This recipe for Baked Pasta e Fagioli is a fun twist on the traditional soup. Packed with pasta, cheese, and vegetables it’s another kind of comfort food!
Baked Pasta e Fagioli
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When you think of Pasta e Fagioli, you probably think of soup. This recipe for Baked Pasta e Fagioli is a little different… it’s more like a baked ziti… with extra veggies… and no red sauce. This recipe comes from “Mom Knows Best” by Gooseberry Patch. Everything I’ve cooked from this cookbook has been a hit!
Many pasta dishes can be pretty heavy, especially when they have a lot of red sauce. This dish feels a little more… dare I say… springy. The spinach and tomatoes give it such great color. And the cheese… well, you can’t go wrong with lots of melty Mozzarella!
You could even double the tomatoes, add extra spinach, and pack in some bell peppers and zucchini or squash to get even more summer veggies in this dish! (Because we all need a few more veggies in our day.) And if you’re really feeling fancy, use a spiralizer on butternut squash or zucchini and substitute vegetables for some of the pasta! Check out this post for some tips on getting your kids to eat more vegetables:
Don’t get me wrong, I love a good Pasta e Fagioli soup as much as the next person! But if you’re just not feeling the soup, this Baked Pasta e Fagioli is a good way to go.
This Baked Pasta e Fagioli is great by itself. There are enough veggies in it that it could be a meal on its own. Add in some Easy Homemade Bread, or a small salad if you’re really feeling the veggies, and you’re all set!
Enjoy!
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Baked Pasta e Fagioli
Ingredients
- 8- ounce package penne pasta
- 1 Tablespoon olive oil
- 1/2 onion chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- 1 cup chicken broth
- 16 ounce can dark red kidney beans drained and rinsed
- 16 ounce can pinto beans drained and rinsed
- 1 to mato chopped
- pepper to taste
- 10- ounce package frozen chopped spinach thawed and drained
- 1/2 cup shredded Mozzarella cheese divided
Instructions
- In a large pot, cook pasta to al dente, according to package directions. Drain and reserve 1/4 cup cooking water.
- Meanwhile, in a large skillet, heat olive oil. Add onion and celery; cook, stirring frequently, until vegetables are tender (5-7 minutes).
- Add garlic to the skillet and cook for 1-2 minutes.
- Stir in broth, beans, tomato, and pepper to skillet. Heat to boiling. Reduce heat to medium-low, stir in spinach and heat through.
- Return cooked pasta to the pasta pot. Add reserved pasta water, spinach mixture, chicken broth, and 1/4 cup Mozzarella cheese to pasta. Toss to mix.
- Transfer pasta mixture to a greased 13x9 baking pan and top with remaining cheese.
- Bake, uncovered, at 400 degrees for 15-20 minutes until hot and bubbly.
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[…] Use penne like you would use rigatoni – with a heavier sauce or in a baked pasta recipe. This Baked Pasta e Fagioli is a great way to use […]