Pasta e Fagioli Pie Recipe – Savory Pasta Tart with Beans, Herbs & Rustic Crust

Hey there, friend! Isla here from BiteTide. Let’s get real for a second. Are you ever staring into your pantry, seeing a box of pasta and a can of beans, and thinking, “Okay, I know I can make something good with this… but what if I made something great?” Something that feels a little fancy, a little celebratory, but still has that deep-down, soul-warming comfort we all crave?

If you’re nodding your head, then you and I are on the exact same wavelength. And I have the most delicious, game-changing recipe for you today. We’re taking everything we love about the classic Italian soup, Pasta e Fagioli—the creamy beans, the tender pasta, the rich, herby tomato broth—and we’re transforming it. We’re giving it a golden, flaky, buttery crust and baking it into a stunning, sliceable Pasta e Fagioli Pie.

Imagine a rustic, free-form tart filled with that iconic soup mixture, bubbling with mozzarella and nutty Parmesan. It’s hearty enough for a main course, beautiful enough for a dinner party, and fun enough to make any regular weeknight feel special. This isn’t just dinner; it’s an experience. It’s the cozy hug of soup and the satisfying slice of pie, all in one incredible dish. So, tie on your favorite apron, and let’s turn your kitchen into the heart of the home it’s meant to be.

The Sunday Soup That Started It All

This recipe, for me, is a direct line back to my grandma’s kitchen. Sundays at her house always meant one thing: a giant, steaming pot of Pasta e Fagioli simmering on the stove for hours. The entire house would smell like garlic, tomatoes, and rosemary. My job, as the official “tiny chef,” was to stir the pot (with a lot of supervision) and, most importantly, to be the first taster.

Grandma would always let me have a small bowl before the big family dinner. “To make sure the seasoning is right,” she’d say with a wink. I’d blow on a spoonful, my little legs swinging from the kitchen stool, and declare it “perfect.” That ritual, that shared moment of anticipation and love, is what food is all about for me. This Pasta e Fagioli Pie is my way of capturing that same feeling but presenting it in a new, playful package. It’s my grandma’s Sunday soup, all grown up and ready for its close-up.

Pasta e Fagioli Pie : Your Favorite Soup, Reimagined as a Rustic Pasta Tart

Author: islamerrick
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A hearty baked pie inspired by pasta e fagioli: creamy pasta and beans in a tomato‑bean sauce, topped with cheese and baked into a savoury pie for a comforting twist on the classic Italian dish.

Ingredients

Scale

- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 1 can (15 oz / 425 g) crushed tomatoes
- 1 can (15 oz / 425 g) cannellini beans or great northern beans, drained and rinsed
- 1 cup (≈100 g) short pasta (e.g., ditalini or small shells), cooked until just al dente
- ¾ cup (≈75 g) mozzarella cheese, shredded
- ½ cup (≈50 g) Parmesan cheese, grated
- 2 tablespoons fresh parsley or basil, chopped
- Salt and pepper, to taste

1 sheet (about 230 g) puff pastry or short‑crust pastry (store‑bought or homemade)
1 egg, beaten (for egg wash)

Instructions

Pre‑heat oven to 200 °C (≈ 400 °F). Grease a pie dish (approx. 9 inch / 23 cm diameter) or a baking dish.
In a large skillet over medium heat, warm the olive oil. Add the chopped onion, carrot and celery, and sauté until softened, about 5–7 minutes.
Add the garlic, oregano and red pepper flakes; cook about 1 minute until fragrant.
Stir in the crushed tomatoes, drained beans, and about ¼ cup (60 ml) water. Season with salt and pepper. Simmer for about 8‑10 minutes so the sauce thickens slightly and the flavours meld.
Stir in the cooked pasta, half of the mozzarella, and half of the Parmesan. Mix well to combine. Remove from heat and stir in the chopped parsley/basil.
Pour the mixture into the prepared pie dish. Sprinkle the remaining mozzarella and Parmesan evenly on top.
Roll out or fit the pastry sheet over the filling, trimming any excess overhang. Press the edges to seal and crimp. Make a few small slits in the top to allow steam to escape. Brush the top with the beaten egg for a golden finish.
Bake for about 20‑25 minutes, or until the pastry is golden brown and the filling is bubbling around the edges. If the top browns too fast, loosely cover with foil for the last 5 minutes.
Remove from oven and let rest for about 5 minutes before slicing. Garnish with extra fresh herbs, and serve warm — perfect with a crisp green salad on the side.

Notes

You can make this vegetarian by omitting any pancetta or meat, and using vegetable stock if you choose a variation. The traditional pasta e fagioli is often vegetarian. :contentReference[oaicite:1]{index=1}
If you prefer a crust‑less, lighter version, skip the pastry and simply bake the filling in a casserole dish with a cheese topping until bubbly.
For extra flavour, you could stir in some cooked pancetta or bacon at step 2, or add a few chopped sun‑dried tomatoes for richness.
Leftovers keep well in the fridge for 2‑3 days; reheat in the oven at ~180 °C (≈350 °F) until warmed through to refresh the pastry crispiness.

Prep Time: 15 minutes
Cook Time: 35 minutes (including baking)
Category: Main Dish / Casserole / Pie
Method: Sauté + Bake
Cuisine: Italian‑Inspired / Comfort Food

Nutrition

Serving Size: 1 slice (1/6 of pie)
Calories: approx. 450‑500 kcal
Sugar: approx. 6‑g
Sodium: approx. 550‑mg
Fat: approx. 20‑g
Saturated Fat: approx. 9‑g
Unsaturated Fat: approx. 11‑g
Trans Fat: 0 g
Carbohydrates: approx. 55‑g
Fiber: approx. 6‑g
Protein: approx. 18‑g
Cholesterol: approx. 45‑mg

Keywords: pasta e fagioli pie, bean and pasta pie, savory Italian pie, pasta and beans casserole pie

Gathering Your Flavor Crew: The Ingredients

This recipe is all about simple, honest ingredients coming together to create pure magic. Let’s break them down. I’ve included my favorite chef insights and swaps so you can make this pie your own!

For the Rustic Crust:

1½ cups all-purpose flour: The foundation of our flaky, buttery crust. For a nuttier flavor, you can swap in ½ cup of whole wheat flour.
½ teaspoon salt: Don’t skip this! Salt balances the flavor of the butter and enhances the entire crust.
½ cup cold unsalted butter, diced: The key word here is COLD. When cold butter hits the hot oven, it steams, creating those dreamy, flaky layers we’re after. I pop my diced butter in the freezer for 10 minutes before I start.
3–4 tablespoons ice water: Again, keep it icy! This helps keep the butter from melting as you work it into the flour.

For the Hearty Filling:

1 tablespoon olive oil: For sautéing our aromatics. A good glug of extra virgin olive oil adds fantastic fruitiness.
½ onion, finely diced: The sweet, savory base of our flavor profile. A yellow or white onion works perfectly.
2 garlic cloves, minced: Because what’s an Italian-inspired dish without the glorious punch of garlic? Fresh is best here!
1 cup small pasta (like ditalini or elbow), cooked al dente: Pro-tip: undercook your pasta by a minute or two! It will continue cooking in the oven, and we don’t want it to turn to mush. Ditalini is classic, but any small shape like small shells or even orzo works.
1 (15 oz) can cannellini beans, rinsed and drained: These beans are creamy, mild, and hold their shape beautifully. If you can’t find them, great northern beans are a perfect substitute.
¾ cup crushed tomatoes: This gives us a rich, robust tomato base without being too watery. You can use tomato puree in a pinch.
1 teaspoon Italian seasoning: A convenient flavor bomb of dried oregano, basil, thyme, and rosemary. No Italian blend? Use ½ tsp dried oregano and ½ tsp dried basil.
¼ teaspoon red pepper flakes: This is your chance to control the heat! A quarter teaspoon gives a gentle warmth, but feel free to add more if you like a kick.
½ cup grated Parmesan: For that deep, salty, umami flavor. Please, for the love of all that is cheesy, grate it yourself from a block! The pre-grated stuff just doesn’t melt the same.
½ cup shredded mozzarella: Our glorious, melty, stretchy cheese component. Low-moisture mozzarella is best to prevent a soggy filling.
Salt and pepper, to taste: Your trusty sidekicks. Season in layers—a little when you sauté the onions, and then again at the end.
Fresh basil, for garnish: The non-negotiable fresh finish! It adds a pop of color and a bright, aromatic flavor that cuts through the richness.

Let’s Build Some Magic: Step-by-Step Instructions

Ready to create your masterpiece? Follow these steps, and don’t forget to read my little chef hacks along the way—they make all the difference!

Make the Crust: In a medium bowl, whisk together your flour and salt. Add the cold, diced butter. Now, using a pastry cutter, two forks, or even your clean fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining. Chef Hack: Those visible butter bits are a GOOD thing! They’re your ticket to a flaky crust. Sprinkle the ice water over the mixture, one tablespoon at a time, and gently mix with a fork until the dough just begins to clump together. Turn it out onto a lightly floured surface, gently knead it into a disk, wrap it in plastic, and chill for at least 30 minutes. Chef Hack: This rest period relaxes the gluten, preventing a tough crust, and re-firms the butter for maximum flakiness.
Prepare the Filling: While the dough chills, let’s make the heart of the pie. Heat olive oil in a large skillet over medium heat. Add your diced onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for just one more minute until fragrant—be careful not to burn it! Now, stir in the cooked pasta, rinsed beans, crushed tomatoes, Italian seasoning, and red pepper flakes. Let this all simmer together for about 5 minutes, so the flavors can get to know each other. Season generously with salt and pepper, then take the skillet off the heat and let it cool slightly. Chef Hack: Letting the filling cool a bit before assembling prevents it from melting the butter in your crust too quickly.
Assemble the Pie: Preheat your oven to 375°F (190°C). On a floured surface, roll your chilled dough out into a rough circle, about 12 inches in diameter. Don’t worry about perfection! A rustic, free-form look is what we’re going for. Carefully transfer the dough to a standard 9-inch pie dish or a tart pan, gently pressing it into the bottom and sides. Let any excess dough hang over the edges. Now, spoon your slightly cooled pasta and bean filling into the crust, spreading it evenly. In a small bowl, toss the grated Parmesan and shredded mozzarella together, then sprinkle this cheesy blanket all over the top.
Bake to Golden Perfection: Place your beautiful creation in the preheated oven and bake for 30-35 minutes. You’re looking for a deep golden-brown crust and bubbly, melted cheese. If the edges of your crust are browning too quickly, you can tent them with a little strip of foil. Chef Hack: For an extra-golden sheen, you can brush the crust edges with an egg wash (one egg beaten with a tablespoon of water) before baking.
Cool, Garnish, and Serve: I know it’s tempting to dive right in, but patience, young grasshopper! Let the pie cool for at least 10-15 minutes before slicing. This allows the filling to set, so you get clean, beautiful slices. Right before serving, tear up that fresh basil and scatter it over the top for that final flourish.

How to Serve Your Masterpiece

This Pasta e Fagioli Pie is a star all on its own, but a little styling never hurts! I love to place the whole pie right in the center of the table on a wooden board—it’s a real showstopper. Use a sharp knife to slice it into generous wedges. For a complete meal, serve it with a simple arugula salad dressed with a sharp lemon vinaigrette to cut through the richness. It’s also fantastic with a side of roasted broccoli or asparagus. Don’t forget a little extra sprinkle of Parmesan on top for anyone who wants it!

Ride Your Own Flavor Wave: Recipe Variations

This recipe is a fantastic canvas for your creativity! Here are a few ways to mix it up:

Meat Lover’s Twist: Brown ½ pound of Italian sausage or ground beef with the onions for an even heartier pie.
Green Power-Up: Stir a couple of handfuls of fresh spinach or chopped kale into the filling right before you take it off the heat. It will wilt perfectly.
Spicy Arrabbiata Style: Kick up the heat! Use spicy Italian sausage and add an extra ¼ to ½ teaspoon of red pepper flakes.
Gluten-Free & Whole Wheat: Use your favorite 1:1 gluten-free flour blend for the crust and gluten-free pasta. For a healthier crust, you can use whole wheat pastry flour.
White Bean & Rosemary: For a non-tomato version, skip the crushed tomatoes and use a creamy base instead. Stir in ½ cup of ricotta cheese and a teaspoon of finely chopped fresh rosemary.

Isla’s Chef’s Notes

This recipe has become a serious favorite in my house, and it’s evolved a bit since the first time I tested it. The first time I made it, I was so excited I didn’t let the filling cool, and my butter crust got a little sad and soft. Lesson learned! Now I always give it that 10-minute cool-down.

I’ve also found that this is the perfect “clean out the fridge” recipe. Got a lone carrot? Dice it small and sauté it with the onion. Have a zucchini hanging out? Same deal! A few olives to use up? Chop ’em and toss ’em in. The base is so forgiving and welcoming to other veggies. It’s a recipe that encourages you to play, which is my absolute favorite kind of cooking. The happy dance I do when I pull this golden, bubbly pie out of the oven is 100% real, and I hope you’ll be doing one, too.

Your Questions, Answered! FAQs & Troubleshooting

Q: My crust turned out soggy on the bottom. What happened?
A: The most common culprits are a filling that was too warm when assembling, or a filling with too much liquid. Make sure your filling has cooled slightly and isn’t overly watery. If your tomato sauce seems particularly liquidy, let it simmer for a few extra minutes to reduce and thicken before assembling. You can also try a pre-bake (or “blind bake”)! Bake the empty crust for 10-12 minutes at 375°F before adding the filling to create a barrier.

Q: Can I make this ahead of time?
A: Absolutely! You have a couple of options. 1) You can make the dough and the filling up to 2 days in advance and keep them separate in the fridge. Assemble and bake the day you want to serve it. 2) You can fully assemble the pie, wrap it tightly, and freeze it for up to 3 months. Bake from frozen, adding 10-15 minutes to the baking time.

Q: I don’t have a pastry cutter. How else can I make the crust?
A: No problem! You can use two forks, or even your fingers—just work quickly so the butter stays cold. My favorite hack is to grate the frozen butter on the large holes of a box grater directly into the flour. It makes incorporating it a total breeze!

Q: My filling seems a little dry. Is that normal?
A: The filling should be moist and cohesive, but not soupy. If it looks dry, it’s likely because the pasta absorbed a lot of the liquid. You can easily fix this by stirring in a tablespoon or two of water, broth, or even a splash of the pasta cooking water until it reaches your desired consistency.

Nutritional Information (Per Slice, Estimated)

Prep Time: 30 minutes | Cook Time: 35 minutes | Total Time: 1 hour 5 minutes | Serves: 6

Calories: 360 | Fat: 17g | Carbs: 38g | Protein: 14g

(Please note: These are estimates and can vary based on specific ingredients and portion sizes.)

This Pasta e Fagioli Pie takes the soul-warming essence of the classic soup and transforms it into a showstopping, sliceable comfort dish. With its buttery crust, creamy bean filling, and layers of rich tomato sauce and gooey cheese, every bite is pure Italian coziness. Perfect for family dinners, potlucks, or an impressive make-ahead meal, this recipe proves that comfort food can be both rustic and elegant. Serve it warm with a crisp salad or garlic bread for the ultimate cozy feast.