Baked Pasta
1. Preheat the oven to 400°F. In large, deep, ovenproof skillet or braiser, cook the sausage in the olive oil over medium-high heat, breaking up the meat, until cooked through, 8 to 10 minutes. Add the fennel seeds and cook 1 minute. Add the Bowl & Basket Marinara Sauce and bring to a simmer. Season the sauce with salt and pepper.
2. In a pot of boiling water, cook the Bowl & Basket Specialty Rigatoni for 2 minutes less than the package suggests. Add the broccoli rabe and cook with the pasta for 1 minute. Scoop out ¾ cup of the pasta water, then drain. Return the pasta and broccoli rabe to the pot. Fold in the meat sauce, Bowl & Basket Heavy Cream, reserved pasta water, and half of the mozzarella and parmesan.
3. Transfer the mixture to the skillet or braiser and scatter the remaining cheeses on top. Bake for 25 to 30 minutes, until bubbling and browned. Garnish with basil and serve.
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Directions
1. Preheat the oven to 400°F. In large, deep, ovenproof skillet or braiser, cook the sausage in the olive oil over medium-high heat, breaking up the meat, until cooked through, 8 to 10 minutes. Add the fennel seeds and cook 1 minute. Add the Bowl & Basket Marinara Sauce and bring to a simmer. Season the sauce with salt and pepper.
2. In a pot of boiling water, cook the Bowl & Basket Specialty Rigatoni for 2 minutes less than the package suggests. Add the broccoli rabe and cook with the pasta for 1 minute. Scoop out ¾ cup of the pasta water, then drain. Return the pasta and broccoli rabe to the pot. Fold in the meat sauce, Bowl & Basket Heavy Cream, reserved pasta water, and half of the mozzarella and parmesan.
3. Transfer the mixture to the skillet or braiser and scatter the remaining cheeses on top. Bake for 25 to 30 minutes, until bubbling and browned. Garnish with basil and serve.