Best 6 Pasta Fagioli Al Forno Recipes

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Pasta Fagioli al Forno is a classic Italian dish that combines pasta, beans, vegetables, and cheese in a delicious and hearty casserole. This dish is a great way to use up leftover pasta and beans, and it's also a budget-friendly meal that can feed a crowd. The recipe is easy to follow and can be customized to your liking.

There are many different variations of Pasta Fagioli al Forno, but the basic ingredients typically include pasta, beans, tomatoes, onions, garlic, and herbs. Some recipes also add meat, such as sausage or ground beef. The pasta is usually cooked al dente, and the beans are cooked until they are soft. The vegetables are sautéed until they are tender, and then all of the ingredients are combined in a baking dish. The casserole is then baked in the oven until it is bubbly and golden brown.

Pasta Fagioli al Forno is a delicious and comforting dish that is perfect for a cold winter day. It's also a great way to get your kids to eat their vegetables.

Here are some of the variations of Pasta Fagioli al Forno that are included in the article:

* **Classic Pasta Fagioli al Forno:** This recipe uses ditalini pasta, cannellini beans, and a simple tomato sauce.
* **Tuscan Pasta Fagioli al Forno:** This recipe adds sausage, kale, and pecorino cheese to the classic dish.
* **Sicilian Pasta Fagioli al Forno:** This recipe uses a spicy tomato sauce and adds capers and olives to the casserole.
* **Vegetarian Pasta Fagioli al Forno:** This recipe omits the meat and uses a vegetable broth instead.
* **One-Pot Pasta Fagioli al Forno:** This recipe is made in one pot, making it easy to clean up.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA FAGIOLI AL FORNO



Pasta Fagioli al Forno image

The name of this Italian-inspired dish means "baked pasta with beans." But my busy family translates it as "super satisfying dinner." -Cindy Preller, Grayslake, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

3 cups uncooked penne pasta (about 12 ounces)
1 can (28 ounces) whole plum tomatoes
1 pound bulk Italian sausage
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 cup grated Parmesan cheese, divided
1/2 cup minced fresh parsley, divided
2 cups shredded fontina or provolone cheese

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions for al dente; drain., Meanwhile, drain tomatoes, reserving juices; coarsely chop tomatoes. In a 6-qt. stockpot, cook and crumble sausage with onion, carrot, celery and garlic over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in tomato paste, seasonings, chopped tomatoes and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Stir in beans and 1/4 cup each Parmesan cheese and parsley. Stir in pasta. Transfer to a greased 13x9-in. baking dish; sprinkle with fontina cheese and remaining Parmesan cheese., Bake, covered, 20 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Sprinkle with remaining parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 440 calories, Fat 23g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 1029mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein.

PASTA E FAGIOLI AL TENORE: TENOR'S PASTA AND BEANS



Pasta e Fagioli al Tenore: Tenor's Pasta and Beans image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 20

1 pound sweet Italian sausage
1/4 pound bacon or pancetta, chopped
1 pound ground beef
2 onions, chopped fine
2 stalks celery, diced
2 cloves garlic, chopped very fine
4 cups chicken or turkey stock, homemade if available
One 8-ounce can tomato sauce
Two 19-ounce cans cannellini beans, well drained, divided
One 15-ounce can red kidney beans, well drained
One 14-ounce can tomatoes, seeded and chopped, liquid drained
1/2 teaspoon white pepper
1 teaspoon dried ground thyme
1 teaspoon dried rosemary
2 teaspoons dried basil
1 1/2 cups (12 ounces) ditalini or other tubular pasta
1 cup cooked orzo
1 carrot, shredded
Parmigiano, as a garnish
Chopped basil, as a garnish

Steps:

  • Place a large, heavy soup pot, over medium heat. Cook the sausage links with a small amount of water, covered, until the sausage has browned, about 10 minutes.
  • Remove sausages to a plate and let cool. Once cooled chop into pieces and then use a food processor to finely ground the sausage pieces. Brown the bacon/pancetta in the same pot as used for the sausage links, using a little olive oil if necessary. When the bacon/pancetta is browned, not crisped, add back to the pot the chopped sausage and ground beef, and cook until both have browned, about 15 minutes.
  • Next add the onions, celery, and garlic; cook 5 minutes, stirring constantly. Add the stock and skim (recommend use of a gravy separator) to remove excess fat. Continue to cook at a simmer for about 10 to 15 minutes.
  • In a food processor, blend tomato sauce with 1 cup cannellini beans until smooth. Pour the mixture into the pot then add the remaining cannellini beans, kidney beans, tomatoes and herbs. After 5 minutes, add the pasta and simmer for 20 minutes.
  • Add the orzo and carrots and simmer for an additional 10 minutes. Add more water or stock if necessary to produce a thick stew like consistency. Serve with grated Parmigiano and chopped basil.

PASTA AL FORNO



Pasta al Forno image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 19

Extra-virgin olive oil, for cooking
1 to 2 cloves garlic, minced
One to two 28-ounce cans marinara sauce
1 bunch fresh basil
Salt and pepper
4 cups all-purpose flour, or more as needed
6 eggs
1 pound ground beef
1 pound ground pork
1 pound ground veal
1/2 cup panko, or more as needed
1 tablespoon grated Parmesan
3 pinches kosher salt
3 pinches ground black pepper
2 eggs
Canola oil, for frying
2 cups fresh ricotta
2 cups shredded mozzarella
Kosher salt

Steps:

  • For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
  • For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
  • Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
  • For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
  • For the pasta al forno: Preheat the oven to 350 degrees F.
  • Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
  • Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.

PASTA E FAGIOLI AL FORNO



Pasta e Fagioli al Forno image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 19

Salt
1 pound penne rigate or whole-wheat penne
1/4 pound pancetta, 3 to 4 slices thick cut like bacon
1 tablespoon extra-virgin olive oil
2 ribs celery from the heart with leafy tops, chopped
1 carrot, peeled and grated
1 onion, peeled and chopped
2 to 3 large cloves garlic, finely chopped
2 sprigs fresh rosemary, leaves finely chopped
3 to 4 sprigs fresh thyme, leaves finely chopped
1 fresh bay leaf
Freshly ground black pepper
1 (15-ounce) can small white beans "Roman" beans, such as Goya brand or, cannellini beans, rinsed and drained
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Nutmeg, to taste
1 1/2 cups grated Romano

Steps:

  • Pasta e Fagioli is a dish I keep revisiting trying to play around with methods for it so I can keep making it new to me. Here, the classic soup turns into a baked pasta dish. Loosen your belts and open wide. Have your blankies ready for a family nap.
  • Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.
  • Chop pancetta into 1/4-inch dice.
  • While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.
  • While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.
  • While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.
  • Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.

PASTA E FAGIOLI AL FORNO (RACHAEL RAY)



Pasta E Fagioli Al Forno (Rachael Ray) image

Just saw this on 30 Minute Meals last night. It looks great! Rachael says you can use dried herbs if you don't have fresh.

Provided by hungrykitten

Categories     Penne

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

salt
1 lb penne rigate or 1 lb whole wheat penne
1/4 lb pancetta, 3 to 4 slices thick cut like bacon
1 tablespoon extra virgin olive oil
3 celery ribs, from the heart with leafy tops chopped
1 carrot, peeled and grated
1 onion, peeled and chopped
2 -3 large garlic cloves, finely chopped
2 sprigs fresh rosemary, leaves finely chopped
3 -4 sprigs fresh thyme, leaves finely chopped
1 fresh bay leaf
fresh ground black pepper
1 (15 ounce) can small white beans, rinsed and drained
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
nutmeg, to taste
1 1/2 cups grated romano cheese

Steps:

  • Bring a large pot of water to a boil; salt it, cook pasta to just shy of al dente.
  • Chop pancetta into 1/4 inch dice.
  • While pasta cooks, heat a skillet with olive oil over medium to medium high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.
  • While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.
  • While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.
  • Drain pasta and return the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.

Nutrition Facts : Calories 732, Fat 25.8, SaturatedFat 14.6, Cholesterol 80.5, Sodium 779.7, Carbohydrate 84.4, Fiber 6.8, Sugar 3.6, Protein 36.5

PASTA E FAGIOLI AL FORNO



Pasta E Fagioli Al Forno image

Make and share this Pasta E Fagioli Al Forno recipe from Food.com.

Provided by GingerlyJ

Categories     One Dish Meal

Time 35m

Yield 1 Casserole, 6 serving(s)

Number Of Ingredients 18

1 lb penne rigate or 1 lb whole wheat penne
1/4 lb pancetta, 3 to 4 slices thick cut
1 tablespoon extra virgin olive oil
2 celery ribs
1 carrot, peeled and grated
1 onion, peeled and chopped
2 -3 large garlic cloves
2 sprigs fresh rosemary
3 -4 sprigs fresh thyme, finely chopped
1 fresh bay leaf
fresh ground black pepper
1 (15 ounce) can small white beans
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
nutmeg, to taste
1 1/2 cups grated romano cheese

Steps:

  • Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.
  • Chop pancetta into 1/4-inch dice.
  • While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.
  • While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.
  • While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.
  • Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.

Nutrition Facts : Calories 731.1, Fat 25.8, SaturatedFat 14.6, Cholesterol 80.5, Sodium 774.4, Carbohydrate 84.2, Fiber 6.7, Sugar 3.5, Protein 36.5

Tips:

  • Use a variety of beans for a more flavorful soup. Cannellini, kidney, and black beans are all good choices.
  • Don't skip the pancetta or bacon. It adds a lot of flavor to the soup.
  • Be sure to use a good quality pasta. A short, sturdy pasta like ditalini or elbow macaroni works best.
  • Add some chopped greens like kale or spinach to the soup for extra nutrition.
  • Serve the soup with a sprinkle of grated Parmesan cheese and a drizzle of olive oil.

Conclusion:

Pasta Fagioli al Forno is a hearty and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover beans and pasta. This soup is sure to become a family favorite.

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