Sausage & Pepper Pot Pie featuring Ragú

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final copy ragu marked

Do you follow directions on recipes or are you like me and want to tweak them a bit to make your own?  I was given a challenge from Ragú to makeover a recipe for The Italian Cheesesteak Sandwich.  This needed to be a family friendly recipe with ingredients which might already be in your pantry or easily found in your local grocery store.




Since I’m all about one-dish meals or those that can be made ahead of time, I thought of a casserole but wanted to take it up a notch by making it a pot pie.  With Ragú® Old World Style® Traditional Sauce, meat and cheese as the base, I added other ingredients which I regularly add in other pasta dishes.  I hope you will add this to your recipe box and make it a family favorite as I have mine.



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


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 Italian 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.


final marked ragu 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.

I was provided with 2 jars of Ragú® Old World Style® Traditional Sauce but the recipe and reviews are my own.


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I’ve included affiliate links to Amazon for you to find some products easier.  I may receive a small commission, but the price is the same for you.  It just helps my blog out.

Happy Travels, 


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    1. My family enjoyed it. I hope you will try it. I do think with some of the changes in Ragu it is one of teh better sauces.

    1. I have a small convection oven I use more than my big oven, just to cut down on the heat. Plus, if I’m out for the day, my husband can put this in the oven. (Then he thinks he cooked. LOL)

    1. We always love to dip bread in sauces, even using a spiced up bottled Italian dressing is good too.

    1. It’s a very easy recipe, which you could add or subtract your favorite ingredients. Hope you enjoy.

    1. You need to always make a recipe your own. You could add much more. I would love more black olives but I would have a revolt at the dinner table. Let me know how you liked it.

    1. I hope you will try it. Always add or take stuff away to make it your own. Thank for stopping by.

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