Pasta Fagioli Casserole

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Total Time
1hr 45mins
45 mins
1 hr

Diane Phillips

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  1. Heat the oil in a Dutch oven over moderate heat.
  2. Add in the sausage and cook, breaking it up and browning it, until it loses all its pink color, 10-12 minutes.
  3. Remove all but 2 tablespoons of fat from the pan; add in the onion, garlic, celery, carrots, and rosemary; saute for 4-5 minutes, until the vegetables begin to soften.
  4. Add in the wine, salt, and pepper; boil until the wine is reduced to about 2 tablespoons (this shouldn’t take long).
  5. Add in the tomatoes; bring the mixture to a boil, stirring well.
  6. Pour in the broth and add the cheese rind and beans.
  7. Simmer the mixture, uncovered, for 25 minutes, until it thickens a bit.
  8. Add in the pasta and simmer for another 10 minutes, until the liquid has thickened.
  9. Sprinkle the cheese on top; transfer to a 350° preheated oven and bake for 20 minutes or so, until the sauce is bubbling and the cheese is golden; serve hot in soup bowls.
  10. OAMC: Make as directed through step 8; cool, then cover and refrigerate for up to 2 days or freeze for up to 2 months.
  11. Defrost the casserole in the refrigerator overnight (if frozen); preheat oven to 350°; let casserole come to room temperature for 30-40 minutes.
  12. Sprinkle cheese over the top; bake for 20-25 minutes until the sauce is bubbling and the cheese is golden; serve in soup bowls.