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.

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Main IngredientInterest Group

Ingredients

 1/2 16-ounce package spaghetti twists
 1 pound sweet Italian-sausage links
 Water
 1 medium-sized onion, diced
 Garlic1 Clove (5gm), minced
 Red kidney beans1 Can (10oz), drained
 Tomatoes1 Can (10oz)
 Parmesan cheese2 Tablespoon, grated
 Sugar1 Teaspoon
 Oregano leaves3/4 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
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