Ragu Sausage and Polenta Bake #Ragu Recipe

Name: Ragu Sausage and Polenta Bake #Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (24 ounce) jar Ragu Pasta Sauce (chunky roasted garlic pasta sauce); 1 lb Italian sausage; 1 lb prepared polenta, roll; 1 cup Italian seasoned breadcrumbs; 2 large eggs, beaten; 1 cup fresh arugula; 3 ounces soft fresh goat cheese; 1 cup canola oil (for frying); 1 cup flour; 1 teaspoon salt; 1 teaspoon pepper

Servings: persons

1
Preheat the oven to 375 degrees.
2
In a deep, heavy skillet, brown the Italian Sausage.
3
Drain off the fat and set aside.
4
Wipe out the skillet.
5
To the same skillet, add the canola oil and heat to 360 degrees.
6
Place the bread crumbs in one bowl, the eggs in another, and the flour in a third bowl.
7
Add the salt and 1/2 tsp of the pepper to the flour and stir.
8
Slice the polenta into 1/2 inch rounds.
9
Dip each slice in the seasoned flour, then the egg, then the bread crumbs.
10
Repeat with all of the polenta.
11
Fry each polenta round for about one minute per side, just until browned.
12
Drain on paper towels.
13
In an 8 X 8 casserole dish, pour about 3/4 cup of the Ragu and spread it around with a spoon.
14
Alternately layer a tablespoon of sausage and a polenta round, overlapping the rounds as you go.
15
Fill the entire dish with alternating polenta and sausage.
16
Spoon the remainder of the Ragu onto the casserole.
17
Top it with 1/2 of the arugula.
18
Then, pinch off clumps of the goat cheese and scatter them around the surface of the dish.
19
Bake for 20 minutes, just until the ingredients are heated through.
20
Top with the remaining arugula and black pepper.
21
Cut into squares and enjoy.

979

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (24 ounce) jar Ragu Pasta Sauce (chunky roasted garlic pasta sauce), 1 lb Italian sausage, 1 lb prepared polenta, roll, 1 cup Italian seasoned breadcrumbs, and more.

Yes, Ragu Sausage and Polenta Bake #Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ragu Sausage and Polenta Bake #Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions