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Pasta e Fagioli
Servings: 7 servings
Nutrition
Calories: 642kcal | Carbohydrates: 72g | Protein: 42g | Fat: 21g
Pasta e Fagioli (fagioli is Italian for beans) made using macaroni, white and red kidney beans, vegetables, and ground beef. This meal is freezer friendly, easy to make a huge batch, and it's a one pot meal.
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Ingredients
For the Pasta
- 2 lbs (908 g) ground beef (85/15)
- 15 oz (425 g) canned white kidney beans
- 15 oz (425 g) canned red kidney beans
- 29 oz (822 g) canned tomato sauce
- 14.5 oz (411 g) canned petite diced tomatoes
- 32 oz (908 g) chicken broth
- 2 cups (480 g) water
- 12 oz (340 g) macaroni noodles gluten free if needed
- 1 medium (200 g) onion
- 3 cloves (15 g) garlic
- 3 stalks (150 g) celery
- 3 medium (200 g) carrots
- 6 oz (170 g) spinach
- 1 tbsp (8 g) crushed red pepper flakes
- 2 tsp (4 g) oregano
Instructions
For the Pasta
- In a large stock pot over medium high heat, brown your ground beef. You want to make sure you get good color on this meat as it will develop a ton of flavor for this dish.
- While the beef is cooking wash and cut all of your vegetables. Cut the onion, celery, carrots, and garlic into a small dice and roughly chop the spinach into smaller pieces.
- Once the beef has finished browning, remove it from the pot and set aside but leave all of the grease that was rendered off in the pan. If you have more than 2 or 3 tablespoons of grease, you can remove anything in excess of this if you wish.
- You should now have 2-3 tablespoons of the beef fat heating in the stock pot over medium high heat, add in the crushed red pepper to bloom the spices for a few seconds and then add in the carrots, onion, celery, and garlic. Season lightly with salt, add the oregano, and cook until the onions have become translucent and are beginning to take on color.
- After the vegetables have cooked for 5-10 minutes, add the beef back to the pot. Add the petite diced tomatoes, tomato sauce, both cans of beans, the chicken broth, water, and macaroni noodles. Stir to combine and bring to a light boil.
- Once boiling, cover the pot, reduce the heat to medium low and allow the noodles to soften. It should only take a few minutes.
- After the noodles have cooked, add in your chopped spinach, allow it to wilt into the mixture and season with salt and pepper to taste.
Plating
- This recipe makes 7 servings. Divide the total amount evenly into your 7 containers.
NUTRITION INFO
The information in the following table are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
505.7g
Protein
292.4g
Fat
144.8g
Calories
4495.6 cals
This Post Has 17 Comments
It appears that I can’t see the recipe. Is this some sort of problem or do I not have access to this recipe?
Hi John, correct. This is one of the recipes that is exclusive to Gold level members.
Very good dish! But if you have a low tolerance to spice, you may want to either bring down the amount of pepper flakes you add or omit it altogether. For me it was perfect, but my kids don’t like spice.
Also, you need a very deep pot for this. I used a 7.5 qt Dutch oven (that I use for bulk food prep) and it was nearly overflowing!
😎😎
Ehy man, fantastic recipe, gonna try this asap, but I have a question first: since i am vegetarian, can I swap the beef with tofu with a 1:1 ratio? Thank you
tried this and gotta say, its pretty damn good. also studying exercise phys!
Yet another great recipe, next time ill try to add some red wine to give a bit of acid to the taste, hope the calories wont sky rocket heh.
The 2 cans of beans drained, right?
Hi Josh,
just started with mealprep a couple of weeks ago. Love your recipes! Tonight I tried out this one but I’m actually a bit worried about reheating spinach (turning nitrate into nitrite, which is carcinogenic). Do you know anything about it?
Thank you in advance. 😉
big boy meal that kept me feeling full and the flavor hit me like a truck without putting me in a food coma. topped it with a little fresh grated parmesan and parsley while it was hot in the containers. the additional parsley increased this dish to be a super salad.
Can you use canned crushed tomato instead of canned tomato sauce?
Would this be a good option if I’m also looking to develop abs as well? I know this is meant to add muscle but is the carbs from the pasta and fat from the beef too much? This looks really good, thank you!
Another banger! Well done Josh
This is a satisfying meal, easy to put together, filling and tasty. My favorite of the ground beef recipes. The calorie count is a bit higher, but to be fair Josh’s portions are pretty big. A half portion is plenty enough for m. I use high protein pasta, which may be why!
This is a superb recipe, really tasty and filling. Even managed to get the kids to eat some veggies as well – and they hate veggies more than Josh!
Just finished making this and OMG it was a hit not only to me but for my mom as well! She’s REALLY picky when it comes to homemade meals but she really loved it and I am excited to start my meal prep journey on a great start. Fantastic recipe, real easy and affordable, this should be one of the first recipes for anyone to try! Thanks again and cant wait to make the next meal prep.
Good, hearty. Lacked a crazy flavor punch like other favorites, but keeping this one. Makes a ton, definitely use a tall stockpot.