Total Time
55mins
Prep 35 mins
Cook 20 mins

This is the kind of comfort food that's hard to pass up! Pasta e Fagioli, that beloved Italian soup, is turned into a casserole, topped with bread crumbs and Romano cheese, and baked until golden on top. Delicioso!!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees Fahrenheit. In a large saucepot, cook pasta in boiling salted water as label directs. Drain well, reserving 1/2 cup of pasta cooking water. Return pasta to saucepot; set reserved cooking water aside.
  2. Meanwhile, in a 4-quart saucepan, cook bacon over medium heat until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain.
  3. Pour off all but 1 teaspoon bacon fat from saucepan. Reduce heat to medium-low. Add onion and 2 teaspoons of olive oil, and cook 5 minutes or until onion is tender, stirring occasionally. Stir in 1 teaspoon of minced garlic, and cook 1 minute, stirring. Stir in beans, tomatoes with their juice, chicken broth, pepper, and cooked bacon, breaking up tomatoes with side of spoon; heat to boiling over high heat. Reduce heat to medium and simmer, uncovered, 5 minutes, stirring occasionally.
  4. To pasta in saucepot, add the bean mixture, 1/4 cup Romano cheese, and reserved pasta cooking water; toss well. Transfer mixture to a 3-quart casserole.
  5. In a small bowl, toss bread crumbs with parsley, remaining tablespoon of olive oil, remaining minced garlic, and remaining 2 tablespoons of Romano cheese until evenly coated. Sprinkle crumb mixture over the pasta. Bake pasta 15 to 20 minutes, uncovered, until hot and bubbly and top is golden.

Reviews

(1)
Most Helpful

Only difference I made was to omit olive oil. Cabbage was still "shiny". Froze well. Thanks, Al.

Darkhunter June 24, 2007

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