1" cubes and dredge in seasoned flour and brown in butter. Remove beef and set aside.
Sautė onions, celery and paprika.
Add beef cubes, caraway seeds and sauce and simmer, covered for 1 hour.
Cook pasta till al dente, according to package instructions. Drain well.
Add cooked pasta, Parmesan and Mozzarella cheese to the sauce and stir to combine.
Cook on high for 30 minutes or until cheese is melted, stirring occasionally.
Blend in sour cream right before serving. Heat thoroughly but do not allow sauce to boil.
Serve hot with parsley as garnish.

Slow Cooker Directions

Cut beef into 1" cubes and dredge in seasoned flour and brown in butter. Remove beef and set aside.
Sautė onions, celery and paprika.
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).
Right before serving add Parmesan and Mozzarella cheese, blend in sour cream and heat thoroughly but do not allow sauce to boil.
Serve hot with parsley atop and any extra cheese as garnish.

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Farmer’s Stack

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Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

15 MINUTES

Cook Time

30 MINUTES

Servings

Ingredients

polenta patties

2 cups water
1 cup milk
2 teaspoons kosher salt
1 cup instant polenta
2 cups cooked tri-color quinoa, chilled
3 tablespoons olive oil

vegetable sauce

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Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

15 MINUTES

Cook Time

30 MINUTES

Servings

Ingredients

polenta patties

2 cups water
1 cup milk
2 teaspoons kosher salt
1 cup instant polenta
2 cups cooked tri-color quinoa, chilled
3 tablespoons olive oil

vegetable sauce

Instructions

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.
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.
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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