Why Pineapple Hill?

The pineapple has been a symbol of hospitality since the days of the early American colonies. According to legend, the symbol began with the sea captains of New England who would spear a pineapple on a fence post outside their home to let the community know of their safe return home and to invite friends to visit and share their hospitality.

Likewise, we hope Pineapple Hill Designs boutique will make you feel “Welcome”! We know how important it is to find something special for that certain someone or just the right accessory to complete a room. We believe everyday is a day to celebrate, and we have just the thing to help you create something special out of the ordinary.

Monday, April 20, 2009

Baked Pasta e Fagioli

Photo byCheryl Zibisky

Ingredients :

  • 8 ounce(s) (about 2 cups) mini penne or elbow pasta
  • 1 can(s) (28 ounces) whole tomatoes in puree
  • 1 tablespoon(s) olive oil
  • 1 medium onion, chopped
  • 1 stalk(s) celery, chopped
  • 2 clove(s) garlic, crushed with press
  • 2 can(s) (15 to 19 ounces) navy or other small white beans, rinsed and drained
  • 1 cup(s) reduced-sodium chicken broth
  • Ground black pepper
  • 1 package(s) (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup(s) freshly grated Romano cheese Directions:
  1. Preheat oven to 400 degrees F. Heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta, reserving 1/4 cup cooking water. Return pasta to saucepot.
  2. Meanwhile, drain tomatoes, reserving puree. Coarsely chop tomatoes.
  3. In 4-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 9 to 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute.
  4. Stir in tomatoes with their puree, beans, broth, and 1/4 teaspoon pepper; heat to boiling over high heat. Reduce heat to medium; stir in spinach.
  5. Add bean mixture, reserved 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.
  6. Bake 15 minutes or until center is hot and top is golden.

Recipe from Good Housekeeping - A FAVORITE

3 comments:

SoBella Creations said...

Sounds delicious!

stblooms said...

I love all the recipes you find!

Cheryl said...

Please do not pull/use images without asking permission of the artist.