A: | 16oz rigatoni pasta |
B: | 1# Italian sausage |
C: | 1/2 onion, chopped |
2c garlic, minced | |
1 bulb fennel, trimmed and sliced thin | |
salt & pepper | |
D: | 1/4C chopped basil |
1 roasted red pepper, chopped | |
24oz marinara sauce | |
E: | 1C mozzarella cheese, shredded |
1/2C parmesan cheese, grated | |
1/2C asiago cheese, grated | |
1. | Cook (A) incompletely to firm. |
2. | Saute (B) in skillet, remove, and slice into rounds. |
3. | Saute (C) in skillet 5 minutes, add (D) and sausage, simmer 10 minutes. |
4. | Combine pasta and sauce in 9x13 pan, top with (E), garnish with fennel leaves, and bake 350F for 30 minutes covered. Uncover and bake 5 minutes or until cheese is browned. |
$Id: baked_rigatoni,v 1.1 2009/08/16 15:31:48 deaven Exp $
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