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
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- 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