Bell Peppers Stuffed with Barilla® Penne & Sausage Ragout

Better Together Series: Family and friends will gather around the table to enjoy this colorful, creative crowd-pleaser.

  • 582
  • 30g
    Total Fat
  • 53g
    Total Carbohydrate
  • 21g
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Ingredients for 6 servings

  • 1 box Barilla® Penne
  • 1 cup Barilla® Marinara sauce
  • 4 tablespoons extra virgin olive oil
  • 6 large bell peppers, any color, top and stems removed
  • 1 clove, garlic, chopped
  • 2 teaspoons, fresh thyme
  • 1 lb. spicy Italian sausage, skin removed
  • ½ cup white wine
  • ½ cup Fontina cheese, shredded
  • ½ cup Asiago cheese, shredded


  1. 1
    Preheat the oven to 425°F and place the peppers on a tray then drizzle with 2 tablespoons olive oil. Bake for 10 minutes or until slightly blistered. Remove from the oven and set aside.
  2. 2
    Bring a large pot of water to a boil.
  3. 3
    Meanwhile, in a large skillet sauté garlic in olive oil until slightly yellow; add sausage and thyme, cook until browned.
  4. 4
    Deglaze with wine and reduce well, then add Marinara sauce and ½ cup of water, season with salt and simmer until reduced about 10 minutes.
  5. 5
    Cook pasta 3 minutes less then package directions, drain and toss with the sauce mixture.
  6. 6
    Fill each pepper with pasta and top with cheese.
  7. 7
    Place stuffed peppers back into the oven and bake for 5 minutes until cheese is bubbly and slightly brown.

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