Baked Sausage and Cheese Rigatoni

• Meat

  • 1 lb Sweet italian sausage, ground

• Produce

  • 1 12 ounce jar Delallo roasted red bell peppers
  • 1/4 cup Italian flat-leaf parsley
  • 1 Onion, small

• Condiments

  • 1 25 ounce jar Delallo pomodoro fresco marinara sauce

• Pasta & Grains

  • 1 16 ounce package Delallo rigatoni

• Baking & Spices

  • 1 tbsp Fennel seeds

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 8 oz Parmesan cheese, grated
  • 6 slices Provolone cheese
  • 15 oz Ricotta cheese

Found on foodiecrush.com

Description

Ingredients

• Extra virgin olive oil
• 1 pound ground sweet Italian sausage
• 1 tablespoon fennel seeds
• 1 small onion, chopped
• 1 12 ounce jar DeLallo roasted red bell peppers
• 1 25 ounce jar DeLallo Pomodoro Fresco marinara sauce
• 1 16 ounce package DeLallo rigatoni
• 15 ounces ricotta cheese
• 8 ounces grated parmesan cheese
• ¼ cup Italian flat leaf parsley, chopped
• 6-8 slices provolone cheese

Directions

• Preheat the oven to 375 degrees F. Prepare a 2½ or 3 quart baking dish with a drizzle of the olive oil.
• In a large saucepan over medium high heat, add the sausage and the fennel seeds to the pan and cook, stirring occasionally, about 5 minutes or until browned. Add the onion and cook until the onion is tender. Add the roasted red peppers and the marinara sauce and cook for 3-5 minutes or until warmed through.
• Meanwhile, bring a large pot of water to a boil and generously season with kosher salt. Cook the rigatoni for 5 minutes. Add the rigatoni to the sauce and stir well to combine.
• In a large bowl stir together the ricotta cheese, parmesan and parsley.
• Layer half of the rigatoni and sauce in the baking dish. Dot half of the ricotta mixture over the pasta and layer 3-4 slices of provolone over the ricotta. Repeat with the remaining rigatoni and ricotta and top with 3-4 slices of provolone.
• Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden. Let cool for 5 minutes and serve.