Rao’s Four Cheese Sauce

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Raos Spaghetti Sauce Recipe

Raos 4 Cheese Pasta Sauce Review 4K

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 raos spaghetti sauce recipe that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

What Veggies Can I Add To This Dish

I wouldnt go too crazy adding veggies to this spaghetti else itll take away from the pasta, however some fresh spinach would be good I this pasta.

Instead of adding veggies to the pasta directly, a side of veggies, such as sauteed spinach, roasted broccoli, and sauteed zucchini would all be wonderful.

The Best Jarred Spaghetti Sauce

When I returned home and opened the jar of Raos Marinara Sauce and finally gave it a try, I couldnt believe how RIGHT my friend was!It was amazing.And so fresh.And, yes indeed, it tasted homemade.My only concern was the sauce was a bit oily, but with such fresh ingredients, I quickly overlooked it.

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The Heftiest: Raos Made For Home Meat Trio Pizza

Rao

The toppings: a literal heap of Italian sausage, pepperoni, and bacon mozzarella, Romano, and Parmesan cheeses and red sauce.

The taste: Everyone was blown away by just how much meat was on this pizza. Theres an overload of sausage on this, and its quite fragrant with fennel, Dai said. Laperruque was delighted that the dough didnt sag under the meat mountain, a point she made by holding an erect slice aloft and saying, No flop! Perhaps Chaeys summary is best: Yum-yum. I love sausage on pizza, she said.

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The Impasse: Raos Made For Home Fire Roasted Vegetable Pizza

The toppings: roasted peppers, tomatoes, onions, and mushrooms mozzarella, Romano, and Parmesan cheeses plus, you guessed it, red sauce.

The taste: We could not reach a consensus on this pizza, which created quite the scene in Condé Nasts cafeteria. Laperruque loved the briny, smoky flavor of the roasted vegetables. I can imagine coming home from work, getting a good bottle of wine, and eating this on the couch, she said, closing her eyes. Chaey thought the vegetables tasted artificial and everything was waterlogged and soggy. Dai said the chewy crust was perfect for dunking in ranch or garlic butter. Associate food editor Antara Sinha thought it tasted like a saltine cracker. Roll the dice, I guess.

The Best: Raos Made For Home Uncured Pepperoni Pizza

The toppings: pepperoni mozzarella, Romano, Parmesan, provolone, and Fontina cheeses and red sauce.

The taste: Like the meat trio, this slice does not skimp on expensive toppings. Beefy, Laperruque said, nodding after one bite. And the pepperoni has crispy edges, which are essential, and a nice spicy flavor, added Chaey. Test kitchen coordinator Ines Anguiano loved the crust texture, which she thought was crunchier compared to the others. And Dai appreciated the sauce: Its not too sweet, and theres a punch of salt here that makes it more appealing, she said. To cut to the chase, roni was hands down the favorite.

Overall, Anguiano thought Raos frozen pizzas were a solid choice. But we all agreed that the vegetarian options, which needed more time in the oven to crisp up than indicated in the directions, were comparable in flavor to other brands in the frozen food aisle. If youre looking for the best deal, buy the meat options, which were more flavorful and loaded up with an impressive amount of pricey toppings.

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Ingredients For Worlds Best Spaghetti Raos Homemade Marinara:

Raos Homemade Marinara: There is no debating, you must use Raos Homemade Marinara, or their Arriabiata sauce is amazing too if you like spice.

Olive Oil: Any good quality olive oil will work.

Crushed Red Pepper: I love spicy food, so I recommend lots of crushed red pepper for this one.

Onion: Chopped white onions are what youll need.

Garlic: There is nothing like fresh garlic in pasta, and make sure its chopped.

Spaghetti: I love using whole-wheat spaghetti for additional fiber. Feel free to use gluten-free or regular spaghetti.

Spices: Salt and black pepper.

Parmesan Cheese: Freshly grated parmesan cheese tastes amazing in this dish, however you can do without cheese because the sauce is just that good.

Fresh Basil: Lots of fresh basil adds a ton of flavor to this dish.

How I Heard About Raos Homemade Marinara

Rao’s Four Cheese Sauce with Rao’s Spaghetti Pasta

When my friend, Marian, raved about how amazing Raos Homemade Pasta Sauce was almost a year ago, I was intrigued, but I did wonder was it really as good as she said, and more importantly, was it really worth 9 bucks?

Since then, every time I visited the grocery store and walked past the pasta section, I couldnt help but notice the ridiculous cost of Raos Pasta Sauce, but to my dismay, it was never on sale. And each time Id settle for my other 2 favorite pasta sauces Barilla and Classico which worked perfectly well.

Recently though, I found Raos Homemade Sauce ON SALE, at $5.50 a jar. Imagine my excitement?

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Why Is Raos Sauce So Good

Raos uses high quality tomatoes and olive oil, without any added preservatives or coloring. The rest of the ingredients wont surprise you: salt, pepper, onions, garlic, basil, and oregano. You know, the stuff youd expect to be in tasty marinara. And the biggest omission from that list is added sugar.

The Doughiest: Raos Made For Home Five Cheese Pizza

The toppings: a lactose-heavy blend of mozzarella, Romano, Parmesan, provolone, and Fontina and red sauce.

The taste: This flavor transported most of our testers straight back to their high school cafeterias. So salty, so saucy, said associate commerce editor Megan Wahn. The crust was dense and doughytoo much so for some people. Assistant to the editor in chief Nina Moskowitz immediately noticed the soggy bottom, which we all agreed could have used a little more time in the oven. And the multiple dairy sources were hard to parse. What are the five cheeses? senior cooking editor Emma Laperruque wondered. To Dai, they seemed like a marketing tool to convince people who dont want toppings on a basic pizza that theyre eating something more interesting.

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