Pasta Fagioli al Forno

Pasta Fagioli al Forno

1 servings
The name of this Italian-inspired dish means "baked pasta with beans." But my busy family translates it as "super satisfying dinner." —Cindy Preller, Grayslake, Illinois

Ingredients

  • 3 cups uncooked penne pasta

    about 12 ounces

  • 1 can whole plum tomatoes

    28 ounces

  • 1 pound bulk Italian sausage
  • 1 medium onion

    chopped

  • 1 medium carrot

    chopped

  • 1 celery rib

    chopped

  • 4 garlic cloves

    minced

  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1 can cannellini beans

    rinsed and drained, 15 ounces

  • 1/2 cup grated Parmesan cheese

    divided

  • 1/2 cup minced fresh parsley

    divided

  • 2 cups shredded fontina or provolone cheese

Directions

  1. 1

    Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.

  2. 2

    Meanwhile, drain tomatoes, reserving juices; coarsely chop tomatoes. In a 6-qt. stockpot, cook and crumble sausage with onion, carrot, celery and garlic over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in tomato paste, seasonings, chopped tomatoes and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

  3. 3

    Stir in beans and 1/4 cup each Parmesan cheese and parsley. Stir in pasta. Transfer to a greased 13x9-in. baking dish; sprinkle with fontina cheese and remaining Parmesan cheese.

  4. 4

    Bake, covered, 20 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Sprinkle with remaining parsley.

Pasta Fagioli al Forno

Pasta Fagioli al Forno

1 servings

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