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Polenta Sausage Stuffed Pepper Gondolas Ragu Recipe

Impress your loved ones with this show-stopping Ragú® inspired recipe! Polenta-stuffed bell peppers, shaped like charming gondolas, float on a vibrant and spicy Italian ragu. Served alongside long fusilli pasta, this visually stunning dish is perfect for a romantic dinner for two or a larger gathering – easily doubled or tripled. Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 50 mins
Calories 1193.9 kcal
Protein 108g
Rating 5.0 (2 Reviews)
Polenta Sausage Stuffed Pepper Gondolas Ragu 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Polenta Sausage Stuffed Pepper Gondolas Ragu

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How to Make Polenta Sausage Stuffed Pepper Gondolas Ragu

  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. Prepare the peppers: Cut the tops off 4 large bell peppers (any color) and remove the seeds and membranes. Lightly oil the peppers.
  5. 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.
  6. 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.
  7. Cook pasta: While the peppers are baking, cook 1 pound fusilli pasta according to package directions.
  8. 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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Sauces Main Dish Condiments Etc European Romantic Spicy Pasta Rice And Grains Taste Mood Number Of Servings Ragu Recipe Contest