Sweet and spicy pasta bake, a great comfort meal.
INGREDIENTS
Servings: 1
Hot Italian sausage links
1 lb.
Rigatoni pasta
1 16-oz, uncooked
Marinara sauce
1 24-oz jar
Fennel
1 bulb, trimmed, sliced
1 roasted red bell pepper, diced
½ yellow onion, peeled, small chopped
Fresh basil leaves
¼ cup
Garlic
2 cloves, minced
Salt
to taste
Fresh ground black pepper
to taste
Mozzarella cheese
1 cup, shredded
Parmesan cheese
½ cup, grated
Asiago cheese
½ cup, grated
DIRECTIONS
- Turn on the oven to preheat to 350°F/180°C/ Gas Mark 4. Prepare a 9x13 baking dish by spraying it with cooking spray or brushing with oil.
- Cook rigatoni until al dente.
- In a large skillet, fry whole sausages till fully cooked. Turn them to make sure they cook through.
- Transfer sausages to a plate, let set till cool enough to handle, and slice up.
- Add fennel, garlic, and onions to the skillet, sauté for 5 minutes. Season with salt and pepper.
- Mix in roasted pepper, basil leaves, sausage slices, and marinara. Cook on low till well heated through.
- Add cooked rigatoni and the sausage mixture into the baking dish, mix to combine. Top with the mixture of grated and shredded cheeses. Cover with aluminum foil.
- Bake for half an hour. Remove foil and cook for 5 minutes under the broiler until the cheese starts to brown.
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