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
Small handful basil, chopped
2 C mozzarella
1/2-3/4 C grated parmesan
1. Cook noodles according to package instructions
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.
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