Pasta E Fagioli Bake
Turn classic Italian comfort food into a hearty, crowd-pleasing masterpiece with this Pasta e Fagioli Bake. This baked twist on the traditional "pasta and beans" dish combines tender ditalini or elbow pasta with a rich, savory sauce of crushed tomatoes, cannellini beans, and fragrant aromatics like garlic, onion, and celery. A touch of dried oregano, basil, and red pepper flakes adds depth, while a golden, bubbly layer of mozzarella and Parmesan takes it to the next level. Perfect for weeknight dinners or cozy gatherings, this bake is easy to prepare, customizable, and packed with protein and flavor. Garnish it with fresh parsley for a pop of color, and serve it straight from the oven for a meal that’s as comforting as it is irresistible. Whether you're after a vegetarian dinner or a satisfying pasta casserole, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 200 grams small pasta (such as ditalini or elbow)
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 garlic cloves, minced
- 400 grams canned crushed tomatoes
- 400 grams canned cannellini beans, drained and rinsed
- 250 milliliters vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams shredded mozzarella cheese
- 100 grams grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 190°C (375°F). Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery, cooking for 5–7 minutes until softened.
Add the minced garlic and cook for another 1–2 minutes, until fragrant.
Stir in the crushed tomatoes, cannellini beans, vegetable broth, oregano, basil, red pepper flakes, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
Add the cooked pasta to the skillet with the sauce and mix well to evenly coat the pasta.
Transfer the pasta and sauce mixture into the prepared baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the baking dish from the oven and let it cool for 5 minutes.
Garnish with chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 7107 mg | 309% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 31.1 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3020 mg | 232% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3950 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
