Oven-Baked Rigatoni with Sausage and Fennel

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook until almost tender, about 10 minutes.

2. 2

   Fry the sausages in a large skillet over medium heat, turning often until cooked through, about 15 minutes. Remove from the skillet, let cool slightly, and slice into rounds.

3. 3

   Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat over low heat until warmed.

4. 4

   Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves from the bulb. Cover with aluminum foil.

5. 5

   Bake for 30 minutes in the preheated oven, then remove the aluminum foil.

6. 6

   Set the oven to broil and cook for another 5 minutes, or until the cheese is browned.

• Calories 514.05 kcal High
• Protein 29.5 g Good Source
• Carbs 51.89 g Moderate
• Total Fat 22.34 g High
• Saturated Fat 9.85 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 70.62 mg High
• Sodium 1002.53 mg High
• Fiber 4.61 g Moderate
• Sugar 5.79 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 378.43 mg Good Source
• Iron 3.5 mg Moderate
• Potassium 396.1 mg Low Source
• Vitamin A 81.13 mcg_rae Low Source
• Vitamin C 0.26 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅