Best Jennifers Pasta Fazool Casserole Recipes

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PASTA FAZOOL (PASTA E FAGIOLI)



Pasta Fazool (Pasta e Fagioli) image

This classic Italian-American comfort food works with any kind of sausage, but I like the fennel and anise flavors of sweet Italian sausage with the beans--it's a hearty soup that's fast and easy to put together.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 35m

Yield 2

Number Of Ingredients 13

1 tablespoon olive oil
12 ounces sweet bulk Italian sausage
1 stalk celery, diced
½ yellow onion, chopped
¾ cup dry elbow macaroni
¼ cup tomato paste
3 cups chicken broth, or more as needed, divided
Salt and freshly ground black pepper to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ teaspoon dried oregano
3 cups chopped Swiss chard
1 (15 ounce) can cannellini (white kidney) beans, drained
¼ cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

Steps:

  • Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
  • Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
  • Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
  • Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

Nutrition Facts : Calories 887.6 calories, Carbohydrate 77.3 g, Cholesterol 83.7 mg, Fat 43.8 g, Fiber 12.5 g, Protein 43.8 g, SaturatedFat 13.9 g, Sodium 4199.5 mg, Sugar 10 g

PASTA FAZUL



Pasta Fazul image

The classic cannellini bean, tomato and pasta dish. Hearty and satisfying.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 5

Number Of Ingredients 13

3 cloves garlic, minced
1 onion, chopped
1 carrot, finely chopped
2 tablespoons chopped fresh parsley
2 teaspoons dried basil
1 teaspoon dried oregano
4 tablespoons olive oil
1 (14.5 ounce) can whole peeled tomatoes
2 cups cooked cannellini beans, drained and rinsed
8 ounces macaroni
2 tablespoons butter
¼ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • In a large skillet, saute garlic, onion, carrot, parsley, basil and oregano in olive oil until onions are tender.
  • Add the tomatoes plus 1/4 cup of the can juices and the salt and pepper. Cover and stir frequently, simmering for 10 minutes or until vegetables are tender. Add the cannellini beans and cover. Simmer for 20 minutes.
  • Cook macaroni according to package directions, drain and toss with butter and Parmesan cheese. Add to cannellini bean mixture. Serve immediately with additional Parmesan cheese, if desired.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 59.3 g, Cholesterol 15.7 mg, Fat 17.7 g, Fiber 7.9 g, Protein 15.7 g, SaturatedFat 5.3 g, Sodium 227.9 mg, Sugar 5 g

PASTA FAGIOLI CASSEROLE



Pasta Fagioli Casserole image

Make and share this Pasta Fagioli Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
1/2 lb sweet Italian sausage, removed from its casings
1 cup coarsely chopped sweet onion, such as Vidalia
1 garlic clove, minced
4 celery ribs, coarsely chopped
3 medium carrots, coarsely chopped
1 tablespoon chopped fresh rosemary
1/4 cup red wine
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can diced tomatoes (do not drain)
2 (14 1/2 ounce) cans beef broth or 2 (14 1/2 ounce) cans chicken broth
parmigiano-reggiano cheese, a 1-inch square rind of, cut into small pieces
1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
1 (15 1/2 ounce) can small white beans, rinsed and drained
1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1/2 lb elbow macaroni, cooked according to package directions
1/2 cup shredded parmigiano-reggiano cheese

Steps:

  • Heat the oil in a Dutch oven over moderate heat.
  • Add in the sausage and cook, breaking it up and browning it, until it loses all its pink color, 10-12 minutes.
  • Remove all but 2 tablespoons of fat from the pan; add in the onion, garlic, celery, carrots, and rosemary; saute for 4-5 minutes, until the vegetables begin to soften.
  • Add in the wine, salt, and pepper; boil until the wine is reduced to about 2 tablespoons (this shouldn't take long).
  • Add in the tomatoes; bring the mixture to a boil, stirring well.
  • Pour in the broth and add the cheese rind and beans.
  • Simmer the mixture, uncovered, for 25 minutes, until it thickens a bit.
  • Add in the pasta and simmer for another 10 minutes, until the liquid has thickened.
  • Sprinkle the cheese on top; transfer to a 350° preheated oven and bake for 20 minutes or so, until the sauce is bubbling and the cheese is golden; serve hot in soup bowls.
  • OAMC: Make as directed through step 8; cool, then cover and refrigerate for up to 2 days or freeze for up to 2 months.
  • Defrost the casserole in the refrigerator overnight (if frozen); preheat oven to 350°; let casserole come to room temperature for 30-40 minutes.
  • Sprinkle cheese over the top; bake for 20-25 minutes until the sauce is bubbling and the cheese is golden; serve in soup bowls.

Nutrition Facts : Calories 916.7, Fat 19.7, SaturatedFat 5, Cholesterol 26.3, Sodium 3586.1, Carbohydrate 135.3, Fiber 24.2, Sugar 9.8, Protein 50.7

PASTA FAZOOL CASSEROLE



Pasta Fazool Casserole image

Provided by Lydia Ravello

Categories     Bean     Beef     Herb     Pasta     Tomato     Bake     Sauté     Sausage     Bon Appétit     North Carolina

Yield Serves 8

Number Of Ingredients 15

1 pound hot or sweet Italian sausage, casings removed
1 pound ground beef
1 large onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1 28-ounce can Italian plum tomatoes, drained, chopped
2 tablespoons tomato paste
1/4 teaspoon cayenne pepper
1 15-ounce can kidney beans, rinsed, drained
Salt and pepper
1 pound mostaccioli pasta, freshly cooked
1/2 cup grated parmesan
1/4 cup chopped fresh Italian parsley
12 ounces Fontina or provolone, grated

Steps:

  • Preheat oven to 400°F. Sauté first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes. Add tomatoes, tomato paste and cayenne and simmer 5 minutes, breaking up tomatoes with back of spoon. Add kidney beans and heat through. Season with salt and pepper. Add mostaccioli, Parmesan and parsley and toss to combine. Transfer to 9x13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes.

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