Hello, culinary adventurers! Al here, with another family-friendly recipe that’s sure to warm your heart and soul. Today, we’re diving into a scrumptious Italian Sausage and Fennel Baked Pasta Casserole. This dish is packed with robust flavors, melty cheese, and that comforting, hearty goodness we all crave, especially on those cooler UK evenings.
I must confess: with four kids bustling around, meal times can sometimes feel like orchestrating a small circus. But one-pot dishes like this are a true lifesaver. They let me whip up something delicious and nutritious without spending an eternity in the kitchen. Plus, anything involving pasta and cheese is generally a grand slam with the whole family—no complaints, just clean plates all around!
Fennel is an ingredient I’ve grown to love over the years. Its slightly sweet, aniseed flavor adds a unique twist to this traditional Italian casserole. If you’re not yet a fennel fan, trust me, this dish might just convert you.
So, let’s get into it! Here’s how you can bring a little Italian flair to your dinner table with minimal fuss and maximum flavor.
### Ingredients
* 400g Italian sausage, casings removed
* 1 large fennel bulb, thinly sliced
* 1 medium onion, finely chopped
* 3 cloves garlic, minced
* 400g short pasta (penne or rigatoni)
* 1 can (400g) chopped tomatoes
* 250ml passata (tomato purée)
* 150ml chicken stock
* 100ml heavy cream
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon red pepper flakes (optional)
* 150g mozzarella cheese, shredded
* 50g Parmesan cheese, grated
* 2 tablespoons olive oil
* Salt and pepper, to taste
* Fresh basil, for garnish
### Method:
1. Preheat your oven to 190°C (375°F).
2. In a large pot, cook the pasta according to the package instructions until al dente. Drain and set aside.
3. In a large oven-safe skillet or pan, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 7-8 minutes.
4. Add the sliced fennel, chopped onion, and minced garlic to the skillet. Cook until the vegetables are softened, about 5-6 minutes.
5. Stir in the chopped tomatoes, passata, chicken stock, heavy cream, dried oregano, dried basil, and red pepper flakes (if using). Bring to a simmer and let cook for 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
6. Add the cooked pasta to the skillet and stir until well combined with the sauce and sausage mixture.
7. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let sit for a few minutes before serving. Garnish with fresh basil and enjoy!
There you have it—a delightful, family-approved Italian Sausage and Fennel Baked Pasta Casserole. This dish has quickly become a favourite in our household. The kids love the gooey cheese and savory sausage, and I adore the layered flavors and minimal cleanup.
So next time you’re looking for a hearty meal that brings everyone to the table with smiles, give this recipe a try. I’d love to hear how yours turns out, so feel free to leave a comment below. Happy cooking!
Bon appétit!
Al
Ingredients
– 400g Italian sausage, casings removed
– 1 large fennel bulb, thinly sliced
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 400g short pasta (penne or rigatoni)
– 1 can (400g) chopped tomatoes
Р250ml passata (tomato pur̩e)
– 150ml chicken stock
– 100ml heavy cream
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon red pepper flakes (optional)
– 150g mozzarella cheese, shredded
– 50g Parmesan cheese, grated
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh basil, for garnish
Method
- Preheat your oven to 190°C (375°F).
- In a large pot, cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large oven-safe skillet or pan, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 7-8 minutes.
- Add the sliced fennel, chopped onion, and minced garlic to the skillet. Cook until the vegetables are softened, about 5-6 minutes.
- Stir in the chopped tomatoes, passata, chicken stock, heavy cream, dried oregano, dried basil, and red pepper flakes (if using). Bring to a simmer and let cook for 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and stir until well combined with the sauce and sausage mixture.
- Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let sit for a few minutes before serving. Garnish with fresh basil and enjoy!
