Baked Pasta E Fagioli
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!
Servings: 6
Calories: 318kcal
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
Calories: 318kcal | Carbohydrates: 44g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 486mg | Potassium: 1039mg | Fiber: 15g | Sugar: 4g | Vitamin A: 6114IU | Vitamin C: 12mg | Calcium: 228mg | Iron: 5mg