Pasta e Fagioli (Pasta and beans)

Ingredients

• 1 can (35-oz.) Italian-style tomatoes
• 1 can (8 oz.)tomato sauce
• 1 tsp. salt
• 1 med. clove garlic, crushed
• 1/2 tsp. basil leaves
• 1/2 tsp. oregano leaves
• 1/4 tsp. pepper
• 1 Tbsp. chopped parsley
• 1 bay leaf
• 1 can (15-oz.)red kidney beans, drained
• 1 can (3 oz.) chopped, broiled mushrooms,undrained
• 1 Tbsp. salt
• 3 quarts boiling water
• 8 oz. (5 1/2 to 6 cups) medium egg noodles
• Grated Parmesan cheese

Directions

Combine tomatoes, tomato sauce, 1 tsp. salt, garlic, remaining seasonings, kidney beans, and mushrooms with liquid in large saucepan. Bring to a boil; simmer 20 minutes, stirring occasionally.Meanwhile, Add 1 tablespoon salt to rapidly boiling water. Gradually add noodles so that water continues to boil. Cook, uncovered, stirring occasionally, 5 to 6 minutes. Drain in colander.

Remove bay leaf from tomato mixture and discard it. Combine tomato mixture with noodles. Pour into a 3 quart casserole; sprinkle with Parmesan cheese. Bake at 350 degrees about 20 minutes or until bubbling. Serve with additional Parmesan cheese.

Yield: 6 to 8 servings

Submitted 6/13/05.
Source: Mueller's Classic Recipes
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Pasta e Fagioli (Pasta and beans)