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Baked Rigatoni with Sausage and Fennel

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PREP TIME
25 min
COOKING TIME
60 min
TOTAL TIME
85 min
SERVINGS
8 servings
Dinner Italian
Baked Rigatoni with Sausage and Fennel
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
  • 1/2 yellow onion, chopped
  • 1/4 cup chopped fresh basil leaves
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Asiago cheese
Instructions
1
Preheat your oven to a medium-high temperature of 350 degrees F (175 degrees C). Fill a large container with water and add a small amount of salt to it. Bring the water to its boiling point.
2
Next, cook your pasta in the boiling water until it's almost fully cooked. This should take around 10 minutes.
3
In a large pan, heat some oil over medium heat. Add the sausages and cook them until they're fully done, stirring occasionally every few minutes or so. Remove the cooked sausages from the pan and let them cool down a bit before slicing them into thin pieces.
4
After that, add the minced garlic, sliced fennel, and chopped onion to the pan. Season with a pinch of salt and pepper, then stir everything together for about 5 minutes.
5
Now, add the roasted red peppers, chopped basil, cooked sausage slices, and pasta sauce to the pan. Stir everything together and let it heat through over low heat until warmed up.
6
Combine your cooked pasta with the sauce and vegetables in a 9x13 inch baking dish. Sprinkle shredded mozzarella, grated Parmesan, and shaved Asiago cheese over the top.
7
Finish off your dish by garnishing it with a few fennel leaves that you've set aside from the bulb. Cover the dish with aluminum foil.
8
Bake your pasta dish in a preheated oven for 30 minutes. Remove the aluminum foil and increase the oven temperature to broil.
9
Finally, cook your pasta dish under the broiler for another 5 minutes or until the cheese is golden brown and bubbly.