Sausage and Fennel Baked Rigatoni

• 12 oz rigatoni pasta
• 1 lb Italian sausage (sweet or hot)
• 1 medium fennel bulb, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain and set aside.
3. 3 In a large skillet, cook sausage over medium heat until browned; remove and drain excess fat.
4. 4 In the same skillet, sauté fennel, onion, and garlic in olive oil until softened.
5. 5 Add crushed tomatoes, oregano, basil, salt, and pepper; simmer for 10 minutes.
6. 6 Stir in cooked sausage and rigatoni; cook for another 2 minutes.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Sprinkle Parmesan and mozzarella cheeses over the top.
9. 9 Bake for 25-30 minutes until bubbly and cheese is golden.
10. 10 Garnish with fresh parsley before serving, if desired.

Equipment

• Large skillet
• 9x13 inch baking dish
• Oven

Variations

• Add sautéed spinach or mushrooms for extra veggies.
• Substitute rigatoni with penne or ziti for a twist.

Substitutions

• Use ground turkey or chicken in place of Italian sausage.
• Substitute fresh basil for dried if available.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• For a deeper flavor, toast the fennel seeds before adding to the skillet.
• Let the dish rest for 5 minutes after baking for easier serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered with foil at 350°F for 30 minutes, then uncover and bake for another 10 minutes.

Serving Suggestions

• Serve with a crisp green salad and garlic bread.
• Pair with a glass of red wine like a Chianti or Zinfandel.

FAQ