Pasta Fagioli Casserole Recipe

Name: Pasta Fagioli Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 lb sweet Italian sausage, removed from its casings; 1 cup coarsely chopped sweet onion, such as Vidalia; 1 garlic clove, minced; 4 celery ribs, coarsely chopped; 3 medium carrots, coarsely chopped; 1 tablespoon chopped fresh rosemary; 1/4 cup red wine; 1 1/2 teaspoons salt; 1 teaspoon fresh ground black pepper; 1 (14 1/2 ounce) can diced tomatoes (do not drain); 2 (14 1/2 ounce) cans beef broth or (14 1/2 ounce) cans chicken broth; parmigiano-reggiano cheese, a 1-inch square rind of, cut into small pieces; 1 (15 1/2 ounce) can garbanzo beans, rinsed and drained; 1 (15 1/2 ounce) can small white beans, rinsed and drained; 1 (15 1/2 ounce) can red kidney beans, rinsed and drained; 1/2 lb elbow macaroni, cooked according to package directions; 1/2 cup shredded parmigiano-reggiano cheese

Servings: persons

2 tablespoons extra virgin olive oil
1/2 lb sweet Italian sausage, removed from its casings
1 cup coarsely chopped sweet onion, such as Vidalia
1 garlic clove, minced
4 celery ribs, coarsely chopped
3 medium carrots, coarsely chopped
1 tablespoon chopped fresh rosemary
1/4 cup red wine
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can diced tomatoes (do not drain)
2 (14 1/2 ounce) cans beef broth or (14 1/2 ounce) cans chicken broth
parmigiano-reggiano cheese, a 1-inch square rind of, cut into small pieces
1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
1 (15 1/2 ounce) can small white beans, rinsed and drained
1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1/2 lb elbow macaroni, cooked according to package directions
1/2 cup shredded parmigiano-reggiano cheese

1
Heat the oil in a Dutch oven over moderate heat.
2
Add in the sausage and cook, breaking it up and browning it, until it loses all its pink color, 10-12 minutes.
3
Remove all but 2 tablespoons of fat from the pan; add in the onion, garlic, celery, carrots, and rosemary; saute for 4-5 minutes, until the vegetables begin to soften.
4
Add in the wine, salt, and pepper; boil until the wine is reduced to about 2 tablespoons (this shouldn't take long).
5
Add in the tomatoes; bring the mixture to a boil, stirring well.
6
Pour in the broth and add the cheese rind and beans.
7
Simmer the mixture, uncovered, for 25 minutes, until it thickens a bit.
8
Add in the pasta and simmer for another 10 minutes, until the liquid has thickened.
9
Sprinkle the cheese on top; transfer to a 350u00b0 preheated oven and bake for 20 minutes or so, until the sauce is bubbling and the cheese is golden; serve hot in soup bowls.
10
OAMC: Make as directed through step 8; cool, then cover and refrigerate for up to 2 days or freeze for up to 2 months.
11
Defrost the casserole in the refrigerator overnight (if frozen); preheat oven to 350u00b0; let casserole come to room temperature for 30-40 minutes.
12
Sprinkle cheese over the top; bake for 20-25 minutes until the sauce is bubbling and the cheese is golden; serve in soup bowls.

415

kcal

Calories

Fat

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 18 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1/2 lb sweet Italian sausage, removed from its casings, 1 cup coarsely chopped sweet onion, such as Vidalia, 1 garlic clove, minced, and more.

Yes, Pasta Fagioli Casserole 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 Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions