Name: Pasta Bake with Fennel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 large fennel (or 2 small, quartered then thinly sliced, see Instructions.); 2½ cups uncooked pasta; 7.76 ounces cherry tomatoes (halved); 3 garlic cloves (finely chopped); 1 onion (finely chopped); 14.11 ounces chopped tomatoes (1 can); ¾ cup passata; 4 tablespoons white wine; 2 tablespoons olive oil (plus more for drizzling); 1½ teaspoons Italian herbs and paprika (each); ½ teaspoon onion granules; ½ cup parmesan, coarsely grated (plus 3 tablespoons finely grated; ensure it's vegetarian); 1¼ cups vegetable stock (hot); salt and pepper to taste

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This pasta with fennel is a delicious one-pot vegetarian dinner that's simple to make and based around a handful of healthy, everyday ingredients. Ready in under 50 minutes!

See also fennel casserole with beans!

Pasta with fennel and tomato sauce in large casserole dish with spoon, bowl, halved fennel and grater in background.

Making pasta with fennel involves a few simple steps. The first is cooking chopped fennel bulb along with onion and garlic until they soften and release lots of flavour. The next is adding tomatoes, stock and pasta and the final step is simply baking the assembled dish in the oven. It is ready from start to finish in under 50 minutes!

Fennel: flavour and culinary uses

Fennel bulbs, also called Florence fennel or finocchio, have a sweet, mild aniseed flavour, which can add freshness to salads. When cooked the flavour becomes more mellow and makes a delicious accompaniment to chicken or pork, but also pairs well with vegetables. These include beets (see creamy beet and fennel soup), spinach (used in fennel soup), potatoes, peas, peppers and others.

Fennel is absolutely delicious with tomatoes, which is why I used both in this fennel pasta.

Pasta with fennel ingredients and substitutions

Fennel: When shopping for fennel look for firm texture and smooth skin without blemishes or soft patches.
Pasta: fusilli or penne work well.
Garlic.
Onion: use shallots instead if preferred.
Tomatoes: I used a combination of canned tomatoes and passata for the sauce and cherry tomatoes for the top (they release sweetness as they roast and make a nice addition to this dish). Use any mini tomatoes (the sweeter the better).
Herbs: I used Italian herbs but herbes de Provence will also work well.
Spices: I used onion granules for more depth of flavour as well as sweet paprika, but you can use smoked or hot or use a bit of each.
Stock: either vegetable or chicken stock are fine to use.
White wine: creates a richer sauce.
Olive oil.
Parmesan: ensure it's vegetarian. You can also use mature cheddar instead. Alternatively use vegan cheese.

How to prepare the fennel

1)Wash the fennel bulb under cold water then place on top of your cutting board and trim off the stocks (they can be tough even after cooking). Cut then bulb in half through the base.

2) Cut each half into 2 parts (again through then base) then cut out the tough middle bit.

3) Slice the fennel thinly starting at the base (or chop more finely if preferred).

TIP: If your fennel bulb has a tough outer layer remove and discard it before chopping the vegetable.

Pasta, fennel and tomatoes in large shallow, white dish with spoon, green cloth to the right and raw fennel with knife on top of wooden board in background.

Equipment you'll need

Cutting board, knife and grater
Pot and strainer for preparing the pasta
Large shallow dish suitable for all sources of heat (or large pan and separate casserole dish)

Step-by-step recipe instructions

1.Preheat the oven to 400 F/ 200 C/ gas mark 6.

2. Boil pasta: Boil the pasta for 4 minutes (al dente) in salted water then strain and set aside. In the meantime prepare the other ingredients.

3. Cook fennel: In a pan/casserole dish heat 2 tablespoons of oil, add the garlic, onion and fennel and cook over a medium heat for 10-12 minutes (or until the fennel is softened) stirring often. Add the wine and continue cooking for 3 more minutes. Remove from the heat.

Sliced fennel and onions in large, white shallow dish with black spatula to the right.

4. Add tomatoes: Add the tomatoes, passata, pasta, stock, herbs, onion granules, parmesan, pepper to taste and stir thoroughly.

Fussili pasta, tomatoes, fennel and grated cheese in large white shallow dish.

5. Finish off: Dot the cherry tomatoes (cut side up) over the top of the casserole, sprinkle 3 tablespoons of finely grated parmesan over the whole thing and drizzle with oil.

6. Bake: Bake in the centre of the oven for 25 minutes.

Fussili pasta with tomatoes in large white shallow casserole dish.

7. Remove from the oven and serve immediately.

Baked tomato fennel pasta in large white casserole dish with black rubber gloves around handles.

Serving suggestions

This fennel pasta can be served as a stand-alone meal, but you can also enjoy it with vegetable sides if preferred. These can include broccoli, green beans, or carrots. Also works well with garlic bread and savoury scones (such as asparagus).

Variations

Add leftover roast chicken, turkey or pork/ham into the sauce before putting in the oven.
Stir a handful of chopped spinach into the fennel pasta sauce.
Add 1-2 tablespoons of sun-dried tomato pesto into the mixture (and use less passata).

Top tips

Equipment: If possible use a large shallow casserole dish that's suitable for all heat sources. Alternatively use a large pan for making the sauce then transfer the mixture to your casserole dish.
Preparation: To save time prepare the sauce while the pasta is cooking.
Pasta: Fusilli, penne or macaroni would all work well in this recipe. Ensure the pasta is only partly cooked (al dente) before combining with the other ingredients.
Best served immediately.
Storing: Leftover pasta with fennel can be refrigerated, covered, for up to 2 days. Reheat in the microwave.
Not suitable for freezing.

Top down view of pasta with tomatoes and fennel in large shallow white dish with spoon, raw fennel and pasta bake in small bowl in background.

More vegetarian pasta recipes to try next

See also these other easy vegetarian dinner ideas including more pasta meals.

Recipe

Keep in touch!

If you make this fennel pasta bake I'd love to know how it turned out for you. Did you make any substitutions/use different herbs? Let me know in the comments below, thanks!

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Pasta Bake with Fennel