Baked Rigatoni With Italian Sausage And Fennel Recipe

Baked Rigatoni With Italian Sausage And Fennel Recipe. Add the fennel and cook, stirring, until tender, 4 to 5 minutes. How to make baked rigatoni.

Salt and pepper to taste; How to make baked rigatoni. Add pasta during last hour of cooking time.

Cover With Lid And Cook 8 Hours On Low Or 4 Hours On High.

Even the pickiest eaters are going to love this recipe. This instant pot pasta recipe is easily adaptable to feed more people by increasing the pasta, sausage, and tomatoes. Baked rigatoni with italian sausage and fennel recipe.

This Instant Pot Pasta Recipe Is Easily Adaptable To Feed More People By Increasing The Pasta, Sausage, And Tomatoes.

Sauté 7 minutes or until tender, stirring occasionally. Add the fennel and cook, stirring, until tender, 4 to 5 minutes. 1 (16 ounce) package rigatoni pasta;

My Family Liked It So Much I Made It Three Times In A Row!

1 cup shredded mozzarella cheese; Add the fennel and onions and sauté for 7 minutes, stirring occasionally, until tender. Cook pasta according to package directions;

Add The Garlic, Crushed Fennel Seeds, Red Pepper Flakes, 2 Teaspoons.

In a large pot or dutch oven, heat olive oil over medium heat. To make this italian sausage pasta bake, you’ll first need to brown the sausage in a large saucepan alongside the fennel seeds. 1 (24 ounce) jar marinara sauce;

Remove From Pan And Add To Pasta.

In a frying pan, heat 1 tablespoon of oil over medium heat. Instant pot italian sausage rigatoni is an easy, flavorful meal for any night of the week. 1 pound hot italian sausage links;