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   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   
        
     Uncle Dirty Dave's Archives   
       
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