Pasta e Fagioli (-ish)

This no-recipe recipe is sort of a pasta e fagioli meets cassoulet meets pasta bake. Basically, I used the flavor profile of the Italian sausage cassoulet I made awhile back but combined it with pasta and turned it into a baked casserole.

Pasta e Fagioli (-ish)

Ingredients:
olive oil
onion, diced
garlic powder (or fresh if you prefer)
dried rosemary, crushed
herbes de Provence
salt & pepper to taste
fire-roasted tomatoes, diced (I had the remains of an open can in the fridge)
hot Italian sausage, pre-cooked and diced (again, leftover in the fridge)
cannellini beans, drained and rinsed
pasta of choice, cooked shy of al dente (I used whole wheat shells)
Parmesan cheese, grated (fresh is best but the stuff in the green can will do)
panko bread crumbs

Directions:
Preheat oven to 350 degrees.

In a saute pan over medium heat, cook the onion in olive oil until slightly softened, about 3-5 minutes. Stir in all of the spices and tomatoes and continue to cook for another 2-3 minutes before adding the Italian sausage, beans, and pasta. Give a big stir to combine everything before dumping it all into an appropriate sized casserole dish. Top the pasta with the Parmesan and bread crumbs, drizzle on some more olive oil, and bake at 350 degrees until the top is golden brown and nice and crusty.

Enjoy!