Baked Rigatoni with Italian Sausage and Fennel Recipe
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Baked Rigatoni with Italian Sausage and Fennel

By: Boog  
"This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share."

Rating: This weblink has been rated 24 times with an average star rating of 4.5 Read Reviews (22)

Rate/Review | 956 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
25 Min
Cook Time:
1 Hr
Ready In:
1 Hr 25 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 478 | Total Fat: 18g | Cholesterol: 47mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2007 by Gretchen 
Fantastic flavor. I used Spicy Italian Chicken Sausage to keep it healthy. Love the contrast... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2008 by BEDTIMEBEAR 
We got a bulb of fennel from our CSA, and I didn't know what to do with it. I'm glad I found... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2009 by Steve 
Make sure that you THINLY slice that fennel. The flavors in this dish were great but my fennel... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2008 by Chef Buckeye 
I made this last night for a few friends, and it received universally rave reviews. When I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2008 by V4Vanessa 
I used ground sausage instead. Loved the flavor of this dish! It's super easy to make, too. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2008 by Valeria 
I loved this dish and so did everybody else in the house. I did add a little bit of riccota... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2009 by Cosettey 
WOW!! This was so wonderful! I used hot Italian turkey sausage, an Italian blend of shredded... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2008 by Katty Binks 
This was soooo good. I used bowtie pasta and eliminated the red pepper and it was amazing. It... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2008 by micahsue17 
My husband really loved this dish!!! The flavor is really amazing. I used chicken itailian... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2009 by GINAH1 
This was awesome! I used bulk mild Italian sausage and crumbled it with the veggies. We... MORE

 
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