Baked Penne with White Beans and Pancetta
This hearty Baked Penne with White Beans and Pancetta is a delicious twist on a traditional Italian comfort dish. With the perfect blend of savory pancetta, tender vegetables, and creamy white beans, every bite offers a delightful combination of flavors and textures. Topped with a rich, cheesy sauce and then broiled to perfection, this pasta bake is a warming meal ideal for any occasion. Whether you're feeding a family or entertaining friends, this dish is sure to impress. Rachael Ray's take on Pasta E Fagioli Al Forno showcases the best of Italian cooking and can be made in just about 30 minutes, making it perfect for busy weeknights or casual gatherings.
6
Servings
400
Calories
19
Ingredients
Ingredients
Salt
to taste (for boiling pasta and seasoning)
Penne Rigate or Whole Wheat Penne
1 lb (cooked to al dente)
Pancetta
1/4 lb (diced)
Extra Virgin Olive Oil
1 tablespoon (for sautéing)
Celery
3 ribs (chopped)
Carrot
1 (peeled and grated)
Onion
1 (peeled and chopped)
Garlic Cloves
2-3 (finely chopped)
Fresh Rosemary
2 sprigs (leaves finely chopped)
Fresh Thyme
3-4 sprigs (leaves finely chopped)
Fresh Bay Leaf
1 (keep whole)
Fresh Ground Black Pepper
to taste (for seasoning)
Small White Beans
1 (15 ounce) can (rinsed and drained)
Dry White Wine
1/2 cup
Butter
2 tablespoons (for making sauce)
All-Purpose Flour
2 tablespoons (for making sauce)
Milk
2 cups
Nutmeg
to taste (for seasoning)
Grated Romano Cheese
1 1/2 cups (divided)
Instructions
1
Bring a large pot of salted water to a boil and cook the penne just shy of al dente according to package instructions. Drain and set aside.
2
While the pasta cooks, chop the pancetta into 1/4-inch dice.
3
In a large skillet over medium to medium-high heat, add the olive oil and then the diced pancetta. Cook for 2 to 3 minutes until it starts to crisp up.
4
Next, add the chopped celery, grated carrot, chopped onion, minced garlic, rosemary, thyme, and bay leaf to the skillet. Season with salt and black pepper. Sauté the mixture for 6 to 7 minutes, or until the vegetables are tender.
5
Stir in the rinsed and drained white beans and heat them through for about 2 minutes. Then, pour in the dry white wine and simmer the mixture for an additional 30 seconds, allowing the flavors to meld. Remove the bay leaf and set the vegetable mixture aside.
6
In a small saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1 minute until it forms a roux. Gradually whisk in the milk, season the sauce with salt, black pepper, and nutmeg, and allow to reduce for 4 to 5 minutes until thickened. Stir in half of the grated Romano cheese and adjust seasoning if necessary.
7
Preheat your oven's broiler by placing a rack in the middle. Preheat to high.
8
In the large pot used for the pasta, combine the cooked penne with the vegetable mixture and cheese sauce, stirring well to coat the pasta evenly.
9
Transfer the pasta mixture into a greased casserole dish, top with the remaining grated cheese, and place it under the broiler for about 5 minutes or until the top is golden and bubbly.
Nutrition Information
25g
Fat
30g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Baked Penne with White Beans and Pancetta?
This dish is a hearty Italian comfort meal inspired by Rachael Ray's Pasta E Fagioli Al Forno, featuring savory pancetta, tender vegetables, creamy white beans, and a rich cheese sauce.
How long does it take to make this recipe?
This recipe can be prepared and cooked in approximately 30 minutes, making it ideal for busy weeknights.
What type of pasta should I use?
The recipe calls for 1 lb of either Penne Rigate or Whole Wheat Penne.
How many servings does this recipe provide?
This recipe yields 6 servings.
What are the nutritional facts for one serving?
Each serving contains approximately 400 calories, 25g of fat, 30g of carbohydrates, and 20g of protein.
What kind of beans are used in this pasta bake?
The recipe uses one 15-ounce can of small white beans, which should be rinsed and drained.
What vegetables are included in the dish?
The dish includes 3 ribs of chopped celery, 1 grated carrot, 1 chopped onion, and 2-3 cloves of garlic.
How much pancetta is required?
You will need 1/4 lb of pancetta, diced into 1/4-inch pieces.
What herbs provide the flavor for this dish?
The flavor is enhanced by fresh rosemary, fresh thyme, and one fresh bay leaf.
How do I cook the penne for this bake?
Cook the penne in a large pot of salted water just shy of al dente according to package instructions, then drain.
How do I prepare the cheese sauce?
Melt butter, whisk in flour to form a roux, gradually add milk, season with salt, pepper, and nutmeg, and then stir in half of the grated Romano cheese.
What kind of cheese is used in this recipe?
The recipe uses 1 1/2 cups of grated Romano cheese, divided for the sauce and the topping.
Is wine used in this recipe?
Yes, 1/2 cup of dry white wine is simmered with the vegetable and bean mixture for about 30 seconds.
At what temperature should I broil the pasta?
The broiler should be set to high, with the rack placed in the middle position.
How long should the dish stay under the broiler?
Broil for about 5 minutes or until the top is golden and bubbly.
Should the bay leaf stay in the pasta?
No, you should remove the bay leaf from the vegetable mixture before combining it with the pasta.
How do I crisp the pancetta?
Cook the diced pancetta in a large skillet with olive oil over medium to medium-high heat for 2 to 3 minutes.
How long do the vegetables need to sauté?
Sauté the celery, carrot, onion, and garlic with the herbs for 6 to 7 minutes until tender.
What is the purpose of the nutmeg in the sauce?
Nutmeg is used to season the milk-based sauce, adding a subtle warmth and traditional flavor to the white sauce.
How much butter and flour is needed for the roux?
Use 2 tablespoons of butter and 2 tablespoons of all-purpose flour.
How much milk is required for the sauce?
The recipe requires 2 cups of milk.
When do I add the beans to the skillet?
Add the beans after the vegetables are tender, heating them through for about 2 minutes before adding the wine.
Do I need to grease the casserole dish?
Yes, transfer the pasta mixture into a greased casserole dish before topping with cheese and broiling.
What is the best way to mix the final dish?
Combine the cooked penne, the vegetable mixture, and the cheese sauce in the large pot used for the pasta to ensure even coating.
Can I use olive oil for this recipe?
Yes, 1 tablespoon of extra virgin olive oil is used to cook the pancetta.
How should I prepare the garlic?
The 2-3 cloves of garlic should be finely chopped.
How long should the white sauce thicken?
The sauce should reduce and thicken for 4 to 5 minutes over medium heat.
What is the role of the carrot in this recipe?
The grated carrot adds sweetness and texture to the base vegetable mixture, which is a traditional Italian soffritto technique.
Is this a Rachael Ray recipe?
Yes, this dish is Rachael Ray's take on Pasta E Fagioli Al Forno.
Can I use whole wheat pasta?
Yes, whole wheat penne is a suggested alternative to standard penne rigate.