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Pasta e Fagioli (Pasta with Beans)
Pasta e Fagioli (Pasta with Beans)

Pasta e Fagioli (Pasta with Beans)

6 Review(s)
Cook Minutes 27 Min
Prep : 5 Min Cook: 22 Min
Fagioli is the Italian word for beans. They are especially delicious in this meatless Tuscan favourite.
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What do I need ?
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 jar (650 mL) Classico Organic Marinara Pasta Sauce
2 cups water
4 large cloves garlic, minced
4 cups broad egg noodles, uncooked
1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
8 cups baby spinach leaves
1 can (19 oz./540 mL) white kidney beans, rinsed
3 Tbsp. chopped fresh basil
1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
3 Tbsp. Kraft 100% Parmesan Grated Cheese
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How do I make it ?
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Step 1
Bring pasta sauce, water and garlic to boil in large skillet. Stir in noodles; cover.
Step 2
Cook on medium-low heat 10 to 12 min. or until noodles are tender, stirring occasionally. Add cream cheese product; cook until melted, stirring frequently.
Step 3
Stir in spinach, beans and basil; cover. Cook 5 min. or until heated through, stirring occasionally. Top with remaining cheeses; cook, covered, 3 to 5 min. or until cheeses are melted.
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Serving Suggestion
Serve with a crisp salad and freshly baked garlic bread.
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Nutrition
Calories
380
Calories From Fat
0
% Daily Value
Total fat 14 g
22 %
Saturated fat 7 g
35 %
Cholesterol 65 mg
Sodium 930 mg
39 %
Total carbohydrate 46 g
15 %
Dietary fibre 8 g
32 %
Sugars 12 g
Protein 18 g
Vitamin A
110 %
Vitamin C
80 %
Calcium
25 %
Iron
40 %
Servings
Makes 6 servings, 1-1/2 cups (375 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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