Reviewed: Jul. 5, 2008

We got a bulb of fennel from our CSA, and I didn't know what to do with it. I'm glad I found this recipe. I'm not a huge fan of sausage, but even I thought this was really good. My husband kept going back again and again for 'just one more bite'.

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7 users found this review helpful

Reviewer:

BEDTIMEBEAR

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Reviewed: Jun. 10, 2008

This was soooo good. I used bowtie pasta and eliminated the red pepper and it was amazing. It was like an easy lasagna with using the baked bowtie pasta. Has GREAT flavor, way better than ground beef. Will definitely make again!!

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4 users found this review helpful

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Katty Binks

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Reviewed: Mar. 19, 2008

I loved this dish and so did everybody else in the house. I did add a little bit of riccota cheese before topping with the mozzerella. I will def make again.

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6 users found this review helpful

Reviewer:

Valeria

Cooking Level: Intermediate

Home Town: Orange Cove, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 2, 2007

Fantastic flavor. I used Spicy Italian Chicken Sausage to keep it healthy. Love the contrast of spicy sausage against the sweet fennel. The fresh fennel frawns sprinkled on top are a great touch for presentation and extra flavor.

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9 users found this review helpful