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Orange juice and fennel give this quick supper bright, fresh flavor. Chop fennel as you would an onion, or omit it, if desired.

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Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

total:
1 hr 10 mins
hands-on:
30 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Prepare pasta according to package directions.

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  • Sauté onion and fennel bulb in hot oil in a Dutch oven over medium heat 8 to 10 minutes or until tender. Add garlic and fennel seeds, and sauté 1 minute. Stir in marinara sauce and next 6 ingredients; increase heat to medium-high, and bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat, and stir in basil, cooked pasta, and salt to taste. Transfer to a lightly greased 13- x 9-inch baking dish. Place dish on an aluminum foil-lined baking sheet. Top with cheese.

  • Bake at 350° for 25 minutes or until bubbly.

  • Note: We tested with Classico Marinara with Plum Tomatoes.

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