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Pasta E Fagioli Casserole

Western.Chefs's picture
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.
  Spaghetti twists 8 Ounce (Half 16 Ounce Package)
  Sweet italian sausage links 1 Pound
  Water 2 Cup (32 tbs)
  Onion 1 Medium, diced
  Garlic 1 Clove (5 gm), minced
  Grated parmesan cheese 2 Tablespoon
  Sugar 1 Teaspoon
  Oregano leaves 3⁄4 Teaspoon

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

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1704 Calories from Fat 448

% Daily Value*

Total Fat 50 g77.2%

Saturated Fat 20.6 g103.2%

Trans Fat 0 g

Cholesterol 162.5 mg54.2%

Sodium 3073 mg128%

Total Carbohydrates 207 g69%

Dietary Fiber 3.7 g14.6%

Sugars 14.1 g

Protein 121 g241%

Vitamin A 4.1% Vitamin C 30%

Calcium 59.4% Iron 80.3%

*Based on a 2000 Calorie diet

Pasta E Fagioli Casserole Recipe