Best Casseroles Ever

Gotta love that 13x9. It makes your family’s favorite dinner even easier, ’cause it’s all in one big happy pan.

Pasta Fagioli al Forno

PREP: 35 min. BAKE: 30 min. + standing

MAKES: 8 servings

The name of this Italian-inspired dish means baked pasta with beans. My busy family translates it as a super satisfying dinner. —Cindy Preller, Grayslake, IL

3 cups uncooked penne pasta (about 12 oz.)

1 can (28 oz.) whole plum tomatoes

1 lb. bulk Italian sausage

1 medium onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

4 garlic cloves, minced

2 Tbsp. tomato paste

1 tsp. dried oregano

½ tsp. each salt and dried basil

¼ tsp. crushed red pepper flakes

¼ tsp. pepper

1 can (15 oz.) cannellini or white kidney beans, rinsed and drained

½ cup grated Parmesan cheese, divided

½ cup minced fresh parsley, divided

2 cups shredded fontina or provolone cheese

1. Preheat oven to 350°. Cook pasta until al dente; drain.

2. Drain tomatoes, reserving juices; chop tomatoes. In a 6-qt. pot, cook and crumble the sausage with onion, carrot, celery and garlic on medium high heat, 6-8 minutes; drain. Stir in tomato paste, seasonings, tomatoes and reserved juices; boil. Reduce the heat; simmer, uncovered, 10 minutes.

3. Stir in the beans and ¼ cup each Parmesan and parsley. Stir in pasta. Put in a greased 13x9-in. baking dish; top with remaining cheese.

4. Bake, covered, for 20 minutes. Uncover; bake until the cheese is melted, 10-15 minutes. Sprinkle with remaining parsley.

FREEZE OPTION Cool the unbaked casserole; cover and freeze. To use, partially thaw in fridge overnight. Remove 30 minutes before baking. Bake at 350°, until heated through and 165° in the center.

PER SERVING 440 cal., 23g fat (10g sat. fat), 66mg chol., 1,029mg sod., 37g carb. (5g sugars, 6g fiber), 22g pro.