Ingredients Jump to Instructions ↓

  1. 8 ounce(s) (1 3/4 cups)

  2. ditalini pasta

  3. 2 slice(s) bacon , cut into 1/2-inch pieces

  4. 1 medium onion , diced

  5. 2 teaspoon(s) olive oil

  6. 1 tablespoon(s) olive oil

  7. 3 clove(s)

  8. garlic , minced

  9. 2 can(s) (15 1/2 to 19 ounces each) white kidney beans (cannellini) , rinsed and drained

  10. 1 can(s) (16 ounces)

  11. plum tomatoes in juice

  12. 3/4 cup(s) chicken broth

  13. 1/4 teaspoon(s) coarsely ground black pepper

  14. 1/4 cup(s) grated Romano cheese

  15. 2 tablespoon(s) grated Romano cheese

  16. 2 slice(s) firm white bread , torn into 1/4-inch pieces

  17. 1 tablespoon(s) chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. In large saucepot, cook pasta in boiling salted water as label directs. Drain well, reserving 1/2 cup pasta cooking water. Return pasta to saucepot; set reserved cooking water aside.

  2. Meanwhile, in 4-quart saucepan, cook bacon over medium heat until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain.

  3. Pour off all but 1 teaspoon bacon fat from saucepan. Reduce heat to medium-low. Add onion and 2 teaspoons olive oil, and cook 5 minutes or until onion is tender, stirring occasionally. Stir in 1 teaspoon minced garlic, and cook 1 minute, stirring. Stir in beans, tomatoes with their juice, chicken broth, pepper, and cooked bacon, breaking up tomatoes with side of spoon; heat to boiling over high heat. Reduce heat to medium and simmer, uncovered, 5 minutes, stirring occasionally.

  4. To pasta in saucepot, add bean mixture, 1/4 cup Romano cheese, and reserved pasta cooking water; toss well. Transfer mixture to 3-quart casserole.

  5. In small bowl, toss bread crumbs with parsley, remaining olive oil, remaining minced garlic, and remaining 2 tablespoons Romano cheese until evenly coated. Sprinkle crumb mixture over pasta. Bake pasta 15 minutes, uncovered, until hot and bubbly and top is golden.


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