Baked Rigatoni with Italian Sausage and Fennel

Ingredients

  • 1 pound hot Italian sausage links
  • 1 (16 ounce) package rigatoni pasta
  • 1 (24 ounce) jar marinara sauce
  • 1 bulb fennel, trimmed and thinly sliced
  • 1 roasted red bell pepper, chopped
  • ½ yellow onion, chopped
  • ¼ cup chopped fresh basil leaves
  • + 5 more ingredients
    • 2 cloves garlic, minced
    • salt and pepper to taste
    • 1 cup shredded mozzarella cheese
    • ½ cup grated Parmesan cheese
    • ½ cup grated Asiago cheese

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...

View full recipe at SpringPad

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