Ingrédients pour Polenta Sausage Stuffed Pepper Gondolas Ragu
- Olive Oil
- Salt
- Green Pepper
- Italian Seasoning
- 1 cup polenta
- Chicken Broth
- Feta
- Sausages
- Rag Pasta Sauce
- Pasta
- Pecorino Romano Cheese
- Mozzarella Cheese
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Comment préparer Polenta Sausage Stuffed Pepper Gondolas Ragu
- Preheat oven to 375°F (190°C).
- Prepare the ragu: In a large skillet, brown 1 lb Italian sausage (removed from casings) over medium-high heat. Drain excess fat. Add 1 (24 ounce) jar Ragú® Old World Style sauce, 1 (15 ounce) can diced tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, and salt and pepper to taste. Simmer for 15 minutes, stirring occasionally.
- Prepare the polenta: In a medium saucepan, bring 4 cups water to a boil. Gradually whisk in 1 cup polenta, stirring constantly to prevent lumps. Reduce heat to low and simmer for 20-25 minutes, or until thick and creamy, stirring frequently. Stir in 1/2 cup grated Parmesan cheese.
- Prepare the peppers: Cut the tops off 4 large bell peppers (any color) and remove the seeds and membranes. Lightly oil the peppers.
- Assemble the gondolas: Fill each pepper with about 1/2 cup of the polenta mixture. Top with a small amount of the remaining Parmesan and the sausage ragu.
- Bake: Place the stuffed peppers in a baking dish and pour the remaining ragu around them. Bake for 20-25 minutes, or until peppers are tender and the polenta is golden brown.
- Cook pasta: While the peppers are baking, cook 1 pound fusilli pasta according to package directions.
- Serve: Spoon the pasta onto plates, top with a stuffed pepper gondola, and ladle the ragu over all. Garnish with fresh basil (optional).
Nutrition Information (Approximate per serving)
Sodium
246 g
Sugar
19g
Fat
130g
Carbs
23g
