A chunky marinara sauce, Italian sausage and mushrooms make the perfect combination with pasta and fennel seeds. A crisp green salad, garlic bread and icy Nestea round out a savory Italian-style dish!

Preparation Time - 15 minutes
Cooking Time - 30 minutes
Cooling Time - 5 minutes


* 8 oz. dry ziti pasta, prepared according to package directions
* 2 teaspoons olive oil
* 12 oz. mild Italian sausage links, casings removed
* 6 oz. sliced mushrooms
* 1/4 teaspoon fennel seed (optional)
* 2 containers (15 oz. each) BUITONI Refrigerated Marinara Sauce
* 1 1/2 cups (6 oz.) shredded mozzarella cheese
* 2 tablespoons shredded Parmesan or Romano cheese


PREHEAT oven to 400° F. Grease 13 x 9-inch baking dish.

HEAT oil in large saucepan. Add sausage; cook, stirring frequently, until no longer pink. Drain. Add mushrooms and fennel; cook, stirring frequently, until mushrooms are tender. Add sauce; cook, stirring occasionally, until heated through. Remove from heat.

ADD pasta to sauce mixture; toss well to coat. Spoon into prepared baking dish; sprinkle evenly with mozzarella cheese and Parmesan cheese.

BAKE for 15 to 17 minutes or until cheese is bubbly. Cool for 5 minutes before serving.

FOR FREEZE AHEAD:
PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

PREHEAT oven to 400° F.

BAKE for 25 to 35 minutes or until cheese is bubbly. Cool for 5 minutes before serving.

Serving Size: 4