Baked Pasta e Fagioli

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 1 1/2 cups ditalini or elbow macaroni
• 2 cloves garlic, minced
• two 15 1/2-ounce cans cannellini, Great Northern, or Navy beans, drained and rinsed
• 2 cups chicken or vegetable stock or broth
• 1 1/2 cups canned crushed tomatoes
• Salt and pepper to taste
• 1/4 cup minced parsley
• 3/4 cup fresh bread crumbs
• 6 ounces cheese, grated or, if using fresh mozzarella, cut into thin rounds

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