Pasta e Fagioli Bake
From caramia 16 years ago
- 15 minutes to make
- Serves 6
This dish is normally put to gether as a soup,This time its done as a casserole and baked in the oven
Ingredients
- 8 ounce(s) (1 3/4 cups) ditalini pasta shopping list
- 2 slice(s) bacon, cut into 1/2-inch pieces shopping list
- 1 medium onion, diced shopping list
- 2 teaspoon(s) (plus 1 additional tablespoon per recipe) olive oil shopping list
- 3 clove(s) garlic, minced shopping list
- 2 can(s) (15 1/2 to 19 ounces each) white kidney beans (cannellini), rinsed and drained shopping list
- 1 can(s) (16 ounces) plum tomatoes in juice shopping list
- 3/4 cup(s) chicken broth shopping list
- 1/4 teaspoon(s) coarsely ground black pepper shopping list
- 1/4 cup(s) (plus 2 additional tablespoons per recipe) grated romano cheese shopping list
- 2 slice(s) firm white bread, torn into 1/4-inch pieces shopping list
- 1 tablespoon(s) (chopped) fresh parsley leaves shopping list
How to make it
- Preheat oven to 400 degrees F. In large saucepot, cook pasta in boiling salted water as label directs. Drain well, reserving 1/2 cup pasta cooking water. Return pasta to saucepot; set reserved cooking water aside.
- Meanwhile, in 4-quart saucepan, cook bacon over medium heat until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain.
- Pour off all but 1 teaspoon bacon fat from saucepan. Reduce heat to medium-low. Add onion and 2 teaspoons olive oil, and cook 5 minutes or until onion is tender, stirring occasionally. Stir in 1 teaspoon minced garlic, and cook 1 minute, stirring. Stir in beans, tomatoes with their juice, chicken broth, pepper, and cooked bacon, breaking up tomatoes with side of spoon; heat to boiling over high heat. Reduce heat to medium and simmer, uncovered, 5 minutes, stirring occasionally.
- To pasta in saucepot, add bean mixture, 1/4 cup Romano cheese, and reserved pasta cooking water; toss well. Transfer mixture to 3-quart casserole.
- In small bowl, toss bread crumbs with parsley, remaining olive oil, remaining minced garlic, and remaining 2 tablespoons Romano cheese until evenly coated. Sprinkle crumb mixture over pasta. Bake pasta 15 minutes, uncovered, until hot and bubbly and top is golden.
The Rating
Reviewed by 2 people-
oh yeah this is wonderful!
mystic_river1
in Bradenton loved it
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This was delicious - even the fussy eater loved it! It's so hearty and warming - perfect for a cold, rainy night. This one is going into the rotation. I love comfort food - thanks for the post!
modelsmom
in Worcester loved it
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