Best Cheddar Vegetable Bake Ragu Recipes

Morgan's Veggie Ragu image

Provided by Guy Fieri

Categories condiment

Time 55m

Yield 8 servings

Number Of Ingredients 18

1 Japanese eggplant, cut lengthwise into 1/4-inch-thick strips
1 small yellow squash, cut lengthwise into 1/4-inch-thick strips
1 small zucchini, cut lengthwise into 1/4-inch-thick strips
1 red bell pepper, seeded and cut into 1/4-inch-thick slices
1/2 fennel bulb, cut into 1/4-inch-thick slices
4 celery stalks, cut crosswise into 1/4-inch-thick slices
1 carrot, cut into 1/4-inch-thick coins
1 small onion, sliced into thin wedges
4 cups chopped kale leaves (ribs and stems removed)
2 garlic cloves, minced
1/2 teaspoon red chili flakes
1 tablespoon chopped basil
1 tablespoon chopped marjoram
1 tablespoon chopped oregano
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
7 or 8 turns freshly ground black pepper
One 28-ounce can crushed fire-roasted tomatoes, with their juice

Steps:

1.Preheat the oven to 425 degrees F.
2.Place the eggplant, yellow squash, zucchini, bell pepper, fennel, celery, carrot, onion, kale, garlic, chili flakes, basil, marjoram, and oregano in a large bowl and mix well to combine. Spread the vegetables out on two large roasting pans and drizzle with the olive oil. Season with salt and pepper. Roast for 10 to 12 minutes, until well charred. Spoon the crushed tomatoes over the vegetables and bake until browned and bubbly, 10 to 12 minutes. Set aside to cool.
3.Working in batches, place the vegetables in a food processor and process until the vegetables are well broken down into a chunky-sauce consistency.

Cheddar Vegetable Bake #Ragu image

Provided by lbonwill

Categories Sauces

Time 1h10m

Yield 1 cups, 6-8 serving(s)

Number Of Ingredients 14

5 large baked potatoes, sliced into 1/3 inch rings
1 cup cauliflower floret, cut into 1 inch pieces
1 cup broccoli floret, cut into 1 inch pieces
3 garlic cloves, chopped
1/2 cup onion, chopped
1/4 cup parmesan cheese
2 tablespoons jalapenos, chopped
1 teaspoon coarse black pepper
1 cup cilantro leaf, chopped
1 cup chicken broth
16 ounces Ragú® Pasta Sauce, double cheese sauce
1 1/2 cups seasoned bread crumbs
1/2 cup pine nuts
1/2 cup butter, melted

Steps:

Preheat oven to 350 degrees.
In large bowl add cooked potatoes, cauliflower, broccoli, garlic, onion, parmesan, jalapenos, pepper, cilantro, broth and cheese sauce. Toss to coat. Place into large baking dish.
Add bread crumbs, sprinkling evenly across top of vegetables. Sprinkle with pine nuts. Pour melted butter on top. Cover and bake for approximately 45 minutes Uncover and bake for additional 10-15 minutes.