Pasta Fagioli al Forno

Ingredients

• 1 pound penne
• 1 pound bulk Italian sausage
• 1 tablespoon olive oil
• 1 cup onion diced
• 1 tablespoon minced garlic
• 1 medium carrot chopped finely
• 2 ribs celery chopped finely
• 1 can 28 ounces whole plum tomatoes
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon rosemary
• 1/2 teaspoon dried basil
• 1/2 teaspoon thyme
• 1/2 teaspoon ground black pepper
• 1 15 ounce can cannellini beans, drained and rinsed
• 1/2 cup dry white wine
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 1/4 teaspoon freshly grated nutmeg
• 1 cup Romano or Parmesan cheese
• 1 cup provolone cheese or fontina
• 1/2 cup mozzarella cheese

Instructions

1. Preheat the oven to 400° and spray a 2 quart saucepan or a 9×13 inch pan with nonstick cooking spray.
2. Cook the penne according to package directions. Drain and rinse in cool water.
3. In a large sauté pan cook the sausage till it is no longer pink. Remove and place in a bowl nearby.
4. Heat the olive oil in the pan and add the onions, garlic, carrots and celery to the pan. Saute over medium low heat for 20 minutes, stirring occasionally, till carrots soften a bit.
5. Add the plum tomatoes, tomato paste, salt, oregano, rosemary, basil, thyme, and pepper and simmer for an additional 10 minutes.
6. Stir in the cannellini beans and wine, then simmer for 5 more minutes.
7. In a small saucepan, melt the butter and stir in the flour and brown for a minute.
8. Whisk in the milk and simmer till thickened.
9. Add the nutmeg, romano cheese and provolone cheese. Stir till melted and combined.
10. Stir the noodles into the meat sauce until well combined.
11. Pour the cheese sauce over the noodles and stir in.
12. Spoon the noodles into a pan and top with the mozzarella cheese.
13. Place the pan in the oven and bake for 5 minutes till the cheese is melted and lightly browned.
14. Remove from the oven and let rest for 5 minutes.
15. Serve with a side salad and garlic toast.