Pasta Bake with Italian Sausage

    1 hour 25 minutes

    A simple pasta bake but with some wonderful flavours like Italian sausage, fennel, roasted red capsicum and basil.

    75 people made this

    Serves: 8 

    • 500g rigatoni or penne pasta
    • 500g hot Italian sausage
    • 2 cloves garlic, crushed
    • 1 bulb fennel, trimmed and thinly sliced
    • 1/2 yellow onion, diced
    • 1 pinch salt and pepper, to taste
    • 1 roasted red capsicum, diced
    • 1/4 cup diced fresh basil leaves
    • 750ml marinara sauce
    • 120g grated mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup grated Asiago cheese

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat the oven to 180 degrees C.
    2. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook until almost tender; about 10 minutes.
    3. Fry the sausages in a large frypan over medium heat turning frequently until cooked through; about 15 minutes. Remove from the frypan, cool slightly and slice into rounds.
    4. Add the garlic, fennel and onion to the frypan and season with salt and pepper. Cook and stir for about 5 minutes then add the roasted red capsicums, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
    5. Combine the pasta with the sauce and vegetables in a 20x30cm baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminium foil.
    6. Bake for 30 minutes in the preheated oven then remove the aluminium foil. Set the oven to grill and cook for another 5 minutes or until cheese is browned.

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    Reviews in English (70)


    Make sure that you THINLY slice that fennel. The flavors in this dish were great but my fennel was a little too crunchy!  -  13 Jan 2009  (Review from Allrecipes USA and Canada)


    I made this last night for a few friends, and it received universally rave reviews. When I make it again, I might do half sweet sausage and half spicy. Other than that, I wouldn't change a thing. Thanks for an excellent recipe!  -  24 Jul 2008  (Review from Allrecipes USA and Canada)


    We got a bulb of fennel from our CSA, and I didn't know what to do with it. I'm glad I found this recipe. I'm not a huge fan of sausage, but even I thought this was really good. My husband kept going back again and again for 'just one more bite'.  -  05 Jul 2008  (Review from Allrecipes USA and Canada)