Vegetarian Pasta and Bean Casserole

vegetarian pasta and bean casserole

Vegetarian Pasta and Bean Casserole

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Servings: 4
Calories: 546


  • 8 oz generous dried haricot beans soaked overnight and drained
  • 8 oz penne or other short pasta shapes
  • 6 tbsp olive oil
  • 1 1/2 pints vegetable stock
  • 2 large onions sliced
  • 2 cloves garlic chopped
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 5 tbsp red wine
  • 2 tbsp tomato puree paste
  • 2 celery stalks sliced
  • 1 fennel bulb sliced
  • 4 oz mushrooms sliced
  • 8 oz tomatoes sliced
  • 1 tsp dark muscovado sugar
  • 4 tbsp dry white breadcrumbs
  • salt and pepper

to serve

  • salad leaves crusty bread


  • Put the beans in a large pan, cover them with water and bring to the boil. Boil the beans rapidly for 20 minutes, then drain them.
  • Cook the pasta for only 3 minutes in a large pan of boiling salted water, adding 1 tablespoon of the oil. Drain in a colander and set aside.
  • Put the beans in a large flameproof casserole, pour on the vegetable stock and stir in the remaining olive oil, the onions, garlic, bay leaves, herbs, wine and tomato
  • puree (paste).
  • Bring to the boil, cover the casserole and cook in a preheated oven, 180°C/350°F/Gas Mark 4, for 2 hours.
  • Add the reserved pasta, the celery, fennel, mushrooms and tomatoes, and season with salt and pepper.
  • Stir in the sugar and sprinkle on the breadcrumbs. Cover the casserole and continue cooking for another hour. Serve hot, with salad leaves and plenty of crusty bread.
Calories: 546 kcal
Carbohydrates: 72 g
Protein: 13 g
Fat: 23g
Saturated Fat: 3 g
Sodium: 832 mg
Potassium: 893 mg
Fiber: 8 g
Sugar: 11 g
Vitamin A: 1392 IU
Vitamin C: 28 mg
Calcium: 120 mg
Iron: 4 mg
Cuisine Italian
Ingredients Pasta
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