Pasta e Fagioli al Forno
View original ↗
Averie Cooks · by Averie Sunshine★ 5.0 (3)

Pasta e Fagioli al Forno

NUTRITION · PER SERVING60M COOK
CAL 30%·PRO 58%
CARBS 45G30% OF CAL
7G FIBER29G OTHER9G TOTAL SUGAR
FAT 32G48% OF CAL
14G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A baked pasta dish combining penne with Italian sausage, white beans, and homemade red sauce topped with three cheeses. Rich, comforting, and full of depth from herbs and slow-cooked flavors. Classic Italian comfort food for family dinners.

mainitaliancasserolepastapork
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 pound penne pasta (cooked according to package directions (or similar pasta such as ziti or rotini))
  • 1 pound ground Italian sausage (regular or hot)
  • 1 tablespoon olive oil (or as needed)
  • 1 cup white or yellow onion (diced small)
  • 2 ribs celery (diced small)
  • 1 medium carrot (diced small or thinly sliced)
  • 3 to 5 cloves garlic (finely diced)
  • 28 ounces canned whole plum tomatoes such as San Marzano
  • 2 tablespoon tomato paste
  • 1 teaspoon dried oregano*
  • 1 teaspoon dried rosemary*
  • 1 /2 teaspoon dried basil*
  • 1 /2 teaspoon thyme*
  • 1 /2 teaspoon salt
  • 1 /2 teaspoon freshly ground black pepper
  • one 15-ounce can cannellini beans (drained and rinsed (or Great Northern or navy beans))
  • 1/2 cup dry white wine (such as chardonnay, pinot grigio, or sauvignon blanc; low-sodium chicken broth may be substituted)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk**
  • 1 cup grated Parmesan or Romano cheese
  • 1 cup shredded provolone or fontina cheese
  • 1/2 cup shredded mozzarella cheese
PREP
20M
SODIUM
1162MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.