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Pasta E Fagioli Al Forno: A Rustic Italian Comfort Food Casserole

The aroma alone transports me back to my Nonna Emilia’s tiny kitchen in Florence. The scent of simmering tomatoes, garlic, and herbs clung to everything, especially on Sunday afternoons when she’d be crafting her legendary pasta e fagioli. But Nonna, ever the innovator, sometimes took the classic soup and transformed it into a bubbling, cheesy casserole—a pasta e fagioli al forno. The crispy, golden-brown crust of cheese gave way to a creamy, comforting interior, and it was pure magic. This recipe is my attempt to capture that magic, with a few modern tweaks, of course.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Yield: 1 Casserole
Dietary Type: Varies (can be adapted to vegetarian)

Ingredients

1 lb penne rigate or 1 lb whole wheat penne
1/4 lb pancetta, 3 to 4 slices thick cut
1 tablespoon extra virgin olive oil
2 celery ribs, finely diced
1 carrot, peeled and grated
1 onion, peeled and chopped
2-3 large garlic cloves, minced
2 sprigs fresh rosemary
3-4 sprigs fresh thyme, finely chopped
1 fresh bay leaf
Fresh ground black pepper, to taste
1 (15 ounce) can small white beans, drained and rinsed
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 cheese

Equipment Needed

Large pot
Skillet
Small saucepan
Whisk
Casserole dish

Instructions

Preheat the oven broiler to high and position a rack in the middle of the oven. This ensures even browning of the cheese topping.
Bring a large pot of water to a rolling boil. Generously salt the water (it should taste like the sea). Add the penne rigate (or whole wheat penne) and cook until just shy of al dente. This is crucial as the pasta will continue to cook in the oven, and you want to avoid it becoming mushy.
While the pasta cooks, prepare the pancetta. Chop the pancetta into 1/4-inch dice. Set aside.
Heat a skillet with 1 tablespoon of extra virgin olive oil over medium to medium-high heat.
Add the diced pancetta to the hot skillet and cook for 2 to 3 minutes, until lightly browned and crisp. The rendered fat will add depth of flavor to the vegetables.
Add the finely diced celery ribs, grated carrot, chopped onion, minced garlic cloves, rosemary sprigs, and finely chopped thyme to the skillet. Season generously with salt and fresh ground black pepper.
Sauté the vegetables until they are tender, about 6 to 7 minutes. Stir occasionally to prevent burning and ensure even cooking.
Add the drained and rinsed small white beans to the skillet and heat them through, about 1 minute.
Pour in 1/2 cup of dry white wine and simmer for 30 seconds, allowing the alcohol to evaporate and the wine to deglaze the pan, lifting up any flavorful browned bits from the bottom. Turn off the heat.
Remove the bay leaf from the mixture. It has imparted its flavor, and you don’t want anyone accidentally biting into it.
While the vegetables are cooking, prepare the béchamel sauce. Place a small saucepan over medium heat.
Add 2 tablespoons of butter to the saucepan and allow it to melt completely.
Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. This will thicken the sauce. Be careful not to burn the roux; it should be pale golden.
Gradually whisk in 2 cups of milk, ensuring there are no lumps. Continue whisking until the sauce is smooth and begins to thicken.
Season the béchamel sauce with salt, pepper, and a pinch of nutmeg. The nutmeg adds a subtle warmth and complexity.
Reduce the sauce for 4 to 5 minutes, stirring occasionally, until it reaches a coating consistency.
Stir in half of the 1 1/2 cups of grated romano cheese until melted and smooth. Turn off the heat and adjust the seasoning to taste.
Drain the pasta thoroughly and return it to the large pot.
Pour the white bean and vegetable mixture over the drained pasta and toss to combine.
Pour the béchamel cheese sauce over the pasta and bean mixture and stir to coat evenly.
Transfer the pasta mixture to a casserole dish.
Sprinkle the remaining grated romano cheese evenly over the top of the casserole.
Place the casserole dish in the oven under the preheated broiler and broil for 5 minutes, or until the cheese is melted, bubbly, and golden brown. Watch it carefully to prevent burning!
Remove the casserole from the oven and let it rest for a few minutes before serving. This allows the flavors to meld and the casserole to set slightly.

Expert Tips & Tricks

For a richer flavor, use homemade chicken or vegetable broth in place of some of the milk in the béchamel sauce.
If you don’t have romano cheese, Parmesan cheese is a great substitute.
To make this vegetarian, simply omit the pancetta. Add a pinch of red pepper flakes to the vegetable mixture for a touch of heat.
You can assemble the casserole ahead of time and keep it refrigerated for up to 24 hours before baking. Add a few minutes to the broiling time if baking from cold.
For a creamier texture, blend a portion of the white beans before adding them to the skillet.

Serving & Storage Suggestions

Serve the Pasta e Fagioli Al Forno hot, straight from the oven. A simple green salad with a light vinaigrette makes a perfect accompaniment. A sprinkle of fresh parsley adds a touch of freshness and color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals. You can also freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	731 kcal	N/A
Total Fat	25.8g	39%
Saturated Fat	14.6g	72%
Cholesterol	80.5mg	26%
Sodium	774.4mg	32%
Total Carbohydrate	84.2g	28%
Dietary Fiber	6.7g	26%
Sugars	3.5g	N/A
Protein	36.5g	73%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Version: Omit the pancetta and use a plant-based butter and milk substitute for the béchamel. Nutritional yeast can add a cheesy flavor.
Gluten-Free: Use gluten-free penne pasta and a gluten-free all-purpose flour for the béchamel sauce.
Spicy: Add a pinch of red pepper flakes to the vegetable mixture for a touch of heat.
Different Beans: Substitute cannellini beans or borlotti beans for the small white beans.
Seasonal Vegetables: Incorporate seasonal vegetables like zucchini, bell peppers, or spinach.

FAQs (Frequently Asked Questions)

Q: Can I use dried beans instead of canned beans?
A: Yes, but you’ll need to soak and cook the dried beans beforehand. This will add time to the overall cooking process. About 1 1/2 cups of cooked dried beans is equivalent to one 15-ounce can.

Q: Can I make this ahead of time?
A: Absolutely! You can assemble the casserole ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the broiling time.

Q: What kind of wine should I use?
A: A dry white wine like Pinot Grigio or Sauvignon Blanc works well. Avoid sweet wines.

Q: Can I freeze this casserole?
A: Yes, you can freeze it before or after baking. Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: Can I use a different type of pasta?
A: While penne rigate is traditional, you can use other short pasta shapes like rigatoni, farfalle, or even ditalini.

Final Thoughts

I hope this Pasta e Fagioli Al Forno brings as much joy to your table as it does to mine. It’s a wonderfully comforting and versatile dish that’s perfect for a cozy weeknight dinner or a potluck gathering. Feel free to experiment with different variations and substitutions to make it your own. Don’t be afraid to share your creations and feedback! Buon appetito!

Pasta E Fagioli Al Forno Recipe