Ingredients

• 1 tablespoon olive oil
• 1 tablespoon salt
• 1 green pepper (four lobed)
• 1 teaspoon olive oil
• 1/2 teaspoon italian seasoning
• 1/2 cup dried polenta
• 2 cups chicken broth
• 1/4 cup crumbled feta
• 2 sweet sausages, and
• 2 hot sausages
• 1 (24 ounce) jar ragu Ragú® Pasta Sauce, Spicy Italian
• 4 ounces long fusilli 200 pasta
• pecorino romano cheese, for topping
• 1/2 cup shredded mozzarella cheese, divided

Instructions

1. Preheat the oven to 350° F and place a pot with a gallon of water on high heat. Add 1 tablespoon salt and 1 tablespoon olive oil to the water and cover.

2. Cut the four lobed green pepper in half through the stem to the base and carefully remove the seeds to protect the integrity of the pepper. Use a paring knife or scissors to remove the stem. rub a teaspoon of olive oil and italian seasoning on the pepper halves inside and out and place open side down on a cookie sheet. Place in the oven for 15 to 20 minutes, or until tender-crisp.

3. While the pepper is cooking, heat 2 cups of chicken broth to boiling in a saucepan. Add the polenta and whisk in until smooth. Stir in the crumbled feta and set aside.

4. Preheat a grill or grill pan to hot and grill sausages until done. Slice sausages on a bias.

5. Remove tender-crisp peppers from the oven, turn over and fill halfway with polenta mixture. Top the polenta with sausages and sprinkle with mozzarella cheese. Place back into oven until cheese is melted.

6. Heat Ragu pasta sauce and ladle some onto two plates. "Float" pepper gondolas onto the Ragu sauce.

7. Place long fusilli 200 pasta into boiling water, uncovered until al dente, 8 to 11 minutes. Strain and place on plate. ladles on some Ragu pasta sauce and top with pecorino romano cheese. Serve with a side salad if desired.