Step 1

Preheat the oven to 375 degrees F. Prepare a 2 1/2 or 3 quart baking dish with a drizzle of the olive oil.

Step 2

In a large saucepan over medium high heat, add the sausage and the fennel seeds to the pan and cook, stirring occasionally, about 5 minutes or until browned. Add the onion and cook until the onion is tender. Add the roasted red peppers and the marinara sauce and cook for 3-5 minutes or until warmed through.

Step 3

Meanwhile, bring a large pot of water to a boil and generously season with kosher salt. Cook the rigatoni for 5 minutes. Add the rigatoni to the sauce and stir well to combine.

Step 4

In a large bowl stir together the ricotta cheese, parmesan and parsley.

Step 5

Layer half of the rigatoni and sauce in the baking dish. Dot half of the ricotta mixture over the pasta and layer 3-4 slices of provolone over the ricotta. Repeat with the remaining rigatoni and ricotta and top with 3-4 slices of provolone.

Step 6

Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden. Let cool for 5 minutes and serve.