Pasta Fazool Casserole Recipes

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PASTA "FAZOOL"



Pasta

Provided by Jeff Mauro, host of Sandwich King

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

6 ounces pancetta, diced
1 small yellow onion, finely diced
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt
3 cloves garlic, minced
1/4 cup dry white wine
2 cups chicken stock
Two 15-ounce cans cannellini beans, drained and rinsed
One 15-ounce can crushed tomatoes
3/4 cup ditalini or other small pasta
1 cup grated Parmesan cheese (about 2 ounces)
1 cup roughly chopped fresh basil
Soppressata Sandwiches, for serving, recipe follows

Steps:

  • Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
  • Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant, about 15 seconds.
  • Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.
  • Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
  • Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.
  • Serve with Soppressata Sandwiches.
  • Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.

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
Calories887.6 calories
Carbohydrate77.3 g
Cholesterol83.7 mg
Fat43.8 g
Fiber12.5 g
Protein43.8 g
SaturatedFat13.9 g
Sodium4199.5 mg
Sugar10 g

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.

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
Calories916.7
Fat19.7
SaturatedFat5
Cholesterol26.3
Sodium3586.1
Carbohydrate135.3
Fiber24.2
Sugar9.8
Protein50.7

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.

PASTA FAZOOL CASSEROLE



Pasta Fazool Casserole image

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

Provided by MsKittyKat

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb hot Italian sausage or 1 lb sweet Italian sausage link, casings removed
1 lb ground beef
1 large onion, chopped
4 cloves garlic, 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 lb mostaccioli pasta, freshly cooked
1/2 cup grated parmesan cheese
1/4 cup chopped fresh Italian parsley
12 ounces fontina or 12 ounces provolone cheese, grated
Calories798.6
Fat40.6
SaturatedFat18.3
Cholesterol126.1
Sodium1359.6
Carbohydrate60.9
Fiber6
Sugar7.2
Protein46.4

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.

JENNIFER'S PASTA FAZOOL CASSEROLE



JENNIFER'S PASTA FAZOOL CASSEROLE image

Categories     Pasta     Bake     Dinner

Yield 8 Servings

Number Of Ingredients 14

1 pound hot sausage casings removed
1 lb Ground Beef
1 large onion chopped
4 garlic cloves chopped
1 teaspoon dried oregano, crumbled
1 28oz can Italian plum tomatoes, drained, chopped
2 tablespoons tomato paster
1/4 teaspoon cayenne pepper
1 15 oz can kidney beans, rinsed, drained
Salt and Pepper
1 lb motaccioli pasta freshly cooked
1/2 cup grated Parmesan
1/4 cup chopped fresh Italian parsley
12 oz Fontina or aged provolone, grated

Steps:

  • Preheat oven to 400 degrees F. Saute first 6 ingredients in heavy 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 peppers. Add mostaccioli, Parmesan and parsley and toss to combine. Transfer to 9 x 13 inch baking dish. Sprinkle with chesse. Bake until cheese melts, about 30 minutes. A little crust on top makes it tast great!

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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