Baked Pasta e Fagioli

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 95.4
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 597.4 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.2 g

View full nutritional breakdown of Baked Pasta e Fagioli calories by ingredient
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Number of Servings: 4


    6 oz whole grain rotini pasta
    2 ears, Sweet Corn, kernals removed
    1.5 tsp Olive Oil
    1.5 cloved garlic
    1.5 large ripe tomatoes
    1 tsp salt
    1/2 tsp Pepper
    1/4 Cup fresh Basil
    1 small onion, chopped
    1 celery stalk, chopped
    1 carrot, chopped
    1 (15-ounce) can white beans, rinsed and drained
    1 (8-ounce) can Italian-style tomato sauce
    1 cup vegetable broth
    2 tbs grated Asiago Cheese


Cook pasta according to the package directions. Add the corn the last 2 minutes of cooking time.

Saute the next 6 ingredients till the tomatoes are soft and have released their juice. Add the pasta and the corn, mix well. Set Aside.

Heat the oven to 400 degrees. Spray 2.5 quart baking dish with nonstick spray.

Spray skillet and saute the onion, celery, and carrot; cover and cook, stirring occasionally, until tender, 8 minutes. Stir in the beans, tomato sauce, and broth; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the flavors are blended, 2 minutes.

Stir in the pasta mixture. Transfer to the prepared baking dish and sprinkle with the cheese. Cover loosely with foil and bake until hot and bubbling at the edges, 25-30 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user KINISUE.

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