Name: Pasta Fagioli al Forno Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 pound penne; 1 pound bulk Italian sausage; 1 tablespoon olive oil; 1 cup onion, diced; 1 tablespoon minced garlic; 1 medium carrot, finely chopped; 2 ribs celery, finely chopped; 1 can (28 ounces) whole plum tomatoes; 2 tablespoons tomato paste; 1/2 teaspoon salt; 1 teaspoon dried oregano; 1 teaspoon rosemary; 1/2 teaspoon dried basil; 1/2 teaspoon thyme; 1/2 teaspoon ground black pepper; 1 can (15 ounces) cannellini beans, drained and rinsed; 1/2 cup dry white wine; 2 tablespoons butter; 2 tablespoons flour; 2 cups milk; 1/4 teaspoon freshly grated nutmeg; 1 cup Romano or Parmesan cheese, grated; 1 cup provolone cheese or fontina, shredded; 1/2 cup mozzarella cheese

Print Recipe· 4.3 from 7 reviews

If you’re craving a hearty, comforting dish that brings together the best of Italian flavors and textures, this Pasta Fagioli al Forno Recipe is going to become your new favorite go-to. Imagine tender penne pasta and creamy cannellini beans nestled in a rich, savory tomato sauce, all enveloped in a luscious, cheesy béchamel and baked to bubbly perfection. This recipe brilliantly balances rustic warmth with indulgent comfort, making it perfect for family dinners or when you want to treat yourself to something truly satisfying and soul-soothing.

Ingredients You’ll Need

A flat white plate holds a large rectangular block of raw ground meat mixed with small white pieces. Surrounding it are small white bowls filled with peeled whole tomatoes in sauce (top left), shredded yellow cheese (top center), cooked white beans (middle center), bright orange chopped carrots (middle right), and diced white onions (bottom right). Smaller white bowls contain clear broth, cubed yellow butter, red tomato paste, chopped green celery, minced garlic, and various dry spices like black pepper, dried herbs, and yellow seasoning powder. A few bowls hold shredded cheese of different types, and uncooked yellow pasta sticks rest on the bottom right. The ingredients sit on a white marbled surface, well lit in soft natural light. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Pasta Fagioli al Forno Recipe lies in its simple yet essential ingredients. Each one plays a crucial role in layering flavors, building texture, and creating that irresistible golden crust on top.

1 pound penne: The ideal pasta shape to hold onto sauce and cheese in every bite.
1 pound bulk Italian sausage: Adds savory, meaty depth and a little spice to the base.
1 tablespoon olive oil: Enhances sautéed vegetables and enriches overall flavor.
1 cup onion (diced): Provides sweetness and aromatic body to the sauce.
1 tablespoon minced garlic: Delivers classic Italian zing and aroma.
1 medium carrot (chopped finely): Offers a subtle natural sweetness and tenderness.
2 ribs celery (chopped finely): Adds crunch and an earthy note that balances richness.
1 can 28 ounces whole plum tomatoes: The tomato sauce base that’s both tangy and slightly sweet.
2 tablespoons tomato paste: Intensifies the tomato flavor for depth and color.
1/2 teaspoon salt: Enhances every ingredient without overpowering.
1 teaspoon dried oregano: Classic Italian herb that infuses the sauce with warmth.
1 teaspoon rosemary: Adds a fragrant piney touch.
1/2 teaspoon dried basil: Sweet and peppery, it harmonizes the tomato elements.
1/2 teaspoon thyme: Earthy and slightly minty for complexity.
1/2 teaspoon ground black pepper: Adds a subtle heat to balance richness.
1 15 ounce can cannellini beans, drained and rinsed: Creamy beans that contribute protein and comforting texture.
1/2 cup dry white wine: Brightens the sauce with acidity and depth.
2 tablespoons butter: Creates the silky base of the cheese sauce.
2 tablespoons flour: Thickens the béchamel to coat the pasta beautifully.
2 cups milk: Adds creaminess for the cheese sauce.
1/4 teaspoon freshly grated nutmeg: The secret touch enhancing the béchamel’s warmth.
1 cup Romano or Parmesan cheese: Sharp, salty cheese that melts perfectly into sauce.
1 cup provolone cheese or fontina: Mild and creamy, rounds out the flavor.
1/2 cup mozzarella cheese: The golden topping that melts into irresistible gooeyness.

How to Make Pasta Fagioli al Forno Recipe

Step 1: Prepare the Pasta and Sausage

Start by preheating your oven to 400°F and lightly spray your baking dish with nonstick cooking spray. Cook the penne pasta according to the package instructions, then drain and rinse under cool water to prevent sticking. Meanwhile, brown the Italian sausage in a large sauté pan until no longer pink, then transfer it to a bowl. This step layers in that wonderful meaty flavor that anchors the entire dish.

Step 2: Sauté the Vegetables

In the same pan, warm the olive oil and gently sauté the diced onions, minced garlic, chopped carrots, and celery over medium-low heat. Let these cook for about 20 minutes until the carrots start to soften—this slow cooking develops sweetness and softens the vegetables perfectly, creating a sumptuous foundation for your sauce.

Step 3: Build the Tomato Sauce

Stir in the whole plum tomatoes, tomato paste, salt, oregano, rosemary, basil, thyme, and black pepper. Let the sauce simmer for 10 minutes so all those aromatic herbs meld into the tomatoes. Afterward, add the cannellini beans and white wine, then simmer for another 5 minutes, letting the flavors become rich and well-rounded.

Step 4: Make the Cheese Sauce

While the sauce simmers, melt the butter in a small saucepan and whisk in the flour. Cook this roux for about a minute to remove the raw flour taste. Slowly whisk in the milk and continue cooking until it thickens smoothly. Add the nutmeg, Romano or Parmesan cheese, and provolone or fontina, stirring until the cheeses melt fully. This luscious béchamel brings indulgence and silkiness that makes this casserole truly decadent.

Step 5: Combine and Bake

Mix the cooked penne into the sausage and tomato sauce, ensuring every piece of pasta gets coated. Next, pour in the cheese sauce and stir gently until all components are combined evenly. Transfer everything to your prepared baking dish, spreading it out evenly. Sprinkle the mozzarella cheese generously on top. Bake in your preheated oven for 5 minutes or until the cheese melts and forms a lightly browned crust. Let it rest for 5 minutes before serving to let the flavors settle and the texture set.

How to Serve Pasta Fagioli al Forno Recipe

The image shows three separate containers on a white marbled surface. On the left side, there is a large silver pan filled with a thick red sauce containing ground meat and white beans, with a woman's hand holding a wooden spoon stirring the sauce. To the right of that, there is a white dish filled with uncooked penne pasta, showing its pale yellow color and smooth texture. Below the pan, there is a small silver pot with melted butter inside, showing a smooth, yellow liquid surface with some foam around the edges. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A fresh sprinkle of chopped parsley or fresh basil can add a vibrant pop of color and herbaceous aroma that brightens this rich dish. If you like a little extra indulgence, a drizzle of good-quality extra virgin olive oil just before serving enhances every bite.

Side Dishes

This baked pasta pairs beautifully with crisp green salads tossed with a tangy vinaigrette or hearty garlic toast perfect for mopping up all those savory juices. Roasted vegetables or a simple caprese salad also make excellent companions for a balanced, crowd-pleasing meal.

Creative Ways to Present

For a fun twist, serve Pasta Fagioli al Forno Recipe in individual ramekins right out of the oven for an elegant look. You can also layer it in clear glass bakeware for a stunning presentation where you see all the cheesy, saucy layers. Adding a sprinkle of extra cheese or fresh herbs at the table invites guests to personalize their portion.

Make Ahead and Storage

Storing Leftovers

Any leftover Pasta Fagioli al Forno Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors even meld more after resting, making it just as delicious the next day.

Freezing

This dish freezes well, too. Portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat leftovers in a preheated oven at 350°F, covered with foil to prevent drying out, until warmed through. Alternatively, a microwave works for quicker reheating, just keep mozzarella on top to maintain creaminess.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While penne is ideal for holding sauce, other sturdy pasta shapes like rigatoni, ziti, or even bow ties work great in this Pasta Fagioli al Forno Recipe.

Is it possible to make this vegetarian?

Yes. Simply omit the Italian sausage and use vegetable broth or an additional blend of beans and mushrooms to maintain hearty flavor and texture.

What type of cheese works best?

The combination of Romano or Parmesan, provolone or fontina, and mozzarella offers a wonderful balance of sharpness, creaminess, and meltability. Feel free to experiment with similar melting cheeses if you prefer.

Can I prepare this recipe gluten-free?

Definitely! Use gluten-free pasta and substitute regular flour in the béchamel with a gluten-free thickener like cornstarch or a gluten-free flour blend.

How spicy is the dish?

The sausage introduces mild spice, but it’s very adaptable. Choose mild or spicy Italian sausage according to your taste, or add crushed red pepper flakes for a little heat.

Final Thoughts

This Pasta Fagioli al Forno Recipe is a beautiful marriage of textures and flavors that creates an unforgettable, cozy meal. It’s comfort food elevated with rich cheeses and fragrant herbs that truly feels like a warm Italian hug on a plate. Give it a try soon—you might just find yourself making it again and again!