Fiery Italian Sausage Rigatoni Bake with Fennel and Cheese

Recipe Collection: Dinner

Fiery Italian Sausage Rigatoni Bake with Fennel and Cheese brings bold flavors to your dinner table with a delightful kick. This non-vegetarian Italian dish features spicy Italian sausage, aromatic fennel, and a trio of melted cheeses, creating a comforting meal perfect for family gatherings. The robust marinara sauce ties it all together, making it versatile for any occasion.

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Overview

This deliciously sweet and spicy baked rigatoni combines the robust flavors of hot Italian sausage and fennel, enveloped in a rich marinara sauce and topped with a trio of melted cheeses. It's a comforting Italian dish perfect for family dinners or gatherings.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

Italian

Serving Size: 8

Cooking Time: 85 minutes

Ingredients

• 1 Pound (lb) hot Italian sausage links
• 16 Ounces (oz) rigatoni pasta, packaged
• 24 Ounces (oz) marinara sauce, packaged
• 1 Whole bulb fennel, sliced
• 1 Whole roasted red bell pepper, minced
• 0.5 Whole yellow onion, minced
• 0.25 Cups fresh basil leaves, torn
• 2 Cloves garlic, minced
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1 Cup mozzarella cheese, shredded
• 0.5 Cup Parmesan cheese, grated
• 0.5 Cup Asiago cheese, grated

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add rigatoni pasta and cook until almost tender, about 10 minutes. Drain and set aside.
2. In a large skillet over medium heat, fry the sausages, turning frequently until cooked through, about 15 minutes. Remove from the skillet, let cool slightly, and slice into rounds.
3. In the same skillet, add garlic, fennel, and onion. Season with salt and pepper. Cook and stir for about 5 minutes, then add roasted red peppers, basil, sliced sausage, and marinara sauce. Heat through over low heat until warmed.
4. Combine the cooked pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread mozzarella, Parmesan, and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
5. Bake for 30 minutes in the preheated oven. Remove the aluminum foil, set the oven to broil, and cook for another 5 minutes or until the cheese is browned. Serve hot.

Enjoy your homemade Fiery Italian Sausage Rigatoni Bake with Fennel and Cheese!