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1
Preheat oven to 400 degrees Fahrenheit.
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2
In a large saucepot, cook pasta in boiling salted water as label directs.
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3
Drain well, reserving 1/2 cup of pasta cooking water.
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4
Return pasta to saucepot; set reserved cooking water aside.
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5
Meanwhile, in a 4-quart saucepan, cook bacon over medium heat until browned, stirring occasionally.
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6
With slotted spoon, transfer bacon to paper towels to drain.
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7
Pour off all but 1 teaspoon bacon fat from saucepan.
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8
Reduce heat to medium-low.
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9
Add onion and 2 teaspoons of olive oil, and cook 5 minutes or until onion is tender, stirring occasionally.
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10
Stir in 1 teaspoon of minced garlic, and cook 1 minute, stirring.
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11
Stir in beans, tomatoes with their juice, chicken broth, pepper, and cooked bacon, breaking up tomatoes with side of spoon; heat to boiling over high heat.
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12
Reduce heat to medium and simmer, uncovered, 5 minutes, stirring occasionally.
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13
To pasta in saucepot, add the bean mixture, 1/4 cup Romano cheese, and reserved pasta cooking water; toss well.
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14
Transfer mixture to a 3-quart casserole.
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15
In a small bowl, toss bread crumbs with parsley, remaining tablespoon of olive oil, remaining minced garlic, and remaining 2 tablespoons of Romano cheese until evenly coated.
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16
Sprinkle crumb mixture over the pasta.
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17
Bake pasta 15 to 20 minutes, uncovered, until hot and bubbly and top is golden.
