Pasta Fagioli Al Forno

• 3 cups uncooked penne pasta (about 12 ounces)
• 1 can (28 ounces) whole plum tomatoes
• 1 pound bulk Italian sausage
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup minced fresh parsley, divided
• 2 cups shredded fontina or provolone cheese

1. Preheat oven to 350u0b0. Cook pasta according to package directions for al dente; drain.
2. Meanwhile, drain tomatoes, reserving juices; coarsely chop tomatoes. In a 6-qt. stockpot, cook and crumble sausage with onion, carrot, celery and garlic over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in tomato paste, seasonings, chopped tomatoes and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
3. Stir in beans and 1/4 cup each Parmesan cheese and parsley. Stir in pasta. Transfer to a greased 13x9-in. baking dish; sprinkle with fontina cheese and remaining Parmesan cheese.
4. Bake, covered, 20 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Sprinkle with remaining parsley.
5. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

penne pasta, tomatoes, italian sausage, onion, carrot, celery, garlic, tomato paste, oregano, salt, basil, red pepper, pepper, cannellini beans, parmesan cheese, fresh parsley, shredded fontina

Taken from www.tasteofhome.com/recipes/pasta-fagioli-al-forno/ (may not work)