18 Delicious Prego Recipes Easy to Make

Dive into a world of flavor with our roundup of 18 Delicious Prego Recipes Easy to Make! Whether you’re craving a quick weeknight dinner or a comforting meal that feels like a hug, these recipes are your ticket to deliciousness. Perfect for home cooks looking for simplicity without sacrificing taste, each dish promises to delight. Keep reading to discover your next favorite meal!

Prego Spaghetti Carbonara

Get ready to twirl your fork into the creamiest, dreamiest Prego Spaghetti Carbonara that’ll make your taste buds do a happy dance. This isn’t just pasta; it’s a love letter to all things cheesy, eggy, and irresistibly bacon-y.

Ingredients

• 8 oz of spaghetti (the perfect al dente vehicle for our saucy dreams)
• 4 slices of thick-cut bacon, chopped into bite-sized pieces (because everything’s better with bacon)
• 2 large farm-fresh eggs (the golden glue holding our carbonara together)
• 1/2 cup of freshly grated Parmesan cheese (for that sharp, salty kick)
• 1/4 cup of heavy cream (luxuriously rich and utterly indulgent)
• 2 cloves of garlic, minced (a fragrant punch of flavor)
• 1 tbsp of rich extra virgin olive oil (for a silky, smooth finish)
• 1/2 tsp of finely ground black pepper (a subtle heat that whispers, not shouts)
• Salt to taste (because seasoning is the secret handshake of great cooking)

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Tip: Save 1/2 cup of pasta water before draining; it’s liquid gold for adjusting sauce consistency.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Tip: Render the bacon slowly for maximum crispiness without burning.
3. Add minced garlic to the skillet with the bacon and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. In a medium bowl, whisk together the eggs, heavy cream, grated Parmesan, and black pepper until smooth. Tip: Temper the eggs by slowly adding a bit of the hot pasta water to prevent scrambling.
5. Drain the pasta and immediately add it to the skillet with the bacon and garlic. Remove from heat.
6. Quickly pour the egg mixture over the hot pasta, tossing vigorously to coat every strand. The residual heat will cook the eggs into a creamy sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
7. Serve immediately, garnished with extra Parmesan and a crack of black pepper. Oh, the glory of twirling that first forkful! The pasta is luxuriously creamy, with the smoky bacon and sharp Parmesan playing a delicious duet. Try serving it with a side of garlic bread to sop up every last bit of that sauce.

Prego Garlic Shrimp Pasta

Every now and then, we stumble upon a dish so irresistibly garlicky and buttery, it feels like a warm hug from the inside. This Prego Garlic Shrimp Pasta is that dish—simple, speedy, and packed with flavors that’ll make your taste buds dance the cha-cha.

Ingredients

• 8 oz linguine pasta, al dente perfection
• 1 lb large shrimp, peeled and deveined, ready to sizzle
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced to aromatic bliss
• 1/2 cup unsalted butter, because more is more
• 1/4 cup fresh parsley, chopped for a pop of color
• 1/2 tsp crushed red pepper flakes, for a gentle kick
• 1/2 cup dry white wine, for a splash of sophistication
• Salt, just enough to make the flavors sing

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the linguine according to package instructions until al dente. Tip: Reserve 1/2 cup of pasta water before draining for later use.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, melt the butter and sauté the garlic and red pepper flakes for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Pour in the white wine and let it simmer for 2 minutes, reducing slightly. Tip: This is the perfect time to pretend you’re a chef on a cooking show.
5. Add the cooked linguine, shrimp, and parsley to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
6. Season with salt to taste, give it one final toss, and remove from heat.

Lusciously coated in a garlicky, buttery sauce with a hint of heat, this pasta is a weeknight winner. Serve it with a crusty baguette to sop up every last drop of that delicious sauce, or go full romance and pair it with a glass of the same white wine you cooked with.

Prego Chicken Alfredo

Unbelievably easy yet impressively delicious, this Prego Chicken Alfredo is your ticket to a creamy, dreamy dinner that’ll have everyone asking for seconds. With a playful twist on the classic, it’s a weeknight warrior dressed in its Sunday best.

Ingredients

• 1 lb boneless, skinless chicken breasts, juicy and tender
• 2 tbsp rich extra virgin olive oil
• 1 jar (15 oz) Prego Creamy Alfredo sauce, velvety smooth
• 8 oz fettuccine pasta, perfectly al dente
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 2 cloves garlic, minced to aromatic perfection
• 1 tsp finely ground black pepper, for a subtle kick
• 1/4 cup fresh parsley, chopped for a vibrant finish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salt the water like the sea to flavor the pasta from the inside out.
2. Add the fettuccine pasta to the boiling water and cook for 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure a perfect sear.
4. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips. Tip: Resting the chicken keeps it juicy.
5. In the same skillet, sauté the minced garlic for 30 seconds, or until fragrant. Pour in the Prego Creamy Alfredo sauce and bring to a gentle simmer.
6. Add the sliced chicken back to the skillet, stirring to coat in the sauce. Sprinkle with black pepper and half of the Parmesan cheese, stirring until the cheese melts into the sauce.
7. Drain the pasta and add it to the skillet, tossing to combine with the sauce and chicken.
8. Garnish with the remaining Parmesan cheese and fresh parsley before serving.

Lusciously creamy with a hint of garlicky goodness, this Prego Chicken Alfredo is a texture lover’s dream. Serve it with a side of garlic bread to sop up every last drop of that delicious sauce, or toss in some steamed broccoli for a pop of color and crunch.

Prego Beef Stroganoff

Buckle up, buttercups, because we’re about to dive into a dish that’s as comforting as your favorite flannel pajamas on a chilly evening. Prego Beef Stroganoff is here to save your dinner plans with its creamy, dreamy sauce and tender beef that’ll have you swooning.

Ingredients

• 1.5 lbs of succulent sirloin steak, thinly sliced
• 2 tbsp of luxurious unsalted butter
• 1 tbsp of golden olive oil
• 1 cup of finely chopped yellow onion
• 2 cloves of aromatic garlic, minced
• 8 oz of earthy baby bella mushrooms, sliced
• 1 tbsp of robust Worcestershire sauce
• 1 cup of rich beef broth
• 1 tbsp of smooth Dijon mustard
• 1 cup of velvety sour cream
• 12 oz of wide egg noodles, cooked al dente
• Freshly chopped parsley for a pop of color
• Salt and freshly ground black pepper to season

Instructions

1. In a large skillet, melt the butter with olive oil over medium-high heat until it’s sizzling like a summer hit.
2. Add the thinly sliced sirloin to the skillet, seasoning it with salt and pepper, and sear until it’s browned on all sides, about 3-4 minutes. Remove and set aside.
3. In the same skillet, toss in the chopped onions and minced garlic, sautéing until they’re as soft as your favorite pillow, about 2 minutes.
4. Add the sliced mushrooms to the party, cooking until they’re golden and have released their juices, about 5 minutes.
5. Stir in the Worcestershire sauce and Dijon mustard, letting the flavors mingle like old friends at a reunion.
6. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet, and bring to a simmer.
7. Return the beef to the skillet, reducing the heat to low, and let it all simmer together for about 10 minutes, until the sauce thickens slightly.
8. Remove the skillet from the heat and gently fold in the sour cream until the sauce is as creamy as a cloud.
9. Serve the stroganoff over the cooked egg noodles, garnished with freshly chopped parsley for a touch of elegance.

Now, this Prego Beef Stroganoff isn’t just a meal; it’s a hug in a bowl. The tender beef, the creamy sauce, and the al dente noodles come together in a symphony of flavors that’ll make your taste buds sing. Try serving it with a side of crusty bread to sop up every last drop of that delicious sauce.

Prego Mushroom Risotto

Alright, let’s dive into the creamy, dreamy world of Prego Mushroom Risotto, where every spoonful is a hug for your taste buds. This dish is like the comfort food equivalent of your favorite cozy sweater—only edible and way more delicious.

Ingredients

• 1 cup Arborio rice (the starchy superstar of risotto)
• 4 cups chicken stock (homemade or store-bought, but make it rich)
• 1/2 cup dry white wine (something you’d actually drink)
• 1/2 cup grated Parmesan cheese (freshly grated, because we’re not savages)
• 1/2 cup Prego Traditional Italian Sauce (for that sneaky shortcut flavor bomb)
• 8 oz cremini mushrooms (sliced, because we’re fancy)
• 2 tbsp unsalted butter (because butter makes everything better)
• 1 tbsp rich extra virgin olive oil (for that fruity, peppery kick)
• 1 small yellow onion (finely diced, no one likes a chunky onion in their risotto)
• 2 cloves garlic (minced, because garlic is life)
• 1 tsp kosher salt (to make all the flavors pop)
• 1/2 tsp finely ground black pepper (for a little spice of life)

Instructions

1. In a medium saucepan, heat the chicken stock over low heat. Keep it warm, like a cozy blanket for your risotto.
2. In a large, heavy-bottomed pot, heat the olive oil and 1 tbsp of butter over medium heat until the butter is melted and bubbling slightly.
3. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes. Tip: Sweat the onions, don’t let them tan—no browning allowed!
4. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are golden and have released their juices, about 5-7 minutes.
5. Add the Arborio rice, stirring to coat each grain in the buttery, mushroomy goodness, about 2 minutes. Tip: Toast the rice until it’s slightly translucent around the edges for the best texture.
6. Pour in the white wine, stirring constantly until the liquid is fully absorbed, about 2 minutes. Tip: This is the time to take a whiff—that’s the sound of flavor building!
7. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
8. Once the rice is al dente and the mixture is creamy, stir in the Prego Traditional Italian Sauce, remaining 1 tbsp of butter, and Parmesan cheese. Season with salt and pepper to taste.
9. Remove from heat, cover, and let it rest for 2 minutes. This lets the risotto get its act together before the big show.

Mmm, what you’ve got here is a risotto that’s creamy with a capital C, packed with umami from the mushrooms and a little tang from the Prego sauce. Serve it up in a warm bowl, maybe with a sprinkle of extra Parmesan on top, because why not? It’s the kind of dish that makes you want to cancel your plans and just stay in with your risotto.

Prego Vegetable Lasagna

Picture this: a lasagna so packed with veggies, it’s practically doing a green juice cleanse, but with all the cheesy, saucy glory you crave. This Prego Vegetable Lasagna is here to prove that eating your greens can be a decadent affair.

Ingredients

• 9 lasagna noodles, the kind that don’t need pre-boiling (because who has time for that?)
• 2 cups ricotta cheese, creamy and dreamy
• 1 large egg, farm-fresh and ready to bind
• 2 cups shredded mozzarella cheese, because more cheese is always the answer
• 1/2 cup grated Parmesan cheese, for that salty, nutty kick
• 2 cups Prego Traditional Italian Sauce, rich and tomato-y
• 2 cups chopped spinach, fresh and vibrant
• 1 cup sliced mushrooms, earthy and umami-packed
• 1 tbsp olive oil, extra virgin and ready to sizzle
• 1 tsp garlic powder, for a punch of flavor
• 1/2 tsp salt, to make everything pop
• 1/2 tsp black pepper, freshly ground for that sharp bite

Instructions

1. Preheat your oven to 375°F, because it’s showtime for that lasagna.
2. In a bowl, mix the ricotta cheese, egg, garlic powder, salt, and pepper until it’s smoother than your morning latte.
3. Spread 1/2 cup of Prego sauce on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
4. Layer 3 lasagna noodles over the sauce, followed by half the ricotta mixture, half the spinach, half the mushrooms, and 1/2 cup of mozzarella. Repeat the layers, then top with the remaining noodles, sauce, and cheeses.
5. Cover with foil and bake for 25 minutes, then uncover and bake for another 15 minutes until the cheese is bubbly and golden.
6. Let it sit for 10 minutes before slicing; this patience-testing step ensures your lasagna holds together like a champ.

Now, the moment of truth: this lasagna is a masterpiece of textures, from the tender noodles to the creamy ricotta and the slight crunch of veggies. Serve it with a side of garlic bread for a carb-loaded love affair, or keep it light with a crisp salad. No matter how you slice it, this dish is a winner.

Prego Meatball Sub

Now, who doesn’t love a meatball sub that’s so good, it makes you want to write home about it? Especially when it’s packed with juicy, herby meatballs, slathered in rich, tangy Prego sauce, and hugged by a toasty, buttery sub roll. Let’s dive into making this comfort food masterpiece that’ll have everyone at the table begging for seconds.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1/2 cup Italian breadcrumbs (for that perfect crunch)
• 1/4 cup grated Parmesan cheese (the salty, nutty kind)
• 1 large farm-fresh egg (because quality matters)
• 2 cloves garlic, minced (for a punch of flavor)
• 1 tbsp rich extra virgin olive oil (for sautéing)
• 1 24-oz jar Prego Traditional Italian Sauce (or your favorite marinara)
• 4 sub rolls, split lengthwise (soft yet sturdy)
• 2 tbsp unsalted butter, softened (for that golden toast)
• 1 cup shredded mozzarella cheese (melty goodness)
• 1/2 tsp finely ground black pepper (for a little heat)
• 1 tsp dried oregano (for that herby whisper)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for toasting the subs.
2. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, minced garlic, black pepper, and oregano. Mix gently with your hands until just combined—overmixing makes tough meatballs.
3. Shape the mixture into 12 equal-sized meatballs, about 1.5 inches in diameter. Pro tip: Wet your hands slightly to prevent sticking.
4. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. They don’t need to be fully cooked inside yet.
5. Pour the Prego sauce over the meatballs in the skillet. Reduce heat to low, cover, and simmer for 15 minutes, until meatballs are cooked through.
6. While the meatballs simmer, butter the cut sides of the sub rolls and place them on a baking sheet. Toast in the oven for 5 minutes, until lightly golden.
7. Remove the rolls from the oven. Spoon 3 meatballs and some sauce into each roll, then top with shredded mozzarella.
8. Return the subs to the oven for 3-5 minutes, just until the cheese is melted and bubbly.

Zesty, saucy, and utterly satisfying, these Prego Meatball Subs are a messy, cheesy dream. The meatballs are tender and flavorful, the sauce clings lovingly to every bite, and the melted mozzarella pulls apart in the most Instagram-worthy way. Serve with extra napkins and a side of crispy fries for the ultimate comfort meal.

Prego Pesto Pasta

Unbelievably easy yet impressively delicious, this Prego Pesto Pasta is your ticket to a flavorful escape without leaving your kitchen. Perfect for those nights when you’re torn between ordering takeout and actually cooking, this dish is a game-changer with its vibrant colors and bold flavors.

Ingredients

• 8 oz of al dente-ready spaghetti
• 1/2 cup of vibrant, homemade basil pesto
• 1/4 cup of creamy, freshly grated Parmesan cheese
• 2 tbsp of rich extra virgin olive oil
• 2 cloves of aromatic garlic, minced
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti, stirring occasionally to prevent sticking, and cook for 8-10 minutes until al dente. Tip: Test the pasta a minute early to ensure perfect texture.
3. While the pasta cooks, heat the olive oil in a large pan over medium heat and sauté the minced garlic until golden and fragrant, about 1-2 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Drain the pasta, reserving 1/4 cup of the starchy pasta water for later use.
5. Add the drained spaghetti to the pan with garlic, tossing to coat evenly with the oil.
6. Stir in the basil pesto, Parmesan cheese, black pepper, and sea salt, adding the reserved pasta water as needed to loosen the sauce. Tip: The starchy water helps the sauce cling to the pasta beautifully.
7. Serve immediately, garnished with extra Parmesan and a drizzle of olive oil if desired.

Velvety strands of pasta cloaked in a herbaceous pesto, each bite is a symphony of flavors and textures. Try serving it with a side of crusty bread to scoop up every last bit of sauce, or top with grilled chicken for a protein-packed twist.

Prego Tomato Basil Soup

Unbelievably easy yet impressively delicious, this Prego Tomato Basil Soup is your ticket to a cozy night in without the fuss. Perfect for those ‘I can’t even’ days, it’s a hug in a bowl with a side of sophistication.

Ingredients

• 2 tablespoons of rich extra virgin olive oil
• 1 medium onion, finely chopped (because nobody likes a chunky surprise)
• 2 cloves of garlic, minced (fresh is best, but we won’t tell if you cheat)
• 1 can (28 oz) of crushed tomatoes (the juicier, the better)
• 2 cups of vegetable broth (homemade or store-bought, we’re not judging)
• 1/2 cup of heavy cream (for that luxurious feel)
• 1/4 cup of fresh basil leaves, torn (because freshness is key)
• Salt and finely ground black pepper to taste (but let’s be honest, you’ll add more)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent any onion tantrums.
3. Stir in the minced garlic and cook for 1 minute, or until fragrant, because nobody likes burnt garlic drama.
4. Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a gentle boil. Then, reduce the heat and let it simmer for 15 minutes, allowing the flavors to marry like a perfect foodie couple.
5. Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches if you’re living in the past.
6. Stir in the heavy cream and torn basil leaves, heating through for another 2 minutes. Season with salt and pepper, because seasoning is the secret handshake of cooking.

Lusciously creamy with a vibrant tomato tang and a fresh basil kick, this soup is begging to be served with a grilled cheese sandwich for the ultimate comfort food duo. Or, go rogue and drizzle with a bit of olive oil and extra basil for a fancy pants version.

Prego Cheesy Baked Ziti

Today’s the day we ditch the dinner dilemma with a dish that’s as easy to love as it is to make—Prego Cheesy Baked Ziti. Think of it as your weeknight superhero, cape optional but cheesy stretch highly encouraged.

Ingredients

• 1 lb ziti pasta, cooked al dente to perfection
• 24 oz Prego Traditional Italian Sauce, rich and tomatoey
• 15 oz ricotta cheese, creamy and dreamy
• 2 cups shredded mozzarella cheese, because more is merrier
• 1/2 cup grated Parmesan cheese, for that salty kick
• 1 large egg, farm-fresh and ready to bind
• 1 tbsp fresh basil, chopped for a pop of color and flavor
• 1 tsp garlic powder, because garlic makes everything better
• 1/2 tsp salt, to balance the flavors
• 1/4 tsp black pepper, freshly ground for a little heat

Instructions

1. Preheat your oven to 375°F (190°C), because we’re about to get cheesy.
2. In a large bowl, mix the ricotta cheese, egg, garlic powder, salt, and black pepper until smooth. Tip: Let the ricotta sit at room temperature for easier mixing.
3. Add the cooked ziti and Prego sauce to the bowl, stirring until every noodle is happily coated.
4. Fold in 1 cup of mozzarella and all the Parmesan cheese, because cheese is the glue that holds us together.
5. Transfer the mixture to a 9×13 inch baking dish, spreading it out evenly. Tip: A light spray of cooking oil on the dish prevents sticking and makes cleanup a breeze.
6. Sprinkle the remaining mozzarella on top, because the cheesier, the better.
7. Bake for 25 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Garnish with fresh basil before serving, because we eat with our eyes first.

Ready to dive in? This baked ziti is a masterpiece of melty cheese and hearty pasta, with a texture that’s irresistibly creamy and a flavor that’s boldly Italian. Serve it straight from the dish for that family-style charm, or plate it up with a side of garlic bread for the ultimate comfort food experience.

Prego Sausage and Peppers

Kick off your culinary adventure with this Prego Sausage and Peppers dish that’s bursting with flavors so bold, they’ll practically high-five your taste buds. Perfect for those nights when you crave something hearty yet hilariously easy to whip up.

Ingredients

• 1 lb Italian sausage links, spicy or sweet, casings on for that juicy bite
• 2 large bell peppers, sliced into vibrant strips (mix colors for a rainbow effect)
• 1 large onion, thinly sliced to melt into sweet submission
• 2 cloves garlic, minced to aromatic perfection
• 1 cup Prego Traditional Italian Sauce, for that rich, tomatoey hug
• 2 tbsp rich extra virgin olive oil, to sauté like a pro
• 1/2 tsp crushed red pepper flakes, for a cheeky kick
• Salt, just a pinch to elevate all flavors

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers like a disco ball.
2. Add sausage links, browning them on all sides for about 5 minutes. Tip: Don’t crowd the pan; give them space to get that perfect sear.
3. Remove sausages and slice into bite-sized pieces. They’ll finish cooking later, so don’t worry if they’re not done yet.
4. In the same skillet, add bell peppers and onion, sautéing until they’re soft and slightly caramelized, about 8 minutes. Tip: Stir occasionally to prevent burning but let them get a little char for extra flavor.
5. Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant. Your kitchen should smell amazing right now.
6. Return sausage to the skillet, add Prego sauce, and simmer covered for 10 minutes. Tip: If it’s too thick, splash in a little water to reach your desired consistency.
7. Season with salt, then serve hot over pasta, in a sub roll, or straight from the skillet—no judgment here.

Ready to dive in? The sausages are juicy, the peppers are sweet with a hint of char, and that Prego sauce ties it all together like the best kind of foodie love story. Serve it up with a side of crusty bread to sop up every last drop of sauce.

Prego Eggplant Parmesan

Feast your eyes on this twist to a classic that’ll make your taste buds dance the tango! Prego Eggplant Parmesan is here to turn your dinner into a fiesta of flavors, proving that veggies can indeed be the life of the party.

Ingredients

• 2 large, firm eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour, for a light, crispy coating
• 3 farm-fresh eggs, beaten to golden perfection
• 2 cups Italian-style breadcrumbs, for that irresistible crunch
• 1 cup rich extra virgin olive oil, for frying to golden goodness
• 2 cups Prego Traditional Italian Sauce, for a hearty, tomatoey embrace
• 2 cups shredded mozzarella cheese, for gooey, melty bliss
• 1/2 cup grated Parmesan cheese, for a sharp, salty kick
• 1 tsp finely ground black pepper, for a subtle heat
• 1 tsp sea salt, to elevate all the flavors

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Season the eggplant slices with sea salt and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels. Tip: This step ensures your eggplant isn’t watery and fries up crispier.
3. Dredge each eggplant slice in flour, dip into the beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pan to keep the oil temperature steady.
5. Spread a thin layer of Prego Traditional Italian Sauce on the bottom of a 9×13 inch baking dish. Arrange half of the fried eggplant slices over the sauce, then top with another layer of sauce and half of the mozzarella and Parmesan cheeses. Repeat the layers.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it rest for 5 minutes before serving to allow the layers to set.

Velvety layers of eggplant, saucy, cheesy goodness, and a crunch that’ll have you coming back for more—this Prego Eggplant Parmesan is a symphony of textures. Serve it atop a nest of spaghetti or with a crisp green salad for a meal that sings.

Prego Creamy Tomato Pasta

Craving a dish that’s as easy to whip up as it is to devour? Our Prego Creamy Tomato Pasta is here to save your dinner plans with its velvety sauce and al dente perfection, proving that great flavor doesn’t have to be complicated.

Ingredients

• 8 oz of rigatoni pasta, for those delightful sauce pockets
• 1 tbsp of rich extra virgin olive oil, to start things off right
• 2 cloves of garlic, minced, because flavor is non-negotiable
• 1 cup of Prego Traditional Italian Sauce, for that trusty tomato base
• 1/2 cup of heavy cream, to bring the creamy dream to life
• 1/4 cup of freshly grated Parmesan cheese, for a salty, umami kick
• 1/4 tsp of crushed red pepper flakes, for a whisper of heat
• Salt, to perfectly season your masterpiece
• A handful of fresh basil leaves, torn, for a pop of color and freshness

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Tip: Save a cup of pasta water before draining; it’s liquid gold for adjusting sauce consistency.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to let it burn.
3. Pour in the Prego Traditional Italian Sauce and stir to combine with the garlic. Let it simmer gently for 2 minutes to meld the flavors.
4. Reduce the heat to low and stir in the heavy cream, mixing until the sauce is uniformly creamy and dreamy.
5. Add the drained pasta to the skillet, tossing to coat each piece in the sauce. If the sauce is too thick, loosen it with a splash of the reserved pasta water. Tip: The starch in the pasta water helps the sauce cling to the noodles better.
6. Remove from heat and stir in the Parmesan cheese and red pepper flakes. Taste and adjust salt as needed.
7. Garnish with torn basil leaves before serving. Tip: For an extra touch of elegance, serve with a sprinkle of additional Parmesan and a drizzle of olive oil.

Finished with a flourish, this pasta boasts a luxuriously creamy texture with a bright tomato tang, punctuated by the gentle heat of red pepper flakes. Serve it up in a warm bowl with a side of crusty bread to sop up every last drop of sauce, because waste is not an option here.

Prego Spinach and Ricotta Stuffed Shells

Alright, let’s dive into the world of stuffed shells where spinach and ricotta come together in a symphony of flavors that’ll make your taste buds do a happy dance. This dish is like a cozy blanket for your soul, perfect for those nights when you crave something comforting yet fancy enough to impress.

Ingredients

• 12 oz jumbo pasta shells, cooked al dente to perfection
• 15 oz whole milk ricotta cheese, creamy and dreamy
• 10 oz frozen chopped spinach, thawed and squeezed dry like a sponge
• 1 cup shredded mozzarella cheese, because everything’s better with cheese
• 1/2 cup grated Parmesan cheese, the salty, nutty crown jewel
• 1 large egg, farm-fresh and ready to bind
• 2 cloves garlic, minced to aromatic perfection
• 1 tsp dried basil, for that herby whisper
• 1/2 tsp salt, to make all the flavors pop
• 1/4 tsp black pepper, freshly ground for a little kick
• 24 oz marinara sauce, rich and tangy
• 2 tbsp olive oil, extra virgin and ready to drizzle

Instructions

1. Preheat your oven to 375°F (190°C), because it’s showtime for those shells.
2. In a large bowl, mix together the ricotta, spinach, mozzarella, Parmesan, egg, garlic, basil, salt, and pepper until it’s as harmonious as a choir. Tip: Squeeze the spinach really dry to avoid a watery filling.
3. Gently stuff each cooked shell with the ricotta mixture, like you’re tucking them into bed. Tip: Use a small spoon or a piping bag for less mess.
4. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
5. Arrange the stuffed shells in the dish, seam side up, and cover with the remaining marinara sauce. Drizzle with olive oil for a golden finish. Tip: Leave a little space between shells so they cook evenly.
6. Bake uncovered for 25-30 minutes, until the sauce is bubbly and the cheese is melty and slightly golden.
7. Let it rest for 5 minutes before serving, because patience is a virtue (and it prevents mouth burns).

Velvety ricotta and vibrant spinach nestled in tender pasta shells, all smothered in a robust marinara—this dish is a textural dream. Serve it with a side of garlic bread to sop up every last bit of sauce, or pair it with a crisp salad for a lighter touch. Either way, it’s a guaranteed crowd-pleaser.

Prego Chicken Parmesan

Today’s the day to ditch the dinner dilemma with a dish that’s as easy as it is delicious—Prego Chicken Parmesan. Trust us, your taste buds will thank you for this saucy, cheesy masterpiece that’s sure to become a weeknight warrior in your recipe rotation.

Ingredients

• 4 boneless, skinless chicken breasts (plump and perfectly portioned)
• 1 cup Italian-style breadcrumbs (crispy, golden perfection)
• 1/2 cup grated Parmesan cheese (the good stuff, freshly grated)
• 2 large eggs (farm-fresh and ready for action)
• 1 cup Prego Traditional Italian Sauce (rich, robust, and ready to rock)
• 1 cup shredded mozzarella cheese (melty, gooey goodness)
• 2 tbsp rich extra virgin olive oil (for that golden sizzle)
• 1 tsp finely ground black pepper (for a little kick)
• 1 tsp garlic powder (because everything’s better with garlic)

Instructions

1. Preheat your oven to 375°F (because good things come to those who preheat).
2. In a shallow dish, whisk together the eggs and black pepper until well combined (this is your chicken’s first spa treatment).
3. In another dish, mix the breadcrumbs, Parmesan cheese, and garlic powder (this is where the magic starts).
4. Dip each chicken breast into the egg mixture, then dredge in the breadcrumb mixture, ensuring each piece is fully coated (like a cozy winter coat for your chicken).
5. Heat the olive oil in a large skillet over medium-high heat until shimmering (this is where the sizzle begins).
6. Cook the chicken for 3-4 minutes per side, or until golden brown (flip with care, it’s a delicate operation).
7. Transfer the chicken to a baking dish and smother each piece with Prego Traditional Italian Sauce (the saucier, the better).
8. Sprinkle the shredded mozzarella cheese over the top (because cheese is the cherry on top).
9. Bake for 20 minutes, or until the cheese is bubbly and slightly golden (patience is a virtue, but it’s worth the wait).
10. Let it rest for 5 minutes before serving (this is the hardest part, but it ensures maximum juiciness).

You’ll be greeted with a dish that’s crispy on the outside, tender on the inside, and bursting with flavors that dance on your palate. Yet, the best part? Serving it over a bed of spaghetti for the ultimate comfort food experience or slicing it up for a next-level chicken parm sandwich. Yum doesn’t even begin to cover it.

Prego Three Cheese Pasta Bake

Who knew that a simple pasta bake could bring so much joy to your dinner table? This Prego Three Cheese Pasta Bake is the ultimate comfort food, blending gooey cheeses with a rich, tomatoey sauce that’ll have everyone begging for seconds.

Ingredients

• 1 lb of al dente penne pasta
• 2 cups of Prego Traditional Italian Sauce
• 1 cup of shredded mozzarella cheese, melty and stretchy
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 1/2 cup of ricotta cheese, creamy and dreamy
• 1 tbsp of rich extra virgin olive oil
• 2 cloves of garlic, minced and fragrant
• 1/2 tsp of crushed red pepper flakes, for a little kick
• 1/4 cup of fresh basil leaves, torn and aromatic

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large pot of salted boiling water, cook the penne pasta until al dente, about 8-10 minutes. Drain and set aside.
3. In the same pot, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
4. Pour in the Prego Traditional Italian Sauce, stirring to combine with the garlic and pepper flakes. Let it simmer for 5 minutes to meld the flavors.
5. Remove the pot from heat and stir in the cooked penne, ensuring each piece is lovingly coated in sauce.
6. Transfer half of the sauced pasta to the prepared baking dish. Dollop with ricotta cheese and sprinkle with half of the mozzarella and Parmesan.
7. Add the remaining pasta on top, followed by the rest of the mozzarella and Parmesan. For an extra golden top, broil for the last 2 minutes of baking.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
9. Garnish with fresh basil leaves before serving.

Just imagine cutting into this bake to reveal layers of cheesy, saucy goodness. The penne holds its shape beautifully, offering a satisfying bite amidst the creamy ricotta and stretchy mozzarella. Serve it straight from the oven with a side of garlic bread to sop up any extra sauce.

Prego Roasted Red Pepper Pasta

Feast your eyes (and soon, your taste buds) on this vibrant, velvety Prego Roasted Red Pepper Pasta that’s about to become your weeknight hero. It’s like a hug in a bowl, with a smoky-sweet kick that’ll have you forgetting all about that ‘meh’ sandwich you had for lunch.

Ingredients

• 8 oz of al dente-ready penne pasta
• 2 tbsp of rich extra virgin olive oil
• 3 cloves of garlic, minced to fragrant perfection
• 1 cup of jarred roasted red peppers, drained and patted dry
• 1/2 cup of heavy cream, as luxurious as your favorite silk pajamas
• 1/4 cup of grated Parmesan cheese, because more is more
• 1/2 tsp of crushed red pepper flakes, for a gentle wake-up call
• Salt, just enough to make the flavors pop

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the penne pasta according to package instructions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup of pasta water before draining for later use.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until golden and fragrant, about 1 minute. Tip: Keep the garlic moving to prevent it from burning and turning bitter.
3. Add the roasted red peppers to the skillet and cook for 2 minutes, just enough to warm them through and meld the flavors.
4. Pour in the heavy cream and stir to combine, letting the mixture simmer gently for 3 minutes to thicken slightly. Tip: If the sauce seems too thick, loosen it with a splash of the reserved pasta water.
5. Stir in the Parmesan cheese and crushed red pepper flakes, then season with salt to taste. Toss in the drained pasta and stir until evenly coated in the sauce.

Yield to the creamy, smoky allure of this dish, where every forkful is a perfect balance of spicy, sweet, and savory. Serve it with a side of crusty bread to sop up every last drop of sauce, or top with extra Parmesan for those who dare.

Prego Slow Cooker Beef Ragu

Feast your eyes (and eventually your stomach) on this no-fuss, all-flavor Prego Slow Cooker Beef Ragu that’ll have your kitchen smelling like an Italian grandma’s dream. Perfect for those days when you want to impress without the stress, this dish is your ticket to comfort food heaven.

Ingredients

• 2 lbs chuck roast, cut into 2-inch chunks (because big beefy pieces mean big beefy flavor)
• 1 tbsp rich extra virgin olive oil (for that luxurious sizzle)
• 1 large yellow onion, finely diced (the sweet backbone of our ragu)
• 3 garlic cloves, minced (because what’s Italian without garlic?)
• 1 cup dry red wine (choose something you’d drink, it matters)
• 1 can (28 oz) crushed tomatoes (the saucy foundation)
• 2 tbsp tomato paste (for that deep, concentrated tomato punch)
• 1 tsp finely ground black pepper (a little kick never hurt nobody)
• 1 tsp sea salt (to make all those flavors pop)
• 1 tsp dried oregano (for that herby whisper)
• 1 tsp dried basil (because basil and tomatoes are BFFs)
• 1 lb pappardelle pasta (those wide ribbons are sauce magnets)
• Freshly grated Parmesan cheese (for the grand cheesy finale)

Instructions

1. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. This is where the magic starts.
2. Add the beef chunks to the skillet, searing on all sides until deeply browned, about 4 minutes per side. Don’t rush this; those crispy bits are flavor gold.
3. Transfer the beef to your slow cooker, leaving those delicious browned bits in the skillet. We’re coming back for them.
4. In the same skillet, add the finely diced yellow onion, cooking until soft and translucent, about 5 minutes. Stir in the minced garlic for the last 30 seconds until fragrant.
5. Pour in the dry red wine, scraping up all those browned bits from the bottom of the skillet. Let it simmer for 3 minutes to reduce slightly.
6. Add the crushed tomatoes, tomato paste, finely ground black pepper, sea salt, dried oregano, and dried basil to the skillet, stirring to combine. Bring to a simmer, then pour over the beef in the slow cooker.
7. Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender and the sauce is thick and rich.
8. About 20 minutes before serving, cook the pappardelle pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
9. Shred the beef in the slow cooker using two forks. Stir in the cooked pappardelle and a splash of pasta water if needed to loosen the sauce.
10. Serve hot, topped with freshly grated Parmesan cheese. Watch as it melts into the ragu, creating a creamy, dreamy finish.

Who knew patience could taste so good? This Prego Slow Cooker Beef Ragu is a masterclass in depth and comfort, with tender beef that falls apart at the slightest nudge and a sauce that clings to every noodle like it’s their last day on earth. Try serving it with a side of crusty bread to sop up every last drop of that glorious sauce.

Conclusion

Now that you’ve explored these 18 delicious Prego recipes, it’s clear how easy and versatile cooking with Prego can be. Whether you’re a beginner or a seasoned home cook, these dishes promise to bring flavor and simplicity to your table. We’d love to hear which recipes became your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover.