Ingredients
3 cups uncooked penne pasta (about 12 ounces)1 can (28 ounces) whole plum tomatoes1 pound bulk Italian sausage1 medium onion, chopped1 medium carrot, chopped1 celery rib, chopped4 garlic cloves, minced2 tablespoons tomato paste1 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon dried basil1/4 teaspoon crushed red pepper flakes1/4 teaspoon pepper1 can (15 ounces) cannellini beans, rinsed and drained1/2 cup grated Parmesan cheese, divided1/2 cup minced fresh parsley, divided2 cups shredded fontina or provolone cheese
Preparation
Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.
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.
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.
Bake, covered, 20 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Sprinkle with remaining parsley.
