Simple Cuisine Menu Baked Rigatoni with Italian Sausage and Fennel :: So Tasty

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Baked Rigatoni with Italian Sausage and Fennel

"This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share."

Ingredients :

1 pound hot Italian sausage links
1 (16 ounce) package deal rigatoni pasta
1 (24 ounce) jar marinara sauce
1 bulb fennel, trimmed and thinly sliced
1 roasted purple bell pepper, chopped
1/2 yellow onion, chopped
1/4 cup chopped clean basil leaves
2 cloves garlic, minced
salt and pepper to flavor
1 cup shredded mozzarella cheese
half of cup grated Parmesan cheese
1/2 cup grated Asiago cheese

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H25M

Preheat the oven to 350 degrees F (175 tiers C). Bring a massive pot of lightly salted water to a boil. Add pasta and cook till nearly gentle, about 10 minutes.
Fry the sausages in a large skillet over medium warmth, turning often until cooked thru, about 15 minutes. Remove from the skillet, cool barely 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 mins, then add the roasted purple peppers, basil, sliced sausage and pasta sauce. Heat through over low heat till warmed.
Combine the pasta with the sauce and veggies in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with some fennel leaves left from the bulb. Cover with aluminum foil.
Bake for 30 minutes within the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for every other five mins or till cheese is browned.

Notes :

Reynolds® Aluminum foil may be used to keep food wet, prepare dinner it lightly, and make clean-up less difficult.

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