Pasta E Fagioli Al Forno

averiecooks.com

Carol Tibbetts

1 pound penne pasta, cooked according to package directions (or similar pasta such as ziti or rotini)

1 pound ground Italian sausage (regular or hot)

1 tablespoon olive oil, or as needed

1 cup white or yellow onion, diced small

2 ribs celery, diced small

1 medium carrot, diced small or thinly sliced

3 to 5 cloves garlic, finely diced

28 ounces canned whole plum tomatoes such as San Marzano

2 tablespoon tomato paste

1 teaspoon dried oregano*

1 teaspoon dried rosemary*

1 /2 teaspoon dried basil*

1 /2 teaspoon thyme*

1 /2 teaspoon salt

1 /2 teaspoon freshly ground black pepper

one 15-ounce can cannellini beans, drained and rinsed (or Great Northern or navy beans)

½ cup dry white wine (such as chardonnay, pinot grigio, or sauvignon blanc; low-sodium chicken broth may be substituted)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk**

1 cup grated Parmesan or Romano cheese

1 cup shredded provolone or fontina cheese

½ cup shredded mozzarella cheese

Directions at averiecooks.com

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