BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL
This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.
Provided by Boog
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
- Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
- Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
- Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 57.3 g, Cholesterol 51.7 mg, Fat 19.4 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 1020.8 mg, Sugar 10.2 g
RIGATONI WITH ITALIAN SAUSAGE AND FENNEL
Make and share this Rigatoni With Italian Sausage and Fennel recipe from Food.com.
Provided by quotFoodThe Way To
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy skillet, cook sausage over moderate heat, stirring and breaking up any lumps until it is cooked through; transfer with a slotted spoon to paper towels to drain oil.
- Add olive oil to skillet;
- Add sliced onions and garlic; cook over moderate-low heat, stirring, until onion is softened.
- Add the bell peppers and sliced fennel; cook over moderate heat, stirring occasionally, for 5 minutes, or until the bell pepper and fennel are softened.
- Add the wine and broth; bring to a boil and simmer, covered, for 5 minutes.
- Add cream and boil the mixture until it is thickened slightly and reduced by about one third.
- Cook pasta until al dente; drain.
- Mix fennel, sausage mixture into pasta.
- Serve immediately with grated Parmesan.
Nutrition Facts : Calories 1085.3, Fat 54.5, SaturatedFat 20.1, Cholesterol 201.2, Sodium 1631.2, Carbohydrate 100.6, Fiber 7.5, Sugar 7.9, Protein 41.5
RIGATONI WITH SAUSAGE & FENNEL
Steps:
- Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
- Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
- For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
- Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
- Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
ITALIAN SAUSAGE RIGATONI BAKE
This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
EASY ITALIAN SAUSAGE AND RIGATONI
An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.
Provided by Yoly
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
- Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
- Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.
Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g
RIGATONI WITH SAUSAGE AND FENNEL
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
- Meanwhile, heat a large straight-sided skillet over medium-high heat. Add 1 tablespoon oil and sausage; cook, breaking into pieces, until browned, about 5 minutes. Transfer to a plate. Drain all but 1 tablespoon fat; reduce heat to medium. Add remaining 1 tablespoon oil, fennel, and carrots. Season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Add broth; bring to a simmer. Add pasta, pasta water, lemon zest and juice, cheese, and sausage. Simmer, stirring, 3 to 4 minutes. Remove from heat; let stand to thicken, about 10 minutes. Drizzle with oil. Serve with fennel fronds, lemon wedges, cheese, and arugula.
BAKED RIGATONI AND SAUSAGE
Make and share this Baked Rigatoni and Sausage recipe from Food.com.
Provided by Caryn
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, in a large skillet, cook sausage until brown on all sides.
- Remove from pan; slice into thin pieces.
- Return meat to pan; add onion and garlic.
- Cook until onion is tender; drain.
- Stir in hot pasta and ricotta cheese; blend well.
- Pour 1 cup spaghetti sauce on bottom of a 3-quart casserole dish.
- Spread one-third pasta mixture over sauce; cover with 1 cup spaghetti sauce.
- Sprinkle 3/4 cup mozzarella cheese and 1 Tablespoon Parmesan cheese over sauce.
- Repeat layers of pasta mixture, sauce, and cheeses twice, ending with Parmesan Cheese.
- Cover, bake at 400 degrees F.
- for 20 to 30 minutes or until hot and bubbly.
BAKED RIGATONI & SAUSAGE
To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. -Elaine Neukirch, Genoa, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.
Nutrition Facts : Calories 544 calories, Fat 26g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 1341mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.
More about "baked rigatoni with italian sausage and fennel recipes"
RIGATONI WITH SAUSAGE AND FENNEL – DELICIOUS RECIPES
From 500krecipes.com
BEST BAKED RIGATONI WITH SAUSAGE RECIPES | GIADA ENTERTAINS
From foodnetwork.ca
RIGATONI WITH SAUSAGE AND FENNEL - MARTHA.COM
From martha.com
SAUSAGE AND CHEESE BAKED RIGATONI RECIPE | FOODIECRUSH.COM
From foodiecrush.com
RIGATONI CASSEROLE WITH SAUSAGE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BAKED RIGATONI WITH ITALIAN SAUSAGE AND PEPPERS - MOTHER THYME
From motherthyme.com
10 BEST BAKED RIGATONI WITH ITALIAN SAUSAGE RECIPES
From yummly.com
BEST RIGATONI WITH SAUSAGE & FENNEL RECIPES | BAREFOOT …
From foodnetwork.ca
BAKED RIGATONI WITH FENNEL, SAUSAGE AND PEPERONATA …
From grit.com
BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL - TASTYCOOKERY
From tastycookery.com
BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL RECIPE
From wonderfulandamazingrecipes.blogspot.com
BAKED RIGATONI WITH ITALIAN SAUSAGE AND MEATBALLS
From afamilyfeast.com
CREAMY RIGATONI WITH SAUSAGE AND FENNEL RECIPE - GIRL VERSUS …
From girlversusdough.com
RECIPE : BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL - REVIEW …
From redcipes.com
BAKED RIGATONI WITH ITALIAN SAUSAGE - THE FEATHERED NESTER
From thefeatherednester.com
BAKED ORECCHIETTE WITH FENNEL AND SAUSAGE – A MENU FOR YOU
From amenuforyou.com
EASY BAKED RIGATONI WITH ITALIAN SAUSAGE AND RICOTTA CHEESE
From thatsusanwilliams.com
BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL ALLRECIPES .. RECIPE
From crecipe.com
MAKE AHEAD ITALIAN SAUSAGE AND PASTA BAKE - THERESCIPES.INFO
From therecipes.info
RIGATONI WITH SAUSAGE FENNEL SAUCE | CANADIAN LIVING
From canadianliving.com
BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL | TASTYCOOKERY
From tastycookery.com
BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL - RECIPESRUN
From recipesrun.com
BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL | RECIPESTY
From recipesty.com
BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL RECIPE REVIEWS – …
From redcipes.com
BAKED RIGATONI - THE SEASONED MOM
From theseasonedmom.com
RIGATONI WITH SAUSAGE & FENNEL | FEAST AND MERRIMENT
From feastandmerriment.com
BAKED SAUSAGE AND CHEESE RIGATONI - DELALLO
From delallo.com
BAKED RIGATONI WITH EGGPLANT AND SAUSAGE BEST RECIPES
From findrecipes.info
BAKED RIGATONI WITH FENNEL, SAUSAGE & PEPPERONATA
From blog.williams-sonoma.com
BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL | RECIPE | RECIPES ...
From pinterest.com
BAKED RIGATONI WITH FENNEL, SAUSAGE AND PEPERONATA
From williams-sonoma.com
BAKED RIGATONI PASTA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BAKED RIGATONI WITH SAUSAGE, KALE, AND FENNEL - TASTEMAKER BLOG
From tastemakerblog.com
RIGATONI WITH SAUSAGE AND FENNEL | RECIPES - FOOD AND ARCHITECTURE
From foodandarchitecture.com
ITALIAN SAUSAGE AND FENNEL RIGATONI - MASTERS FOODIE
From masters-foodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love