Ready to elevate your weeknight dinners? We’ve gathered 22 soul-satisfying Prego dishes that turn simple ingredients into comforting, family-friendly meals. From quick skillet pastas to hearty casseroles, these recipes bring warmth and flavor to your table with minimal fuss. Let’s dive into these delicious transformations that promise to make every dinner a celebration!
Hearty Tomato Basil Chicken Prego
Hearty tomato basil chicken prego is the cozy weeknight dinner you didn’t know you needed. It’s a one-pan wonder that comes together quickly, delivering rich, savory flavors with minimal cleanup. You’ll love how the juicy chicken soaks up that vibrant tomato basil sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, patted dry
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 2 tbsp extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1/4 cup dry white wine
– 1 (28 oz) can San Marzano whole peeled tomatoes, crushed by hand
– 1/4 cup heavy cream
– 1/2 cup fresh basil leaves, chiffonade-cut
– 1/4 cup grated Parmigiano-Reggiano cheese
Instructions
1. Season the chicken thighs evenly on both sides with kosher salt and freshly cracked black pepper.
2. Heat extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the chicken thighs in the skillet, ensuring they are not overcrowded, and sear undisturbed for 5-6 minutes until a deep golden-brown crust forms.
4. Flip the chicken thighs and sear the other side for another 5-6 minutes until browned, then transfer to a clean plate. Tip: Letting the chicken develop a proper sear without moving it creates a flavorful fond in the pan.
5. Reduce the heat to medium and add the finely diced yellow onion to the same skillet, sautéing for 4-5 minutes until translucent and softened.
6. Add the minced garlic cloves and sauté for 1 minute until fragrant, being careful not to let it burn.
7. Pour in the dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon, and simmer for 2 minutes until reduced by half.
8. Add the hand-crushed San Marzano tomatoes and any accumulated juices from the plate, stirring to combine.
9. Bring the sauce to a gentle simmer, then nestle the seared chicken thighs back into the skillet, spooning some sauce over the top.
10. Cover the skillet and simmer for 15 minutes over medium-low heat until the chicken is cooked through and reaches an internal temperature of 165°F. Tip: Simmering covered helps the chicken stay tender and infuse the sauce with its juices.
11. Remove the skillet from the heat and stir in the heavy cream until fully incorporated and the sauce turns a rich, creamy orange hue.
12. Fold in the chiffonade-cut fresh basil leaves and grated Parmigiano-Reggiano cheese until the cheese melts and the basil wilts slightly. Tip: Adding the basil and cheese off the heat preserves their fresh flavors and prevents the cheese from becoming stringy.
13. Serve immediately.
Unbelievably tender chicken practically falls apart in that velvety, herb-infused tomato sauce. The cream adds a luxurious silkiness that balances the bright acidity of the tomatoes perfectly. Try serving it over a bed of creamy polenta or with crusty garlic bread to soak up every last drop.
Rich & Creamy Cheese Prego Lasagna
Kick back and get ready for the ultimate comfort food. This rich and creamy cheese lasagna is the kind of dish you crave on a cozy night in. It’s layered with flavor and guaranteed to be a hit with everyone at your table.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 1 lb ground beef (80/20 blend)
– 1 (24 oz) jar Prego Traditional Italian Sauce
– 12 no-boil lasagna noodles
– 15 oz whole-milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup fresh flat-leaf parsley, finely chopped
– 3 cups low-moisture whole-milk mozzarella cheese, shredded
– 1 cup Parmigiano-Reggiano cheese, freshly grated
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1/4 tsp freshly grated nutmeg
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. In a large skillet over medium-high heat, cook the ground beef until thoroughly browned, about 8-10 minutes, breaking it into crumbles with a wooden spoon.
3. Drain any excess fat from the skillet.
4. Stir the entire jar of Prego Traditional Italian Sauce into the cooked beef. Reduce heat to low and simmer for 5 minutes, then remove from heat.
5. In a medium bowl, combine the ricotta cheese, lightly beaten egg, and chopped parsley. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
6. For the béchamel, melt the unsalted butter in a saucepan over medium heat.
7. Whisk in the all-purpose flour and cook for 2 minutes to form a pale roux, stirring constantly to prevent burning.
8. Gradually whisk in the warmed whole milk until the mixture is smooth and begins to thicken, about 5-7 minutes.
9. Remove the béchamel from heat and whisk in the grated nutmeg, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
10. To assemble, spread 1/2 cup of the meat sauce evenly in the bottom of a 9×13 inch baking dish.
11. Arrange 4 no-boil lasagna noodles in a single layer over the sauce.
12. Spread half of the ricotta mixture evenly over the noodles.
13. Sprinkle 1 cup of the shredded mozzarella cheese over the ricotta layer.
14. Spoon 1 cup of the meat sauce over the cheese.
15. Drizzle 1/2 cup of the béchamel sauce over the meat sauce.
16. Repeat the layering process: 4 noodles, the remaining ricotta mixture, 1 cup of mozzarella, 1 cup of meat sauce, and 1/2 cup of béchamel.
17. For the final layer, place the last 4 noodles on top.
18. Spread the remaining meat sauce over the noodles.
19. Pour the remaining béchamel sauce evenly over the top.
20. Sprinkle the remaining 1 cup of mozzarella and the 1 cup of freshly grated Parmigiano-Reggiano over the entire surface.
21. Cover the baking dish tightly with aluminum foil.
22. Bake on the center rack of the preheated oven for 30 minutes.
23. Carefully remove the foil and continue baking for an additional 20 minutes, or until the cheese is golden brown and bubbly.
24. Let the lasagna rest, uncovered, for 15 minutes before slicing to allow the layers to set.
Decadently creamy and deeply savory, each forkful delivers a perfect harmony of rich béchamel and robust meat sauce. The top forms a beautifully golden, crispy cheese crust that contrasts the tender pasta layers beneath. For a stunning presentation, garnish individual slices with a chiffonade of fresh basil and a drizzle of high-quality extra-virgin olive oil just before serving.
Savory Prego Meatball Marinara Delight
Nothing beats a cozy night in with a hearty, comforting dish that feels like a warm hug. Savory Prego Meatball Marinara Delight is exactly that—a simple yet satisfying meal you can whip up any night of the week. It’s packed with flavor and sure to become a family favorite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb ground beef (80/20 blend)
– 1/2 cup panko breadcrumbs
– 1/4 cup whole milk
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup finely grated Parmigiano-Reggiano cheese
– 2 tbsp extra virgin olive oil
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (24 oz) jar Prego Traditional Italian Sauce
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp crushed red pepper flakes
– 1 tbsp fresh basil, chiffonade
Instructions
1. In a medium bowl, combine panko breadcrumbs and whole milk; let soak for 5 minutes until the milk is fully absorbed.
2. Add ground beef, lightly beaten pasture-raised egg, grated Parmigiano-Reggiano, kosher salt, and black pepper to the breadcrumb mixture.
3. Gently mix with your hands until just combined—overmixing can make the meatballs tough.
4. Form the mixture into 12 equal-sized meatballs, about 1.5 inches in diameter.
5. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add meatballs to the skillet, ensuring they are not touching, and sear for 3-4 minutes per side until deeply browned all over.
7. Transfer seared meatballs to a plate; they will finish cooking in the sauce later.
8. In the same skillet, add finely diced yellow onion and sauté over medium heat for 5 minutes until translucent and softened.
9. Add minced garlic and crushed red pepper flakes; cook for 1 minute until fragrant, stirring constantly to prevent burning.
10. Pour in the jar of Prego Traditional Italian Sauce, scraping up any browned bits from the bottom of the skillet for added flavor.
11. Return meatballs to the skillet, nestling them into the sauce.
12. Reduce heat to low, cover, and simmer for 20 minutes until the meatballs are cooked through and the sauce has thickened slightly.
13. Stir in chiffonade of fresh basil just before serving to preserve its bright color and aroma.
You’ll love the tender, juicy meatballs that soak up the rich, tangy marinara sauce. Serve it over al dente pasta or with crusty garlic bread for dipping—either way, it’s a crowd-pleaser that delivers big flavor with minimal fuss.
Zesty Prego Primavera Pasta
Now, imagine a pasta dish that’s both comforting and vibrant—perfect for a busy weeknight when you want something fresh and flavorful without a lot of fuss. You’ll love how the bright, zesty sauce clings to every strand, and it comes together in about the time it takes to boil water. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried linguine pasta
– 2 tablespoons extra-virgin olive oil
– 1 large shallot, finely minced
– 3 garlic cloves, thinly sliced
– 1 cup cherry tomatoes, halved
– 1 cup broccoli florets, blanched
– 1/2 cup frozen peas, thawed
– 1/4 cup dry white wine
– 1 (24-ounce) jar Prego® Traditional Italian Sauce
– 1/4 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup fresh basil leaves, chiffonade-cut
– Kosher salt, to season
– Freshly ground black pepper, to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine pasta and cook for 9–11 minutes, until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Sauté the minced shallot and sliced garlic cloves for 3–4 minutes, until fragrant and translucent, stirring frequently to avoid burning.
5. Add the halved cherry tomatoes and cook for 2–3 minutes, until they begin to soften and release their juices.
6. Stir in the blanched broccoli florets and thawed peas, cooking for an additional 2 minutes to warm through.
7. Pour in the dry white wine and simmer for 1–2 minutes, until reduced by half, scraping up any browned bits from the skillet.
8. Add the Prego® Traditional Italian Sauce and heavy cream, bringing the mixture to a gentle simmer over medium-low heat.
9. Drain the cooked linguine, reserving 1/2 cup of the pasta water, and add the pasta directly to the skillet with the sauce.
10. Toss the pasta with the sauce for 2–3 minutes, adding the reserved pasta water a little at a time if needed to achieve a silky consistency.
11. Remove the skillet from the heat and stir in the grated Parmigiano-Reggiano cheese until melted and creamy.
12. Season with kosher salt and freshly ground black pepper to taste, then garnish with the chiffonade-cut fresh basil leaves.
13. Serve immediately in warm bowls.
Ultimately, this pasta delivers a luscious, velvety texture with pops of crisp-tender vegetables, balanced by the tangy, herbaceous notes of the sauce. The creamy finish from the Parmigiano-Reggiano adds a rich depth that makes it feel indulgent yet light. For a fun twist, try topping it with grilled shrimp or serving it alongside a simple arugula salad dressed with lemon vinaigrette.
Robust Prego Chicken Parmesan
Now, if you’re craving a comforting, flavor-packed dinner that feels like a hug in a dish, you’ve got to try this Robust Prego Chicken Parmesan. It’s a cozy twist on the classic, with a rich, savory sauce and crispy, cheesy chicken that’s perfect for a weeknight win or a casual weekend feast.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 4 boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– ½ cup grated Parmesan cheese
– 1 teaspoon dried oregano
– ½ teaspoon garlic powder
– ¼ teaspoon red pepper flakes
– ½ cup clarified butter
– 2 cups marinara sauce
– 8 ounces fresh mozzarella cheese, sliced
– ¼ cup fresh basil leaves, thinly sliced
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the all-purpose flour in a shallow dish, the lightly beaten pasture-raised eggs in a second dish, and combine the panko breadcrumbs, grated Parmesan cheese, dried oregano, garlic powder, and red pepper flakes in a third dish.
3. Dredge each pounded chicken breast in the flour, shaking off any excess, then dip it into the eggs, allowing the excess to drip off.
4. Press the chicken into the breadcrumb mixture, coating both sides evenly, and place it on a plate.
5. Heat the clarified butter in a large skillet over medium-high heat until it shimmers, about 350°F (175°C).
6. Add the coated chicken breasts to the skillet and cook for 3–4 minutes per side, until golden brown and crispy.
7. Transfer the chicken to the prepared baking sheet and top each piece with ½ cup of marinara sauce and slices of fresh mozzarella cheese.
8. Bake in the preheated oven for 15–20 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
9. Remove from the oven and let rest for 5 minutes to allow the juices to redistribute.
10. Garnish with thinly sliced fresh basil leaves before serving.
Keep in mind that the crispy panko coating gives a delightful crunch against the tender chicken, while the melted mozzarella and robust marinara meld into a savory, gooey delight. For a creative twist, serve it over a bed of al dente pasta or with a side of garlic bread to soak up every last bit of sauce—it’s a meal that’s sure to become a new favorite in your rotation.
Flavorful Prego Bolognese Bake
Sometimes you just need that cozy, comforting dinner that feels like a hug in a baking dish. This Flavorful Prego Bolognese Bake layers rich meat sauce, tender pasta, and melted cheese into one irresistible casserole that’s perfect for feeding a crowd or enjoying as leftovers all week.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef (80/20 blend)
– 1 medium yellow onion, finely diced
– 2 garlic cloves, minced
– 1 (24 oz) jar Prego Traditional Italian Sauce
– 1 cup whole milk
– 12 oz dried rigatoni pasta
– 1 cup whole-milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– ¼ cup finely grated Parmigiano-Reggiano cheese
– 2 cups shredded low-moisture whole-milk mozzarella cheese
– 2 tbsp extra-virgin olive oil
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with 1 tablespoon of extra-virgin olive oil.
2. Bring a large pot of generously salted water to a rolling boil over high heat.
3. Add the rigatoni pasta to the boiling water and cook for 2 minutes less than the package instructions indicate for al dente texture, about 8–10 minutes.
4. Drain the pasta in a colander, rinse briefly under cool water to stop the cooking process, and return it to the empty pot.
5. Heat the remaining 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Add the finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden, about 5–7 minutes.
7. Stir in the minced garlic and cook until fragrant, about 30 seconds.
8. Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until no pink remains, about 6–8 minutes.
9. Pour in the Prego Traditional Italian Sauce and whole milk, stirring to combine, and bring the mixture to a gentle simmer.
10. Reduce the heat to low and let the sauce simmer uncovered for 10 minutes, stirring occasionally, to allow the flavors to meld.
11. In a medium bowl, whisk together the whole-milk ricotta cheese, lightly beaten pasture-raised egg, and finely grated Parmigiano-Reggiano until smooth.
12. Combine the cooked rigatoni and meat sauce in the large pot, tossing gently to coat the pasta evenly.
13. Transfer half of the pasta mixture to the prepared baking dish, spreading it into an even layer.
14. Dollop the ricotta mixture over the pasta layer and spread it gently with a spatula.
15. Top with the remaining pasta mixture, spreading it evenly.
16. Sprinkle the shredded low-moisture whole-milk mozzarella cheese uniformly over the top layer.
17. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
18. Remove the foil and continue baking until the cheese is bubbly and golden brown, about 10–15 minutes.
19. Let the bake rest at room temperature for 10 minutes before serving to allow the layers to set.
20. Garnish with additional freshly ground black pepper if desired.
Out of the oven, this bake offers a delightful contrast of textures: the pasta stays perfectly al dente beneath the creamy ricotta and molten mozzarella topping. The rich, savory Bolognese sauce, deepened by the simmering process, pairs beautifully with the subtle tang of the cheeses. For a creative twist, serve individual portions in shallow bowls topped with a drizzle of high-quality olive oil and a sprinkle of fresh basil leaves.
Velvety Prego Mushroom Alfredo
A creamy, dreamy pasta dish that’s perfect for a cozy night in. You’ll love how the rich Alfredo sauce gets a savory boost from sautéed mushrooms and a jar of Prego. It’s comfort food at its finest, ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried fettuccine pasta
– 2 tablespoons unsalted butter
– 8 ounces cremini mushrooms, thinly sliced
– 2 cloves garlic, minced
– 1 cup Prego Traditional Italian Sauce
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano cheese
– ¼ teaspoon freshly grated nutmeg
– Kosher salt and freshly ground black pepper, to season
– 2 tablespoons chopped fresh flat-leaf parsley, for garnish
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the fettuccine and cook according to package directions until al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, melt the unsalted butter in a large skillet over medium-high heat.
4. Add the sliced cremini mushrooms and sauté, stirring occasionally, until they release their moisture and turn golden brown, about 6-8 minutes.
5. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
6. Reduce the heat to medium and pour in the Prego Traditional Italian Sauce and heavy cream, stirring to combine.
7. Let the sauce simmer gently for 3-4 minutes, until slightly thickened, stirring occasionally.
8. Gradually whisk in the freshly grated Parmigiano-Reggiano cheese until fully melted and the sauce is smooth.
9. Season the sauce with freshly grated nutmeg, kosher salt, and freshly ground black pepper, tasting and adjusting as needed.
10. Drain the cooked pasta, reserving ½ cup of the starchy pasta water.
11. Add the drained pasta directly to the skillet with the sauce, tossing to coat thoroughly. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
12. Remove from heat and garnish with chopped fresh flat-leaf parsley before serving immediately.
Oozing with velvety richness, this pasta features a luxuriously smooth sauce that clings beautifully to each strand of fettuccine. The earthy mushrooms and tangy Prego add depth, making every bite a savory delight. Try serving it with a simple arugula salad on the side for a bright, peppery contrast.
Spicy Prego Shrimp Scampi Surprise
Brace yourself for a flavor explosion that’ll make your taste buds do a happy dance. This Spicy Prego Shrimp Scampi Surprise is a quick, one-pan wonder that’s perfect for a busy weeknight but fancy enough for a weekend treat. You get juicy shrimp, a garlicky, spicy sauce, and a surprise twist that ties it all together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large shrimp (21/25 count), peeled and deveined
– 1/4 cup clarified butter
– 4 garlic cloves, minced
– 1/2 cup dry white wine (such as Sauvignon Blanc)
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup Prego Traditional Italian Sauce
– 1 tsp red pepper flakes
– 1/4 cup finely chopped fresh parsley
– 8 oz dried linguine pasta
– Kosher salt, for pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz dried linguine pasta to the boiling water and cook according to package directions until al dente, about 9-11 minutes, then drain and set aside.
3. While the pasta cooks, pat 1 lb large shrimp completely dry with paper towels to ensure a good sear.
4. Heat 1/4 cup clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the dried shrimp to the skillet in a single layer and cook for 2 minutes per side, until opaque and lightly browned, then transfer to a plate.
6. Reduce the heat to medium and add 4 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant but not browned.
7. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon, and simmer for 2 minutes to reduce slightly.
8. Stir in 1/4 cup freshly squeezed lemon juice, 1/2 cup Prego Traditional Italian Sauce, and 1 tsp red pepper flakes, bringing the mixture to a gentle simmer for 3 minutes to meld the flavors.
9. Return the cooked shrimp and any accumulated juices to the skillet, tossing to coat in the sauce, and cook for 1 minute until heated through.
10. Remove the skillet from heat and fold in 1/4 cup finely chopped fresh parsley.
11. Combine the drained linguine with the shrimp and sauce in the skillet, tossing gently to coat evenly.
12. Divide the pasta and shrimp among four plates, spooning any remaining sauce over the top.
Unbelievably creamy yet light, the sauce clings to every strand of pasta, with the shrimp offering a tender, juicy bite. The spicy kick from the red pepper flakes balances the tangy tomato base, making it a crowd-pleaser. Try serving it with a crisp green salad and crusty bread to soak up every last drop of that delicious sauce.
Aromatic Prego Pesto Penne
Get ready for a flavor-packed pasta night that’s easier than you think. This Aromatic Prego Pesto Penne combines vibrant, herby pesto with savory ground beef for a comforting, restaurant-worthy dish you can whip up any weeknight. It’s the perfect cozy meal that feels special without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 12 oz dried penne pasta
– 1 lb 85% lean ground beef
– 2 tbsp extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup prepared basil pesto
– ½ cup heavy cream
– ½ cup grated Parmigiano-Reggiano cheese, plus extra for serving
– Kosher salt and freshly ground black pepper
– Fresh basil leaves, for garnish
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the penne pasta and cook according to package directions until al dente, about 10–12 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until shimmering.
4. Add the diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
5. Add the ground beef, breaking it up with a wooden spoon, and cook until no pink remains, about 6–8 minutes. Tip: Drain any excess fat for a less greasy sauce.
6. Stir in the minced garlic and cook until fragrant, about 30 seconds.
7. Reduce the heat to medium-low and add the basil pesto, stirring to coat the beef mixture evenly.
8. Pour in the heavy cream, stirring constantly until the sauce is smooth and slightly thickened, about 2 minutes. Tip: For a richer flavor, let the sauce simmer gently for an extra minute.
9. Drain the cooked pasta, reserving ½ cup of the pasta water.
10. Add the drained pasta to the skillet with the sauce, tossing to combine thoroughly.
11. If the sauce seems too thick, gradually add the reserved pasta water, 2 tablespoons at a time, until desired consistency is reached.
12. Remove the skillet from the heat and stir in the grated Parmigiano-Reggiano cheese until melted.
13. Season the dish with kosher salt and freshly ground black pepper to taste. Tip: Always season at the end to better control the saltiness, especially since the pesto and cheese already contribute salt.
14. Divide the pasta among serving bowls and garnish with fresh basil leaves and extra Parmigiano-Reggiano cheese.
Buttery, creamy pesto clings to every nook of the penne, while the savory beef adds a hearty depth. The fresh basil garnish brightens each bite, making it feel effortlessly elegant. Try serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Luscious Prego Four Cheese Cannelloni
Luscious, creamy, and packed with cheesy goodness—this four-cheese cannelloni is the ultimate comfort food for any night of the week. You’ll love how the rich Prego sauce melds with the decadent filling, creating a dish that feels indulgent yet totally approachable. It’s perfect for a cozy dinner or impressing guests without too much fuss.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 40 minutes
Ingredients
– 12 dried cannelloni pasta tubes
– 1 cup whole-milk ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup crumbled Gorgonzola cheese
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup fresh parsley, finely chopped
– 1/4 tsp freshly grated nutmeg
– 1/4 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 cups Prego Traditional Italian Sauce
– 1/2 cup heavy cream
– 1 tbsp unsalted butter
– 1/4 cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with unsalted butter.
2. In a large mixing bowl, combine whole-milk ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, crumbled Gorgonzola cheese, the lightly beaten pasture-raised egg, finely chopped fresh parsley, freshly grated nutmeg, kosher salt, and freshly ground black pepper until fully incorporated.
3. Spoon the cheese mixture into a piping bag or a large resealable plastic bag with a corner snipped off.
4. Carefully pipe the filling into each of the 12 dried cannelloni pasta tubes, ensuring they are evenly filled without overpacking.
5. Arrange the filled cannelloni tubes in a single layer in the prepared baking dish.
6. In a medium saucepan over medium heat, warm 2 cups of Prego Traditional Italian Sauce with 1/2 cup of heavy cream, stirring constantly until just simmering, about 3-5 minutes.
7. Pour the sauce mixture evenly over the cannelloni in the baking dish, covering them completely.
8. In a small bowl, mix 1/4 cup of panko breadcrumbs with 1 tablespoon of melted unsalted butter until the breadcrumbs are lightly coated.
9. Sprinkle the buttered panko breadcrumbs evenly over the sauced cannelloni.
10. Cover the baking dish tightly with aluminum foil and bake in the preheated oven at 375°F for 30 minutes.
11. Remove the foil and continue baking uncovered until the top is golden brown and bubbly, about 10 more minutes.
12. Let the cannelloni rest for 10 minutes before serving to allow the flavors to meld and the dish to set slightly.
Kick back and savor the creamy, tangy blend of cheeses that oozes from each tender pasta tube. The crispy panko topping adds a delightful crunch against the velvety Prego sauce, making every bite a perfect balance of textures. For a fun twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Delectable Prego Italian Sausage Skillet
You know those nights when you want something hearty and satisfying without a ton of fuss? This one-pan wonder is your answer. It’s packed with flavor and comes together in a flash.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 lb sweet Italian sausage, casings removed
- 1 tbsp extra-virgin olive oil
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 1 red bell pepper, julienned
- 1 (24 oz) jar Prego Traditional Italian Sauce
- ½ cup heavy cream
- ¼ cup freshly grated Parmigiano-Reggiano cheese
- 8 oz dried rigatoni pasta, cooked al dente according to package directions
- Fresh basil leaves, for garnish
Instructions
- Heat the extra-virgin olive oil in a large, high-sided skillet over medium-high heat until shimmering, about 1 minute.
- Add the sweet Italian sausage, breaking it apart with a wooden spoon into small crumbles.
- Cook the sausage, stirring occasionally, until it is thoroughly browned and no pink remains, 6-8 minutes. Tip: Resist stirring too often to allow a flavorful fond to develop on the bottom of the pan.
- Using a slotted spoon, transfer the cooked sausage to a clean plate, leaving the rendered fat in the skillet.
- Add the finely diced yellow onion to the skillet and cook, stirring frequently, until translucent and softened, about 5 minutes.
- Add the minced garlic and julienned red bell pepper, cooking until the pepper is just tender and the garlic is fragrant, about 3 minutes.
- Pour in the jar of Prego Traditional Italian Sauce, using it to deglaze the pan by scraping up any browned bits (fond) with your spoon.
- Stir in the heavy cream and bring the sauce to a gentle simmer.
- Reduce the heat to medium-low and let the sauce simmer uncovered for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Return the cooked sausage crumbles to the skillet and stir to combine.
- Add the cooked al dente rigatoni pasta to the skillet, gently folding it into the sauce until evenly coated. Tip: Reserve a ½ cup of the pasta cooking water before draining; you can stir a splash into the skillet if the sauce needs loosening.
- Remove the skillet from the heat and stir in the freshly grated Parmigiano-Reggiano cheese until melted and incorporated.
- Garnish the skillet with fresh basil leaves just before serving. Tip: Tearing the basil by hand releases more of its aromatic oils than chopping.
Keep in mind that the creamy sauce clings beautifully to every nook of the rigatoni, while the sweet sausage and bell pepper add pops of texture. For a fun twist, serve it straight from the skillet at the table with a side of crusty garlic bread for dipping.
Gourmet Prego Eggplant Caponata
Perfect for a spring gathering, this Gourmet Prego Eggplant Caponata transforms humble eggplant into a vibrant, savory-sweet spread you’ll want to slather on everything. It’s a crowd-pleaser that comes together with minimal fuss but delivers maximum flavor.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
- 1 large globe eggplant (about 1.5 lbs), cut into ½-inch cubes
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, minced
- 1 cup canned San Marzano tomatoes, crushed by hand
- ¼ cup red wine vinegar
- 2 tbsp capers, rinsed and drained
- ¼ cup Castelvetrano olives, pitted and roughly chopped
- 2 tbsp pine nuts, toasted
- 2 tbsp golden raisins
- 1 tsp granulated sugar
- ¼ tsp crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to season
- 2 tbsp fresh Italian parsley, finely chopped
Instructions
- Preheat your oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.
- Toss the cubed eggplant with 2 tablespoons of extra-virgin olive oil and a generous pinch of kosher salt on the prepared baking sheet.
- Roast the eggplant for 20-25 minutes, stirring once halfway through, until the cubes are tender and golden brown at the edges.
- While the eggplant roasts, heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
- Add the diced onion and celery to the skillet and cook, stirring occasionally, for 8-10 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the hand-crushed San Marzano tomatoes, red wine vinegar, capers, chopped olives, toasted pine nuts, golden raisins, granulated sugar, and crushed red pepper flakes to the skillet.
- Bring the mixture to a simmer, then reduce the heat to medium-low and cook uncovered for 15 minutes, stirring occasionally, until the liquid has reduced and the flavors have melded. Tip: A heavy-bottomed pot prevents scorching during this slow simmer.
- Gently fold the roasted eggplant cubes into the skillet mixture and cook for an additional 5 minutes to allow the flavors to combine.
- Season the caponata thoroughly with kosher salt and freshly ground black pepper, tasting as you go. Tip: The capers and olives add saltiness, so season carefully at the end.
- Remove the skillet from the heat and stir in the chopped fresh parsley.
- Transfer the caponata to a serving bowl and let it rest for at least 15 minutes before serving to allow the flavors to develop fully. Tip: This dish tastes even better the next day after the ingredients have had more time to marry.
Enjoy the delightful contrast of textures, from the creamy roasted eggplant to the pops of briny capers and the sweet chew of raisins. Its complex, sweet-and-sour agrodolce profile makes it perfect served at room temperature atop crostini, as a side for grilled fish, or even folded into warm pasta for a quick, elegant meal.
Conclusion
Kitchens across North America are about to get a whole lot cozier with these 22 soul-satisfying Prego dishes! From quick weeknight wins to special occasion showstoppers, this roundup proves a jar of Prego is your secret weapon for delicious, family-friendly meals. We’d love to hear which recipe becomes your new favorite—drop a comment below and don’t forget to share the love on Pinterest!
