Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Hands-on Time
30 Mins
Total Time
1 Hour 10 Mins
Makes 8 to 10 servings

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

How to Make It

Step 1

Preheat oven to 350°. Prepare pasta according to package directions.

Step 2

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.

Step 3

Bake at 350° for 25 minutes or until bubbly.

Step 4

Note: We tested with Classico Marinara with Plum Tomatoes.

Ratings & Reviews

magbag03's Review

December 23, 2013

MegKass's Review

January 08, 2014

sgausnell's Review

January 10, 2014
I thought the sauce was too sweet with the OJ & zest. Ended up adding a lot of salt at the end.

bigalotbunches's Review

January 05, 2014
I just made this for my family. My 18 year old had seconds. My 5 year old asked for more too. The fresh basil makes this dish. Lots of flavor for jarred marinara sauce. I will definitely add this to my repertoire.

1FairCook's Review

January 18, 2014
Very good. Omitted all of the fennel as my family does not like that. Makes a gracious plenty! My family of 4 (2 teenage young men) did not put a dent in the casserole!

tikibumps's Review

January 12, 2014