18 Delicious Prego Recipes Easy to Make

Dive into the delicious world of Prego sauces with our roundup of 18 easy-to-make recipes that promise to spice up your mealtime! Whether you’re craving quick weeknight dinners, comforting classics, or something new to wow your family, we’ve got you covered. Perfect for busy home cooks, these dishes are sure to become your new go-tos. Let’s get cooking—your next favorite meal awaits!

Prego Spaghetti Carbonara

Dive into the creamy, comforting world of Prego Spaghetti Carbonara, a twist on the classic that’s sure to become a weeknight favorite.

Ingredients

• 8 oz spaghetti
• 4 slices bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup Prego Traditional Italian Sauce
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Add minced garlic and cook for 1 more minute.
3. In a small bowl, whisk together eggs, Parmesan cheese, Prego Traditional Italian Sauce, salt, and black pepper.
4. Reduce skillet heat to low. Quickly stir in the drained spaghetti and egg mixture, tossing constantly to coat the pasta without scrambling the eggs. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
5. Serve immediately, garnished with additional Parmesan cheese if desired.

The secret to this dish’s velvety sauce? The Prego Traditional Italian Sauce adds a rich depth of flavor that elevates the classic carbonara.

Tip: For an extra touch of freshness, sprinkle with chopped parsley before serving.

Prego Chicken Alfredo Pasta

Dive into the creamy, comforting world of Prego Chicken Alfredo Pasta, where tender chicken meets rich Alfredo sauce in a dish that’s sure to become a weeknight favorite.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into strips
• 1 tbsp olive oil
• 1 jar (15 oz) Prego® Creamy Alfredo Sauce
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chicken strips, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5-7 minutes, or until the chicken is no longer pink.
3. Pour the Prego® Creamy Alfredo Sauce over the cooked chicken. Stir in 1/2 cup grated Parmesan cheese and let simmer for 2-3 minutes, until the sauce is heated through.
4. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce.
5. Garnish with 2 tbsp chopped fresh parsley before serving.

What sets this dish apart is the seamless blend of homemade touches with the convenience of Prego® sauce, creating a luxurious texture that feels gourmet without the fuss.

Tip: For an extra layer of flavor, toast the garlic powder in the olive oil for 30 seconds before adding the chicken.

Prego Beef Stroganoff

This Prego Beef Stroganoff is a comforting twist on the classic, using Prego sauce for a rich, tomatoey depth that pairs beautifully with tender beef and creamy mushrooms.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup Prego Traditional Italian Sauce
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 8 oz egg noodles, cooked according to package instructions
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef sirloin and cook until browned, about 3-4 minutes per side. Remove from skillet and set aside.
2. In the same skillet, add onion and mushrooms. Cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
3. Return the beef to the skillet. Add Prego Traditional Italian Sauce, beef broth, Worcestershire sauce, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
4. Remove skillet from heat and stir in sour cream until fully incorporated.
5. Serve the stroganoff over cooked egg noodles, garnished with fresh parsley.

The addition of Prego sauce not only simplifies the recipe but also introduces a delightful tanginess that elevates the traditional flavors of beef stroganoff.

Tip: For an even richer flavor, let the stroganoff sit for 5 minutes after adding the sour cream before serving.

Prego Mushroom Risotto

This Prego Mushroom Risotto is a creamy, dreamy dish that brings the comfort of Italian cooking right to your kitchen, with a rich mushroom flavor that’s irresistibly savory.

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock, warmed
• 1 cup Prego mushroom sauce
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil and butter in a large pan over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the Arborio rice, coating it well with the oil and butter. Cook for 2 minutes until the rice is slightly translucent.
3. Pour in the white wine, stirring constantly until it’s fully absorbed by the rice.
4. Begin adding the warmed chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next, about 20 minutes total.
5. Once the rice is creamy and al dente, stir in the Prego mushroom sauce and Parmesan cheese. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

The secret to this risotto’s depth of flavor lies in the Prego mushroom sauce, which infuses every bite with a hearty, umami-packed punch.

Tip: Keep your stock warm on a nearby burner to maintain a consistent temperature, ensuring your risotto cooks evenly.

Prego Vegetable Lasagna

Dive into the layers of comfort with this Prego Vegetable Lasagna, a hearty dish that’s packed with veggies and rich tomato sauce, perfect for a cozy family dinner.

Ingredients

• 9 lasagna noodles, uncooked
• 2 cups Prego Traditional Italian Sauce
• 1 cup ricotta cheese
• 1 egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 1 cup sliced mushrooms
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. In a bowl, mix ricotta cheese, egg, Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Add zucchini, yellow squash, and mushrooms; sauté for 5 minutes until slightly tender.
4. Spread 1/2 cup Prego sauce in the bottom of a 9×13 inch baking dish. Layer 3 noodles, half the ricotta mixture, half the sautéed vegetables, and 1/2 cup mozzarella cheese. Repeat layers, ending with noodles. Top with remaining 1 cup Prego sauce and 1/2 cup mozzarella cheese.
5. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.

The secret to this lasagna’s irresistible appeal lies in the creamy ricotta layer paired with the vibrant, sautéed vegetables, creating a perfect balance of textures and flavors.

Tip: Let the lasagna sit for 10 minutes before slicing to ensure neat servings.

Prego Shrimp Scampi

Dive into the flavors of the sea with this Prego Shrimp Scampi, a dish that combines succulent shrimp with a garlicky, buttery sauce for a meal that’s both elegant and easy to whip up.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz linguine
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes on each side until they turn pink and opaque.
4. Pour in the white wine and lemon juice, stirring to combine. Let the mixture simmer for 2-3 minutes to reduce slightly.
5. Season the shrimp with salt and freshly ground black pepper to taste. Toss in the cooked linguine and chopped parsley, stirring until everything is well coated in the sauce.

The magic of this Prego Shrimp Scampi lies in the balance of tangy lemon and rich butter, creating a sauce that clings perfectly to every strand of pasta and each plump shrimp.

Tip: For an extra burst of freshness, garnish with additional lemon zest or a sprinkle of parsley right before serving.

Prego Meatball Subs

Nothing beats the comforting embrace of a Prego Meatball Sub, especially when the meatballs are simmered in rich Prego sauce and tucked into a toasty roll. It’s a hearty meal that promises to satisfy any craving.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 jar (24 oz) Prego Traditional Italian Sauce
• 4 sub rolls, split
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Mix until just combined, then shape into 12 meatballs.
2. Heat a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 10 minutes. Pour Prego Traditional Italian Sauce over the meatballs, reduce heat to low, and simmer for 15 minutes, stirring occasionally.
3. Place the split sub rolls on a baking sheet. Spoon 3 meatballs and some sauce into each roll, then top with shredded mozzarella cheese. Bake for 5 minutes, or until the cheese is melted and bubbly.

The magic of this sub lies in the tender meatballs soaking up the Prego sauce, creating a juicy, flavor-packed bite that’s impossible to resist.

Tip: For an extra crispy roll, lightly toast the sub rolls before adding the meatballs and cheese.

Prego Garlic Bread Pizza

Transform your garlic bread into a pizza night superstar with this Prego Garlic Bread Pizza recipe that’s as easy as it is delicious.

Ingredients

• 1 loaf (16 oz) pre-made garlic bread
• 1 cup Prego Traditional Italian Sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the garlic bread on the prepared baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp garlic powder.
3. Spread 1 cup Prego Traditional Italian Sauce evenly over the garlic bread.
4. Top with 2 cups shredded mozzarella cheese, then sprinkle with 1/4 cup grated Parmesan cheese and 1/2 tsp dried oregano.
5. Add 1/4 tsp red pepper flakes if you like a little heat.
6. Bake at 400°F for 12-15 minutes, or until the cheese is bubbly and golden.

The magic of this recipe lies in the crispy garlic bread base that soaks up the savory Prego sauce, creating a perfect bite every time.

Tip: For an extra crispy crust, broil for the last 2 minutes of baking.

Prego Stuffed Bell Peppers

These Prego Stuffed Bell Peppers are a hearty, flavorful twist on a classic, combining the rich taste of Prego sauce with the wholesome goodness of bell peppers.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground beef
• 1 cup cooked rice
• 1 cup Prego Traditional Italian Sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a skillet over medium heat, heat 1 tbsp olive oil. Add ground beef, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Cook until the beef is browned, about 5-7 minutes.
3. Stir in 1 cup cooked rice and 1 cup Prego Traditional Italian Sauce into the beef mixture. Cook for another 2 minutes.
4. Stuff each bell pepper with the beef and rice mixture. Place them in a baking dish.
5. Sprinkle 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the stuffed peppers.
6. Bake at 375°F for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

The combination of melted cheeses and Prego sauce creates a mouthwatering glaze that makes these stuffed peppers irresistibly delicious.

Tip: For an extra kick, mix a pinch of red pepper flakes into the beef mixture before stuffing the peppers.

Prego Eggplant Parmesan

Dive into the comforting layers of Prego Eggplant Parmesan, where crispy eggplant meets rich tomato sauce and melted cheese for a dish that’s as satisfying to make as it is to eat.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups Prego Traditional Italian Sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season eggplant slices with 1 tsp salt and let sit for 10 minutes to draw out moisture. Pat dry.
3. Set up a breading station: place flour in one bowl, beaten eggs in another, and mix breadcrumbs with 1/2 cup Parmesan cheese, 1/2 tsp black pepper, and 1 tsp garlic powder in a third.
4. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture. Place on the prepared baking sheet.
5. Heat 1/4 cup olive oil in a large skillet over medium heat. Fry eggplant in batches until golden, about 3 minutes per side. Transfer to a paper towel-lined plate.
6. In a 9×13-inch baking dish, spread 1 cup Prego sauce. Layer half the eggplant, 1 cup sauce, and 1 cup mozzarella. Repeat layers.
7. Bake at 375°F for 25 minutes until bubbly and golden. Let stand for 5 minutes before serving.

The secret to this dish’s irresistible texture? Frying the breaded eggplant before baking ensures each bite is perfectly crisp. Tip: For a lighter version, you can bake the breaded eggplant at 400°F for 20 minutes instead of frying.

Prego Creamy Tomato Soup

Warm up your evening with this velvety Prego Creamy Tomato Soup, a comforting classic that’s as easy to make as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 cup Prego Traditional Italian Sauce
• 2 cups chicken broth
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until soft, about 5 minutes.
2. Stir in diced tomatoes, Prego Traditional Italian Sauce, chicken broth, sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
4. Stir in heavy cream and heat through for another 5 minutes. Do not boil.
5. Garnish with fresh basil leaves before serving.

The secret to this soup’s rich flavor is the addition of Prego sauce, which adds depth and a hint of Italian herbs. Perfect for pairing with a grilled cheese sandwich on a chilly night.

Tip: For a lighter version, substitute half-and-half for the heavy cream.

Prego Baked Ziti

Nothing says comfort like a bubbling dish of Prego Baked Ziti, with its rich tomato sauce and gooey cheese topping. It’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 1 pound ziti pasta
• 1 jar (24 oz) Prego Traditional Italian Sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the ziti according to package directions until al dente; drain and return to the pot.
3. Stir in the Prego Traditional Italian Sauce, ricotta cheese, 1 cup of the mozzarella cheese, Parmesan cheese, garlic powder, dried basil, salt, and black pepper until well combined.
4. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1 cup of mozzarella cheese on top.
5. Bake for 20 minutes, or until the cheese is melted and bubbly.

The magic of this dish lies in the creamy ricotta mixed right into the pasta, creating pockets of richness in every bite. Perfect for when you need a hearty meal that comes together with minimal fuss.

Tip: For an extra crispy top, broil the baked ziti for the last 2-3 minutes of cooking.

Prego Chicken Parmesan

Craving a cozy Italian-American classic with a twist? This Prego Chicken Parmesan swaps traditional marinara for the rich, herb-infused flavors of Prego sauce, creating a comforting dish that’s sure to become a weeknight favorite.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups Prego Traditional Italian Sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish.
2. Season the chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
3. Dredge each chicken breast in flour, dip into beaten eggs, then coat with a mixture of breadcrumbs, 1/2 cup Parmesan cheese, and 1 tsp garlic powder.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown.
5. Transfer the chicken to the prepared baking dish. Top each breast with 1/2 cup Prego Traditional Italian Sauce and 1/4 cup mozzarella cheese.
6. Bake for 15-20 minutes until the cheese is bubbly and golden.
7. Garnish with fresh basil leaves before serving.

The secret to this dish’s irresistible appeal? The Prego sauce’s robust flavor melds perfectly with the crispy, cheesy chicken, offering a delightful contrast in every bite.

Tip: For an extra crispy coating, let the breaded chicken rest for 10 minutes before frying.

Prego Spinach and Ricotta Stuffed Shells

Dive into the comforting layers of Prego Spinach and Ricotta Stuffed Shells, a dish that marries the creamy richness of ricotta with the vibrant freshness of spinach, all nestled in tender pasta shells.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz ricotta cheese
• 10 oz frozen spinach, thawed and drained
• 1 cup Prego Traditional Italian Sauce
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
2. In a large bowl, mix together the ricotta cheese, drained spinach, 1/2 cup of the Prego Traditional Italian Sauce, Parmesan cheese, egg, garlic powder, salt, and black pepper until well combined.
3. Spread the remaining 1/2 cup of Prego sauce evenly over the bottom of a 9×13 inch baking dish.
4. Fill each cooked pasta shell with the ricotta and spinach mixture and arrange them in the baking dish.
5. Sprinkle the stuffed shells with shredded mozzarella cheese and cover the dish with aluminum foil.
6. Bake at 375°F for 25 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is bubbly and slightly golden.

The magic of this dish lies in the perfect balance between the creamy filling and the tangy tomato sauce, creating a harmony of flavors that’s both sophisticated and comforting.

Tip: For an extra crispy top, broil the stuffed shells for the last 2-3 minutes of baking.

Prego Sausage and Peppers Pasta

This Prego Sausage and Peppers Pasta is a hearty, flavorful dish that brings a little Italian flair to your weeknight dinner routine.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 (24 oz) jar Prego Traditional Italian Sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil
• 12 oz penne pasta
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Add the sliced bell peppers, onion, and minced garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the Prego Traditional Italian Sauce, salt, black pepper, and red pepper flakes. Simmer for 10 minutes, stirring occasionally.
4. Meanwhile, cook the penne pasta according to package instructions until al dente. Drain and return to the pot.
5. Add the sausage and pepper sauce to the pasta, tossing to combine. Serve hot, sprinkled with grated Parmesan cheese.

The sweetness of the bell peppers paired with the spicy sausage and rich Prego sauce creates a depth of flavor that’s irresistibly delicious.

Tip: For an extra kick, try using hot Italian sausage instead of mild.

Prego Three Cheese Macaroni

Dive into the creamy, cheesy goodness of this Prego Three Cheese Macaroni, a twist on the classic that’s sure to become a family favorite.

Ingredients

• 8 oz elbow macaroni
• 1 cup Prego Traditional Italian Sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain.
3. In a large saucepan over medium heat, melt the butter. Stir in the milk, Prego Traditional Italian Sauce, salt, and black pepper until well combined.
4. Add the cheddar, mozzarella, and Parmesan cheeses to the saucepan, stirring until the cheeses are melted and the sauce is smooth.
5. Combine the cooked macaroni with the cheese sauce, mixing well to ensure every piece is coated.
6. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until the top is bubbly and slightly golden.

The combination of three cheeses with the rich Prego sauce creates a depth of flavor that’s irresistibly comforting, with a perfect gooey texture that’s just right for spooning.

Tip: For an extra crispy top, broil the macaroni for the last 2-3 minutes of baking.

Prego Pesto Pasta Salad

This Prego Pesto Pasta Salad is a vibrant, flavorful dish that’s perfect for picnics or a quick weeknight dinner, combining the rich taste of pesto with the heartiness of pasta.

Ingredients

• 8 oz rotini pasta
• 1/2 cup Prego Traditional Pasta Sauce
• 1/4 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup mozzarella balls, halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the Prego Traditional Pasta Sauce, basil pesto, olive oil, salt, and black pepper until well combined.
3. Add the cooled pasta, cherry tomatoes, and mozzarella balls to the bowl. Toss gently until everything is evenly coated with the sauce mixture.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

The magic of this dish lies in the unexpected twist of using Prego sauce as a base, which adds a depth of flavor that’s both unique and comforting.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Prego Slow Cooker Bolognese

There’s something magical about coming home to the rich, comforting aroma of Bolognese that’s been simmering all day in your slow cooker. This Prego Slow Cooker Bolognese is a game-changer for busy weeknights, offering deep flavors with minimal effort.

Ingredients

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 jar (24 oz) Prego Traditional Italian Sauce
• 1/2 cup beef broth
• 1/4 cup red wine (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp sugar
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes. Drain excess fat.
2. Transfer the beef to your slow cooker. Add onion, garlic, carrot, and celery, stirring to combine.
3. Pour in Prego Traditional Italian Sauce, beef broth, and red wine (if using). Season with salt, black pepper, dried oregano, and sugar. Stir well.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, stirring occasionally.
5. Serve over your favorite pasta, garnished with fresh basil or grated Parmesan cheese if desired.

The slow cooking process melds the flavors beautifully, creating a Bolognese that’s rich, hearty, and packed with vegetables without any chopping fatigue.

Tip: For an extra layer of flavor, toast your pasta in a dry skillet before boiling. It adds a nutty depth that pairs wonderfully with the Bolognese.

Conclusion

We hope this roundup of 18 delicious Prego recipes has inspired your next meal! Easy to make and full of flavor, these dishes are perfect for busy weeknights or cozy weekends. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this article on Pinterest. Happy cooking!

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