Baked Rigatoni with Sausage and Peppers

Baked Rigatoni with Sausage and Peppers

  • Prep Time Icon prep time: 15 mins 
  • Cook Time Icon cook time: 40 mins 
  • Prep Time Icon prep time: 15 mins 
  • Cook Time Icon cook time: 40 mins 

Baked Rigatoni with Sausage and Peppers

  • Prep : 15 mins
  • Cooking : 40 mins
  • Serves : 6

Ingredients

Serves 6
  • 1 pound rigatoni or ziti
  • 1 pound fresh or cured Italian-style turkey or chicken sausages (sweet or spicy)
  • 1 onion, chopped
  • 1 large red bell pepper (or 2 small), chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon fennel seeds
  • 1/8 to ¼ teaspoon red pepper flakes
  • 1 jar (26 ounces) pasta sauce
  • 2 cups (8 ounces) shredded Fontina
  • ½ cup grated Parmesan
  • ¼ teaspoon ground black pepper
  • 1 pound rigatoni or ziti
  • 1 pound fresh or cured Italian-style turkey or chicken sausages (sweet or spicy)
  • 1 onion, chopped
  • 1 large red bell pepper (or 2 small), chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon fennel seeds
  • 1/8 to ¼ teaspoon red pepper flakes
  • 1 jar (26 ounces) pasta sauce
  • 2 cups (8 ounces) shredded Fontina
  • ½ cup grated Parmesan
  • ¼ teaspoon ground black pepper

Directions

Step 1.

Cook the pasta according to the package directions but until slightly underdone.

Step 2.

In a large saucepan, warm 1 tablespoon of the oil over medium-high heat. If using fresh sausage, squeeze the meat from the casing into the pan. If using cured sausage, slice it in half lengthwise and then crosswise into ½-inch-thick half-moons. Add the sausage to the pan. Cook, breaking up the meat with a spoon (for fresh sausage) or turning now and then (for cured sausage), until well browned, 5 to 6 minutes. Remove the sausage and set it aside.

Step 3.

Add the remaining 1 tablespoon of oil to the pan. Add the onion and bell pepper, and cook until soft, 5 to 6 minutes. Add the garlic, sage, fennel seeds, and red pepper flakes, and cook for 1 minute. Add the tomato sauce, and cook until heated through, 4 to 5 minutes. Stir in the reserved sausage.

Step 4.

Heat the oven to 400ºF. Coat a 13- by 9-inch baking dish with cooking spray. Drain the pasta and combine it with the sauce. Stir in 1 cup of the Fontina, 1/4 cup of the Parmesan, and the black pepper. Mix well. Scrape the mixture into the prepared baking dish, and top with the remaining 1 cup of Fontina and 1/4 cup of Parmesan. Bake until bubbly and golden, 20 to 25 minutes.

Tip: Serve the pasta with toasted slices of Panera Bread Ciabatta spread with fresh pesto.

Nutrition (Per Serving)

  • 647 calCalories
  • 37 gProtein
  • 64 gCarbohydrates
  • 27 mgFat
  • 50 mgCholesterol
  • 1670 mgSodium
  • 5 gDietary Fiber