Drop raw shaved fennel bulbs onto raw dry pappardelle, plus 3 pantry staples, into a stoneware baking dish for a cozy supper that disappears faster than anything else

This is my kind of weeknight magic: you literally drop raw shaved fennel bulbs onto raw dry pappardelle, add just three pantry staples, and let the oven do the rest. Everything bakes together in one stoneware dish, and you end up with a cozy, creamy fennel sausage pasta that somehow disappears faster than anything else on the table. It’s inspired by those hands-off baked pasta tricks we all love, but with a Midwest-friendly ingredient list and minimal prep—perfect for nights when you’re juggling work, kids’ activities, or just your own tired feet.

Serve this fennel sausage pasta straight from the stoneware baking dish with a big green salad (I like mixed greens with lemony vinaigrette) and some crusty bread to mop up the creamy sauce at the bottom. A simple side of roasted broccoli or green beans works well if you want more veggies without extra fuss. If you enjoy wine, a chilled glass of Pinot Grigio or a light red like Pinot Noir pairs nicely with the fennel and sausage flavors, but honestly, it’s just as good with sparkling water and a squeeze of lemon.

Servings: 4

8 oz dry pappardelle pasta (about half a standard 1 lb box)

Preheat your oven to 400°F (200°C). Place a medium stoneware baking dish (about 9x13 inches or similar) on the counter so it’s ready to layer everything in. Lightly grease the dish with a dab of oil or a quick spray if you have it, but it’s not essential.

Scatter the dry pappardelle evenly over the bottom of the stoneware dish. It’s okay if some noodles overlap or stick up a bit; they’ll soften and settle as they bake.

Use a sharp knife or mandoline to very thinly shave the fennel bulbs (cut off the tough stems and fronds first, then slice the bulbs from top to bottom). Aim for paper-thin slices so they soften fully in the oven.

With clean hands, drop the raw shaved fennel all over the dry pappardelle, letting it fall into the nooks between the pasta. Try to cover most of the surface so every bite gets some fennel.

Crumble the raw Italian sausage evenly over the fennel and pasta, breaking it into small bite-size pieces so it cooks through and flavors the sauce as it bakes.

In a large measuring cup or bowl, whisk together the whole milk and kosher salt until the salt dissolves. Slowly pour this mixture over the pasta, fennel, and sausage, making sure to moisten as much of the pasta as possible. Gently press down any pieces of pasta that are sticking far above the liquid so they have some contact with the milk.

Tightly cover the stoneware dish with foil, making sure to crimp the edges so steam stays trapped inside. This is what helps the dry pappardelle cook through and turn silky instead of crunchy.

Bake, covered, for 35–40 minutes, until the pasta is mostly tender, the fennel is soft, and the sausage is cooked through. Carefully remove the foil (watch for hot steam).

Return the uncovered dish to the oven and bake for another 10–15 minutes, until the top is lightly golden in spots and the sauce has thickened slightly. If the pasta looks dry at any point, you can splash in an extra 1/4 cup of milk around the edges and gently stir.

Remove from the oven and let the pasta rest for 5–10 minutes; the sauce will thicken a bit more as it cools. Taste and adjust with a pinch more salt if needed, then scoop into bowls and serve warm.

If you like a little heat, swap in hot Italian sausage or add a pinch of red pepper flakes to the milk before pouring it over the pasta. For extra richness, you can replace 1/2 cup of the milk with heavy cream or stir in a small handful of grated Parmesan right after baking. To keep it lighter, use 2% milk and turkey sausage. If you have fennel fronds, chop a few and sprinkle over the top after baking for a fresh, herby finish. You can also add a handful of baby spinach or thinly sliced kale under the fennel layer for more greens; it will wilt down as everything bakes. Food safety tips: Always wash your hands and any cutting boards or knives that touch raw sausage before using them on other ingredients. Make sure the sausage is fully cooked—look for no pink remaining and that the internal temperature reaches 160°F (71°C) if you check with a thermometer. Leftovers should be cooled, then refrigerated within 2 hours and eaten within 3–4 days; reheat until steaming hot before serving.