Pasta Fagioli Casserole

Diane Phillips

• Ready In: 1 hr 45 mins
• Serves: 4-6

Ingredients

• 2  tablespoons extra virgin olive oil
• 1⁄2 lb  sweet Italian sausage, removed from its casings
• 1  cup  coarsely chopped sweet onion, such as Vidalia
• 1  garlic clove, minced
• 4  celery ribs, coarsely chopped
• 3  medium carrots, coarsely chopped
• 1  tablespoon  chopped fresh rosemary
• 1⁄4 cup red wine
• 1 1⁄2 teaspoons salt
• 1  teaspoon fresh ground black pepper
• 1 (14 1/2ounce) can diced tomatoes (do not drain)
• 2 (14 1/2ounce) cans beef broth or 2 (14 1/2ounce) cans chicken broth
•  parmigiano-reggiano cheese, a 1-inch square rind of, cut into small pieces
• 1 (15 1/2ounce) can garbanzo beans, rinsed and drained
• 1 (15 1/2ounce) can  small white beans, rinsed and drained
• 1 (15 1/2ounce) can red kidney beans, rinsed and drained
• 1⁄2 lb elbow macaroni, cooked according to package directions
• 1⁄2 cup  shredded parmigiano-reggiano cheese

Directions

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.