Pasta e Fagioli al Forno — Make this classic Italian comfort-food casserole at home in about an hour. This baked pasta is loaded with savory Italian sausage, tender penne, creamy cannellini beans, and a rich tomato sauce, finished with a three-cheese sauce and melted mozzarella on top. It’s a family favorite that’s perfect for Sunday dinner or a hearty weeknight meal.
Pasta e Fagioli al Forno Recipe
If you want restaurant-quality pasta al forno at home, this approachable recipe delivers. Follow straightforward steps and you’ll have a satisfying, traditional Italian meal ready in roughly one hour.
The dish features ground Italian sausage sautéed with onions, carrots, and celery, plus garlic and a blend of herbs such as oregano, rosemary, basil, and thyme. The base sauce combines canned plum tomatoes and tomato paste, to which cooked penne and cannellini beans are added. A creamy cheese sauce made with Parmesan and provolone is stirred into the pasta, then the casserole is topped with mozzarella and baked until bubbly and golden.
Ingredients in Pasta Fagioli al Forno
Most ingredients are pantry staples and easy to find. The main components are:
- Penne pasta (or ziti, rotini)
- Ground Italian sausage (regular or hot)
- Olive oil
- Onion, celery, carrot
- Garlic
- Canned whole plum tomatoes (San Marzano recommended)
- Tomato paste
- Oregano, rosemary, basil, thyme
- Salt and pepper
- Cannellini beans (or Great Northern/navy)
- Dry white wine or low-sodium broth
- Butter and all-purpose flour (for roux)
- Whole milk
- Grated Parmesan or Romano
- Shredded provolone or fontina
- Shredded mozzarella
How To Make Pasta e Fagioli al Forno
Follow these concise steps for a successful baked pasta:
Step 1: Preheat the oven to 400°F and spray a 2–3 quart casserole dish or a 9×13 pan with cooking spray.
Step 2: Cook the penne according to package directions, drain, rinse, and set aside.
Step 3: In a large, high-sided skillet, brown the Italian sausage over medium-high heat, crumbling as it cooks. Set aside.
Step 4: In the same skillet (use some sausage fat or add a tablespoon of olive oil), sauté onion, celery, and thinly sliced or diced carrots until softened, 10–15 minutes. Add garlic during the last minute.
Step 5: Stir in canned plum tomatoes, tomato paste, oregano, rosemary, basil, thyme, salt, and pepper. Add the cooked sausage back to the skillet and simmer gently for 10 minutes.
Step 6: Add the cannellini beans and the optional 1/2 cup white wine (or broth), simmer 5 more minutes, then remove from heat.
Step 7: Make the cheese sauce in a separate saucepan: melt 2 tablespoons butter over medium heat, whisk in 2 tablespoons flour and cook 1 minute to form a roux. Slowly add 2 cups whole milk (careful, it will bubble), cook until slightly thickened, about 5 minutes.
Step 8: Stir in 1 cup grated Parmesan (or Romano) and 1 cup shredded provolone (or fontina) until melted and smooth.
Step 9: Combine the cooked penne with the tomato-sausage-bean mixture, then pour the cheese sauce over and mix evenly.
Step 10: Transfer to the prepared baking dish, sprinkle 1/2 cup mozzarella evenly over the top, and bake about 5 minutes or until cheese is lightly browned. Let rest 5 minutes before serving.
What Beans to Use
White beans are traditional. Cannellini beans are the classic choice, but Great Northern or navy beans work well. You can omit beans if you prefer, though pasta e fagioli literally means pasta and beans, so including them keeps the dish authentic.
Best Cheeses for Penne al Forno
This recipe uses three cheeses:
- Grated Parmesan or Romano (for the cheese sauce)
- Shredded provolone or fontina (for the cheese sauce)
- Shredded mozzarella (for the topping)
Use good-quality cheeses — skip pre-grated powdered Parmesan in a green can. Freshly grated and freshly shredded cheeses give the best flavor and texture.
Wine in the Recipe?
Wine is optional but recommended for added depth. A dry white like Chardonnay, Pinot Grigio, or Sauvignon Blanc works well. The alcohol cooks off during simmering. If you’d rather not use wine, substitute low-sodium chicken or vegetable broth.
Make-Ahead and Freezing
You can assemble the casserole up to the point of baking, then cover tightly and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked casserole (well covered) for up to 3 months. Reheat and bake from chilled or partly thawed until heated through and bubbly.
What to Serve With It
Serve with garlic bread, crusty French bread, or a crisp salad such as Caesar to balance the richness.
Storage and Leftovers
Store leftovers airtight in the refrigerator for up to 5 days. This casserole also freezes well; keep airtight in the freezer for up to 4 months. Reheat gently to avoid separating the sauce.
Tips for the Best al Forno Pasta
- Read the recipe through once before starting so steps flow smoothly.
- Use penne or another short pasta like ziti or rotini; cook to al dente.
- Multitask: while pasta cooks, brown sausage and sauté vegetables.
- Slice carrots thin so they soften quickly and evenly.
- If you have fresh herbs, use about double the amount called for in dried herbs.
- The roux (butter + flour + milk) thickens the cheese sauce. Omit the flour if you prefer a thinner sauce.
- Whole milk yields the best creaminess; 2% will work in a pinch, but avoid skim.
Pasta e Fagioli al Forno
Ingredients
- 1 pound penne pasta, cooked according to package directions
- 1 pound ground Italian sausage (regular or hot)
- 1 tablespoon olive oil, as needed
- 1 cup diced white or yellow onion
- 2 ribs celery, diced
- 1 medium carrot, diced or thinly sliced
- 3–5 cloves garlic, finely diced
- 28 ounces canned whole plum tomatoes (San Marzano recommended)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup dry white wine (or low-sodium chicken broth)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup grated Parmesan or Romano
- 1 cup shredded provolone or fontina
- 1/2 cup shredded mozzarella
Instructions
- Preheat oven to 400°F and spray a 2–3 quart casserole dish or a 9×13 pan with cooking spray.
- Boil the penne according to package directions, drain, rinse, and set aside.
- In a large, high-sided skillet, brown the sausage over medium-high heat, crumbling as it cooks. Set aside.
- In the same skillet, add olive oil if needed and sauté onion, celery, and carrots until softened, 10–15 minutes. Add garlic for the last minute.
- Add canned tomatoes, tomato paste, herbs, salt, and pepper. Return sausage to the skillet and simmer gently for 10 minutes.
- Stir in cannellini beans and wine or broth; simmer 5 minutes, then remove from heat.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute to form a roux.
- Slowly add milk, simmer until slightly thickened (about 5 minutes). Stir in Parmesan and provolone until melted and smooth.
- Combine cooked penne with the tomato-sausage-bean mixture, pour in the cheese sauce, and stir to combine.
- Transfer the pasta mixture to the prepared dish, sprinkle with mozzarella, and bake about 5 minutes or until cheese is lightly browned. Let rest 5 minutes before serving.
Notes
*If using fresh herbs, use about double the amount called for in dried herbs. Dried herbs are more concentrated.
**Whole milk produces the creamiest sauce; 2% is acceptable but avoid skim. I have not tested plant-based milks for this recipe.
Nutrition
Serving: 1 | Calories: 648 cal | Carbohydrates: 50 g | Protein: 34 g | Fat: 34 g | Saturated Fat: 16 g | Sodium: 1635 mg | Fiber: 7 g | Sugar: 10 g
Nutrition information is an approximation.
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