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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!
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Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Main
Servings
6
servings
Ingredients
1x
2x
3x
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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