Description
Pasta Fagioli al Forno is a comforting baked Italian pasta dish combining penne pasta, flavorful Italian sausage, a rich tomato and cannellini bean sauce, and a creamy cheese sauce, all topped with melted mozzarella cheese for a golden finish. Perfectly seasoned with aromatic herbs and baked to bubbly perfection, this hearty casserole makes a satisfying meal ideal for family dinners.
Ingredients
Pasta and Meat Sauce
- 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
Cheese Sauce
- 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
Topping
- 1/2 cup mozzarella cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and spray a 2-quart saucepan or a 9×13 inch baking pan with nonstick cooking spray to prevent sticking.
- Cook Pasta: Cook the penne pasta according to the package instructions until al dente. Drain and rinse with cool water to stop the cooking process and set aside.
- Cook Sausage: In a large sauté pan over medium heat, cook the bulk Italian sausage until no longer pink, breaking it up as it cooks. Remove from heat and transfer to a bowl nearby.
- Sauté Vegetables: Heat olive oil in the same pan and add diced onion, minced garlic, chopped carrot, and celery. Sauté over medium-low heat for about 20 minutes, stirring occasionally until the carrots soften and the vegetables are fragrant.
- Add Tomato and Herbs: Stir in the whole plum tomatoes, tomato paste, salt, oregano, rosemary, basil, thyme, and black pepper. Allow the mixture to simmer gently for 10 minutes to blend flavors.
- Add Beans and Wine: Stir in the rinsed cannellini beans and dry white wine, then simmer for an additional 5 minutes to reduce slightly.
- Make Cheese Sauce Roux: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute to form a roux, ensuring it does not brown.
- Whisk in Milk: Gradually whisk in the milk, continuing to cook and stir until the sauce thickens and coats the back of a spoon.
- Add Cheese and Nutmeg: Remove the sauce from heat and stir in freshly grated nutmeg, Romano or Parmesan cheese, and provolone or fontina cheese until fully melted and smooth.
- Combine Pasta and Meat Sauce: Add the cooked penne noodles to the meat sauce in the large pan, stirring until well combined.
- Mix in Cheese Sauce: Pour the cheese sauce over the noodle and meat mixture and stir gently until everything is evenly combined.
- Assemble in Pan: Transfer the combined pasta mixture into the prepared baking pan and sprinkle the mozzarella cheese evenly over the top.
- Bake: Place the pan in the preheated oven and bake for 5 minutes, or until the mozzarella is melted and lightly browned to your liking.
- Rest: Remove from the oven and let the dish rest for 5 minutes to set before serving.
- Serve: Serve the Pasta Fagioli al Forno hot, ideally accompanied by a side salad and garlic toast for a complete meal.
Notes
- For best flavor, use freshly grated cheeses rather than pre-shredded varieties.
- You can substitute penne with other short pasta shapes like rigatoni or ziti.
- Dry white wine adds depth, but you can replace it with chicken broth if preferred.
- Ensure not to overcook the pasta during boiling since it will cook further in the oven.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Pasta Casserole
- Method: Baking
- Cuisine: Italian
