Baked Rigatoni with Sausage and Fennel

Follow our step-by-step guide on how to make Baked Rigatoni with Sausage and Fennel.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   In a spacious pot, bring lightly salted water to a vigorous boil, then add the rigatoni pasta.

3. Step 3

   Cook it until it’s just shy of tender, roughly 10 minutes, then drain and set it aside.

4. Step 4

   Meanwhile, in a large skillet over medium heat, cook the hot Italian sausage links, turning them frequently until they’re fully cooked, about 15 minutes.

5. Step 5

   Once they’re done, remove them from the skillet, allow them to cool slightly, and slice them into enticing rounds.

6. Step 6

   In the same skillet, introduce minced garlic, sliced fennel, and chopped onion.

7. Step 7

   Season with a pinch of salt and pepper, and sauté for about 5 minutes until the vegetables soften and release their fragrant aroma.

8. Step 8

   Next, stir in the chopped roasted red bell pepper, fresh basil, sliced sausage, and marinara sauce, allowing the mixture to warm gently over low heat.

9. Step 9

   In a 9x13 inch baking dish, combine the cooked rigatoni with the sausage and sauce blend, ensuring every piece is coated in that delicious goodness.

10. Step 10

    Generously sprinkle shredded mozzarella, grated Parmesan, and grated Asiago cheeses over the top, and if you like, add a few fennel leaves for a touch of elegance.

11. Step 11

    Cover the dish with aluminum foil and place it in the preheated oven to bake for 30 minutes.

12. Step 12

    After this time, remove the foil, switch your oven to broil, and let it cook for an additional 5 minutes or until the cheese bubbles and turns a glorious golden brown.

13. Step 13

    Enjoy the delightful aroma wafting through your kitchen as you prepare to serve this comforting dish!.