Baked Rigatoni with Italian Sausage and Fennel

40 m
1 h 25 m
Ready in:
2 h 5 m
Sweet and spicy pasta bake, a great comfort meal.
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Servings: 1
Hot Italian sausage links
1 lb.
Rigatoni pasta
1 16-oz, uncooked
Marinara sauce
1 24-oz jar
1 bulb, trimmed, sliced
1 roasted red bell pepper, diced
½ yellow onion, peeled, small chopped
Fresh basil leaves
¼ cup
2 cloves, minced
to taste
Fresh ground black pepper
to taste
Mozzarella cheese
1 cup, shredded
Parmesan cheese
½ cup, grated
Asiago cheese
½ cup, grated
  1. 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.
  2. Cook rigatoni until al dente.
  3. In a large skillet, fry whole sausages till fully cooked. Turn them to make sure they cook through.
  4. Transfer sausages to a plate, let set till cool enough to handle, and slice up.
  5. Add fennel, garlic, and onions to the skillet, sauté for 5 minutes. Season with salt and pepper.
  6. Mix in roasted pepper, basil leaves, sausage slices, and marinara. Cook on low till well heated through.
  7. 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.
  8. 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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