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Baked Pasta e Fagioli

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!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main
Servings: 6 servings
Author: Marybeth Feutz


  • 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


  • 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.