Baked Rigatoni with Italian Sausage and Fennel

This baked rigatoni recipe combines the delicious flavors of Italian sausage and fennel for a comforting and satisfying meal. Perfect for a family dinner or a special occasion, this dish is sure to be a hit with everyone at the table.

Ingredients

• 1 lb rigatoni
• 1 lb Italian sausage, casings removed
• 1 fennel bulb, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 28-oz can crushed tomatoes
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Directions

1. Preheat the oven to 375°F and grease a large baking dish.
2. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through.
4. Add the sliced fennel, chopped onion, and minced garlic to the skillet and cook until softened.
5. Stir in the crushed tomatoes and heavy cream, then bring to a simmer.
6. Add the cooked rigatoni to the skillet and toss to coat in the sauce.
7. Pour the rigatoni mixture into the prepared baking dish and sprinkle with Parmesan and mozzarella cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh basil leaves before serving.
10. Enjoy!

Interesting Facts