Pasta e Fagioli
Pasta e Fagioli layers pasta, sauce, and cheese into a comforting bake with a saucy center.
About This Recipe
Pasta e Fagioli depends on getting the texture right, whether it is tender pasta, fluffy grains, or soft dough.
Use enough seasoning and moisture so the finished dish is flavorful instead of dry.
Ingredients
- ✓1 tablespoon olive oil
- ✓4 ounces pancetta, diced
- ✓1 medium onion, diced
- ✓1 large carrot, peeled and diced
- ✓1 stalk celery, diced
- ✓2 cloves garlic, minced
- ✓1 tablespoon fresh thyme, minced
- ✓1 tablespoon fresh rosemary, minced
- ✓½ teaspoon kosher salt
- ✓1 14 ounce can diced tomatoes
- ✓2 15 ounce cans white beans, drained ((use borlotti, cannellini, or northern beans))
- ✓6 cups chicken broth
- ✓8 ounces ditalini pasta
- ✓½ cup chopped parsley
- ✓grated parmesan for serving
Ingredient Notes
- Pasta: Cook just to al dente because it continues softening with sauce or heat.
- Moisture: Use enough sauce, broth, or fat to keep the finished dish from drying out.
- Seasoning: Season in layers so the finished dish is not flat.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
Heat olive oil in a large pot or dutch oven over medium heat. Add in the diced pancetta and cook, stirring occasionally, until the pancetta is crispy; about 4 minutes.
- 2
To the pot add in the diced onions, carrots, and celery. Cook until the veggies soften; about 5-7 minutes. Add in the garlic, rosemary, thyme, and salt, and cook about another minute.
- 3
Pour in the diced tomatoes, beans, and chicken broth and bring to a low boil. Reduce to a simmer and let cook for 10-15 minutes.
- 4
To the pot, add in the ditalini pasta and cook, stirring frequently, until the pasta is just al dente. Remove from heat and stir in the parsley and taste for seasonings. Serve with a sprinkle of parmesan cheese on top.
Katy’s Kitchen Tips
- Season the cooking water, sauce, or layers.
- Stop cooking pasta or rice before it turns mushy.
- Add moisture before reheating leftovers.
- Rest baked dishes briefly before serving.
Variations and Substitutions
- Cheesy version: Add Parmesan, cheddar, mozzarella, or feta.
- Vegetable add-in: Fold in spinach, peas, mushrooms, broccoli, or peppers.
- Herb finish: Add parsley, basil, cilantro, or chives.
- Spicy option: Add chili flakes, jalapeño, or hot sauce.
What to Serve With Pasta e Fagioli
Serve Pasta e Fagioli with salad, roasted vegetables, grilled meat, seafood, or a bright sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat covered with a splash of water, broth, or sauce to restore moisture.
Common Mistakes to Avoid
- Overcooking: Pasta, rice, potatoes, or bread can turn heavy if cooked too long.
- Too little liquid: Dry pasta bakes and rice dishes need enough sauce or broth.
- Bland layers: Season each layer instead of only the top.
- Skipping rest time: Baked dishes scoop cleaner after a short rest.
FAQ
Can I make Pasta e Fagioli ahead?
Yes. Reheat with a little extra liquid or sauce if needed.
How do I avoid mushy texture?
Stop cooking when just tender and let carryover heat finish the job.
Can I add vegetables or protein?
Yes, as long as extra moisture is controlled.
How should I reheat leftovers?
Reheat covered with a splash of liquid to restore moisture.
Nutrition Facts
- Calories: 305 kcal
- Carbohydrates: 44 g
- Cholesterol: 9 mg
- Fiber: 7 g
- Protein: 16 g
- Sodium: 607 mg
- Sugar: 3 g
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.02 g