Restaurant Recipes
Indian Lakes Resort Pasta e Fagioli Casserole
Yield: 8 servings
Ingredients
- 1 pound Italian sausage (mild or hot)
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon hot pepper flakes
- 1 (28 ounce) can tomatoes, coarsely chopped
- 2 tablespoons tomato paste
- 1 (19 ounce) can Romano or kidney beans, drained and rinsed
- Salt and pepper
- 5 cups (1 pound) penne pasta
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 pound Fontina or provolone cheese, shredded
Instructions
- Heat oven to 400 degrees F. Grease a 9 x 13 inch glass baking dish.
- Remove casings from sausage.
- In large skillet over medium-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 minutes, stirring occasionally.
- Stir in beans, and salt and pepper to taste; cook for 5 minutes.
- Meanwhile, in large pot of boiling salted water, cook pasta just until al dente, about 8 minutes.
- 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 minutes; uncover and bake for 10 to 15 minutes or until bubbly.
Nutrition
Per serving: 453 calories, 29g fat, 26g carbohydrates, 3g fiber, 22g protein, 81mg cholesterol, 811mg sodium
Attribution
Chef Eric Kelly, Indian Lakes Resort, Bloomingdale, Illinois