Pasta Fagioli Casserole
Dive into the comforting warmth of Pasta Fagioli Casserole, a hearty twist on the classic Italian soup that's perfect for family dinners or cozy nights in. Packed with wholesome ingredients like cannellini and kidney beans, tender ditalini pasta, and aromatic vegetables, this dish combines bold Italian seasoning with a rich tomato-based broth. Layered with gooey mozzarella, nutty Parmesan, and golden breadcrumbs, this baked casserole delivers creamy, cheesy perfection in every bite. Ready in under an hour, it's an easy make-ahead option and a true crowd-pleaser. Garnish with fresh parsley for an extra pop of flavor, and savor this comforting blend of textures and tastes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 whole yellow onion, diced
- 2 whole carrot, diced
- 2 whole celery stalks, diced
- 4 cloves garlic, minced
- 14.5 ounces diced tomatoes (canned, with juice)
- 4 cups low-sodium chicken broth
- 15 ounces cannellini beans (canned, rinsed and drained)
- 15 ounces kidney beans (canned, rinsed and drained)
- 2 cups small pasta (such as ditalini or elbow)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 0.5 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring constantly, until fragrant.
Stir in the canned diced tomatoes (with their juice), chicken broth, cannellini beans, and kidney beans. Bring the mixture to a gentle simmer, stirring occasionally.
Add the small pasta to the skillet along with the Italian seasoning, salt, black pepper, and red pepper flakes (if using). Let the mixture simmer for 8–10 minutes, or until the pasta is slightly undercooked (it will finish cooking in the oven).
Remove the skillet from heat. Stir in the chopped parsley and 1/4 cup of the grated Parmesan cheese.
Carefully pour the pasta and bean mixture into the prepared casserole dish, spreading it out evenly.
Sprinkle the shredded mozzarella cheese over the top, followed by the remaining Parmesan cheese and breadcrumbs.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.
Let the casserole cool for 5 minutes before serving. Garnish with additional parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 6879 mg | 299% | |
| Total Carbohydrate | 366.8 g | 133% | |
| Dietary Fiber | 61.4 g | 219% | |
| Total Sugars | 40.1 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1844 mg | 142% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4506 mg | 96% | |
*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.
