Pasta casserole with herbs, spicy sausage, and fennel

Votes: 2

Time: 1 hour 5 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 904, total fat 50 G., saturated fats 22 G., proteins 44 G., carbohydrates 72 G., fiber 7 G., cholesterol 123 mg, sodium 1229 mg, sugar 10 G.

Combine cooked rigatoni with homemade tomato sauce, spicy Italian sausage, fennel, herbs, and cheese, and bake until golden and cheesy, a dish everyone will love! The perfect dish for a Sunday family dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
A pinch of crushed red pepper flakes
1 can (800 g) of canned plum tomatoes, crushed by hand
1 can (400g) of canned plum tomatoes, crushed by hand
4 large sprigs fresh basil + 1 cup chopped fresh basil
1 cup chopped fresh parsley
450 g dry rigatoni pasta
350 g raw hot Italian sausage, casings removed
1 fennel root, quartered, core removed and thinly sliced
3 cups grated Italian fontina cheese
1 tbsp. grated parmesan

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 230°C. Bring a large saucepan of water to a boil and add salt.
In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring the sauce to a boil. Reduce the heat slightly and simmer, uncovered, until the sauce thickens, 15-20 minutes. Stir in the ricotta, basil, and parsley, and season with salt and pepper to taste.

While the sauce is simmering, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the sausage and cook, stirring occasionally and breaking up any lumps, until golden brown, about 5 minutes. Using a slotted spoon, transfer the sausage to a large bowl. Add the fennel to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden brown, about 5 minutes. Add the fennel to the bowl with the sausage.
Cook the rigatoni in salted boiling water until al dente, about 2 minutes less than package directions. Drain and add the pasta to the bowl.
Add the tomato sauce, half the fontina, and half the Parmesan to the bowl and mix well to evenly distribute the ingredients. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining fontina and Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.

Categories:

recipe / Calorie content of prepared meals / Dinner / Main courses / Casseroles / Pasta / Meat / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes / Italian cuisine

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