Baked Rigatoni With Sausage And Peppers

Ingredients

1 pound rigatoni

2 tablespoons olive oil

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 cheese

½ cup grated Parmesan cheese

¼ teaspoon ground black pepper

Directions

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

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. Cook, breaking up the meat with a spoon, until well browned, 5 - 6 minutes. Remove the sausage and set it aside.

3. Add the remaining 1 tablespoon of oil to the pan. Add the onion and bell pepper, and cook until soft, 5  - 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 - 5 minutes. Stir in the reserved sausage.

4. Heat the oven to 400 F. Coat a 13-x9-inch baking dish with cooking spray. Drain the pasta and combine it with the sauce. Stir in 1 cup of the Fontina,  ¼ 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  ¼ cup of Parmesan. Bake until bubbly and golden, 20  - 25 minutes.

TIP: Serve the pasta with toasted sliced of Panera Bread Ciabatta spread with fresh pesto

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 6