Baked Rigatoni with Italian Sausage and Fennel

Baked Rigatoni with Italian Sausage and Fennel

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"This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share."
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1 h 25 m servings 499 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 1021 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 76 Ratings

Most helpful positive review

Make sure that you THINLY slice that fennel. The flavors in this dish were great but my fennel was a little too crunchy!

Most helpful critical review

Dish was okay, but DON'T waste your fennel on this recipe. It didn't add much to it. Sauce covered up any flavor.

Make sure that you THINLY slice that fennel. The flavors in this dish were great but my fennel was a little too crunchy!

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...

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 ke...

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.

Followed the recipe exactly, except I used sweet Italian sausage instead of hot. Came out AWESOME!! I would suggest, however, that you saute the fennel for about 10-12 minutes instead of only fi...

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 to...

I used ground sausage instead. Loved the flavor of this dish! It's super easy to make, too.

WOW!! This was so wonderful! I used hot Italian turkey sausage, an Italian blend of shredded cheese, 1/8 of a HUGE onion instead of half, and didn't have any roasted red pepper, but it still t...

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...

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