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Baked Pasta e Fagioli

Marybeth Feutz
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 Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main
Servings 6 servings


  • 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.
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