PASTA E FAGIOLI BAKE

8 ounces ditalini pasta (1 3/4 cups)
2 slices bacon, cut into 1/2-inch pieces
1 medium onion, diced
2 teaspoons plus 1 tablespoon olive oil
3 garlic cloves, minced
2 cans (15 1/2 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
1 (16 ounce) can plum tomatoes in juice
3/4 cup chicken broth
1/4 teaspoon coarsely ground black pepper
1/4 cup plus 2 tablespoons grated Romano cheese
2 slices firm white bread, torn into 1/4-inch pieces
1 tablespoon chopped fresh parsley leaves

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.

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

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.

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.

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.

Notes: We turned pasta e fagioli, the beloved Italian soup, into a casserole, topped it with bread crumbs and grated Romano cheese, and baked it until golden on top.

Servings: 6
Source: Good Housekeeping Magazine