Pasta e Fagioli al Forno

Pasta e Fagioli al Forno ~

This is an easy and delicious baked pasta dish inspired by the traditional Northern Italian peasant soup, Pasta e Fagioli aka Pasta Fazool!

Fun fact: Pasta e Fagioli al Forno translates to “pasta and beans from the stove.”

I like this casserole because the ingredients include simple and inexpensive pantry staples that I pretty much always have on hand. It’s a great dish to serve when groceries are getting low or anytime you want a quick and comforting casserole dinner.

Pasta e Fagioli al Forno Ingredients

You will need:

• 12 ounces rigatoni, or other medium-size pasta
• 1 pound vegan Italian sausage
• 1/4 cup yellow onion, chopped
• 1/4 cup carrot, chopped
• 1/4 cup celery, chopped
• 4 teaspoons garlic, minced
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 (14.5-ounce) can cannellini beans, rinsed and drained
• 1/2 cup vegan Parmesan cheese, shredded and divided
• 1/4 cup Italian parsley, chopped and divided
• 2 cups vegan provolone cheese, shredded

Ingredient Notes

Pasta: Rigatoni, penne, ziti… you can use pretty much and medium-size tube shape pasta.

Beans: Cannellini beans are widely used in a lot of Italian recipes but other white beans, such as Great Northern or Navy beans, will work just as well.

Plant-Based Sausage: For best results, choose a sausage that is flavored with Italian seasonings. Beyond Sausage in Hot Italian is my go-to choice for this dish.

Tomatoes: Splurge a little and use the best canned tomatoes you can find. Better quality tomatoes tend to hold up best in baked dishes like this one.

Vegan Cheese: If provolone is not available, shredded mozzarella cheese is a good substitute.

How to Make Pasta e Fagioli al Forno

STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.

STEP TWO: Cook pasta according to package directions for al dente consistency. Drain and set aside.

STEP THREE: Into a large pot over medium-high heat, crumble the sausage using a spatula to break any large clumps. Add the onion, carrot, and celery. Cook, stirring frequently for 5 minutes, until the sausage is browned and heated through.

STEP FOUR: Add the garlic and continue cooking for an additional 30 seconds.

STEP FIVE: Stir in the undrained tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes. Bring to a boil then reduce heat to low and simmer for 10 minutes.

STEP SIX: Stir in the cannellini beans, 1/4 cup Parmesan cheese, and 2 tablespoons parsley.

STEP SEVEN: Stir in the cooked pasta, tossing gently to coat. Transfer to the prepared baking dish.

STEP EIGHT: Sprinkle with provolone cheese and remaining Parmesan cheese.

STEP NINE: Cover and bake for 20 minutes. Sprinkle with remaining parsley and serve hot.

How to Serve Pasta e Fagioli al Forno

This pasta and bean casserole is pretty hearty and filling on its own. Toss together a simple spinach or other green leaf salad for a light and healthy way to round out the meal.

Storage

Pasta Fagioli casserole should be refrigerated and stored in an airtight container. To reheat, place in an oven-safe baking dish covered with foil and bake at 350°F for about 20 minutes, or until heated through, then serve.

To freeze, allow the casserole to cool completely then transfer to an airtight freezer-safe container and set in the freezer. To defrost, transfer the casserole from the freezer to the fridge to thaw overnight or at least for several hours. Then transfer to an oven-safe baking dish, cover, and set it in the oven at 350°F for about 20 minutes, or until heated through.

More Baked Pasta Dinners You’ll Love!

• Cowboy Casserole
• Easy Cheesy Tetrazzini
• Sausage and Mushroom Pasta Bake
• Chili Mac Casserole
• Classic Lasagna

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Pasta e Fagioli al Forno

An easy and delicious baked pasta dish inspired by the traditional Northern Italian peasant soup, Pasta e Fagioli aka Pasta Fazool!

5 from 35 votes

Print Pin Rate

Course: Dinner

Cuisine: Italian

Keyword: comfort food, dairy free, vegan, vegetarian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6

Calories: 497kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 12 ounces rigatoni or other medium-size pasta
• 1 pound vegan Italian sausage
• 1/4 cup yellow onion chopped
• 1/4 cup carrot chopped
• 1/4 cup celery chopped
• 4 teaspoons garlic minced
• 2 14.5-ounce cans diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 14.5-ounce can cannellini beans, rinsed and drained
• 1/2 cup vegan Parmesan cheese shredded and divided
• 1/4 cup Italian parsley chopped and divided
• 2 cups vegan provolone cheese shredded

Instructions

• Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
• Cook pasta according to package directions for al dente consistency. Drain and set aside.
• Into a large pot over medium high heat, crumble the sausage using a spatula to break any large clumps. Add the onion, carrot, and celery. Cook, stirring frequently for 5 minutes, until the sausage is browned and heated through.
• Add the garlic and continue cooking for an additional 30 seconds.
• Stir in the undrained tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes. Bring to a boil then reduce heat to low and simmer for 10 minutes.
• Stir in the cannellini beans, 1/4 cup Parmesan cheese, and 2 tablespoons parsley.
• Stir in the cooked pasta, tossing gently to coat. Transfer to the prepared baking dish.
• Sprinkle with provolone cheese and remaining Parmesan cheese.
• Cover and bake for 20 minutes. Sprinkle with remaining parsley and serve hot.

Nutrition

Calories: 497kcal | Carbohydrates: 46g | Protein: 18g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 47mg | Sodium: 1129mg | Potassium: 530mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1094IU | Vitamin C: 15mg | Calcium: 162mg | Iron: 3mg

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