Meat/Baked Rigatoni
| 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. |
Servings: 8