Definitely Prego for us. I don't like any of the alfredo sauces in a jar, so I will usually make that. 

When I do a bottled sauce, I'll get Newman's Own when it's on sale, otherwise, Prego.  I don't buy Alfredo so can't comment about that.  Mangia!

i prefer to make my own from fresh or canned crushed tomatoes.....BUT i do  pick up RAOs or MARIO BATALI sauces if i need something in a rush.

most of the time i make a huge pot and use some and freeze some in containers.

Prego and only Prego.  I do what my Mom used to do, I start with Prego and and add a pinch of this and pinch of that.  But my Mom used Ragu when she didn't make her own sauce.

Mario Batali's sauce is a good basic sauce. It is low in sodium and sugar, and though it can be pricey, my supermarket puts it on special often, so I stock up.

Classico is about the same price as the ones you are asking about and both husand and I like it about 100% more.  They have different flavors too.

When I don't want to make my own, I go to one of the good Italian markets near me. No question they cost more, but I'm cooking for one, not a table full of big eaters.

Alfredo?  I make it---too easy: cream, parm cheese, butter, salt.  I'm not a fan of it however.  I like the red sauces better and my favorite is Target's house brand, plain.  I'll add spices or garlic if I want, some meat or checken.  I like it best because it is rich enough but doesn't have a really strong fake herb or spice taste so I can make it taste like I want it to taste with fresh ingredients (like leftover chicken or some herbs from the garden).

AND it is CHEAP!

I keep jarred sauce as a backup, and go with Barilla or Classico marinara.   I don't eat Alfredo sauce since I'm allergic to milk, and eat very little cheese.