Baked Pasta e Fagioli
By Lidey HeuckPublished on January 23, 2026
Time
1 hour
Yield
Serves 4 to 6
Ingredients
3 tablespoons extra-virgin olive oil 4 ounces pancetta, cut into ¼-inch pieces1 large onion, chopped fine3 medium carrots, chopped fine3 celery ribs, chopped fine2 teaspoons minced fresh rosemary 4 garlic cloves, minced1½ teaspoons kosher salt ½ teaspoon red pepper flakes, plus more for serving2 tablespoons tomato paste 2 (15-ounce) cans cannellini beans, rinsed and drained1 (28-ounce) cans diced tomatoes 3 cups chicken broth 8 ounces medium pasta shells 2 ounces Parmesan cheese, grated (1 cup), divided, plus extra for serving6 tablespoons chopped fresh parsley, divided6 ounces whole-milk mozzarella cheese, shredded (1½ cups)
Before You Begin
Any similarly sized dried pasta can be substituted for the shells.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Heat 3 tablespoons extra-virgin olive oil in large Dutch oven over medium heat until shimmering. Add 4 ounces pancetta (cut into ¼-inch pieces) and cook for 4 to 6 minutes, stirring occasionally, until browned and crisp. Using slotted spoon, transfer pancetta to paper towel–lined plate.
- Add 1 large finely chopped onion, 3 medium finely chopped carrots, 3 finely chopped celery ribs, and 2 teaspoons minced rosemary to remaining fat left in pot and cook, stirring occasionally, until vegetables are just tender, 10 to 12 minutes. Add 4 minced garlic cloves, 1½ teaspoons kosher salt, and ½ teaspoon red pepper flakes and cook until fragrant, 1 minute longer. Add 2 tablespoons tomato paste and cook, stirring often, until beginning to brown on bottom and sides of pan, about 2 minutes longer.
- Add 2 rinsed cans cannellini beans, 1 can diced tomatoes, and 3 cups chicken broth and bring to boil. Stir in 8 ounces medium pasta shells, cover, and cook 2 minutes. Stir in ½ cup grated Parmesan, ¼ cup chopped parsley, and reserved pancetta (there will be a lot of liquid left at this point; this is OK). Sprinkle 1½ cups shredded whole-milk block mozzarella cheese evenly over pasta (some will sink in; this is OK), followed by remaining ½ cup grated Parmesan. Bake, uncovered, for 20 to 25 minutes, until sauce is bubbling and top is lightly browned.
- Serve, sprinkling with remaining 2 tablespoons parsley and passing additional Parmesan separately.
Time
1 hourYield
Serves 4 to 6Ingredients
3 tablespoons extra-virgin olive oil
4 ounces pancetta, cut into ¼-inch pieces
1 large onion, chopped fine
3 medium carrots, chopped fine
3 celery ribs, chopped fine
2 teaspoons minced fresh rosemary
4 garlic cloves, minced
1½ teaspoons kosher salt
½ teaspoon red pepper flakes, plus more for serving
2 tablespoons tomato paste
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (28-ounce) cans diced tomatoes
3 cups chicken broth
8 ounces medium pasta shells
2 ounces Parmesan cheese, grated (1 cup), divided, plus extra for serving
6 tablespoons chopped fresh parsley, divided
6 ounces whole-milk mozzarella cheese, shredded (1½ cups)
Ingredients
3 tablespoons extra-virgin olive oil
4 ounces pancetta, cut into ¼-inch pieces
1 large onion, chopped fine
3 medium carrots, chopped fine
3 celery ribs, chopped fine
2 teaspoons minced fresh rosemary
4 garlic cloves, minced
1½ teaspoons kosher salt
½ teaspoon red pepper flakes, plus more for serving
2 tablespoons tomato paste
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (28-ounce) cans diced tomatoes
3 cups chicken broth
8 ounces medium pasta shells
2 ounces Parmesan cheese, grated (1 cup), divided, plus extra for serving
6 tablespoons chopped fresh parsley, divided
6 ounces whole-milk mozzarella cheese, shredded (1½ cups)
Ingredients
3 tablespoons extra-virgin olive oil
4 ounces pancetta, cut into ¼-inch pieces
1 large onion, chopped fine
3 medium carrots, chopped fine
3 celery ribs, chopped fine
2 teaspoons minced fresh rosemary
4 garlic cloves, minced
1½ teaspoons kosher salt
½ teaspoon red pepper flakes, plus more for serving
2 tablespoons tomato paste
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (28-ounce) cans diced tomatoes
3 cups chicken broth
8 ounces medium pasta shells
2 ounces Parmesan cheese, grated (1 cup), divided, plus extra for serving
6 tablespoons chopped fresh parsley, divided
6 ounces whole-milk mozzarella cheese, shredded (1½ cups)
Why This Recipe Works
Pasta e fagioli is comfort food at its best: pasta, beans, and pancetta simmered in a warm, brothy soup. We took those same ingredients and transformed them into an equally cozy and hearty casserole. We created a flavor base with pancetta, aromatics, carrots, celery, and tomato paste before adding creamy cannellini beans, tomatoes, and just enough chicken broth to create a sauce in the final dish. To expedite the cooking of the pasta, simmered in the sauce to pick up all of its savory flavor, we started things on the stove before transferring the pot to the oven. Parmesan and mozzarella sprinkled over the top melded into the dish, thickening the sauce and creating pockets of cheesy flavor throughout.
Before You Begin
Any similarly sized dried pasta can be substituted for the shells.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Heat 3 tablespoons extra-virgin olive oil in large Dutch oven over medium heat until shimmering. Add 4 ounces pancetta (cut into ¼-inch pieces) and cook for 4 to 6 minutes, stirring occasionally, until browned and crisp. Using slotted spoon, transfer pancetta to paper towel–lined plate.
- Add 1 large finely chopped onion, 3 medium finely chopped carrots, 3 finely chopped celery ribs, and 2 teaspoons minced rosemary to remaining fat left in pot and cook, stirring occasionally, until vegetables are just tender, 10 to 12 minutes. Add 4 minced garlic cloves, 1½ teaspoons kosher salt, and ½ teaspoon red pepper flakes and cook until fragrant, 1 minute longer. Add 2 tablespoons tomato paste and cook, stirring often, until beginning to brown on bottom and sides of pan, about 2 minutes longer.
- Add 2 rinsed cans cannellini beans, 1 can diced tomatoes, and 3 cups chicken broth and bring to boil. Stir in 8 ounces medium pasta shells, cover, and cook 2 minutes. Stir in ½ cup grated Parmesan, ¼ cup chopped parsley, and reserved pancetta (there will be a lot of liquid left at this point; this is OK). Sprinkle 1½ cups shredded whole-milk block mozzarella cheese evenly over pasta (some will sink in; this is OK), followed by remaining ½ cup grated Parmesan. Bake, uncovered, for 20 to 25 minutes, until sauce is bubbling and top is lightly browned.
- Serve, sprinkling with remaining 2 tablespoons parsley and passing additional Parmesan separately.
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