Deconstructed Cabbage Roll Pasta Bake

• 2 cups (500 mL) Italpasta Rigatoni
• 1 tbsp (15 mL) oil
• 1 onion, chopped
• 2 tbsp (30 mL) fennel seeds
• 1 tbsp (15 mL) dried thyme leaves
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) chili flakes
• 1 lb (500 g) ground pork
• 1 jar (660 mL) Mutti Marinara Sauce
• 2 tbsp (30 mL) each of cider (or white) vinegar and brown sugar
• 1 green pepper, seeded and diced
• 2 cloves garlic, minced
• 3 cups (750 mL) prepared coleslaw mix (or very thinly sliced cabbage)
• 1.5 cups (375 mL) grated Parmesan cheese, divided

Sauce

• 3/4 cup (175 mL) full fat sour cream
• 1/4 cup (60 mL) sauerkraut
• 1/4 cup (60 mL) chopped fresh dill
• 1/4 cup (60 mL) chopped fresh chives (or green onions)
• 1 tbsp (15 mL) milk
• 1 cloves garlic, minced
• Pinch salt and pepper
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• Stir together all ingredients until well combined. Cover and refrigerate until ready to use.