Pasta Fagioli al Forno *

 1 1/2 cups uncooked penne pasta

1 can (14 oz) whole tomotoes

1 pound ground italian sausage

1/2 onion, chopped

1 carrot, chopped

1 celery rib, chopped

2 garlic cloves, minced

1 Tbsp tomato paste

1/2 tsp dried oregano

1/4 tsp salt

1/4 tsp dried basil

1/4 tsp crushed red pepper flakes

1/4 tsp pepper

1 can (15 oz) cannellini beans, rinsed and drained

1/3 cup grated parmesan cheese

2 Tbsp dried parsley

1 cup shredded provolone cheese

Preheat oven to 350.  Cook penne pasta according to package directions in salted water; drain.  Meanwhile, drain tomatoes, reserving juices; coarsely chop tomatoes.  In a 6 quart stockpot, cook and crumble sausage with onion, carrot, celery, and garlic over medium high heat until the sausage is no longer pink. Drain and return to stock pot.  Stir in the tomato paste, seasonings, chopped tomatoes and reserved juices; bring to a boil.  Reduce heat; simmer, uncovered, 10 minutes.  Stir in cannellini beans, parsley and 1/4 cup parmesan cheese.  Transfer to a greased 13x9 dish; sprinkle with provolone cheese and remaining parmesan cheese.  Bake, covered, 20 minutes.  Uncover; bake until cheese is melted, 10-15 minutes longer.  

Serves 6