Italian Cottage Pie #Ragu
photo by Suzanne B.
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 lb hot Italian sausage
- 1 tablespoon olive oil
- 1 large red pepper, chopped
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 2 teaspoons dry oregano
- 2 teaspoons salt, divided use
- 1 medium zucchini, quartered and sliced
- 2 cups Ragú® Pasta Sauce (marinara sauce)
- 16 ounces frozen cauliflower florets
- 4 cups water
- 1 cup instant polenta
- 4 ounces goat cheese
- 1⁄2 cup shredded parmesan cheese
directions
- Heat oven to 375 degrees F. Grill or fry sausage over med heat until thoroughly cooked; cut into bite-sized pieces. In a large oven-safe skillet, heat olive oil. Add red pepper, onions and garlic; sprinkle with oregano and 1 teaspoon salt. Cook for about 5 minutes or until softened. Stir in zucchini, sausage and pasta sauce. Bring to a boil; reduce heat and simmer for 5 minutes.
- Place cauliflower in a large microwave-safe bowl. Cook on high power of microwave for about 8 minutes or until very tender. Place in food processor and puree until smooth and creamy.
- In medium saucepan, bring water and 1 teaspoon salt to boil. Reduce to a simmer and slowly whisk in polenta. Cook over low heat, stirring constantly for 3-5 minutes or until polenta thickens and starts to pull away from the sides of the pot. Stir in goat cheese until melted, then stir in cauliflower.
- Spread polenta mixture over the stew in the skillet. Sprinkle top with parmesan cheese. Place skillet on baking tray; bake for about 40 minutes or until bubbly and starting to brown. For extra browning, turn on broiler for 3-5 minutes. Let cool for 10 minutes before serving.
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