PASTA E FAGIOLI AL FORNO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- 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.
PASTA FAGIOLI
My older relatives brought this recipe from Italy and made it often as I was growing up . It is truly a comfort food and a balanced meal, besides. -Barb Swatz Davisburg, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, saute onion and garlic in butter and oil. Add broth; bring to a boil. Add pasta; reduce heat. Simmer, uncovered, for 10 minutes or until pasta is tender. Add the beans, tomatoes, spinach and salt. Cook 5 minutes longer or until heated through. Serve with Parmesan cheese.
Nutrition Facts :
PASTA FAGIOLI
A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top.
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
- Add pasta and cook 10 minutes, until pasta is tender.
- Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 37.3 g, Cholesterol 2.3 mg, Fat 4.4 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 0.6 g, Sodium 757.8 mg, Sugar 6.4 g
PASTA FAZOOL CASSEROLE
Provided by Lydia Ravello
Categories Bean Beef Herb Pasta Tomato Bake Sauté Sausage Bon Appétit North Carolina
Yield Serves 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Sauté first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes. Add tomatoes, tomato paste and cayenne and simmer 5 minutes, breaking up tomatoes with back of spoon. Add kidney beans and heat through. Season with salt and pepper. Add mostaccioli, Parmesan and parsley and toss to combine. Transfer to 9x13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes.
PASTA FAGIOLI CASSEROLE
Make and share this Pasta Fagioli Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a Dutch oven over moderate heat.
- Add in the sausage and cook, breaking it up and browning it, until it loses all its pink color, 10-12 minutes.
- Remove all but 2 tablespoons of fat from the pan; add in the onion, garlic, celery, carrots, and rosemary; saute for 4-5 minutes, until the vegetables begin to soften.
- Add in the wine, salt, and pepper; boil until the wine is reduced to about 2 tablespoons (this shouldn't take long).
- Add in the tomatoes; bring the mixture to a boil, stirring well.
- Pour in the broth and add the cheese rind and beans.
- Simmer the mixture, uncovered, for 25 minutes, until it thickens a bit.
- Add in the pasta and simmer for another 10 minutes, until the liquid has thickened.
- Sprinkle the cheese on top; transfer to a 350° preheated oven and bake for 20 minutes or so, until the sauce is bubbling and the cheese is golden; serve hot in soup bowls.
- OAMC: Make as directed through step 8; cool, then cover and refrigerate for up to 2 days or freeze for up to 2 months.
- Defrost the casserole in the refrigerator overnight (if frozen); preheat oven to 350°; let casserole come to room temperature for 30-40 minutes.
- Sprinkle cheese over the top; bake for 20-25 minutes until the sauce is bubbling and the cheese is golden; serve in soup bowls.
Nutrition Facts : Calories 916.7, Fat 19.7, SaturatedFat 5, Cholesterol 26.3, Sodium 3586.1, Carbohydrate 135.3, Fiber 24.2, Sugar 9.8, Protein 50.7
EASY PASTA FAGIOLI
Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or Parmesan cheese, crusty bread and salad.
Provided by Cindy
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
- Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 60.7 g, Cholesterol 2.4 mg, Fat 5.1 g, Fiber 9.4 g, Protein 13.4 g, SaturatedFat 0.6 g, Sodium 1881.5 mg, Sugar 11.4 g
PASTA E FAGIOLI
Rustle up a hearty, healthy soup for a satisfying lunch or supper. Packed with cannellini beans, carrots, cavolo nero and pasta, this Italian classic is filling and comforting
Provided by Katie Hiscock
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over a medium heat and fry the onion, celery and carrots for 10 mins until lightly golden. Add the garlic, rosemary and bay and fry for a minute more.
- Add the stock and chopped tomatoes and bring to a simmer. Tip in the Napolina cannellini beans, bring back to a simmer and cook for 5 mins. Roughly mash with a potato masher to break up some of the beans (or pulse once with a hand blender) - this will thicken the soup slightly. Season well.
- Add the pasta and cavolo nero, then simmer for 4-6 mins more until the pasta and greens are tender. Taste for seasoning, then remove and discard the rosemary sprigs and bay. Serve the soup in warmed bowls with a drizzle more olive oil and a grating of parmesan.
Nutrition Facts : Calories 310 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
PASTA E FAGIOLI CASSEROLE
Make and share this Pasta E Fagioli Casserole recipe from Food.com.
Provided by na 2309
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute sausage, beef, onions, garlic, oregano and thyme.
- Add tomatoes, juice, paste and cayenne.
- Simmer for 5 minutes, then add beans.
- Combine with pasta and parmesan.
- Spoon into casserole dish and top with mozzarella or fontina and bake, covered, at 375 degrees for 45 minutes.
- This dish may be frozen prior to baking, but be sure to thaw it in the fridge for 24 hours before baking.
Nutrition Facts : Calories 367.5, Fat 17.1, SaturatedFat 6.9, Cholesterol 49.3, Sodium 619, Carbohydrate 34.7, Fiber 6.2, Sugar 4.5, Protein 19.9
PASTA E FAGIOLI
Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter
Provided by Myles Williamson
Categories Dinner, Lunch, Soup, Starter, Supper
Time 9h20m
Number Of Ingredients 14
Steps:
- Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
- Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
- Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.
Nutrition Facts : Calories 225 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
PASTA FAGIOLI AL FORNO
The name of this Italian-inspired dish means "baked pasta with beans." But my busy family translates it as "super satisfying dinner." -Cindy Preller, Grayslake, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cook pasta according to package directions for al dente; drain., Meanwhile, drain tomatoes, reserving juices; coarsely chop tomatoes. In a 6-qt. stockpot, cook and crumble sausage with onion, carrot, celery and garlic over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in tomato paste, seasonings, chopped tomatoes and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Stir in beans and 1/4 cup each Parmesan cheese and parsley. Stir in pasta. Transfer to a greased 13x9-in. baking dish; sprinkle with fontina cheese and remaining Parmesan cheese., Bake, covered, 20 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Sprinkle with remaining parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 440 calories, Fat 23g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 1029mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein.
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