Pasta Fagioli Al Forno Recipe

Name: Pasta Fagioli Al Forno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0. Cook pasta according to package directions for al dente; drain.
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
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
Bake, covered, 20 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Sprinkle with remaining parsley.
5
Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u00b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u00b0.

1279

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 cups uncooked penne pasta (about 12 ounces), 1 can (28 ounces) whole plum tomatoes, 1 pound bulk Italian sausage, 1 medium onion, chopped, and more.

Yes, Pasta Fagioli Al Forno 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.

That's it — enjoy your meal!

Pasta Fagioli Al Forno

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions