Calling all chefs! Help me make a tasty dinner with what I have in my cupboard.?

I have a bottle of RAGU spagetti sauce. Tomato Basil and Cheese flavour.

Some uncooked pasta

A few sausages.

A few carrots maybe.

Some chicken.

Dry spices like rosemary, thyme, basil and oregano. Nutmeg as well.
Calling all chefs! Help me make a tasty dinner with what I have in my cupboard.?
Gee why don't you make spaghett with sausage in the sauce
Reply:Cook the chicken and let it cool. Shred the chicken.



Meanwhile, heat the sauce and add some rosemary and thyme, let it simmer for at least a half hour. Add the chicken and let simmer a while longer.



Saute the carrots in butter and brown sugar if you have any.



Cook the pasta, cover with the chicken/tomato sauce, and serv the carrots on the side. Save the sausage for another meal, dodn't need 2 meats.
Reply:You didn't specify what kind of pasta you've got in your cupboard, but they all behave the same way, basically. You might try a casserole-type thing (along the lines of lasagna or baked ziti), using almost everything except the carrots and nutmeg. These last two ingredients will make a good side dish.



Cook the pasta in the usual way (boiling in salted water), and in a separate skillet, brown the sausage. If the chicken NOT already cooked (again you didn't specify), remove the browned sausage from the skillet, and use the rendered fat to brown the chicken, too. Season the sausage and the chicken with rosemary, thyme, basil and oregano.



Dump the whole lot, including the pasta, into a casserole (rectangular) pan. Dump in enough of the Ragu sauce to mostly cover the pasta/sausage/chicken. It may require the entire jar; it may not. The fact that the sauce is already flavored with cheese is a good thing, but if you happen to have some mozzarella and/or Parmesan cheese, throw a bunch of that on top, too. Cover the pan with foil, and bake it at a moderate temperature (325 F or so) for about 45 minutes. This will ensure that the chicken and sausage are fully cooked, and give all the flavors a chance to blend.



After 45 minutes, remove the foil and turn the oven up to 400 degrees (allow the oven to reach full temperature before you start "timing"). Put the casserole into the higher-heat oven, and bake or an additional 15 minutes, to brown the top.



As for the carrots: make sure they're washed %26amp; DRIED. Cut them into whatever sizes/shapes you want, and put them into a very hot skillet with some butter. Brown them off, as much as you like, then add just enough water so the carrots are sitting in a puddle (they do NOT have to be submerged). Sprinkle on a couple of tablespoons of sugar, preferably brown sugar. The exact amount will depend on the amount of carrots, and how sweet you want them to be. Lower the heat, cover the skillet, and let the carrots simmer for about 15-20 minutes (during the last portion of the casserole baking). Season the carrots with nutmeg, and add salt and pepper to taste (I'm assuming you have those).
Reply:Sounds like you've got some spaghetti.

I'd chop up and cook the sausage or chicken (I've tried them both together and it's not a good combo). Throw that together with the sauce and noodles and there ya go! All the spices you need are probably in the sauce already unless you like more than that. Nutmeg isn't so good in tomato sauce, it's better in cream sauces.
kung fu