Pasta e Fagioli al Forno
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 721
- Total Fat
- 27
- Saturated Fat
- 13
- Carbohydrates
- 85
- Dietary Fiber
- 8
- Sugar
- 9
- Protein
- 32
- Cholesterol
- 65
- Sodium
- 837
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
Ingredients
Salt
1 pound penne rigate or whole-wheat penne
1/4 pound pancetta, 3 to 4 slices thick cut like bacon
1 tablespoon extra-virgin olive oil
2 ribs celery from the heart with leafy tops, chopped
1 carrot, peeled and grated
1 onion, peeled and chopped
2 to 3 large cloves garlic, finely chopped
2 sprigs fresh rosemary, leaves finely chopped
3 to 4 sprigs fresh thyme, leaves finely chopped
1 fresh bay leaf
Freshly ground black pepper
1 (15-ounce) can small white beans "Roman" beans, such as Goya brand or, cannellini beans, rinsed and drained
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Nutmeg, to taste
1 1/2 cups grated Romano
Directions
- Pasta e Fagioli is a dish I keep revisiting trying to play around with methods for it so I can keep making it new to me. Here, the classic soup turns into a baked pasta dish. Loosen your belts and open wide. Have your blankies ready for a family nap.
- Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.
- Chop pancetta into 1/4-inch dice.
- While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.
- While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.
- While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.
- Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.