Pasta Fagioli al Forno Recipe
Pasta Fagioli al Forno Recipe photo by Taste of Home
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Pasta Fagioli al Forno Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 30 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min. + standing
MAKES: 8 servings


  • 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

Nutritional Facts

1 serving: 440 calories, 23g fat (10g saturated fat), 66mg cholesterol, 1029mg sodium, 37g carbohydrate (5g sugars, 6g fiber), 22g protein.


  1. Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.
  2. 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.
  3. 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.
  4. 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°.
    Yield: 8 servings.
Originally published as Pasta Fagioli al Forno in Simple & Delicious October/November 2016

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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