Pasta E Fagioli Al Forno
Indulge in the comforting and rustic flavors of *Pasta e Fagioli Al Forno*, a baked twist on the classic Italian favorite. This hearty recipe combines tender pasta, creamy cannellini beans, and a rich, savory tomato sauce infused with garlic, dried herbs, and a hint of red pepper flakes for optional heat. Topped with a generous layer of bubbling, golden mozzarella and Parmesan cheese, this casserole-style dish is baked to perfection, creating a cozy, crowd-pleasing meal. With minimal prep and wholesome ingredients, it’s an excellent choice for weeknight dinners or a satisfying side at your next family gathering. Finish it with a sprinkle of fresh parsley for a dash of color and bright, herby freshness. Perfectly balanced, easy to make, and utterly irresistible, this *Pasta e Fagioli Al Forno* is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 300 grams Dried pasta (small shapes such as ditalini or elbow macaroni)
- 3 tablespoons Olive oil
- 1 medium Onion, finely diced
- 3 cloves Garlic cloves, minced
- 400 grams Crushed tomatoes
- 500 ml Vegetable or chicken stock
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes (optional)
- 400 grams Cannellini beans, drained and rinsed
- 50 grams Parmesan cheese, grated
- 150 grams Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped (for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the crushed tomatoes, vegetable or chicken stock, dried oregano, dried basil, and red pepper flakes (if using). Let the sauce simmer on low heat for 10 minutes.
Add the cannellini beans to the sauce and stir to combine. Season with salt and black pepper to taste.
In a large mixing bowl, combine the cooked pasta with the sauce. Add half of the grated Parmesan cheese and half of the shredded mozzarella cheese and mix well.
Transfer the pasta and sauce mixture to a greased baking dish. Sprinkle the remaining Parmesan and mozzarella cheese evenly on top.
Bake in the preheated oven for 20 minutes, or until the top is bubbly and golden brown.
Remove the dish from the oven and let it cool for 5 minutes. Sprinkle chopped parsley on top before serving.
Serve hot and enjoy your delicious Pasta E Fagioli Al Forno!
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 8.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
