Side Pannel
Pasta Fagioli al Forno
Pasta Fagioli al Forno
- Recipe Submitted by maryjosh on 01/02/2019
Ingredients List
- 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
Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.
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.
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.
Bake, covered, 20 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Sprinkle with remaining parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
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.
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.
Bake, covered, 20 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Sprinkle with remaining parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
