Baked Rigatoni with Italian Sausage & Fennel

We still had the fennel from last week's CSA portion and I researched lots of different ways to prepare it.  This is what I came up with - baked rigatoni with italian sausage & fennel.

Ingredients:

1 box rigatoni

1 jar spicy tomato & basil sauce

1 pkg of spicy chicken sausage

1 red pepper, diced

1 bulb fennel, diced

1/2 large white onion, diced
Small handful basil, chopped

2 C mozzarella

1/2-3/4 C grated parmesan

1. Cook noodles according to package instructions

2. Slice sausage into pieces and brown in skillet.  Then set aside.

3. In skillet, cook onion and fennel bulb a few minutes.

4. Add red pepper to fennel and onion.  Cook a few more minutes until vegetables are tender.

5. Add noodles, sausage, basil and sauce to vegetable mixture and mix well.

6. Pour into a 9x13 pan (in this case I am using 2 8x8 pans so I can freeze 1/2 to give away) and top with mozzarella and parmesan cheeses.

7. Bake covered with foil for 30 minutes on 350 degrees.  

8. Remove foil and bake uncovered an additional 5 minutes.