Indian Lakes Resort Pasta e Fagioli Casserole


  • 1 lbs Italian sausage (mild or hot)
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp hot pepper flakes
  • 1 (28 oz.) can tomatoes, coarsely chopped
  • 2 Tbsp tomato paste
  • 1 (19 oz.) can Romano or kidney beans, drained and rinsed
  • Salt and pepper
  • 5 cups penne pasta (1 lbs)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  • 1/2 lbs Fontina or provolone cheese, shredded


Heat oven to 400° 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 10-15 minutes or until bubbly.

Makes 8

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