Pasta E Fagioli Al Forno (Rachael Ray) Recipe

Name: Pasta E Fagioli Al Forno (Rachael Ray)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 1 lb penne rigate or 1 lb whole wheat penne; 1/4 lb pancetta, 3 to 4 slices thick cut like bacon; 1 tablespoon extra virgin olive oil; 3 celery ribs, from the heart with leafy tops chopped; 1 carrot, peeled and grated; 1 onion, peeled and chopped; 2 -3 large garlic cloves, finely chopped; 2 sprigs fresh rosemary, leaves finely chopped; 3 -4 sprigs fresh thyme, leaves finely chopped; 1 fresh bay leaf; fresh ground black pepper; 1 (15 ounce) can small white beans, rinsed and drained; 1/2 cup dry white wine; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; nutmeg, to taste; 1 1/2 cups grated romano cheese

Servings: persons

salt
1 lb penne rigate or 1 lb whole wheat penne
1/4 lb pancetta, 3 to 4 slices thick cut like bacon
1 tablespoon extra virgin olive oil
3 celery ribs, from the heart with leafy tops chopped
1 carrot, peeled and grated
1 onion, peeled and chopped
2 -3 large garlic cloves, finely chopped
2 sprigs fresh rosemary, leaves finely chopped
3 -4 sprigs fresh thyme, leaves finely chopped
1 fresh bay leaf
fresh ground black pepper
1 (15 ounce) can small white beans, rinsed and drained
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
nutmeg, to taste
1 1/2 cups grated romano cheese

1
Bring a large pot of water to a boil; salt it, cook pasta to just shy of al dente.
2
Chop pancetta into 1/4 inch dice.
3
While pasta cooks, heat a skillet with olive oil over medium to medium high heat. 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. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.
4
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. 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.
5
While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.
6
Drain pasta and return 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.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: salt, 1 lb penne rigate or 1 lb whole wheat penne, 1/4 lb pancetta, 3 to 4 slices thick cut like bacon, 1 tablespoon extra virgin olive oil, and more.

Yes, Pasta E Fagioli Al Forno (Rachael Ray) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta E Fagioli Al Forno (Rachael Ray)

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