Pasta e Fagioli al Forno

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   Pasta e Fagioli is a dish I keep revisiting trying to play around with methods for it so I can keep making it new to me.

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   Here, the classic soup turns into a baked pasta dish.

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   Loosen your belts and open wide.

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   Have your blankies ready for a family nap.

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   Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.

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   Chop pancetta into 1/4-inch dice.

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   While pasta cooks, heat a skillet with olive oil over medium to medium-high heat.

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   Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper.

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   Saute the vegetables until tender, 6 to 7 minutes.

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    Add beans and heat them through.

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    Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat.

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    Remove bay leaf.

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    While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk.

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    Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.

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    While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.

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    Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.

No additional tips available.