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    You are in: Home / Recipes / Pasta E Fagioli Casserole Recipe
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    Pasta E Fagioli Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    1 hr

    50 mins

    na #2's Note:

    Saffron recipe

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute sausage, beef, onions, garlic, oregano and thyme.
    2. 2
      Add tomatoes, juice, paste and cayenne.
    3. 3
      Simmer for 5 minutes, then add beans.
    4. 4
      Combine with pasta and parmesan.
    5. 5
      Spoon into casserole dish and top with mozzarella or fontina and bake, covered, at 375 degrees for 45 minutes.
    6. 6
      This dish may be frozen prior to baking, but be sure to thaw it in the fridge for 24 hours before baking.

    Ratings & Reviews:

    • on August 14, 2004

      35

      Sorry, just no to our liking but there was nothing really wrong with the recipie.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2004

      55

      I made this last night for dinner and it was unbelievable! I did add a pinch of sugar to the sauce. This was so good that my husband went back for seconds!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2004

      55

      This recipe turned out great, the house smelled great while it was baking. I added a tablespoon of sugar to cut the acid because it had so much tomatoe in it. My son and husband insist on a repeat. and I will.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pasta E Fagioli Casserole

    Serving Size: 1 (244 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 367.5
     
    Calories from Fat 153
    41%
    Total Fat 17.1 g
    26%
    Saturated Fat 6.9 g
    34%
    Cholesterol 49.2 mg
    16%
    Sodium 618.9 mg
    25%
    Total Carbohydrate 34.6 g
    11%
    Dietary Fiber 6.2 g
    25%
    Sugars 4.4 g
    17%
    Protein 19.8 g
    39%

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