Ragus Angel Hair Pie Ragu Recipes

Steps:

• Cook pasta according to package directions, drain.
• In a small bowl combine the pasta, egg and parmesan cheese. Press onto the bottom and up the sides of a 7 inch pie plate or shallow 2 cup round baking dish coated with non stick spray. Set aside.
• Crumble sausage into a small skillet, add onion. Cook until no longer pink, drain. Stir in tomato sauce, sour cream and italian seasoning. Spoon into crust.
• Bake uncovered at 350 for 15-20 minutes or until heated through. Sprinkle with mozzarella, bake until cheese melts and serve immediately.

Steps:

• 1. Brown Italian sausage and garlic in skillet and drain.
• 2. Mix cooked and drained sausage mixture with Ragu in the large skillet. Cook low until heated through.
• 3. Beat eggs and add Parmesan cheese in a large bowl.
• 4. Add cooked and drained pasta (slightly cooled as to avoid eggs setting up) and toss well to coat.
• 5. Spread pasta mixture on the bottom and up the sides of a 2 - 9 inch deep dish pie plate. Press to form the shape of a pie crust.
• 6. Sprinkle half of the Italian seasoning on pasta mixture on each 9" pie.
• 7. Mix ricotta and goat cheese and spread evenly on each pie over the top of pasta mixture.
• 8. Top each pie with 1/2 the Italian sausage and sauce mixture.
• 9. Sprinkle each pie with 1 cup mozzarella cheese.
• 10. Bake in preheated 350 degree oven for 25 minutes - until cheese is melted and lightly browned.
• 11. Let stand for 5 minutes to cool, then cut into wedges to serve.

Steps:

• Preheat oven to 350°F In medium bowl, combine first 7 ingredients through fennel seeds. Add ground beef and sausage, mix well. Evenly press mixture into bottom and up sides of an ungreased 9-inch pie pan. Baked uncovered for 25-30 minutes, or until meat is browned and reaches internal temperature of 160°F Remove from oven and carefully tilt to drain off excess fat, set crust aside.
• While meat crust is baking you can start noodles. Cook according to package directions, until just tender. Drain and return to pan. Stir in egg and Parmesan until evenly coated.
• Spread half of sauce onto bottom of cooked meat crust. Top with 1/2 cup mozzarella then all of spaghetti mixture. Top with remaining sauce and mozzarella. Bake uncovered for an additional 15-20 minutes at 350, until heated through and cheese is melted. Remove and let stand 10-15 minutes before serving.

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in large skillet over medium heat.
• Add diced onion and stir until translucent, around 5 minutes.
• Add garlic, stir for a minute.
• Add spices, stir 30 seconds.
• Add drained garbanzo beans, stir to mix.
• Add Ragu sauce and let simmer 3 or 4 minutes.
• Stir in 1/2 cup feta cheese.
• Gently crack eggs on top of the sauce, one in each corner of the pan.
• Let heat for a few minutes until egg whites start turning white.
• Gently push shrimp into tomato sauce mixture, being careful not to break the yolks.
• Put skillet in oven and bake for approximately 20 minutes, or until egg whites harden.
• Remove from oven, sprinkle remaining tablespoon of crumbled feta on top, sprinkle with smoked paprika, salt and pepper to taste.
• Using a large serving spoon or ladle, place into individual serving bowls.
• Bon appetit!

Steps:

• In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Heat a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink and onion is tender. Drain. Add to slow cooker., Cook, covered, on low 6-8 hours or until chicken is tender. Serve with pasta. Freeze option: Do not cook or add pasta. Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place meat mixture in a large saucepan; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.