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Baked Rigatoni with Italian Sausage and Fennel
Baked Rigatoni with Italian Sausage and Fennel
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Try my mouthwatering sweet and spicy baked rigatoni recipe!
Ingredients:
  • 1 pound hot Italian sausage links
  • 1 (16 ounce) package rigatoni pasta
  • 1 (24 ounce) jar marinara sauce
  • 1 bulb fennel, trimmed and thinly sliced
  • 1 roasted red bell pepper, chopped
  • 0.5 yellow onion, chopped
  • 0.25 cup chopped fresh basil leaves
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup grated Asiago cheese
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and bring a large pot of salted water to a boil. Cook pasta until almost tender, about 10 minutes.
  • In a large skillet over medium heat, cook the sausages, turning frequently, until cooked through, about 15 minutes. Remove from skillet, slice into rounds after cooling slightly. In the same skillet, add garlic, fennel, onion, salt, and pepper. Sauté for 5 minutes. Add roasted red peppers, basil, sliced sausage, and pasta sauce. Warm over low heat until heated through.
  • Mix the pasta with the sauce and vegetables in a 9x13 inch baking dish. Sprinkle the trio of mozzarella, Parmesan, and Asiago cheeses on top. Finish with a sprinkle of fennel leaves. Cover with foil.
  • After baking for 30 minutes in the preheated oven, carefully uncover the dish. Switch the oven to broil and continue cooking for an additional 5 minutes or until the cheese is perfectly browned.

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