Baked Pasta E Fagioli

Submitted by Kumquat the Cats fr

"Got this from my friend Gina at work, from a 2/2007 Good Housekeeping magazine. She has a reputation for being a terrible housekeeper but she made this and brought it in for us for lunch and we were all pleased:D Great one dish meal for vegetarians or people not obsessed with meat. Use tomatoes in puree, pre-chopped if possible. I recommend using 1 can navy and 1 can garbanzos or small white beans. Serve with hot sauce on the side."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 6

ingredients

• 8 ounces penne (small) or 8 ounces elbow macaroni (about 2 cups)
• 1 (28 ounce) can tomatoes in puree (whole or pre-chopped)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 celery, chopped
• 2 garlic cloves, crushed
• 2 (15 ounce) cans navy beans or (15 ounce) cans white beans
• 1 cup vegetable broth
• black pepper, ground
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 1⁄2 cup romano cheese, freshly grated

directions

1. Preheat oven to 400. Heat large covered saucepot of water to boiling. Add pasta and cook 2 minutes less than label directions. Drain and reserve 1/4 cup cooking water. Return pasta to saucepot.
2. Meanwhile, drain tomatoes, reserving puree. Coarsely chop tomatoes. (Or use chopped tomatoes in puree).
3. In 4-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 9-10 minutes or until tender, stirring occasionally. Add garlic and cook 1 minute.
4. Stir in tomatoes with puree, beans, broth and 1/4 teaspoon pepper. Heat to boiling over high heat. Reduce heat to medium and stir in spinach.
5. Add bean mixture, pasta cooking water and 1/4 cup Romano to pasta in saucepot and toss until well mixed. Transfer pasta mixture to 3-quart glass or ceramic baking dish. Sprinkle with remaining Romano and bake 15 minutes or until center is hot and top is golden.

Reviews

[Yaffa]

Both my husband and I loved it! He kept commenting on it all evening! I used mozzarella rather than romano...a little less fattening and just as delicious.

 

[Roz]

I've been preparing this recipe since 1998 when I discovered it in Bon Appetit magazine. It is delicious and one of my family's favorite entree recipes.

 

[kelliedifilippo]

Great recipe! I added ground turkey sausage. It is a keeper:)

 

[Nikoma]

Great and easy dish. I recommend GOOD canned tomatoes for this. I bought store brand on sale and they were a little sour so keep that in mind! Silly me! All and all a definite winner. I added a few mushrooms I had in the fridge and doubled the garlic. Threw in a hand full of peas, and 2 vegetarian Italian sausages (cut up). Versatile recipe as well :) . I think as is it's pretty perfect though!

 

[Joshua Hash]

This dish was amazing! Added some matchstick carrots, zucchini, and fresh parsley. Also used the cannelini & garbanzo beans, otherwise made as directed. It's a keeper for me.