Italian Cottage Pie #Ragu

Ragú® Recipe Contest Entry. This cottage pie is a great big helping of comfort food – perfect for gathering the family around the table. I like to serve it with a simple green salad and some crusty bread.

• Ready In: 1 hr 35 mins
• 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

1. 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.
2. 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.
3. 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.
4. 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.