Baked Pasta E Fagioli Receta

This comforting Baked Pasta e Fagioli recipe is a guaranteed crowd-pleaser! Inspired by a surprising source (a friend with questionable housekeeping skills!), this one-dish wonder is perfect for vegetarians and meat-lovers alike. Featuring a rich tomato sauce, hearty beans, and perfectly cooked pasta, it's a simple yet satisfying meal. Serve with a dash of your favorite hot sauce for an extra kick!

Preparación 20 min

Cocción 45 min

Calorías 405.8 kcal

Proteína 37g

Valoración Sé el primero

232

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El equipo de cocina de Forktionary

Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Baked Pasta E Fagioli

1 pound penne
1 (28-ounce) can crushed tomatoes, with reserved puree
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1 (15-ounce) can navy beans, rinsed and drained
2 cups vegetable broth
1/4 teaspoon black pepper
5 ounces fresh spinach
1/2 cup grated Romano cheese, divided
1/4 cup pasta cooking water, reserved
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, rinsed and drained

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Cómo preparar Baked Pasta E Fagioli

Preheat oven to 400°F (200°C).
Bring a large pot of salted water to a boil. Add 1 pound of pasta (penne, ditalini, or your favorite shape) and cook for 2 minutes less than package directions. Reserve 1/4 cup of pasta cooking water before draining.
While the pasta cooks, drain one 28-ounce can of crushed tomatoes, reserving the puree. Coarsely chop 1 (14.5 ounce) can of diced tomatoes.
Heat 2 tablespoons of olive oil in a large 4-quart saucepan over medium heat. Add 1 medium onion, chopped, and 2 stalks of celery, chopped, and cook for 9-10 minutes, or until softened.
Add 2 cloves of minced garlic and cook for 1 minute more.
Stir in the crushed tomatoes with their puree, 1 (15-ounce) can of navy beans (drained and rinsed), 1 (15-ounce) can of cannellini beans (drained and rinsed), 2 cups of vegetable broth, and 1/4 teaspoon of black pepper.
Bring the mixture to a boil over high heat, then reduce heat to medium. Stir in 5 ounces of fresh spinach.
Add the cooked pasta, reserved pasta water, and 1/4 cup of grated Romano cheese to the saucepan. Toss until well combined.
Transfer the pasta mixture to a 3-quart greased baking dish.
Sprinkle the remaining 1/4 cup of grated Romano cheese over the top.
Bake for 15-20 minutes, or until heated through and the top is golden brown. Let cool slightly before serving with your favorite hot sauce.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

Fat

Carbs

23g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes European Italian Mediterranean Healthy Vegetarian Fall Recipes

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Preguntas frecuentes

¿Cuánto se tarda en preparar Baked Pasta E Fagioli?

Baked Pasta E Fagioli tarda unos 65 minutos de principio a fin: aproximadamente 20 minutos de preparación y 45 minutos de cocción.

¿Cuántas calorías tiene Baked Pasta E Fagioli?

Baked Pasta E Fagioli tiene aproximadamente 405.8 calorías por ración, con unos 37 g de proteína, 23 g de carbohidratos y 9 g de grasa.

¿Qué ingredientes necesito para Baked Pasta E Fagioli?

Los ingredientes principales de Baked Pasta E Fagioli son Penne, Tomatoes In Puree, Olive Oil, Onion, Celery, Garlic Cloves. Consulta la lista completa con cantidades más arriba.