Pasta E Fagioli Casserole
Transform your favorite comfort soup into a hearty, family-friendly dinner with this irresistible Pasta e Fagioli Casserole. This baked dish combines tender ditalini pasta, creamy cannellini beans, and a rich tomato-based sauce infused with classic Italian seasonings like oregano and basil. Topped with gooey mozzarella and savory Parmesan cheese, it’s baked to golden perfection, creating a cheesy, bubbling layer that’s impossible to resist. Perfect as a cozy weeknight dinner or an impressive dish for potlucks, this casserole is both satisfying and easy to make. Serve it warm with a sprinkling of fresh parsley and a side of crusty bread for an unforgettable meal. Healthy, hearty, and vegetarian-friendly, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 1 cup vegetable broth
- 15 ounces canned cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups dry ditalini pasta
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a bit of olive oil or cooking spray.
Heat the olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes, vegetable broth, cannellini beans, dried oregano, dried basil, salt, and black pepper to the skillet. Stir to combine and bring to a simmer. Let it cook for 10 minutes, stirring occasionally.
Meanwhile, cook the ditalini pasta in a large pot of salted boiling water until just al dente according to the package instructions. Drain the pasta and set aside.
Remove the tomato mixture from heat and stir in the cooked pasta until evenly coated in the sauce.
Transfer half of the pasta and tomato mixture to the prepared baking dish. Sprinkle 1 cup of shredded mozzarella cheese evenly over the layer.
Add the remaining pasta mixture on top, then sprinkle the remaining mozzarella cheese and the grated Parmesan cheese over the surface.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
3473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 5841 mg | 254% | |
| Total Carbohydrate | 484.5 g | 176% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 49.8 g | ||
| Protein | 163.5 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2648 mg | 204% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 4705 mg | 100% | |
*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.
