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My review
Baked Rigatoni with Italian Sausage and Fennel
Boog
"This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share."
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Ingredients
1 h 25 m servings 499 calsOriginal recipe yields 8 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 499 calories; 19.4 g fat; 57.3 g carbohydrates; 24.5 g protein; 52 mg cholesterol; 1021 mg sodium. Full nutrition
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Reviews
Read all reviews 6685 Ratings
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Most helpful positive review
1/13/2009
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
4/28/2011
Dish was okay, but DON'T waste your fennel on this recipe. It didn't add much to it. Sauce covered up any flavor.
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1/13/2009
Make sure that you THINLY slice that fennel. The flavors in this dish were great but my fennel was a little too crunchy!
7/24/2008
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...
7/5/2008
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 ke...
3/19/2008
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.
5/4/2010
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...
11/2/2007
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 to...
7/22/2008
I used ground sausage instead. Loved the flavor of this dish! It's super easy to make, too.
7/1/2009
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...
6/10/2008
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...