Pasta E Fagioli Bake

• 8 ounces ditalini (1 3/4 cups)
• 2 slices bacon, cut into 1/2-inch pieces
• 1 medium onion, diced
• 2 teaspoons olive oil
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 (15 1/2 ounce) cans white kidney beans, rinsed and drained (cannellini)
• 1 (16 ounce) canplum tomatoes with juice
• 34 cup chicken broth
• 14 teaspoon fresh coarse ground black pepper
• 14 cup grated romano cheese, plus
• 2 tablespoons grated romano cheese
• 2 slices firm white bread, torn into 1/4-inch pieces
• 1 tablespoon chopped fresh parsley leaves

1. Preheat oven to 400 degrees Fahrenheit.
2. In a large saucepot, cook pasta in boiling salted water as label directs.
3. Drain well, reserving 1/2 cup of pasta cooking water.
4. Return pasta to saucepot; set reserved cooking water aside.
5. Meanwhile, in a 4-quart saucepan, cook bacon over medium heat until browned, stirring occasionally.
6. With slotted spoon, transfer bacon to paper towels to drain.
7. Pour off all but 1 teaspoon bacon fat from saucepan.
8. Reduce heat to medium-low.
9. Add onion and 2 teaspoons of olive oil, and cook 5 minutes or until onion is tender, stirring occasionally.
10. Stir in 1 teaspoon of minced garlic, and cook 1 minute, stirring.
11. Stir in beans, tomatoes with their juice, chicken broth, pepper, and cooked bacon, breaking up tomatoes with side of spoon; heat to boiling over high heat.
12. Reduce heat to medium and simmer, uncovered, 5 minutes, stirring occasionally.
13. To pasta in saucepot, add the bean mixture, 1/4 cup Romano cheese, and reserved pasta cooking water; toss well.
14. Transfer mixture to a 3-quart casserole.
15. In a small bowl, toss bread crumbs with parsley, remaining tablespoon of olive oil, remaining minced garlic, and remaining 2 tablespoons of Romano cheese until evenly coated.
16. Sprinkle crumb mixture over the pasta.
17. Bake pasta 15 to 20 minutes, uncovered, until hot and bubbly and top is golden.

ditalini, bacon, onion, olive oil, olive oil, garlic, white kidney beans, tomatoes, chicken broth, fresh coarse ground black pepper, romano cheese, romano cheese, white bread, parsley

Taken from www.food.com/recipe/pasta-e-fagioli-bake-156273 (may not work)