Pasta Fagioli al Forno

Pasta Fagioli al Forno

from tasteofhome.com
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 (28 ounces) whole plum tomatoes
  • 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 (15 ounces) cannellini beans, rinsed and drained
  • 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.