Pasta Fagioli Casserole

(from saymyname’s recipe box)

Serves 6 people

Categories: Casserole, Main Dish, Pasta

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 2 (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

Directions

  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 350° 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 350°; 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.

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