Delicious, when paired with Bella Sera® Delle Venezie Merlot
8 ounces uncooked rigatoni
1 jar (26 ounces) spaghetti sauce
2 large garlic cloves, minced
2 teaspoon fennel seed
1 package Italian sausage, fully cooked, coin sliced
2 cups shredded mozzarella cheese
Prepare rigatoni according to package directions and drain.
Combine spaghetti sauce, garlic, and fennel.
In a greased 12″ x 8″ (2 quart) baking dish, place 1/2 each of rigatoni, sausage, spaghetti sauce and mozzarella.
Repeat layers. Bake 375 F for 25-30 minutes or until hot and lightly brown