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Pasta Fagiole Casserole | La Bella Vita Cucina
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5 from 8 reviews

Baked Pasta Fagiole

Author: Roz | La Bella Vita Cucina

Ingredients

  • 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

Instructions

  • 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.