EGGS IN PURGATORY
This healthy eggs in Purgatory recipe made with chickpeas, spinach, and a semi-homemade tomato sauce is an Italian version of shakshuka.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 25m
Number Of Ingredients 13
Steps:
- Place a rack in the center of your oven and preheat the oven to 375 degrees F.
- Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes.
- Stir in the spinach a few handfuls at a time, letting it wilt.
- With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
- Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices.
Nutrition Facts : ServingSize 1 (of 3), without baguette, Calories 341 kcal, Carbohydrate 27 g, Protein 23 g, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 259 mg, Fiber 8 g, Sugar 2 g, UnsaturatedFat 9 g
BAKED RIGATONI WITH LAMB RAGù
"We're all a little cranky these days because it's cold, it gets dark early, and we've been dealing with the stress of the virus for nearly a year. Fortunately, because I have been stuck at home, I've had more time to cook than ever, and that never fails to make me feel better. Plus, I end up with a good homemade dinner, and so does everyone (Jeffrey!) around me. When people ask me about my favorite comfort food, I have a hard time deciding between a big bowl of satisfying stew and a pan of cheesy baked pasta. With this Baked Rigatoni with Lamb Ragù, I don't have to choose! First, I make a rich lamb ragù, which is just like a stew: I sauté onions, carrots and fennel, then add ground lamb, tomatoes, lots of garlic and almost an entire bottle of earthy red wine. As it simmers away on the stove for 40 minutes, the whole house smells amazing and everything starts to look up! Then I cook the rigatoni until it's al dente, drain it and toss it with the lamb ragù, lots of fresh mozzarella and some eggs and cream to hold it together. I top it with Parmesan and mozzarella and bake it until it's hot and bubbly, and the top is browned and crusty. I dare anyone to still be cranky after having this for dinner!" says Ina.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
- Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
- In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
- Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.
RAGU BAKED EGGS BREAKFAST #RAGU
Ragú® Recipe Contest Entry. This easy to make dish is perfect for family breakfast or a crowd pleaser for brunch. Grab some crispy bread and dig in. It is spicy, meaty goodness engulfed in tomato goodness!
Provided by dwinloes
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400 degrees.
- 2. In a blender, puree the roasted red peppers with 1 cup of Ragu marinara sauce.
- 3. In a large skillet over medium-high heat, add the olive oil and onion; sauté until onions are translucent. Add the turkey sausage and sauté until cooked through. Stir in the remaining 2 cups ragu marinara, the red pepper puree, tomato paste, parsley, sugar, cumin, paprika, cayenne pepper, salt and pepper and bring to a boil. Reduce the heat to medium-low and stir in the spinach. Cover and cook for 15 minutes.
- 4. Divide the Ragu tomato mixture between 2 large oven safe skillets or 1 large baking dish. With a large spoon, make 8 wells in the sauce and break an egg into each well. Crumble the goat cheese around the top of the sauce and bake in the oven for 15 minutes or until the white of the egg has begun to set but the yolks are still runny.
- 5. Top with the arugula and serve. Can be served with crispy bread or grilled pita.
Nutrition Facts : Calories 550.6, Fat 34.1, SaturatedFat 12.2, Cholesterol 465.8, Sodium 2061.2, Carbohydrate 19.2, Fiber 5.2, Sugar 11.5, Protein 42.4
RAGÚ® NO BOILING BEEFY BAKED ZITI
Quick and easy, this baked ziti will help save you time and be a hit with the family.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Meanwhile, brown ground beef in large nonstick skillet over medium-high heat.
- Combine Sauce and water in large bowl. Stir in browned ground beef, ricotta and Parmesan cheeses, then uncooked ziti. Pour ziti mixture into 13 x 9-inch baking dish. Cover tightly with aluminum foil. Bake 55 minutes.
- Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 500.7 calories, Carbohydrate 40.5 g, Cholesterol 79.5 mg, Fat 24 g, Fiber 6.8 g, Protein 28 g, SaturatedFat 9.7 g, Sodium 514.3 mg, Sugar 1.3 g
RAGÚ® NO-FRYING EGGPLANT PARMESAN
Breaded eggplant slices are baked then layered with lots of cheese and sauce for a delicious, family-favorite dinner.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
- Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
- Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover with aluminum foil and bake 45 minutes.
- Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.
ROASTED PARMESAN CAULIFLOWER STEAKS #RAGU
Ragú® Recipe Contest Entry. This dish is sure to impress your guests and all of your family! Crispy Roasted Cauliflower Steaks paired with Ragú Roasted Garlic Parmesan Sauce and an arugula pesto turns our home-cooking into a restaurant quality meal. Roasting the cauliflower heightens the roasted flavor in the sauce, and makes both the star of the show. With this dish, you get to indulge- guilt-free!
Provided by amincey
Categories Sauces
Time 1h5m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to boil. Cut the rounded sides off the cauliflower. Cut each center piece in half lengthwise in order to make 2 steaks. Make sure to carefully remove any green, leafy bottoms from the cauliflower steaks.
- Rinse off the steaks and the florets. Place in boiling water for 5-7 minutes.
- Meanwhile, in a bowl, mix the buttermilk, italian seasoning, red pepper flakes, and 1 tsp of salt together. Set aside. Pulse together 2 cups arugula, pine nuts, 1/4 cup parmesan, garlic, basil, remaining salt, pepper, and 1/2 cup olive oil for 30 seconds; set aside.
- Drain the cauliflower, and place them into a large gallon plastic, resealable bag. Reserve 1/2 cup of boiling water. Pour the buttermilk marinade into the bag, and coat the cauliflower very well. Marinate the steaks for an hour by laying the bag flat. Carefully, flipping the bag over halfway through.
- Preheat oven to 450F degrees. Mix the remaining parmesan with the breadcrumbs. Set aside for dredging along with the flour and egg wash.
- Remove the cauliflower steaks from the bag. Drain. Dredge one side of each steak in flour, egg wash, and lastly, parmesan bread crumbs. Place the steaks dredged side up on a baking rack along with the other marinated florets. Place the baking rack in a cookie sheet to catch any drippings.
- Roast on 450F degrees for 30 minutes, covered. Uncover for the last 15 minutes until fork tender.
- In an electric blender, blend all the smaller roasted florets, the Ragú pasta sauce, and reserved water until smooth. Heat stovetop on medium-high heat. Assemble each plate with sauce, pesto, a cauliflower steak, and additional arugula.
Nutrition Facts : Calories 741.1, Fat 43.4, SaturatedFat 8.1, Cholesterol 62.4, Sodium 1506.8, Carbohydrate 67.8, Fiber 9, Sugar 14.6, Protein 25.5
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