Baked Pasta E Fagioli Recipe

Ingredients for Baked Pasta E Fagioli

• Penne
• 1 (28 ounce) can crushed tomatoes
• Olive Oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• Garlic Cloves
• Navy Beans
• Vegetable Broth
• Black Pepper
• Frozen Spinach
• Romano Cheese

How to Make Baked Pasta E Fagioli

1. Preheat oven to 400°F (200°C).
2. 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.
3. 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.
4. 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.
5. Add 2 cloves of minced garlic and cook for 1 minute more.
6. 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.
7. Bring the mixture to a boil over high heat, then reduce heat to medium. Stir in 5 ounces of fresh spinach.
8. Add the cooked pasta, reserved pasta water, and 1/4 cup of grated Romano cheese to the saucepan. Toss until well combined.
9. Transfer the pasta mixture to a 3-quart greased baking dish.
10. Sprinkle the remaining 1/4 cup of grated Romano cheese over the top.
11. 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.