New Tra-Dish: Italian Cheesesteak Pot Pie

Put a fun new spin on a classic recipe and make a New Tra-Dish! This one comes from Rosemary over at Not Just Paper and Paint, who came up with a delicious twist on the traditional Italian Cheesesteak.
The result: a cheesesteak pot pie! 
Check out her post below: 
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 make over 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 immediately 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, along with meat and cheese as the base, I added other ingredients which I regularly use 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 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.



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