Baked Rigatoni with Italian Sausage and Fennel Best Family Recipes

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Baked Rigatoni with Italian Sausage and Fennel

"This is a deliciously candy and highly spiced baked rigatoni recipe that I whipped up, and notion I'd share."

Ingredients :

1 pound hot Italian sausage hyperlinks
1 (sixteen ounce) package deal rigatoni pasta
1 (24 ounce) jar marinara sauce
1 bulb fennel, trimmed and thinly sliced
1 roasted crimson bell pepper, chopped
1/2 yellow onion, chopped
1/4 cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup grated Asiago cheese

Instructions :

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

Preheat the oven to 350 ranges F (a hundred seventy five ranges C). Bring a large pot of lightly salted water to a boil. Add pasta and prepare dinner until nearly smooth, approximately 10 mins.
Fry the sausages in a huge skillet over medium warmness, turning regularly till cooked thru, about 15 mins. 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 approximately five mins, then upload the roasted pink peppers, basil, sliced sausage and pasta sauce. Heat through over low warmness till warmed.
Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the pinnacle. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
Bake for half-hour within the preheated oven, then eliminate the aluminum foil. Set the oven to broil, and prepare dinner for another five minutes or till cheese is browned.

Notes :

Reynolds® Aluminum foil may be used to maintain meals wet, prepare dinner it calmly, and make smooth-up simpler.

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