Ingredients
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8
-
1
-
1
-
1
-
1
-
2
-
2
-
1
-
-
1
-
-
-
-
-
Directions
Baked Pasta E Fagioli, 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., Great recipe! I added ground turkey sausage. It is a keeper:, 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!
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Steps
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1
Done
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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. |
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2
Done
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Meanwhile, Drain Tomatoes, Reserving Puree. Coarsely Chop Tomatoes. or Use Chopped Tomatoes in Puree. |
|
3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
