Baked Fennel Pasta

**This recipe was featured as part of the 2025 New Release Wine & Food Pairing Event**

INGREDIENTS

  • ½ Lb macaroni or penne pasta
  • Salt
  • 8-8½ oz prepared fennel bulb as described below. Start with 10-11 oz bulb.
  • 1 large onion, chopped into ½-inch pieces
  • 3 Tbsp prepared minced garlic
  • ¼ teaspoon red pepper flakes
  • 1½ tsp whole fennel seeds
  • 1 quart “Tomato, basil, garlic” pasta sauce
  • 1 tsp ground fennel seeds
  • 1½ tsp dried Oregano
  • 1½ tsp dried thyme
  • 15 oz ricotta cheese
  • 1 cup shredded Parmesan-Asiago-Romano cheese blend (or just plain shredded parmesan)
  • 8 oz “Italian style” mozzarella cheese blend (or just plain shredded mozzarella)

DIRECTIONS

  1. Prepare the fennel
    1. If using the stalks: Cut off fronds and stalk ends, leaving all but the tip. Cut off the stalks and slice into thin slices. Process in a food processor until pureed.
    2. Quarter the bulb and remove the core of the fennel bulb. Cut the bulb into ¾ inch pieces. Process in the food processor until the bulk has been reduced to ¼-⅜ inch chunks. Set aside.
  2. Preheat the oven to 350°F. Cook the pasta: Heat a large pot of salted water (½ Lb pasta: 1-quart water + one-half Tbsp of salt) to a strong boil. Add the pasta and cook at a rolling boil, uncovered, 4-5 minutes or until the pasta is al dente —edible but still quite firm to the bite. Drain the pasta through a colander and save the pasta water. Set pasta aside in a covered bowl until needed.
  3. Sweat the fennel and onions: While the water is heating in the previous step, start on the sauce. Add the fennel, onions, garlic, red pepper flakes, whole fennel seeds, and ½ cup water to a large sauté pan on medium-high heat. Cover and cook until the vegetables are soft, 15-20 minutes. Uncover and continue to cook until the water has evaporated.
  4. Make the sauce: When the water has evaporated, add the ground fennel, oregano, and thyme, and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer. If the pasta is not fully cooked, add ½ cup of the pasta water until the sauce is slightly runny. Gently stir in the pasta.
  5. Assemble the casserole: Spread a thin layer of the sauce & pasta in the bottom of 9X13-inch casserole pan, then dot the surface with two-thirds of the ricotta cheese. Sprinkle on half of the parmesan cheese mixture. Pour in the remaining pasta-sauce mixture and spread evenly. Dot with the remaining one-third of the ricotta cheese. Sprinkle on the remaining Parmesan cheese and the mozzarella blend on top. Cover with foil and use wooden sticks to prop the foil above the cheese.
  6. Bake covered at 350°F until the sauce is bubbling (about 55-60 minutes). Uncover and continue to bake at 350°F until the top is lightly browned and the cheese melted, about 10-15 minutes. Remove from oven and allow to stand 10 minutes before serving.