Pasta E Fagioli Casserole Recipe
Pasta E Fagioli Casserole is a much loved Italian soup bake. This spaghetti bake is made with spaghetti sausage mixture baked with kidney bean and cheese mixture with herb seasonings.The Pasta E Fagioli Casserole is a hot favorite from the Itlian cuisine. Feel free to express your views about this Pasta E Fagioli Casserole.
Ingredients
| 1/2 16-ounce package spaghetti twists | ||
| 1 pound sweet Italian-sausage links | ||
| Water | ||
| 1 medium-sized onion, diced | ||
| Garlic | 1 Clove (5gm), minced | |
| Red kidney beans | 1 Can (10oz), drained | |
| Tomatoes | 1 Can (10oz) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Sugar | 1 Teaspoon | |
| Oregano leaves | 3/4 Teaspoon | |
Directions
1. Prepare spaghetti twists as label directs; drain. Spoon spaghetti into 3-quart casserole.
2. Meanwhile, in 12-inch skillet over medium heat, heat sausages and V* cup water to boiling. Cover; cook sausages 5 minutes. Remove cover; cook, turning sausages frequently, until water evaporates and sausages are browned, about 20 minutes. With slotted spoon, remove sausages to paper towels to drain. Cut sausages into 1-inch chunks; add to spaghetti.
3. Preheat oven to 350°F. In drippings remaining in skillet, over medium heat, cook onion and garlic until tender, stirring occasionally. Stir in kidney beans, tomatoes with their liquid, Parmesan cheese, sugar, oregano, and 1/4 cup water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes.
4. Add kidney-bean mixture to spaghetti mixture in casserole, stirring gently to mix. Cover casserole and bake 50 to 55 minutes, until hot
2. Meanwhile, in 12-inch skillet over medium heat, heat sausages and V* cup water to boiling. Cover; cook sausages 5 minutes. Remove cover; cook, turning sausages frequently, until water evaporates and sausages are browned, about 20 minutes. With slotted spoon, remove sausages to paper towels to drain. Cut sausages into 1-inch chunks; add to spaghetti.
3. Preheat oven to 350°F. In drippings remaining in skillet, over medium heat, cook onion and garlic until tender, stirring occasionally. Stir in kidney beans, tomatoes with their liquid, Parmesan cheese, sugar, oregano, and 1/4 cup water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes.
4. Add kidney-bean mixture to spaghetti mixture in casserole, stirring gently to mix. Cover casserole and bake 50 to 55 minutes, until hot
Chef
