Categories: Pasta

Ingredients

• 3 cups uncooked penne pasta
• 28 oz can 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
• 1/2 tsp salt
• 1/2 tsp dried basil
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp pepper
• 15 oz can cannellini beans, rinsed and drained
• 1/2 cup grated Parmesan, divided
• 1/2 cup minced fresh parsley, divided
• 2 cups shredded fontina

Directions

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

2. Drain tomatoes, reserving juices; chop tomatoes. In a 6-qt stockpot, 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 1/4 cup each Parmesan and parsley. Stir in pasta. Put in a greased 13×9-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.

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