Cheesy Baked Pasta Fagioli
Sausage, beef, ditalini, kidney beans, tomatoes, and four cheeses are layered in a 9x13 dish and baked until bubbly and golden.
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Ingredients
- 1 lb Italian sausage
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 onion, diced
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 2 tablespoons dried basil
- 6 oz tomato paste
- 28 oz diced tomatoes
- 15 oz kidney beans, drained
- 1 lb ditalini pasta
- 1/4 cup fresh Parmesan cheese, grated
- 1 cup ricotta
- 1 cup fontina cheese, grated
- 1 cup mozzarella cheese, grated
- 2 tablespoons fresh parsley, minced
Instructions
- In a large pot over medium-high heat, brown the Italian sausage and ground beef in olive oil. Season with salt and pepper.
- Add onions, garlic, dried oregano, dried basil, and tomato paste. Cook for 2–3 minutes until the paste begins to stick.
- Meanwhile, bring a pot of water to a boil and cook the ditalini pasta until al dente. Drain and set aside.
- Stir diced tomatoes and kidney beans into the meat mixture. Reduce heat to low and scrape the bottom of the pot to release flavor. Simmer and taste for seasoning.
- Turn off the heat and stir in the cooked pasta along with a handful of grated cheese.
- Pour half of the pasta and sauce mixture into a 9x13-inch baking dish. Top with half the ricotta, mozzarella, fontina, and Parmesan.
- Repeat the layers with the remaining pasta mixture and cheese. Bake at 375°F for 30 minutes or until cheese is golden and bubbly.
- Garnish with fresh parsley and serve hot.
Notes
This recipe makes a generous portion—perfect for feeding a crowd or freezing for future meals. Swap fontina with provolone or Monterey Jack if needed.
Nutrition
Serving: 1servingsCalories: 619kcalCarbohydrates: 48.5gProtein: 32.5gFat: 32.1gSaturated Fat: 13.1gTrans Fat: 0.5gCholesterol: 89mgSodium: 750mgFiber: 4.7gSugar: 5.5g