Pasta Fagioli al Forno
Total TimePrep: 35 min. Bake: 30 min.
Five stars for a good basic recipe; I've been making different versions of this for years. It's a good comfort food.
Hey Elaine ... you have no credibility besides not even making the dish by following the recipe before criticizing it. Furthermore, Elaine is not an AUTHENTIC Italian name...so there is that.
I decided to break the tradition of the Christmas Eve meal of the 7 fishes and make this instead. Although I still made a bunch of different seafood "apps", I may never stray from another main dish for this occasion again! This seemed simple and honestly, I didn't expect this dish to 'wow" my guests and family like it did. I used a good quality Hot Italian sausage and used a good Fontina cheese. I used San Marzano tomatoes as well. Good ingredients, makes good results! This dish is money in the bank!! It was absolutely awesome! I have a little left over and will warm it up and devour it after I finish writing this! I love a good Pasta Fagioli and wasn't expecting such perfection, but cannot wait to make this again!!
Loosely translated, Pasta e Fagioli al forno is Baked past and beans. That said, there is no "authentic" recipe really. It's whatever you have to add to the pot along with the pasta and beans. Pasta e Fagioli was another peasant dish like cacciatore, if you had something to add to the pot, then you did. Anything to feed your family and keep them full until the next meal. This recipe is a great take on that base meal. Thank you for submitting it! I can tell from the ingredients that it will be hearty!
Not authentic! How do you cook Italian dishes not using real Italian sausage? True Pasta Fagioli does not use sausage.
I won't rate it since I didn't follow the recipe exactly, but we loved this a base recipe. In order to cut down on cost, fat and calories, I used a half-pound of ground beef and added a generous amount of Italian seasoning, extra salt and a pinch of fennel seeds. I also used less Parmesan, and used Mozzarella in place of Provolone because it's what I had. It still has plenty of protein, with the beans, cheese and pasta, and it was very flavorful.I would note that the vegetables are still a bit on the crunchy side, so cook them longer if your family likes them soft.Also, I used chopped tomatoes instead of whole plum tomatoes (again, that's what I had on hand, but it also saved the step of cutting them up).
This was so flavorful and delicious! Followed the ingredients and directions closely- used hot Italian sausage, added some red wine in while cooking the sausage and used a blend of Fontina, Mozzarella , and Parmesan for the top. I highly recommend this pasta bake- easy, yummy and a little different with the beans added in. I will make this often.