Baked Pasta Pie

Baked Pasta Pie

From: Chef John Storms, Hard Rock Café. Yield: 24 servings.

3 Tbsp. fennel seeds
5¼ lb. cellentani/cavatappi, radiatore or orecchiette pasta
6 Tbsp. extra virgin olive oil
8 cups canned diced tomatoes, drained
5-1/3 cups fajita onions and peppers
1-1/3 cups mushrooms, sautéed
1 tsp. dried oregano
1 tsp. red pepper flakes
5¼ lb. hamburger
2 Tbsp. kosher salt

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