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Baked Rigatoni with Italian Sausage and Fennel


Baked Rigatoni with Italian Sausage and Fennel Recipe

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:
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 499
Total Fat 19.4g
Saturated Fat 7.9g
Cholesterol 52mg
Sodium 1069mg
Total Carbohydrate 57.3g
Dietary Fiber 5.2g
Sugars 10.2g
Protein 24.5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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