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Pasta e Fagioli al Forno Recipe

Pasta e Fagioli al Forno

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

Showing 41-44 of 44

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  • on September 21, 2008

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    Quick and easy, but tastes like it took hours to prepare. Excellent flavor! I used bacon instead of the pancetta and omitted the rosemary. I used dried herbs, which worked just as well. Also I thought it would be alittle dry, so I used only 12 oz of penne. Recipe is definitely a "keeper"!

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  • on September 20, 2008

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    My husband does not like soup, so this idea was perfect for us. I get to taste the great flavors of the soups that I love and he doesn't have to eat soup.

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  • on September 17, 2008

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    I tasted this pasta before adding the white sauce, and it was better than after the white sauce. The pasta is good with the cheese melted on top, but bland. I added crushed red pepper to my serving and it tasted better. Not as good as most of Rachel Ray's recipes.

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  • on September 16, 2008

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    The site keeps rejecting my comments so I'll keep it short; Delish!

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