Sausage and fennel pasta bake
- November 2018
- Serves 6
- Hands-on time 40 min, oven time 20 min
Sausage meatballs and chunky rigatoni are stirred through a rich tomato and fennel sauce, topped with cheesy breadcrumbs and baked until crunchy. It’s a great family meal that everyone will love.
And if you love the sausage and fennel flavour combination, then take a look at this alternative recipe, rigatoni with fennel and sausage ragu.
- 29.4g (12.1g saturated)
- 75.2g (11g sugars)
Make the sauce up to 2 days ahead, then cool, cover and chill. Bring to a simmer, then complete the recipe. Or cook the bake, cool, then cover tightly and freeze for up to 3 months. Reheat in a medium oven until piping hot.
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