Photo: Sam Loyd
Baked Rigatoni with Italian Sausage and Fennel
12 ingredients
25 min + 1 hr
8 servings
openrecipes
"This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share."
Estimated Nutrition (whole recipe, rough)
905
Calories
63g
Protein
39g
Fat
75g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound hot Italian sausage links
- 1 (16 ounce) package rigatoni pasta
- 1 (24 ounce) jar marinara sauce
- 1 bulb fennel, trimmed and thinly sliced
- 1 roasted red bell pepper, chopped
- 1/2 yellow onion, chopped
- 1/4 cup chopped fresh basil leaves
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Asiago cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes