Recipe For Cooking Indian Lakes Resort Pasta E Fagioli Casserole

Toaster Oven Casseroles :: Pork Casseroles

Indian Lakes Resort Pasta e Fagioli Casserole

Source: Chef Eric Kelly, Indian Lakes Resort, Bloomingdale, Illinois

1 lb. Italian sausage (mild or hot)
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
1 tea. dried oregano
1/2 tea. dried basil
1/4 tea. hot pepper flakes
1 (28 oz.) can tomatoes, coarsely chopped
2 Tbsp. tomato paste
1 (19 oz.) can Romano or kidney beans, drained and rinsed
Salt and pepper
5 C. penne pasta (1 lb.)
1/2 C. freshly grated Parmesan cheese
1/2 C. chopped fresh parsley
1/2 lb. Fontina or provolone cheese, shredded

Heat oven to 400 degrees F. Grease a 9 x 13-in. glass baking dish.

Remove casings from sausage. In lrg. skillet over med.-high heat, cook sausage (crumbling with fork), onion, carrot, celery, garlic, oregano, basil and hot pepper flakes until sausage is browned.

Add tomatoes and tomato paste; simmer, uncovered, for 10 min., stirring occasionally. Stir in beans, and salt and pepper to taste; cook for 5 min.

Meanwhile, in lrg. pot of boiling salted water, cook pasta just until al dente, about 8 min. Drain and combine with tomato mixture, half of the Parmesan cheese and half of the parsley. Transfer to prepared dish. (If making ahead, cool slightly.)

Sprinkle with Fontina cheese and remaining Parmesan and parsley. (Pasta can be prepared to this point, covered and refrigerated for up to 1 day or frozen for up to 2 months.

Thaw in refrigerator. Bring to room temperature before heating.)

Bake, covered for 20 min.; uncover and bake for 10-15 min. or until bubbly.

Serves 8.

Nutrition values per serving: 453 calories, 29 g fat, 26 g carbohydrates, 3 g fiber, 22 g protein, 81 mg cholesterol, 811 mg sodium