Prego Recipes

Penne with Creamy Vodka Sauce

5 1/2 cups Prego Chunky Garden Tomato, Onion & Garlic Italian Sauce
1/4 cup vodka
1/3 cup chopped fresh basil leaves
1/4 tsp. crushed red pepper
1/2 cup heavy cream
1 pkg. (16 ounces) medium tube-shaped pasta (penne), cooked and drained
Grated Parmesan cheese

Heat the sauce, vodka, basil and pepper in a 3-quart saucepan over medium heat until the mixture comes to a boil. Remove from the heat and stir in the cream. Put the pasta in a large serving bowl. Pour the sauce mixture over the pasta. Toss to coat. Sprinkle with the cheese. Serves 4

Lasagna with Two Sauces

3/4 lb. hot or sweet Italian sausage links, removed from casing
1/3 cup finely chopped onion
1 jar Bertolli Olive Oil & Garlic Sauce
1 jar Bertolli Creamy Garlic Alfredo Sauce
8 lasagna noodles, cooked and drained
1 cup ricotta cheese
3 tbsp. chopped fresh parsley (optional)

In 12-inch nonstick skillet, brown sausage with onion over medium-high heat, about 10 minutes. Stir in Sauces. Reduce heat to low and simmer covered 5 minutes.

Meanwhile, into each of 4 shallow serving dishes, pour 1/4 cup hot Sauce. For each serving, using tongs, arrange 1 noodle in each dish with 1/2 hanging over the edge. Top each noodle with 1/4 cup ricotta, then fold hanging edge of noodle over ricotta. Spoon 1/3 cup sausage mixture over each noodle.

Arrange a second noodle crosswise on top of sausage mixture with 1/2 hanging over the edge. Top second noodle with remaining sausage mixture, using all the sausage and reserving about 1/2 cup sauce for topping. Fold hanging edge of noodle over sausage mixture. Top with remaining Sauce and small dollops of remaining sauce mixture. Garnish with parsley. Serves 4

Wild Mushroom Chicken Balsamico

3 tsp. olive oil OR vegetable oil
4 skinless, boneless chicken breasts (about 1 lb.)
12 oz. assorted wild mushrooms (portobello, shiitake, oyster and/or crimini), sliced (about 3 cups)
1 medium zucchini, sliced (about 1 1/2 cups)
1 medium onion, cut into wedges
2 cloves garlic, minced
2 cups Prego Marinara Italian Sauce
1/4 cup balsamic vinegar
Freshly ground black pepper

Heat 1 tsp. oil in large nonstick skillet over medium-high heat. Add chicken and cook 10 min. or until browned. Remove chicken. Heat remaining oil over medium heat. Add mushrooms, zucchini and onion and cook until tender. Add garlic and cook 1 min.

Add pasta sauce and vinegar. Heat to a boil. Return chicken to skillet. Cover and cook over low heat 10 min. or until chicken is no longer pink. Serve with black pepper. Serves 4

Lasagna Roll-Ups

1 cup ricotta cheese
1 can (about 4 ounces) mushroom stems and pieces, drained
1/2 cup refrigerated pesto sauce
8 lasagna noodles, cooked and drained
2 cups Prego Traditional Italian Sauce
3/4 cup Pace Picante Sauce
1 cup shredded mozzarella cheese

Mix the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup cheese mixture. Spread to edges. Roll up like a jelly roll. Place seam-side down in a 2-quart shallow baking dish.

Mix the Italian sauce and picante sauce and pour over the roll-ups. Bake at 400°. for 30 minutes or until hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes more or until cheese is melted. Let stand for 10 minutes. Serves 4

Easy Spaghetti & Meatballs

1 lb. ground beef
2 tbsp. water
1/3 cup seasoned dry bread crumbs
1 egg, beaten
1 jar (26 oz.) Prego Traditional Italian Sauce
4 cups hot cooked spaghetti

Mix ground beef, water, bread crumbs and egg thoroughly. Shape firmly into 12 (2") meatballs. Arrange in 2-qt. microwavable baking dish.

Microwave on high 5 minutes or until done. Pour off fat. Add pasta sauce. Cover. Microwave 3 minutes or until hot. Serve over spaghetti. Serves 4

Saucy Baked Chicken

2 lb. chicken parts
2 cups Prego Traditional Italian Sauce
4 cups hot cooked spaghetti (about 8 ounces dry

In 2-quart oblong baking dish, arrange chicken. Bake at 375°. 30 minutes. Pour off fat. Pour Prego sauce over chicken. Bake 30 minutes or until chicken is no longer pink. Stir sauce before serving. Serve with spaghetti. Serves 4

Chicken with White Beans

1 tbsp. vegetable oil
4 bone-in chicken breast halves
2 cups Prego Traditional Italian Sauce
1 large onion, chopped (about 1 cup)
1/4 tsp. garlic powder OR 2 cloves garlic, minced
2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes or until it's well browned on all sides. Pour off any fat.

Add the sauce, onion, garlic powder and beans to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through. Serves 4

Linguine with Easy Red Clam Sauce

1 tbsp. olive or vegetable oil
2 cloves garlic, minced
1 1/2 cups Prego Traditional Italian Sauce
1/4 cup Chablis or other dry white wine
1 tbsp. chopped fresh parsley
2 cans (6 1/2 ounces each) minced clams, undrained
1/2 of an 1-pound package linguine, cooked and drained
Grated Parmesan cheese (optional)

Heat the oil in a 2-quart saucepan over medium heat. Add the garlic and cook until it's tender, stirring constantly. Stir the sauce, wine, parsley and clams and juice in the saucepan.

Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally. Serve the clam sauce over the linguine topped with the Parmesan cheese, if desired. Serves 4

Sliced Steak Pizziola

1 tbsp. vegetable oil
1 1/2 lb. beef flank steak
2 medium onions, sliced (about 1 cup)
2 cloves garlic, minced
1 tsp. Italian seasoning, crushed
2 cups Prego Traditional Italian Sauce

Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes or until it's well browned on both sides. Remove the beef from the skillet. Pour off any fat.

Add the onions, garlic and Italian seasoning to the skillet. Cook until the onions are tender. Return the beef to the skillet. Stir in the sauce. Reduce the heat to low. Cook the beef for 3 minutes for medium-rare or to desired doneness. Slice the beef into thin diagonal slices. Serve with the sauce. Serves 6

Skillet Chicken Parmesan

1/4 cup grated Parmesan cheese
1 1/2 cups Prego Traditional Italian Sauce or Prego Organic Tomato & Basil Italian Sauce
1 tbsp. olive oil
1 1/2 lb. skinless, boneless chicken breasts (4 to 6)
1 1/2 cups shredded part-skim mozzarella cheese (6 oz.)

Stir 3 tbsp. Parmesan cheese into pasta sauce. Heat oil in large skillet over medium-high heat. Add chicken and cook for about 10 min. or until browned.

Pour sauce mixture over chicken, turning to coat with sauce. Cover and cook over medium heat for 10 min. or until chicken is no longer pink. Top with mozzarella cheese and remaining Parmesan cheese. Let stand for 5 min. or until cheese is melted. Serves 6

Garden Patch Spaghetti & Meatballs

1 lb. ground beef
1/2 cup seasoned dry bread crumbs
1 egg
1 tbsp. vegetable oil
1 jar (1 lb. 9 oz.) Prego Marinara Italian Sauce
2 cups frozen peas and carrots
1 pkg. (16 oz.) spaghetti, cooked and drained
Grated Parmesan cheese

Thoroughly mix beef, bread crumbs and egg in bowl. Shape mixture into 16 (1 1/2") meatballs. Heat oil in skillet over medium-high heat. Add meatballs and cook until browned. Remove meatballs. Pour off fat.

Add pasta sauce and vegetables. Heat to a boil. Return meatballs to skillet. Cover and cook over low heat for 15 min. or until meatballs are cooked through*. Serve meatballs with sauce over pasta topped with cheese. Makes 4 servings

Italiano Turkey and Pasta

2 tbsp. olive oil
1 lb. turkey breast cutlets OR turkey slices, cut into strips
1 medium onion, sliced
1/2 tsp. dried rosemary leaves, crushed
1 jar (1 lb. 9.75 oz.) Prego Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello
2 tbsp. grated Parmesan cheese
1/8 tsp. crushed red pepper (optional)
6 cups hot cooked spaghetti
Sliced black olive (optional)

Heat half the oil in skillet. Add turkey and cook until browned. Set turkey aside. Heat remaining oil. Add onion and rosemary and cook until tender. Add pasta sauce, cheese and pepper. Heat to a boil. Return turkey to skillet. Heat through. Serve over spaghetti. Garnish with olives, if desired. Makes 6 servings

Veal Spiedini alla Prego

1/2 cup Italian-seasoned dry bread crumbs
1/4 cup toasted pine nuts
6 slices prosciutto, cut into thirds
1 1/4 lb. veal scalloppine, cut into 18 pieces and pounded thin
1/4 lb. mozzarella cheese, cut into matchstick-thin strips
1/4 cup olive oil
3 cups Prego Traditional Italian Sauce
1 pkg. (10 ounces) Pepperidge Farm Mozzarella Garlic Bread
Grated Parmesan cheese (optional)

Preheat the oven to 400° for the bread. Stir the bread crumbs and pine nuts in a small bowl. Divide the prosciutto among the veal pieces. Top each with 1tablespoon bread crumb mixture. Divide the cheese among the veal pieces. Roll up the veal pieces around the filling. Thread 3 veal rolls onto each of 6 (6-inch) skewers.

Heat the oil in a 12-inch skillet over medium heat. Add the skewers and cook for 3 minutes on each side. Pour the sauce over the skewers. Reduce the heat to low. Cook for 15 minutes or until the veal is cooked through.

Meanwhile, bake the bread according to the package directions. Cut the bread into 2-inch diagonal slices. Serve the bread with the veal spiedini and sauce. Sprinkle with the Parmesan cheese, if desired. Makes 6 servings

Sunday Sauce with Meatballs

1/2 cup olive oil
3 large onions, diced (about 3 cups)
2 tbsp. minced garlic
6 cups Prego Flavored with Meat Italian Sauce
4 fresh basil leaves, chopped
1 tsp. crushed red pepper
6 slices thawed Pepperidge Farm Garlic Texas Toast, diced
1/2 cup whole milk
1 1/2 lb. ground beef
2 eggs
1/4 cup grated Parmesan cheese

Heat 1/4 cup oil in a 6-quart saucepot over medium heat. Add 2 cups onions and the garlic and cook until the onion is tender. Stir the sauce, basil and red pepper in the saucepot. Remove the saucepot from the heat.

Place the bread into a large bowl. Pour the milk over the bread. Stir and press the bread into the milk to coat. Let stand for 5 minutes.

Add the beef, remaining onions, eggs and cheese to the bread mixture. Mix the beef mixture thoroughly and shape firmly into 12 (3-inch) meatballs. Place the meatballs onto a baking sheet. Cover and refrigerate for 15 minutes.

Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the meatballs in batches and cook until they're well browned. Add the meatballs to the sauce mixture. Cook over medium heat for 15 minutes or until the meatballs are cooked through. Serve with additional Texas Toast or Garlic Bread, if desired. Makes 6 servings

Spinach Ricotta Gnocchi

1 package (16 ounces) frozen dumpling-shaped pasta (gnocchi)
2 cups thawed and well drained frozen cut leaf spinach
1 1/2 cups Prego Onion & Garlic Italian Sauce or Prego Traditional Italian Sauce
1/4 cup grated Romano cheese
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese (about 4 ounces)

Prepare the pasta according to the package directions in a 6-quart saucepot. Add the spinach during the last 3 minutes of cooking. Drain the pasta mixture well in a colander. Return the pasta mixture to the saucepot.

Stir the sauce, Romano cheese and ricotta cheese in the saucepot. Cook over medium heat until the mixture is hot and bubbling, stirring occasionally.. Top with the mozzarella cheese. Makes 6 servings

Prego Easy Party Lasagna

1 jar (4 pounds 3 ounces) Prego Traditional Italian Sauce or Prego Fresh Mushroom Italian Sauce (7 1/2 cups)
12 uncooked lasagna noodles
1 container (32 ounces) ricotta cheese
4 cups shredded mozzarella cheese (about 16 ounces)
1/2 cup grated Parmesan cheese

Spread about 2 cups sauce in a 13 1/2 x 9 1/2 x 3-inch disposable foil pan. Top with 6 lasagna noodles, the ricotta cheese, 2 cups mozzarella cheese, the Parmesan cheese and about 2 cups sauce. Top with the remaining lasagna noodles and sauce. Cover the pan.

Bake at 375°. for 1 hour 30 minutes or until the noodles are tender. Uncover and top with the remaining mozzarella cheese. Let stand for 10 minutes. Makes 12 servings

Pasta Pizza Pie

1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
1 cup sliced mushroom (about 3 oz.)
Vegetable cooking spray
1 egg, beaten
1/4 cup milk
3 1/2 cups cooked tri-color or plain corkscrew-shaped pasta
1 cup shredded part-skim mozzarella cheese (4 oz.)
1 1/2 cups Prego Traditional Italian Sauce or Prego Tomato, Basil & Garlic Italian Sauce

Heat oil in large skillet over medium heat. Add onion and mushrooms and cook until tender and almost all liquid is evaporated. Remove from heat. Spray 12" pizza pan with cooking spray.

Mix egg, milk, pasta and 1/2 cup cheese. Spread pasta mixture in an even layer on prepared pan. Bake at 350° for 20 min. Spread pasta sauce over pasta crust. Top with onion mixture. Sprinkle with remaining cheese. Bake for 18 min. or until cheese is melted and sauce is hot. Let stand 5 min. Makes 4 servings

Roasted Garlic Beef Stew with Texas Toast

2 pounds beef for stew, cut into 1-inch pieces
Ground black pepper
1 cup all-purpose flour
1/2 cup olive oil
1 large onion, finely diced (about 1 cup)
6 medium carrots, cut into 1-inch pieces (about 3 cups)
2 medium potatoes, cut into 1-inch pieces (about 2 cups)
3 cups Prego Roasted Garlic & Herb Italian Sauce
1 3/4 cups Swanson Beef Stock
10 cups uncooked medium egg noodles
1/4 cup (1/2 stick) butter
1 package (11.25 ounces) Pepperidge Farm Garlic Texas Toast

Season the beef with the black pepper. Coat the beef with the flour. Heat 1/4 cup oil in an 8-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.

Heat the remaining oil in the saucepot over medium heat. Add the onions and carrots and cook until the vegetables are tender. Return the beef to the saucepot. Stir in the potatoes, sauce and stock and heat to a boil.

Reduce the heat to low. Cover and cook for 45 minutes or until the beef is fork-tender. Cook and drain the egg noodles according to the package directions. Add the butter to the hot noodles and toss to coat.

Meanwhile, heat the oven to 425° for the bread. Bake the bread according to the package directions. Place the noodles onto a serving platter. Spoon the beef mixture over the noodles. Serve with the bread. Serves 8

Easy Skillet Chicken Parmesan

1 tablespoon olive oil
6 skinless, boneless chicken breasts halves
1 1/2 cups Prego Traditional Italian Sauce or Prego Organic Tomato & Basil Italian Sauce
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese (about 6 ounces)

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.

Stir the sauce and 3 tablespoons Parmesan cheese in the skillet. Reduce the heat to medium. Cover and cook for 5 minutes or until the chicken is cooked through.

Sprinkle the mozzarella cheese and remaining Parmesan cheese over the chicken. Let stand for 5 minutes or until the cheese is melted. Serves 6

Balsamic Beef with Mushrooms

1 package (16 ounces) frozen dumpling-shaped pasta (gnocchi)
2 cups thawed and well drained frozen cut leaf spinach
1 1/2 cups Prego Heart Smart Onion & Garlic Italian Sauce or Prego Traditional Italian Sauce
1/4 cup grated Romano cheese
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese (about 4 ounces)

Prepare the pasta according to the package directions in a 6-quart saucepot. Add the spinach during the last 3 minutes of cooking. Drain the pasta mixture well in a colander. Return the pasta mixture to the saucepot.

Stir the sauce, Romano cheese and ricotta cheese in the saucepot. Cook over medium heat until the mixture is hot and bubbling, stirring occasionally.. Top with the mozzarella cheese. Serves 6

Sausage & Stuffing Parmesan

1 1/2 lb. Italian pork sausages, cut into slices
1 large onion, diced
2 cups Prego Traditional Italian Sauce
1 cup water
4 cups Pepperidge Farm Country Style Stuffing
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Cook sausage in 12" skillet over medium-high heat until well browned. Pour off fat. Add onions to skillet and cook 4 minutes or until tender-crisp. Stir sauce and water in skillet and heat to a boil. Reduce heat to low. Add stuffing to skillet and mix lightly. Cook 5 minutes. Sprinkle cheeses on stuffing mixture. Cook until cheese is melted. Serves 6

Steak with Tomato Gorgonzola Sauce

Vegetable cooking spray
1 1/2 pounds boneless beef sirloin steak or top round steak, 3/4-inch thick, thinly sliced
1 package (8 ounces) sliced mushrooms
1 large onion, thinly sliced (about 1 cup)
1/4 cup balsamic vinegar
1 cup Prego Traditional Italian Sauce
1/2 cup crumbled gorgonzola or feta cheese
Hot mashed potatoes

Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.

Reduce the heat to medium. Add the mushrooms and onion to the skillet and cook for 5 minutes or until the vegetables are tender. Stir in the vinegar and cook for 2 minutes.

Stir the sauce in the skillet and heat to a boil. Return the beef to the skillet. Top with the cheese. Cook and stir until the cheese is melted. Serve with the potatoes. Serves 6

Crusted Tilapia Florentine

1 egg
2 teaspoons water
1 cup Italian-seasoned dry bread crumbs
4 fresh tilapia fillets, (about 4 ounces each)
2 tablespoons olive oil
2 2/3 cups Prego Traditional Italian Sauce
2 cups frozen chopped spinach
Hot cooked noodles

Beat the egg and water with a fork in a shallow dish. Place the bread crumbs on a plate. Dip the fish in the egg mixture, then coat with the bread crumbs.

Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 8 minutes, turning once or until the fish flakes easily when tested with a fork. Remove the fish and keep warm.

Stir the sauce and spinach into the skillet. Heat to a boil. Reduce the heat to medium. Cook for 2 minutes or until the spinach is wilted. Serve the sauce over the fish. Serve with the noodles. Serves 4

Easy Turkey Cutlets Italiano

6 turkey breast cutlets or slices (about 1 1/2 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
2 cups sliced mushrooms
1 medium onion, sliced (about 1/2 cup)
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon balsamic vinegar
3 cups Prego Traditional Italian Sauce or Prego Organic Tomato & Basil Italian Sauce
Grated Parmesan cheese

Lightly coat the turkey with the flour. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat. Add the turkey in 2 batches and cook for 10 minutes or until the turkey is well browned on both sides. Remove the turkey and keep it warm.

Reduce the heat to medium and add the remaining oil. Add the mushrooms, onion, rosemary and vinegar. Cook and stir until the vegetables are tender.

Stir the sauce into the skillet. Heat to a boil. Return the turkey to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the turkey is cooked through. Sprinkle with cheese. Serves 6

Spaghetti Bolognese

6 slices bacon, cut into 1/2-inch pieces
1 large onion, diced (about 1 cup)
3 cloves garlic, minced
2 pounds ground beef
4 cups Prego Traditional Italian Sauce
1 cup milk
1 pound spaghetti, cooked and drained
Grated Parmesan cheese

Cook the bacon in a 12-inch skillet over medium-high heat until it's crisp. Remove the bacon from the skillet. Pour off all but 1 tablespoon of the drippings.

Add the onion and cook in the hot drippings until tender. Add the garlic and beef and cook until the beef is well browned, stirring often. Pour off any fat. Stir the bacon, beef mixture, Italian sauce and milk in a 6-quart slow cooker.

Cover and cook on high for 4 to 5 hours. Toss the spaghetti with the sauce. Reserve some of the cooking water from the spaghetti. You can use it to adjust the consistency of the finished sauce, if you like. Serves 8