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1
Put a large pot of water on to boil the pasta.
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2
In a deep skillet, brown the sausage, drain well, set aside.
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3
Drop in your pasta to cook when the water is boiling, cook to al-dente.
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4
In the same skillet that you cooked the meat, pour a Tbsp of olive oil.
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5
Add the onion and saute for 2-3 minutes, then drop in garlic, fennel and bay leaf.
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6
Cook this mix for an additional couple of minutes until the spices are fragrant.
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7
Add the stewed tomatoes and the can of tomato sauce to the skillet.
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8
Blend well.
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9
Taste and adjust seasoning with basil, sugar, salt and pepper.
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10
Allow this to simmer on the back burner until your ready to assemble the casserole.
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11
Pull out the bay leaf from the sauce before assembling the casserole.
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12
Spray your casserole dish with non-stick spray.
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13
Drain the pasta and reserve a 2/3 C of the pasta water.
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14
Mix the meat in with the sauce and take off the heat.
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15
Now your ready to assemble the pasta bake.
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16
Put just a bit of sauce on the bottom, then put a half of the pasta, then a layer of your veggie choice, a scattering of cheese, then top with sauce.
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17
Repeat the layers, pasta, veggie, cheese and sauce.
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18
Top with any remaining cheese.
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19
Bring liquid level in casserole up to 2/3 with reserved water if need be.
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20
Bake this covered at 350 for 25 minutes, until bubbly.
