DIRECTIONS
1
Preheat the oven to 425°F. Add the milk, beans, and 1/2 tbsp of the oil to a blender; cover and puree well, at least 1 minute. Set aside.
2
Parboil the pasta in a large saucepan of boiling water, about 6 minutes, and drain well. (Do not fully cook.)
3
Meanwhile, heat the remaining 1 tbsp of the oil in a large (eco-friendly) nonstick skillet or wok over medium-high heat. Add the diced vegetables and sauté until al dente (still slightly firm), about 6 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds.
4
Stir together the sautéed vegetables, parboiled pasta, bean puree, crushed tomatoes, Pecorino Romano cheese, salt, and the chopped basil in a large mixing bowl until well combined.
5
Evenly transfer the pasta-vegetable mixture to a 2 1/2-quart baking dish. Sprinkle with the Fontina cheese. Bake until the pasta is cooked through and the cheese is golden brown, about 25 minutes. Let stand for at least 5 minutes to allow excess liquids to settle, and serve.