Baked Pasta Fagiole

At a family reunion many years ago, I prepared this baked pasta, beans, and cheese recipe to feed a big crowd.  It’s a cheese-laden casserole version of the classic Tuscan soup, “Pasta Fagiole” (lovingly called “Pasta Fazool” in my family).  This pasta dish was a huge hit at that reunion in the 90’s and so for this year’s family reunion 20 years later, my mother and I prepared it once again.  The same result happened . . . it was devoured!  If you’re watching your weight, you’ll have to pass up on this, because it’s pretty heavy in the calories, carbs, and fat.  But you have to indulge sometime huh?  If you don’t like beans, you can leave them out, but then it wouldn’t be a spin off of the famous Tuscan Pasta Fagiole soup.  “Fagiole” simply means “beans” in Italian.

Here’s the recipe for you to prepare someday when the heat of summer turns down and you’re wanting some rib-sticking comfort food.  I hope that you enjoy!


click on ‘read more’ for this delicious recipe!

Baked Pasta Fagiole

1 lb. Italian mild sausage (ground)
1 lb. lean ground beef
1 large onion, chopped
6 large garlic cloves, chopped/minced
1 tsp. oregano
1 tsp. thyme
3 Tbsp. basil (use fresh if possible)
1 28-oz. can chopped plum tomatoes
3 Tbsp. tomato paste
1/4 tsp. cayenne pepper
1 15-oz. can kidney beans, rinsed & drained
1 lb. 5 minute cooked penne pasta
1/2 cup grated Parmigiano-Regiano Parmesan cheese
1/4 cup chopped Italian parsley
1 1/2 lb. grated Fontina cheese
Salt and pepper to taste!
Preheat oven to 400 degrees.
Sauté onions and garlic in a large heavy pan until softened (do not burn the garlic).
Add the Italian sausage and ground beef.
Brown the meats until browned and crumbling with a spatula.
Add the oregano, thyme, and basil.
Add the tomatoes, tomato paste, and cayenne pepper.
Simmer for 5 minutes.
Add the beans.
Season with salt and pepper.
Add the pasta, Parmesan, and parsley.
Blend in half of the shredded Fontina cheese.
Toss all to combine well.
Pour into a Pam-sprayed, large casserole dish.
Sprinkle the last half of the Fontina cheese on top to form a good layer with some pasta peeping out too.
Cover with foil until the last 10 minutes to get the cheese a golden brown color.
Bake for 30 minutes.

Ooey, gooey, super cheesey goodness on top and within this pasta dish!

Just for fun, I had to take a picture of the largest truck stop in the country in my home-state of Iowa on the way back to the Carolina’s (that I proudly call home today).  It’s quite large as the reputation claims, and there’s quite a lot of junky junk stuff sold inside, but the diner – style food isn’t too bad and the service was very Midwestern-friendly.
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  1. says

    How could anyone NOT love this! Cheesy, pasta, tomatoey. Wonderful. I’m a big pasta “fazool” fan — What a great way to feed a crowd!

  2. says

    Oh wow! The baked pasta fagiole looks delicious. I have often made the soup in the winter months….Surely, this baked version heavy with carbs, fat and calories is so much better to provide comfort.

    Your dish is beautiful.


  3. says

    I can’t wait to make this one day. I might just double the beans :) Hope you are doing well. The family reunion sounds wonderful.

  4. says

    I’ll be passing by that Iowa-80 truck stop twice in August on our way to and from Ames! I must make this for Katie, my pasta queen…so cheesy and delish!

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