18 Delicious Prego Recipes for Busy Weeknights

Weeknights just got a whole lot tastier with these 18 delicious Prego recipes designed for the busy home cook. Whether you’re craving quick comfort food or looking to whip up something effortlessly satisfying, we’ve got you covered. Dive into our roundup of easy-to-make meals that promise to keep your evenings stress-free and your taste buds happy. Let’s make dinner the highlight of your day!

Prego Spaghetti Bolognese

Just when you think spaghetti can’t get any better, Prego Spaghetti Bolognese comes along to prove you wrong. This dish is a hearty, flavor-packed meal that’s perfect for any night of the week.

Ingredients

• 1 lb ground beef (80% lean for optimal flavor)
• 1 jar (24 oz) Prego Traditional Italian Sauce
• 8 oz spaghetti (high-quality, bronze-cut for better sauce adherence)
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely diced (sweet yellow preferred)
• 2 cloves garlic, minced (fresh for pungent aroma)
• 1/2 cup grated Parmesan cheese (aged for sharpness)
• 1 tsp finely ground black pepper
• 1 tsp sea salt (fine for even distribution)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, 3-4 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, 30 seconds, to avoid burning.
4. Increase heat to medium-high, add ground beef, and cook until browned, breaking it apart with a spoon, about 5 minutes.
5. Reduce heat to low, pour in Prego sauce, and simmer uncovered for 10 minutes to meld flavors.
6. Meanwhile, cook spaghetti in boiling salted water until al dente, 8-10 minutes, as per package instructions.
7. Drain spaghetti, reserving 1/4 cup pasta water to adjust sauce consistency if needed.
8. Toss cooked spaghetti with the Bolognese sauce, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
9. Serve immediately, garnished with grated Parmesan and a sprinkle of black pepper.

Silky spaghetti coated in a robust, meaty sauce offers a comforting bite every time. For a twist, top with a fried egg for added richness or serve alongside garlic bread to soak up every last drop of sauce.

Prego Garlic Parmesan Pasta

Garlic lovers, rejoice! This Prego Garlic Parmesan Pasta is a creamy, garlicky delight that’s ready in minutes. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 8 oz dried fettuccine pasta
• 2 tbsp rich extra virgin olive oil
• 4 cloves fresh garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz dried fettuccine pasta to the boiling water. Cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tbsp rich extra virgin olive oil in a large skillet over medium heat.
4. Add 4 cloves fresh garlic, minced, to the skillet. Sauté for 1 minute until fragrant but not browned.
5. Pour in 1 cup heavy cream, stirring constantly to combine with the garlic.
6. Reduce heat to low. Stir in 1/2 cup freshly grated Parmesan cheese until melted and smooth.
7. Season the sauce with 1/4 tsp finely ground black pepper and 1/4 tsp sea salt, adjusting to preference.
8. Drain the pasta, reserving 1/4 cup of pasta water. Add the pasta to the skillet, tossing to coat in the sauce. Use reserved pasta water to adjust consistency if needed.
9. Remove from heat. Serve immediately, garnished with additional Parmesan if desired.

Unbelievably creamy with a bold garlic punch, this pasta pairs wonderfully with a crisp green salad. For an extra touch, top with red pepper flakes for a spicy kick.

Prego Meatball Sub Casserole

Prego Meatball Sub Casserole brings the hearty flavors of your favorite sandwich into a comforting, easy-to-make bake. Perfect for busy weeknights or casual gatherings, this dish layers savory meatballs, tangy sauce, and melted cheese over soft bread.

Ingredients

• 1 lb ground beef, 80% lean for juiciness
• 1/2 cup Italian-style breadcrumbs, for a crispy texture
• 1/4 cup grated Parmesan cheese, freshly grated for bold flavor
• 1 large egg, farm-fresh for binding
• 2 cloves garlic, minced for a pungent kick
• 1 tsp dried oregano, for aromatic depth
• 1/2 tsp salt, to enhance flavors
• 1/4 tsp finely ground black pepper, for a slight heat
• 24 oz jar Prego Traditional Italian Sauce, for a rich tomato base
• 4 hoagie rolls, split and lightly toasted
• 2 cups shredded mozzarella cheese, for gooey melting
• 1 tbsp rich extra virgin olive oil, for greasing

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix until just combined; overmixing can toughen meatballs.
3. Shape mixture into 1-inch meatballs, placing them on a prepared baking dish. Bake for 20 minutes, or until browned.
4. Remove meatballs from oven. Pour Prego sauce evenly over meatballs, ensuring each is coated.
5. Arrange toasted hoagie rolls over the sauce and meatballs. Sprinkle mozzarella cheese on top.
6. Bake for another 15 minutes, or until cheese is bubbly and golden. Let stand for 5 minutes before serving.

Hearty and satisfying, this casserole offers a delightful contrast between the tender meatballs and the crispy, cheese-laden top. Serve with a side of garlic butter broccoli for a complete meal.

Prego Three-Cheese Lasagna

Lasagna lovers, rejoice! This Prego Three-Cheese Lasagna is a creamy, cheesy masterpiece that’s surprisingly simple to make.

Ingredients

• 1 lb ground beef, lean and freshly browned
• 24 oz Prego Traditional Italian Sauce, rich and herb-infused
• 12 lasagna noodles, oven-ready and perfectly al dente
• 15 oz ricotta cheese, creamy and smooth
• 2 cups mozzarella cheese, shredded and melt-in-your-mouth
• 1/2 cup Parmesan cheese, freshly grated and nutty
• 1 large egg, farm-fresh and lightly beaten
• 1 tsp garlic powder, aromatic and pungent
• 1 tsp dried basil, fragrant and slightly sweet
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) for even cooking.
2. In a bowl, mix ricotta, 1 1/2 cups mozzarella, Parmesan, egg, garlic powder, basil, salt, and pepper until well combined.
3. Spread 1 cup of Prego sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
4. Layer 4 lasagna noodles over the sauce, slightly overlapping.
5. Spread half the cheese mixture over the noodles, then half the browned beef, and 1 cup of sauce.
6. Repeat layers, ending with noodles. Top with remaining sauce and 1/2 cup mozzarella.
7. Cover with foil, bake for 25 minutes. Remove foil, bake for another 25 minutes until bubbly and golden.
8. Let stand for 15 minutes before slicing to set perfectly.

Zesty and layered with flavors, this lasagna boasts a creamy interior under a golden, cheesy crust. Serve with a crisp salad for a balanced meal.

Prego Chicken Alfredo Bake

This Prego Chicken Alfredo Bake combines tender chicken with creamy Alfredo sauce for a comforting meal. Ready in under an hour, it’s perfect for busy weeknights.

Ingredients

• 2 cups shredded cooked chicken (juicy and tender)
• 1 jar (15 oz) Prego Creamy Alfredo sauce (rich and velvety)
• 2 cups shredded mozzarella cheese (freshly grated)
• 1/2 cup grated Parmesan cheese (sharp and nutty)
• 1 tbsp olive oil (extra virgin, for richness)
• 1/2 tsp garlic powder (aromatic and pungent)
• 1/4 tsp black pepper (freshly ground)
• 1/4 tsp salt (fine sea salt)
• 1 lb penne pasta (al dente)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
2. Cook penne pasta according to package instructions until al dente. Drain and return to pot.
3. Add shredded chicken, Prego Alfredo sauce, garlic powder, black pepper, and salt to the pasta. Stir until evenly coated.
4. Transfer the mixture to the prepared baking dish. Sprinkle mozzarella and Parmesan cheeses on top.
5. Bake for 20-25 minutes, or until cheese is bubbly and golden brown. Tip: For a crispier top, broil for the last 2 minutes.
6. Let stand for 5 minutes before serving. Tip: This allows the sauce to thicken slightly for perfect consistency.

Rich in flavor, the bake offers a creamy texture with a satisfying cheese crust. Serve with a side of garlic bread to scoop up every last bit of sauce.

Prego Stuffed Bell Peppers

Craving a hearty meal that’s both nutritious and bursting with flavor? These Prego Stuffed Bell Peppers are your answer, combining lean ground beef, savory Prego sauce, and melted cheese in a colorful bell pepper vessel.

Ingredients

• 4 large, vibrant bell peppers, tops cut off and seeds removed
• 1 lb lean ground beef, 90% lean
• 1 cup Prego Traditional Italian Sauce, rich and tomatoey
• 1 cup cooked white rice, fluffy and slightly sticky
• 1/2 cup shredded mozzarella cheese, creamy and mild
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp olive oil, extra virgin and fruity
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp salt, fine and sea-derived
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, brown the ground beef, breaking it into small crumbles, about 5-7 minutes. Tip: Drain excess fat for a leaner filling.
3. Stir in the Prego sauce, cooked rice, garlic powder, salt, and black pepper. Simmer for 3 minutes to blend flavors.
4. Stand the bell peppers upright in the prepared dish. Spoon the beef mixture evenly into each pepper. Tip: Pack the filling tightly to prevent collapsing.
5. Sprinkle mozzarella and Parmesan cheeses on top of each stuffed pepper.
6. Bake for 25-30 minutes, until peppers are tender and cheese is bubbly and golden. Tip: Cover with foil halfway through if cheese browns too quickly.
7. Let rest for 5 minutes before serving to allow flavors to meld.

Outstanding in both presentation and taste, these stuffed peppers offer a satisfying crunch with a juicy, cheesy interior. Serve atop a bed of arugula for a fresh contrast or alongside crusty garlic bread to soak up the savory juices.

Prego Sausage and Mushroom Pizza

Delight in the savory blend of Prego sauce and hearty toppings with this Sausage and Mushroom Pizza. Perfect for a cozy night in or a casual gathering.

Ingredients

• 1 pre-made pizza dough (12-inch, store-bought or homemade)
• 1/2 cup Prego Traditional Italian Sauce (rich, tomato-based)
• 1 cup shredded mozzarella cheese (creamy, high-quality)
• 1/2 cup cooked Italian sausage (spicy, crumbled)
• 1/2 cup sliced white mushrooms (fresh, earthy)
• 1 tbsp extra virgin olive oil (fruity, robust)
• 1/4 tsp garlic powder (aromatic, finely ground)
• 1/4 tsp dried oregano (fragrant, Italian)

Instructions

1. Preheat oven to 425°F. Place pizza stone or baking sheet in oven to heat.
2. Roll out pizza dough on a floured surface to a 12-inch circle. Tip: For a crispier crust, roll thinner.
3. Brush dough with extra virgin olive oil. This prevents sogginess and adds flavor.
4. Spread Prego Traditional Italian Sauce evenly over dough, leaving a 1/2-inch border.
5. Sprinkle garlic powder and dried oregano over sauce for enhanced flavor.
6. Layer shredded mozzarella cheese, cooked Italian sausage, and sliced white mushrooms.
7. Transfer pizza to preheated pizza stone or baking sheet. Bake for 12-15 minutes until crust is golden and cheese bubbles.
8. Remove from oven. Let rest for 2 minutes before slicing. Tip: Resting allows cheese to set.

You’ll love the crispy crust paired with the juicy sausage and mushrooms. Try serving with a sprinkle of red pepper flakes for an extra kick.

Prego Beef and Cheese Manicotti

Prego Beef and Cheese Manicotti is a hearty, comforting dish perfect for family dinners. Packed with savory flavors, it’s a crowd-pleaser that’s surprisingly simple to make.

Ingredients

• 1 box manicotti shells (14 pieces, uncooked)
• 1 lb ground beef (80/20 blend for juiciness)
• 1 jar Prego Traditional Italian Sauce (24 oz, rich and herb-infused)
• 15 oz ricotta cheese (whole milk, creamy)
• 2 cups shredded mozzarella cheese (low-moisture, part-skim)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1 large egg (farm-fresh, beaten)
• 1 tsp garlic powder (finely ground)
• 1 tsp dried basil (fragrant)
• 1/2 tsp salt (fine sea salt)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. In a skillet over medium heat, cook ground beef until no longer pink, about 5-7 minutes. Drain excess fat.
3. Stir in 1 cup Prego sauce into the beef. Simmer for 2 minutes, then remove from heat.
4. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, basil, salt, and pepper until well combined.
5. Fill each manicotti shell with the cheese mixture using a small spoon or piping bag for ease.
6. Spread 1/2 cup Prego sauce on the bottom of the prepared dish. Arrange stuffed shells in a single layer.
7. Pour remaining sauce over shells. Sprinkle with remaining mozzarella.
8. Cover with foil and bake for 35 minutes. Remove foil and bake for 10 more minutes until bubbly.
9. Let stand for 5 minutes before serving to allow filling to set.

Serve this manicotti with a crisp green salad and garlic bread for a complete meal. The creamy cheese filling contrasts beautifully with the tangy tomato sauce, making every bite a delight.

Prego Creamy Tomato Basil Soup

Vibrant and velvety, this soup combines simplicity with depth of flavor for a comforting bowl any day.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes, San Marzano preferred
• 2 cups vegetable broth, low sodium
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tsp sugar
• Salt and finely ground black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook until fragrant, 30 seconds.
4. Pour in crushed tomatoes and vegetable broth, bring to a simmer.
5. Reduce heat to low, let simmer uncovered for 20 minutes to meld flavors.
6. Blend soup with an immersion blender until smooth. Tip: For extra silkiness, strain through a fine-mesh sieve.
7. Stir in heavy cream and sugar, heat through without boiling.
8. Add sliced basil, season with salt and pepper. Tip: Fresh basil adds brightness; add just before serving.
9. Serve hot. Tip: Garnish with a drizzle of cream and fresh basil leaves for presentation.

The soup boasts a creamy texture with a bright tomato tang, balanced by the sweetness of basil. Pair with a grilled cheese sandwich for a classic comfort meal.

Prego Cheesy Baked Ziti

Craving a comforting pasta dish that’s both easy to make and irresistibly cheesy? This Prego Cheesy Baked Ziti hits all the right notes with its rich flavors and gooey texture.

Ingredients

• 1 lb ziti pasta, uncooked
• 24 oz Prego Traditional Italian Sauce, robust and herby
• 15 oz ricotta cheese, creamy and smooth
• 2 cups shredded mozzarella cheese, melty and stretchy
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 large egg, farm-fresh
• 1 tbsp fresh basil, finely chopped
• 1 tsp garlic powder, aromatic
• 1/2 tsp salt, fine
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with non-stick spray.
2. Cook ziti according to package instructions until al dente. Drain and return to pot.
3. In a bowl, mix ricotta, egg, basil, garlic powder, salt, and pepper until well combined.
4. Add Prego sauce to the cooked ziti, stirring until evenly coated.
5. Fold in the ricotta mixture gently to create swirls of cheese throughout the pasta.
6. Transfer half the pasta mixture to the prepared dish. Sprinkle with 1 cup mozzarella and 1/4 cup Parmesan.
7. Add remaining pasta and top with the rest of the cheeses.
8. Bake for 25 minutes, or until cheese is bubbly and golden.
9. Let stand for 5 minutes before serving to allow layers to set.

Perfectly baked ziti offers a delightful contrast between the tender pasta and the crispy, cheesy top. Serve with a side of garlic bread to scoop up every last bit of sauce.

Prego Italian Sausage Pasta

Ready to whip up a comforting dish that’s bursting with flavor? This Prego Italian Sausage Pasta combines hearty ingredients for a satisfying meal.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 2 cups Prego Traditional Italian Sauce
• 8 oz uncooked penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp finely ground black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
2. Add minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant.
3. Stir in Prego Traditional Italian Sauce. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
4. Meanwhile, cook penne pasta in boiling salted water according to package instructions until al dente. Drain.
5. Combine cooked pasta with the sausage sauce in the skillet. Toss well to coat.
6. Remove from heat. Stir in grated Parmesan cheese and black pepper.
7. Garnish with chopped fresh basil before serving.

For a creamy twist, stir in a splash of heavy cream at the end. This dish pairs perfectly with a crisp green salad and garlic bread. Freshly baked bread can also be used to scoop up any leftover sauce.

Prego Chicken Parmesan Sliders

Just when you thought chicken Parmesan couldn’t get any better, these sliders come along. Perfect for game day or a quick family dinner, they’re a crowd-pleaser with minimal fuss.

Ingredients

• 1 lb boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup Italian-seasoned breadcrumbs, finely ground
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 2 large eggs, farm-fresh and beaten
• 1/2 cup all-purpose flour, sifted
• 1/2 tsp garlic powder, aromatic and pungent
• 1/2 tsp salt, fine sea salt
• 1/4 tsp black pepper, freshly ground
• 1 cup Prego Traditional Italian Sauce, rich and tomatoey
• 6 slider buns, soft and slightly sweet
• 6 slices mozzarella cheese, creamy and meltable
• 2 tbsp olive oil, rich extra virgin

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a shallow dish, mix breadcrumbs, Parmesan, garlic powder, salt, and pepper.
3. Place flour in another dish and beaten eggs in a third. Dredge chicken in flour, dip in eggs, then coat with breadcrumb mixture. Tip: Press crumbs firmly to adhere.
4. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden, 3-4 minutes per side. Transfer to prepared baking sheet.
5. Top each chicken piece with Prego sauce and a mozzarella slice. Bake until cheese melts, about 5 minutes. Tip: Watch closely to avoid overbaking.
6. Toast slider buns lightly if desired. Assemble sliders with chicken. Tip: Add a basil leaf for freshness.

Ready in under 30 minutes, these sliders boast crispy, golden chicken with a gooey cheese pull. Serve with extra sauce for dipping to elevate the experience.

Prego Veggie-Packed Pasta Primavera

Overflowing with vibrant vegetables and al dente pasta, this dish is a celebration of spring’s bounty. Perfect for a quick weeknight dinner or a leisurely weekend lunch.

Ingredients

• 8 oz whole wheat penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets, crisp-tender
• 1 red bell pepper, thinly sliced
• 1/2 cup grated Parmesan cheese, freshly shredded
• 1/4 cup fresh basil leaves, torn
• Salt and finely ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz whole wheat penne pasta to the boiling water. Cook for 9 minutes, or until al dente. Drain, reserving 1/2 cup pasta water.
3. While pasta cooks, heat 2 tbsp rich extra virgin olive oil in a large skillet over medium heat. Add 3 cloves minced garlic; sauté for 30 seconds until fragrant.
4. Add 1 cup cherry tomatoes, 1 cup broccoli florets, and 1 red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables are just tender.
5. Tip: For extra flavor, deglaze the pan with a splash of the reserved pasta water.
6. Add the drained pasta to the skillet with the vegetables. Toss to combine, adding more pasta water if needed to loosen the sauce.
7. Tip: Always reserve pasta water before draining; it’s gold for sauces.
8. Remove from heat. Stir in 1/2 cup freshly shredded Parmesan cheese and 1/4 cup torn fresh basil leaves. Season with salt and finely ground black pepper to taste.
9. Tip: Fresh basil adds a bright, herby note; add it last to preserve its flavor.

Crunchy vegetables and creamy Parmesan cling to every noodle, offering a satisfying bite. Serve with a sprinkle of extra Parmesan and a drizzle of olive oil for an elegant touch.

Prego Slow Cooker Meatball Stew

Ready to dive into a hearty, comforting dish that practically cooks itself? This Prego Slow Cooker Meatball Stew is a no-fuss, flavor-packed meal perfect for busy weeknights. Rich, savory, and effortlessly delicious, it’s a crowd-pleaser that requires minimal prep.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1/2 cup Italian-style breadcrumbs (for a crispy texture)
• 1/4 cup grated Parmesan cheese (sharp and salty)
• 1 large farm-fresh egg (for binding)
• 2 cloves garlic (minced, for a pungent kick)
• 1 jar (24 oz) Prego Traditional Italian Sauce (rich and tomatoey)
• 2 cups beef broth (low-sodium, for depth)
• 1 cup diced carrots (sweet and crunchy)
• 1 cup diced celery (fresh and crisp)
• 1 tsp dried oregano (earthy and aromatic)
• 1/2 tsp finely ground black pepper (for a slight heat)
• 1 tbsp rich extra virgin olive oil (for sautéing)

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, and minced garlic. Mix until just combined; overmixing can toughen the meatballs.
2. Form the mixture into 1-inch meatballs, rolling gently between your palms. Tip: Wet your hands slightly to prevent sticking.
3. Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches, about 2 minutes per side, just to sear the outside. They’ll finish cooking in the slow cooker.
4. Transfer meatballs to a 6-quart slow cooker. Add Prego sauce, beef broth, carrots, celery, oregano, and black pepper. Stir gently to combine.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until meatballs are cooked through and vegetables are tender. Tip: Avoid lifting the lid to keep heat consistent.
6. Serve hot, garnished with extra Parmesan if desired. The stew is thick, savory, and packed with tender meatballs and veggies. Perfect over a bed of creamy polenta or with crusty bread for dipping.

Perfect for those chilly evenings when you crave something warm and satisfying. The meatballs soak up the sauce, becoming incredibly tender, while the veggies add a fresh contrast. Try serving it with a sprinkle of fresh basil for a bright finish.

Prego Mozzarella-Stuffed Meatloaf

Make your weeknight dinner unforgettable with this mozzarella-stuffed meatloaf, blending juicy flavors and gooey cheese in every bite.

Ingredients

• 1 1/2 lbs ground beef (80% lean for juiciness)
• 1 cup Italian-seasoned breadcrumbs (for a herby crunch)
• 1/2 cup whole milk (to moisten the mixture)
• 1 large farm-fresh egg (for binding)
• 1/2 cup grated Parmesan cheese (sharp and salty)
• 1/4 cup Prego Traditional Italian Sauce (rich and tomatoey)
• 1 tsp garlic powder (for a punch of flavor)
• 1 tsp onion powder (for subtle sweetness)
• 1 tsp finely ground black pepper (for a slight kick)
• 1 tsp salt (to enhance all flavors)
• 8 oz mozzarella cheese block (cut into 4 sticks for the center)
• 1/2 cup additional Prego Traditional Italian Sauce (for glazing)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. In a large bowl, combine ground beef, breadcrumbs, milk, egg, Parmesan cheese, 1/4 cup Prego sauce, garlic powder, onion powder, black pepper, and salt. Mix until just combined; overmixing can make the meatloaf tough.
3. Divide the mixture into 4 equal portions. Flatten each into a rectangle.
4. Place a mozzarella stick in the center of each rectangle. Wrap the meat around the cheese, sealing edges to prevent cheese leakage.
5. Transfer the stuffed loaves to a baking dish. Spread the remaining 1/2 cup Prego sauce over the tops for a glossy finish.
6. Bake for 35 minutes, or until the internal temperature reaches 160°F (71°C). Let rest for 5 minutes before slicing to keep the juices inside.

Gooey melted mozzarella oozes from the center, contrasting with the savory, herby meatloaf. Serve slices atop a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal.

Prego Shrimp Scampi Linguine

Easy to whip up yet impressively flavorful, this dish combines succulent shrimp with garlicky, buttery linguine for a quick gourmet meal.

Ingredients

• 12 oz linguine, al dente
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/2 cup unsalted butter, rich and creamy
• 1/4 cup fresh lemon juice, zesty
• 1/4 cup dry white wine, crisp
• 1/4 tsp red pepper flakes, for a subtle kick
• 1/4 cup fresh parsley, finely chopped
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook for 8-10 minutes until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Increase heat to medium-high. Add shrimp to the skillet, cooking for 2 minutes per side until pink and opaque.
4. Pour in white wine and lemon juice, simmering for 2 minutes to reduce slightly.
5. Add cooked linguine to the skillet, tossing to coat evenly with the sauce. Sprinkle with chopped parsley and season with salt.
6. Serve immediately, garnishing with additional parsley if desired. Tip: For extra flavor, reserve a cup of pasta water to adjust sauce consistency.

Succulent shrimp cling to each strand of linguine, bathed in a garlicky, buttery sauce with a hint of lemon. Perfect for a quick weeknight dinner or a fancy date night at home.

Prego Spinach and Ricotta Stuffed Shells

Oven-ready jumbo pasta shells and a creamy spinach-ricotta filling make this dish a crowd-pleaser. Perfect for a cozy dinner, it’s hearty yet fresh with vibrant flavors.

Ingredients

– 12 oz jumbo pasta shells
– 15 oz whole milk ricotta cheese, creamy and smooth
– 10 oz frozen chopped spinach, thawed and thoroughly drained
– 1 cup grated Parmesan cheese, sharp and nutty
– 1 large egg, farm-fresh
– 2 cloves garlic, minced
– 1 tsp salt, fine sea
– 1/2 tsp black pepper, freshly ground
– 24 oz marinara sauce, rich and tangy
– 1 cup shredded mozzarella cheese, melty and mild

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large bowl, mix ricotta, spinach, Parmesan, egg, garlic, salt, and pepper until well combined.
4. Spread 1 cup marinara sauce at the bottom of the prepared baking dish.
5. Fill each shell with the ricotta mixture and place in the dish. Tip: Use a small spoon for easy filling.
6. Pour remaining marinara over the shells, then sprinkle with mozzarella.
7. Cover with foil and bake for 25 minutes. Tip: Foil prevents cheese from burning.
8. Remove foil and bake for another 10 minutes until cheese is bubbly and golden. Tip: Let stand for 5 minutes before serving for easier handling.
Mouthwatering layers of tender pasta, creamy filling, and zesty sauce create a comforting meal. Serve with a crisp green salad for a balanced plate.

Prego BBQ Pulled Pork Sliders

Craving something smoky, sweet, and utterly satisfying? These Prego BBQ Pulled Pork Sliders are your answer, combining tender pork with a tangy sauce for a bite-sized delight.

Ingredients

• 2 lbs boneless pork shoulder, trimmed of excess fat
• 1 cup Prego Traditional Italian Sauce, rich and tomatoey
• 1/2 cup your favorite BBQ sauce, smoky and sweet
• 1 tbsp brown sugar, packed for depth
• 1 tsp garlic powder, for a punch of flavor
• 1 tsp onion powder, adding a subtle sharpness
• 1/2 tsp smoked paprika, for a hint of warmth
• Salt and freshly ground black pepper, to season
• 12 slider buns, soft and slightly sweet
• 1 cup coleslaw, crisp and creamy (optional for serving)

Instructions

1. Preheat your slow cooker on Low setting.
2. Season the pork shoulder evenly with salt, pepper, garlic powder, onion powder, and smoked paprika.
3. Place the seasoned pork into the slow cooker. Pour Prego Traditional Italian Sauce and BBQ sauce over the pork.
4. Cover and cook on Low for 8 hours, or until the pork is fork-tender. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
5. Remove the pork from the slow cooker. Shred using two forks, discarding any large fat pieces.
6. Return the shredded pork to the slow cooker. Stir in brown sugar. Cook on Low for an additional 30 minutes to meld flavors. Tip: The sugar balances the acidity of the tomato sauce.
7. Toast the slider buns lightly for extra texture. Tip: A quick toast prevents sogginess from the saucy pork.
8. Pile the pulled pork onto the buns. Top with coleslaw if desired.

Best enjoyed immediately, these sliders boast a perfect mix of tender pork and saucy goodness. The coleslaw adds a refreshing crunch, making each bite a delightful contrast of textures.

Summary

Feeding your family delicious meals on busy weeknights just got easier with these 18 Prego recipes! From quick pastas to hearty casseroles, there’s something for everyone. We hope you’ll try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.