SPAGHETTI CARBONARA  1/4 cup oyster sauce

INGREDIENTS:  1/4 cup low-sodium soy sauce

 8 ounces spaghetti  2 tablespoons sesame oil

 2 large eggs  4 cloves garlic minced or grated

 1/2 cup freshly grated Parmesan  1 inch piece fresh ginger peeled + grated

 4 slices bacon, diced  1 serrano chile or jalapeno seeded + chopped

 4 cloves garlic, minced  1/2 cup raw cashews

 Kosher salt and freshly ground black pepper, to taste  2 cups fresh Thai basil or regular basil

 2 tablespoons chopped fresh parsley leaves  steamed [coconut rice |https://www.halfbakedharvest.com/hawaiian-hula-pork-

fajitas-pineapple-slaw-coconut-rice/] for serving
DIRECTIONS:
 1 mango peeled + sliced
1. In a large pot of boiling salted water, cook pasta according to package instructions;
reserve 1/2 cup water and drain well.
INSTRUCTIONS
2. In a small bowl, whisk together eggs and Parmesan; set aside.
Add the chicken to a bowl and toss with the oyster sauce and soy sauce. Let the chicken
marinate 10 minutes.
3. Heat a large skillet over medium high heat. Add bacon and cook until brown and
crispy, about 6-8 minutes; reserve excess fat.
Heat a large skillet or wok over medium. Add 1 tablespoon sesame oil. Add the garlic, ginger
and serrano chile, cook 30 seconds or until fragrant. Watch close, you don't want to burn the
4. Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
garlic. Increase the heat to medium high. Add another drizzle sesame oil and the chicken.
5. Working quickly, stir in pasta and egg mixture, and gently toss to combine; season Stir-fry over medium high heat until cooked through, about 5 minutes. Stir in the cashews and
with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, cook another minute. Remove from the heat and stir in Thai basil.
until desired consistency is reached.
Serve the chicken over steamed rice with fresh mango slices and extra basil. EAT!
6. Serve immediately, garnished with parsley, if desired
KOREAN BEEF BOWL
20 minute basil cashew chicken.
INGREDIENTS:
INGREDIENTS
 1/4 cup brown sugar, packed
 1 1/2 pounds boneless skinless chicken breasts or tenders
  1/4 cup reduced sodium soy sauce 6
SERVINGS:
 2 teaspoons sesame oil
 16 boxes spaghetti (16 oz.,cooked and drained)
 1/2 teaspoon crushed red-pepper flakes, or more to taste
 1 jar ragu old world style pasta sauc
 1/4 teaspoon ground ginger
 2 cups shredded mozzarella cheese
 1 tablespoon vegetable oil
Directions
 3 cloves garlic, minced
1. Toss all ingredients in large serving bowl. Garnish, if desired, with grated
Parmesan cheese and chopped fresh parsley.
 1 pound ground beef
Cheesy Stuffed Meatballs & Spaghetti
 2 green onions, thinly sliced
Ingredients
 1/4 teaspoon sesame seeds
Shop Ingredients
DIRECTIONS:
US|METRIC
1. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper
flakes and ginger. 4
SERVINGS:
2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook,
stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until  1 pound ground beef
browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain
excess fat.  1/2 cup italian seasoned dry bread crumbs

3. Stir in soy sauce mixture and green onions until well combined, allowing to simmer  1 eggs
until heated through, about 2 minutes.
 2 ounces mozzarella cheese (cut into 12 (1/2-in.) cubes)
4. Serve immediately, garnished with green onion and sesame seeds, if desired.
 1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
String Cheese Spaghetti
 8 ounces spaghetti (cooked and drained)
Ingredients
Directions
Shop Ingredients
1. Combine ground beef, bread crumbs and egg in medium bowl; shape into 12
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meatballs. Press 1 cheese cube into each meatball, enclosing completely.
 2. Bring Pasta Sauce to a boil in 3-quart saucepan over medium-high heat. Gently  1/4 teaspoon kosher salt and freshly ground black pepper
stir in uncooked meatballs.
 8 slices english muffin bread 4 slices if serving open face
3. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until
meatballs are done. Serve over hot spaghetti.  2 tablespoons butter if desired

Easy One-step Spaghetti  Watercress leaves and radish sprouts for garnish

Ingredients Instructions

Shop Ingredients 1. Place the eggs in a saucepan and fill with water to cover the eggs by 1/2 inch or
up to the first knuckle on your finger. Bring to a boil, cover and reduce to simmer
US|METRIC
for 12 minutes. Immediately transfer eggs to a bowl filled with ice and water and
cool. Peel the eggs as you run them under cold water.
4
SERVINGS:
2. Slice the eggs and place in a large bowl. Mash the eggs with a fork and set aside.
 1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
3. In a small bowl mix the mayonnaise with the curry powder, onion powder, kosher
salt and ground pepper. Add more seasonings to taste.
 8 ounces spaghetti (broken in half)
4. Mix the curry mayonnaise into the mashed eggs and season to taste.
 2 cups water
5. Toast the bread and spread with butter if desired. Divide the egg salad evenly
Directions among the 4 pieces of bread and top with the watercress and radish sprouts. Top
with bread if desired.
1. Bring Pasta Sauce and water to a boil over high heat in 3-quart saucepan. Reduce
heat to low, then add uncooked spaghetti. Simmer, stirring frequently, 16 minutes
Ragu Spaghetti Tacos
or until spaghetti is tender. Serve, if desired, with shredded mozzarella cheese,
ricotta cheese or grated Parmesan cheese. Ingredients

Curried Egg Salad Sandwich Recipe Shop Ingredients

Ingredients US|METRIC

 8 large eggs 6
SERVINGS:
 1/3 cup mayonnaise
 2 cups ragu old world style traditional pasta sauce
 1/2 teaspoon McCormick Gourmet Hot Madras Curry Powder
 8 ounces spaghetti, cooked and drained
 1/4 teaspoon McCormick Gourmet Onion Powder
  12 taco shell  1/8 teaspoon red pepper flakes

Directions  1/8 teaspoon sesame seeds

1. Heat Pasta Sauce in 1-quart saucepan or microwave-safe bowl. Toss with hot INSTRUCTIONS
spaghetti.
1. Add oil to a large skillet.
2. Serve in warm taco shells and, if desired, with additional heated Pasta Sauce,
shredded lettuce, shredded mozzarella cheese and grated parmesan cheese. 2. Add chicken and saute until fully cooked, 4 minutes on each side. Take out of the
pan and set aside.
EASY CHICKEN STIR FRY
3. In the same pan heat another 1/2 tablespoon of oil.
INGREDIENTS
4. Add onions, broccoli, carrots and mushrooms. Saute for 3-4 minutes until slightly
 1/2 tablespoon extra virgin olive oil tender.

 3 lean chicken breasts 5. Add in garlic and saute for 1 minute.

6. Stir in peanut butter, soy sauce, sriracha, fish sauce, sesame oil, red pepper flakes
 1/2 tablespoon extra virgin olive oil
and sesame seeds. Bring to a low simmer and cook for 1-2 minutes.
 1/2 onion sliced
7. Slice cooked chicken and add back into the pan. Toss to coat the chicken. Cook
until chicken is warmed through (1-2 minutes).
 2 cups broccoli
8. Garnish with extra sesame seeds and serve immediately.
 1 cup carrots julienne

 1 cup mushrooms sliced

 2 cloves garlic minced

 1/2 tablespoon peanut butter

 1 tablespoon soy sauce

 1/2 teaspoon sriracha

 couple dashes of fish sauce

 1/4 teaspoon sesame oil