Baked Rigatoni with Italian Sausage and Fennel49 Reviews
- Prep: 25 min
- Cook: 1 hr
- Ready In: 1 hr 25 min
“This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.” - by Boog
Original recipe yields 8 servings
- Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
- Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
- Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
- Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.
Amount Per Serving (8 total)
- 499 cal
- 19.4 g
- 57.3 g
Based on a 2,000 calorie diet
Reviews (49)Rate This Recipe
"Make sure that you THINLY slice that fennel. The flavors in this dish were great but my fennel was a little too crunchy!..." See more"
"I made this last night for a few friends, and it received universally rave reviews. When I make it again, I might do half sweet sausage and half spicy. Other than that, I wouldn't change a thing. Than..." See moreks for an excellent recipe!"
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