Baked Pasta E Fagioli

• 8 ounces penne (small) or 8 ounces elbow macaroni (about 2 cups)
• 1 (28 ounce) can tomatoes in puree (whole or pre-chopped)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 celery, chopped
• 2 garlic cloves, crushed
• 2 (15 ounce) cans navy beans or (15 ounce) cans white beans
• 1 cup vegetable broth
• black pepper, ground
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 1/2 cup romano cheese, freshly grated

1. Preheat oven to 400. Heat large covered saucepot of water to boiling. Add pasta and cook 2 minutes less than label directions. Drain and reserve 1/4 cup cooking water. Return pasta to saucepot.
2. Meanwhile, drain tomatoes, reserving puree. Coarsely chop tomatoes. (Or use chopped tomatoes in puree).
3. In 4-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 9-10 minutes or until tender, stirring occasionally. Add garlic and cook 1 minute.
4. Stir in tomatoes with puree, beans, broth and 1/4 teaspoon pepper. Heat to boiling over high heat. Reduce heat to medium and stir in spinach.
5. Add bean mixture, pasta cooking water and 1/4 cup Romano to pasta in saucepot and toss until well mixed. Transfer pasta mixture to 3-quart glass or ceramic baking dish. Sprinkle with remaining Romano and bake 15 minutes or until center is hot and top is golden.

penne, tomatoes, olive oil, onion, celery, garlic, navy beans, vegetable broth, black pepper, frozen spinach, romano cheese

Taken from www.food.com/recipe/baked-pasta-e-fagioli-207764 (may not work)