Pasta e Fagioli Al Forno

Hear that? ***crickets****…………………….Yes, that’s the sound of NOTHING!! For the first time in months, I am alone in the house…………. David is on a business trip, the kids are in school, and the dogs are looking at me like okay, now what? Well, let’s see – 2 loads of laundry, grocery shopping, bill paying and several phone calls to return. And that’s just this morning.

But enough about me – let’s talk about tonight’s dinner. I found a cool recipe for Pasta E Fagioli al forno from Rachael Ray. The kids love pasta e fagioli, which is nothing more than cannelini bean soup with pasta. But I puree mine, so it’s nice and thick. So instead of my regular recipe, I’m going to try this one. The only changes I’ll make will be to leave out the pancetta and nutmeg. I love nutmeg, just not in savory dishes.

**Update: Here’s a photo of dinner -

It was a hit – but I thinned out the bean mixture with some of the pasta water, then coarsely pureed it. I also made 3 cups of the white sauce, and only used 3/4 lb. pasta. Of course, it was still enough to feed the neighborhood. But it’s very delicious and the extra sauce keeps it from being dry.

Pasta E Fagioli al forno – adapted from Rachael Ray
Salt
1 pound penne rigate or whole-wheat penne
1/4 pound pancetta, 3 to 4 slices thick cut like bacon
1 tablespoon extra-virgin olive oil
2 ribs celery from the heart with leafy tops, chopped
1 carrot, peeled and grated
1 onion, peeled and chopped
2 to 3 large cloves garlic, finely chopped
2 sprigs fresh rosemary, leaves finely chopped
3 to 4 sprigs fresh thyme, leaves finely chopped
1 fresh bay leaf
Freshly ground black pepper
1 (15-ounce) can small white beans “Roman” beans, such as Goya brand or, cannellini beans, rinsed and drained
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Nutmeg, to taste
1 1/2 cups grated Romano

Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.
Chop pancetta into 1/4-inch dice.
While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.
While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.
While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.
Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.