- 1 lb Italian sausage
- 3 cloves garlic, chopped
- 1 small onion, chopped
- 8 oz pkg mushrooms, cut into quarters
- 1 large bell pepper, cut into ½” pieces
- 2 jars Ragu Old World Traditional Pasta Sauce (reserve 1 cup for dipping)
- 1 teaspoon Italian seasoning
- ½ cup black olive slices
- ½ cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- 1 sheet puff pastry – thawed as directed on package
Directions
Follow directions on puff pastry package for thawing before beginning your recipe. After thawing, make an X or other decorative design in the center for venting of steam.
Brown the sausage, stirring often, until no longer pink. Remove from pan and drain onto paper towels, leaving 1 tablespoon of sausage drippings in your skillet.
While this is browning, cook ¾ cup of your favorite small penne pasta to al dente. Do not overcook. Drain well and set aside.
Over medium heat, saute onions in sausage drippings for 2 minutes, then add garlic and cook 1 more minute being careful not to let your garlic burn. Add mushrooms and bell peppers and saute for 6 – 7 minutes, until most of the liquid has evaporated and these just start to become tender. Stir in browned sausage, Italian seasoning, Parmesan cheese, black olives, cooked pasta, and Ragú® Old World Style® Traditional Sauce. Heat this mixture just until hot, about 2 – 3 minutes.
Pour this into a 2-quart casserole dish which has been lightly sprayed with a non-stick coating spray, then sprinkle with mozzarella cheese. Place the puff pastry on top, trimming edges to about 1 inch around. Fold this under and press to seal edges.
Bake for 20 minutes until crust is a golden brown. Remove and let stand 10 minutes before serving.
Heat your 1 cup reserved Ragú® Old World Style® Traditional Sauce to use as dipping for crusty French Bread. Adding a nice tossed or chopped salad will complete the meal.
Did you know: Each jar of Ragú® Old World Style® Traditional Sauce is made with 11 juicy tomatoes making it its richest, thickest recipe *versus our previous OWS formula.
