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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 514.3
  • Total Fat: 20.6 g
  • Cholesterol: 60.0 mg
  • Sodium: 703.9 mg
  • Total Carbs: 59.4 g
  • Dietary Fiber: 9.8 g
  • Protein: 26.5 g

View full nutritional breakdown of Pasta e Fagioli al Forno calories by ingredient
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Pasta e Fagioli al Forno

Submitted by: MATHIS887


Number of Servings: 8

Ingredients

    Salt
    1 pound penne rigate or whole-wheat penne
    1/4 pound pancetta, 3 to 4 slices thick cut like bacon
    1 tablespoon extra-virgin olive oil
    2 ribs celery from the heart with leafy tops, chopped
    1 onion, peeled and chopped
    2 to 3 large cloves garlic, finely chopped
    2 sprigs fresh rosemary, leaves finely chopped
    3 to 4 sprigs fresh thyme, leaves finely chopped
    1 fresh bay leaf
    Freshly ground black pepper
    1 (15-ounce) can small white beans "Roman" beans, such as Goya brand or, cannellini beans, rinsed and drained
    1/2 cup dry white wine
    2 tablespoons butter
    2 tablespoons all-purpose flour
    2 cups milk
    Nutmeg, to taste
    1 1/2 cups grated Romano

Directions

Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.

Chop bacon into 1/4-inch dice.

While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add bacon, 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


Number of Servings: 8

Recipe submitted by SparkPeople user MATHIS887.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Thank heavens! A real Pasta e fagioli recipe! I live in Italy and had too many fresh cannellini beans to use out of the garden and this recipe definitly helped. Bon Appitto! - 9/8/09

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