Recipe

Pasta E Fagioli Bake Recipe

	Caramia / All my dishes 2 years ago This dish is normally put to gether as a soup,This time its done as a casserole and baked in the oven Prep:35m Cook:15m Servings:6	Caramia
	simple

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Ingredients

8 ounce(s) (1 3/4 cups) ditalini pasta

2 slice(s) bacon, cut into 1/2-inch pieces

1 medium onion, diced

2 teaspoon(s) (plus 1 additional tablespoon per recipe) olive oil

3 clove(s) garlic, minced

2 can(s) (15 1/2 to 19 ounces each) white kidney beans (cannellini), rinsed and drained

1 can(s) (16 ounces) plum tomatoes in juice

3/4 cup(s) chicken broth

1/4 teaspoon(s) coarsely ground black pepper

1/4 cup(s) (plus 2 additional tablespoons per recipe) grated Romano cheese

2 slice(s) firm white bread, torn into 1/4-inch pieces

1 tablespoon(s) (chopped) fresh parsley leaves

Directions

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.

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