Pasta e Fagioli al Forno

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Delicious! Substituted turkey bacon and gluten free pasta. So quick and easy to make. Next time, I might make extra sauce to make it even creamier.

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I made this with whole wheat penne and my family loved it. Couple modifications. Use shredded Italian cheese blend for the sauce. On top I made a mix of parm and panko, dotted with butter. I think next time I would use two cans of beans. Also used bacon instead of pancetta. I used about 3/4 lb of pasta and it wasn't dry. However, the whole wheat pasta absorbed the sauce and it wasn't nearly as good as leftover. So I would make perhaps a smaller batch next time - I think half a box of pasta would be fine.

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This is yummy and filling. The taste reminded me a little of stuffing.

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My first comment is this makes way more than 6 servings! 6 of us ate our fill with 2 having 2nd helpings and there is enough for 2 more servings leftover for lunch tomorrow. I used a 9x13 pan.

I made this casserole early in the day and the sample I immediately tried was creamy and flavorful. After reheating in the oven later, all of the sauce had soaked into the pasta. It wasn't dry, but neither did it have the creamy goodness it had right away. We think we may use ham or bacon next time.

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LOVED - but made some changes after reading the reviews: Used 1 c. milk and 1/2c. heavy cream. Only used half of the amt. of pasta (whole grain and omitted carrots (only because I didn't have any on hand. Added chopped spinach for some greenery and used applewood smoked bacon rather than pancetta. Baked in the oven for 20 minutes instead of broiling due to timing issues but this tasted amazing!

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Just OK. Maybe if you use half of the pasta, the flavors of the other ingredients would be more pronounced. Kind of dry. Too many other recipes out there to try this one again.

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I thought this was delicious. Except for the carrots, which I don't like, I followed the recipe exactly. I usually love her recipes but am still waiting for the time when I can actually make one in thirty minutes, lol.

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This recipe was good, but nothing special. It's definitely comfort food, but lacked depth of flavor. I added sundried tomatoes, which gave it a nice color and a bit more flavor. If I make it again I will add just a hint of chili powder or cayenne pepper to add a little kick.

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Super yummy!! Although, I did change it up a bit. My husband is somewhat critical when it comes to dinner and I always try to look for recipes that he will find "bomb" (usually when he thinks something tastes amazingly good, he says "that was bomb". With this one, I doubled the carrots, used 1 celery stalk without the top and bottom, ditched the rosemary and onion (we both can't stand onions, used MAPLE bacon instead of pancetta, used one tablespoon of ground thyme, and I used both parmesan and mozerella cheeses. Also, I topped it with italian breadcrumbs. Will DEFINITELY be making this again =

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Very good. I made it with slices of Italian sausage and added a bunch of chopped kale for a bit of green. Also used rice milk instead of regular milk and 2T of flour to thicken the sauce. My husband loved it. A great one dish meal that includes meat, beans, pasta and veg.