MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta Fagioli Al Forno
Categories: Pasta, Pork, Vegetables, Herbs, Cheese
Yield: 8 servings

12 oz Uncooked penne pasta
28 oz Can whole plum tomatoes
1 lb Italian sausage
1 md Onion; chopped
1 md Carrot; chopped
1 Celery rib; chopped
4 cl Garlic; minced
2 tb Tomato paste
1 ts Dried oregano
1/2 ts Salt
1/2 ts Dried basil
1/4 ts Crushed red pepper flakes
1/4 ts Pepper
15 oz Can cannellini beans; rinsed
- drained
1/2 c Grated Parmesan cheese;
- divided
1/2 c Minced fresh parsley,
- divided
2 c Shredded fontina or
- provolone cheese

Set oven @ 350ºF/175ºC.

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.

Cindy Preller, Grayslake, Illinois

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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