Sausage, Mushroom and Mozzarella Spaghetti

Not only do I have one new recipe for you today, I have two!

Ragu has a new line of pasta sauces, Homestyle, made from scratch and flavorful with nothing artificial. There are several to choose from, Thick and Hearty Traditional, Thick and Hearty Mushroom, Thick and Hearty Meat, Thick and Hearty Four Cheese, and Thick and Hearty Roasted Garlic.

For my first recipe, I used Thick and Hearty Mushroom. I made a baked spaghetti with smoked sausage, mushrooms and brussels sprouts topped with mozzarella cheese.

Mushroom Smoked Sausage Pasta

Yes, I said brussels sprouts.

Don’t be scared – it’s SO good. I used turkey Italian sausage, which is lighter than the original but it’s just enough for this dish.

Ragu Homestyle sauces are so good, and lack that “jarred” tomato sauce taste, and it’s thicker than the typical pasta sauce, so it clings to pasta better. They taste more like something you made yourself and simmered all day long. That defines homestyle taste for me. Food that doesn’t taste like it’s full of preservatives or additives, made with quality ingredients, and most of all – made with love.

Italian Sausage Spaghetti
The second recipe I have for you is fun.

Ragu Bloody Mary | Dixie Chik Cooks

This is a Bloody Mary made from Ragu’s Homestyle Traditional Sauce. You’ll see the recipe below.

Ragu Bloody Mary

I made this with Ragu Homestyle Thick and Hearty Traditional sauce, vodka, Worcestershire sauce, a squeeze of lemon and pepper. It has a kick, and I like it. I also added a little juice from the jar of pickled serrano peppers. Tomato-y, spicy, and perfect for Sunday morning brunch with Eggs Benedict.

Here’s your printable for the spaghetti –

Smoked Sausage and Mushroom Spaghetti

Smoked Sausage and Mushroom Spaghetti


  • 1 lb. spaghetti, cooked and drained
  • 1 lb. turkey smoked sausage, diced
  • 8 oz. brussels sprouts, cooked and chopped
  • 4 oz. can mushrooms, drained
  • 1 jar Ragu Thick and Hearty Homestyle Mushroom Sauce
  • 2 cups Mozzarella cheese, shredded
  • Italian flat leaf parsley


  • Combine everything in a dutch oven over medium high heat, stirring occasionally until it comes to a slight boil.
  • Reduce heat to low, cover and simmer for 15 minutes.
  • Sprinkle cheese over the top and cover until melted.
  • Top with parsley.
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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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