Pasta Fazool Casserole
Cozy, comforting, and bursting with nostalgic Italian-American flavor, this Pasta Fazool Casserole is the ultimate one-dish dinner for busy weeknights or casual gatherings. This hearty casserole combines al dente ditalini pasta and savory ground Italian sausage with a rich tomato and cannellini bean sauce, all seasoned with fragrant oregano, basil, and a hint of red pepper flakes for a subtle kick. Topped with a golden, bubbly layer of mozzarella and Parmesan cheese, it’s oven-baked perfection in under an hour! Serve it straight from the casserole dish, garnished with fresh parsley for a vibrant touch, and enjoy it with a side of crusty bread or a crisp green salad. Perfect for fans of pasta e fagioli, this casserole version adds a satisfying twist to a classic favorite, making it a family-friendly meal you'll return to again and again!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground Italian sausage
- 15 ounces canned diced tomatoes
- 15 ounces canned cannellini beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups dry ditalini pasta
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the ground Italian sausage to the skillet and cook until browned, breaking it up into crumbles with a wooden spoon, about 6-8 minutes. Drain any excess fat if needed.
Stir in the canned diced tomatoes, cannellini beans, chicken broth, oregano, basil, red pepper flakes, salt, and black pepper. Simmer the mixture for 5 minutes, stirring occasionally.
In the meantime, bring a large pot of salted water to a boil and cook the ditalini pasta according to the package instructions until just al dente. Drain the pasta and set aside.
Add the cooked pasta to the skillet with the sausage and tomato mixture, stirring to combine.
Transfer the pasta mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the mozzarella cheese evenly over the top, followed by the Parmesan cheese.
Cover the casserole with foil and bake it in the preheated oven for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 5.7 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 680 mg | 14% | |
*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.
