Prepare this flavourful sausage and cheese pasta bake whn feeding a crowd.
ingredients
directions
Preheat oven to 400ºC (200ºC)
In Dutch oven or large heavy skillet, heat oil over medium-high heat; cook onions, stirring occasionally, for 5 minutes.
Add red pepper, garlic and fennel seeds; reduce heat to medium and cook for 10 minutes or until onions are very soft and golden.
Transfer to bowl.
Cut sausage into 1-inch (2.5 cm) chunks; add to pan and brown well on all sides, about
8 minutes
Drain off fat.
Stir in pasta sauce and vinegar.
Return vegetable mixture to pan; reduce heat to medium-low and simmer for 15 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm.
Drain, reserving 1 cup (250 mL) of the cooking water.
Return pasta to pot; add sauce and reserved cooking water.
Combine mozzarella and Parmesan cheese; set 1 cup (250 mL) aside.
Stir remaining cheese into pasta mixture.
Pour into 13 x 9-inch (3 L) glass baking dish, pressing pasta to submerge.
Sprinkle with reserved cheese and parsley.
Bake, covered, in oven for 30 to 45 minutes; uncover and continue for another
15 minutes or until golden.
(Make ahead: Let cool in refrigerator; cover and refrigerate for up to 1 day. Or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for
48 hours.)