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Sausage and Fennel Baked Rigatoni Casserole, fall casserole recipes comfort
Front Porch Recipe

Sausage and Fennel Baked Rigatoni Casserole

Italian sausage, sweet fennel, and rigatoni bake in a garlicky tomato sauce under melted mozzarella and Parmesan for a hearty pasta casserole.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb rigatoni pasta
  • 1 tbsp olive oil
  • 1 lb Italian sausage mild or hot, casings removed
  • 1 medium fennel bulb cored and thinly sliced (fronds reserved)
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1/2 tsp red pepper flakes optional
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes drained
  • 1 tsp dried oregano
  • 1 tsp kosher salt plus more for pasta water
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream optional, for a rosier sauce
  • 2 cups shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1/4 cup fresh basil or parsley chopped, for serving

Equipment

  • large pot
  • large skillet
  • 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F. Bring a large pot of salted water to a boil. Cook rigatoni 2 minutes less than package directions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the sausage 5 to 6 minutes, breaking it up. Add fennel and onion; cook 6 to 8 minutes until softened and lightly golden.
  3. Stir in garlic and red pepper flakes for 30 seconds. Add crushed tomatoes, diced tomatoes, oregano, salt, and pepper. Simmer 8 to 10 minutes. Stir in cream if using. Taste and adjust seasoning.
  4. Toss the drained rigatoni with the sauce. Spread half in a greased 9x13-inch dish. Sprinkle with half the mozzarella and Parmesan. Add remaining pasta and top with remaining cheeses.
  5. Cover with foil and bake 15 minutes. Uncover and bake 10 to 15 minutes more until bubbly and golden. Rest 10 minutes. Finish with basil or parsley and chopped fennel fronds if you have them.

Notes

Undercook the rigatoni by 2 minutes so it finishes al dente in the oven. Fennel bulb sweetens as it cooks and pairs naturally with sausage.