Thursday, May 30, 2013

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.

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. 
 photo dinner-signature_zpsccb424d2.jpg

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