Forktionary

Baked Pasta E Fagioli Recipe

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!

Prep Time 20 mins
Cook Time 45 mins
Calories 405.8 kcal
Protein 37g
Rating 4.4 (10 Reviews)
Baked Pasta E Fagioli 131

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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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.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

7g

Fat

9g

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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Beans Eggs Dairy Pasta Vegetables European Vegetarian Italian Cheese Dietary One Dish Meal Inexpensive Pasta Rice And Grains Tomatoes