Baked pasta e fagioli is a hearty version of the popular Italian soup. This dish comes together in well under an hour and features brothy pasta, a combination of beans, and tons of veggies for a flavor packed dish that will satisfy the whole family!
I try to get my meat loving boys to eat their veggies.
In fact, we’ve even started making meatless meals once a week or so to try to get some veggies into them.
This used to be met with groans and protests, but I’ve found replacing the meat with a healthy dose of vegetarian protein like beans helps.
They feel full afterwards.
And I feel like super mom.
Not bad for a dish of baked pasta e fagioli.
What is pasta e fagioli?
In English pasta e fagioli translates to pasta and beans.
It’s an Italian soup featuring small pasta and beans in a tomatoey broth.
Delicious!
Ingredients
To make this you’ll need:
- Pasta– Cooked according to the directions on the package. Make sure you save some of the pasta water!
- Olive oil
- Aromatics– Diced yellow onion, sliced celery and minced garlic
- Broth– Chicken broth or vegetable broth
- Beans– Drained and rinsed cans of red kidney beans and pinto beans
- Tomato– A large one diced and seeded
- Spinach– Thawed and drained frozen spinach
- Salt and pepper
- Mozzarella cheese– shredded
How to Make
To make this baked pasta e fagioli, start by heating the olive oil in a large skillet set to medium heat.
When the oil is hot and shimmery, add both the onion and celery and cook, stirring often, until they’re tender.
At this point, stir in the garlic and cook an additional minute.
Then, stir in the broth, beans, and tomato to the skillet.
Bring the mixture to a boil.
Once it boils, stir in the spinach, and then immediately reduce the heat to low and simmer just until the mixture’s hot throughout.
Stir in the cooked pasta, reserved pasta water, and half of the shredded cheese to the skillet.
Then remove it from heat and season with salt and pepper.
Set it aside.
Lightly spray a 9×13″ casserole dish with nonstick cooking spray, then transfer the pasta mixture in an even layer.
Sprinkle the rest of the cheese evenly out overtop.
Bake at 400° for 15-20 minutes- just until the cheese has melted and the pasta’s hot and bubbly.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container for up to 4 days.
You may need to stir in more broth before reheating.
Tips and Tricks
- Make sure the canned beans you’re using are unseasoned, especially the pinto beans since they’re often sold in Tex Mex or barbecue seasoned varieties.
- You can use any pasta shape you prefer. We like penne, farfalle, and elbow noodles in this recipe.
- Make sure to stir the vegetables often while sautéing them so that they don’t stick or scorch.
- This baked pasta was made to be tweaked! Add a meat or extra veggies. Add extra tomatoes or spinach, or even sauteed bell peppers and squash or zucchini.
Other Easy Baked Pasta Recipes
This baked pasta e fagioli is baked pasta perfection you’ll love!
Make it and enjoy!
Looking for other easy baked pasta recipes?
Try these:
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Baked Pasta E Fagioli
Ingredients
- 1/2 lb pasta cooked according to package directions, reserve 1/4 cup of the pasta water
- 1 tbsp extra virgin olive oil
- 1/2 medium yellow onion peeled & diced
- 1 stalk celery thinly sliced
- 2 1/2 tsp minced garlic
- 1 cup chicken broth
- 1 16 oz can dark red kidney beans drained & rinsed
- 1 16 oz can pinto beans drained & rinsed
- 1 large tomato seeded & diced
- 1 10 oz pkg frozen spinach thawed and well drained
- salt & pepper to taste
- 1 cup shredded mozzarella cheese divided
Instructions
- Add the olive oil to a large skillet set over medium heat. When the oil's hot (shimmery), add both the onion and celery stirring to combine. Cook, stirring often, until they're tender.
- Stir in the garlic, and cook an additional minute.
- Add the broth, beans, and tomato to the skillet. Stir to evenly combine.
- Bring the mixture to a boil. Add the spinach, stir, and then immediately reduce the heat to low and simmer (stirring occasionally) just until the mixture's hot throughout.
- Add the cooked pasta, reserved pasta water, and half of the shredded cheese to the skillet. Stir until evenly combined, then remove from heat and set aside. Season with salt & pepper, to taste.
- Lightly spray a 9x13" casserole dish with nonstick cooking spray, then transfer the pasta mixture. Spread out in an even layer. Sprinkle the rest of the cheese evenly out overtop.
- Bake at 400° for 15-20 minutes- just until the cheese has melted and the pasta's hot & bubbly.
- Serve & enjoy!
Notes
- Make sure the canned beans you're using are unseasoned, especially the pinto beans since they're often sold in Tex Mex or barbecue seasoned varieties.
- You can use any pasta shape you prefer. We like penne, farfalle, and elbow noodles in this recipe.
- Make sure to stir the vegetables often while sautéing them so that they don't stick or scorch.
- This baked pasta was made to be tweaked! Add a meat or extra veggies. Add extra tomatoes or spinach, or even sauteed bell peppers and squash or zucchini.
Nutrition
recipe adapted from My Fearless Kitchen
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