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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!

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
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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

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 9x13-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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