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Baked Penne with Fennel Recipe

Baked Penne with Fennel

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on July 07, 2012

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    Giada is my favorite! But sorry I did not care for this one. Followed the recipe exactly.

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  • on March 20, 2012

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    This was a big hit with the whole family! My husband was a bit skeptical about the fennel, but he said it was perfect, not the least bit overpowering. I added about 6oz each arugula and baby spinach when I added the basil because I'm always trying to sneak in more green veggies. I thought the extra green looked nice too. We' ll definitely have this again!

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  • on February 18, 2012

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    WOW! This dish will definitely be on the table at my next dinner party! Amazing flavors! I have never cooked w/ fennel bulb or fontina cheese before, but I will be using a lot of them in the future! The 30 minute prep is misleading...more like an hour w/all the chopping and shredding. Also, let the casserole rest for at least 30 min. after removing from the oven. Thank you FN!

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  • on February 09, 2012

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    Tried this last night, used one 5 oz. block of the fontina (which is half of what the cheesemonger told me I'd need. Didn't bother to measure the parmesan, just sprinkled it on. It was delicious! All the kids ate it too!

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  • on February 06, 2012

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    Easy and super tasty. It was very rich though so I will definitely try it with less cheese, half and half instead of heavy cream and less pancetta. Hopefully it will have the same flavor but be healthier. The fennel was amazing in it and cooked up very soft. Great for a crowd and to make ahead of time then pop in oven just before serving.

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  • on July 12, 2011

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    Made this tonight and my family loved it, even my 20 month old! All in all it was really easy and best of all it had wonderful flavor. This recipe is definately going on the favorites list!

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  • on July 04, 2011

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    My boyfriend and I made this. It was surprisingly really good. We had been trying a ton of new recipes and this is one of the best ones yet. It took us about forty minutes to make. We had never prepared fennel before so we had to search online to figure out how to use it. Finding fennel for this dish was the hardest thing for us. We went to four different grocery stores looking for it. Fennel is also called "anise". Just an FYI for anyone who's inexperienced with using fennel like we were. So enjoy! :

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  • on December 29, 2010

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    Surprisingly great pasta dish! Skeptical at first b/c of the fennel, but definitely worth a try. I make once a month now and all of our friends have asked for the recipe.

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  • on November 10, 2010

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    This was super good and it got my super picky boyfriend to eat a new veggie. Keeper!

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  • on March 25, 2010

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    I have made this dish several times and it is always a hit. The fennel works perfectly in it. It is definalty a keeper!

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