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