The Italians have graced us with countless delicious recipes. I’ve loved pizza and spaghetti for as long as I can remember, of course, but I’ve only recently discovered pasta e fagioli.
Pasta e fagioli translates to “pasta and beans.” Pasta and beans may not sound terribly enticing (unless you’re me), but I assure you that this Italian stew is truly irresistible.
Lots of aromatics, crushed tomatoes, fresh parsley and Tuscan kale turn pasta and beans into a hearty meal-in-a-bowl situation. I can’t claim that this recipe is 100 percent authentic, but it’s the best I can do.
If you appreciate homemade minestrone soup, marinara, lasagna or baked ziti, I think you’ll love this stew. It’ll warm you right up on cold days, and tastes even better the next day.
I designed this pasta e fagioli recipe to make use of canned beans, so this stew is ready in about an hour! I bet you have most of the ingredients in your kitchen already. It’s an excellent candidate for a relaxed weeknight.
How to Make the Best Pasta e Fagioli
How do we turn basic ingredients into something magical? The trick is in the method. You’ll find the full recipe below, but here’s a rundown with some extra reasoning behind it:
- First, we’ll cook chopped onion, celery and carrot in olive oil until tender. We won’t cook them long enough to form a true soffritto, but they form the backbone of flavor in this dish nonetheless.
- Then, we’ll add garlic and cook just long enough to take the edge off (there’s nothing worse than burnt garlic flavor, and it’ll have plenty of time to continue cooking as we simmer the soup). Next, add crushed tomatoes and let them come to a healthy simmer—I’m convinced cooking canned tomatoes turns them from tinny to vibrant.
- We’ll pour in one quart of vegetable broth and a few cups water. The water adds volume without additional sodium. We’re cooking the pasta in the liquid, so we need plenty of it, but I’m getting ahead of myself. We’ll season the soup with bay leaves, dried oregano, and red pepper flakes, and cook for ten minutes to bring it all together.
- I want to say that the blending step is optional (and if you don’t have a blender, you can certainly skip it), but—this step is what produces the luscious, creamy-yet-cream-less texture you see here. All we do is scoop out some of the hot liquid and blend it with a portion of the beans. Pour it back in, and your soup has been transformed.
- Almost done! We’ll add the remaining beans, plus the pasta, kale and parsley. We’ll cook until the pasta and kale are tender.
- The final step, once we’ve removed the soup from the heat, is to add even more flavor with a tablespoon each of fresh lemon juice and olive oil. Taste it before and after (carefully!) and you’ll understand what a difference this makes.
Watch How to Make Pasta e Fagioli
Pasta e Ceci Variation
Pasta e ceci means “pasta and chickpeas.” This dish is just the same as pasta e fagioli, but uses chickpeas specifically for the bean component. Give it a try by making this recipe with chickpeas!
Craving more soups?
If you love this recipe, you’ll also enjoy:
- Classic Minestrone Soup
- The Best Lentil Soup
- Seriously Good Vegetable Soup
- Homemade Vegetarian Chili
- Quinoa Vegetable Soup with Kale
Please let me know how your pasta e fagioli turns out in the comments. I’m always so happy to hear from you.
Pasta e Fagioli (Italian Pasta and Beans)
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 bowls 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Italian
Pasta e fagioli means “pasta and beans” in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It’s vegan, too, as long as you don’t top it with cheese. Recipe yields 6 bowls or 8 cups of soup.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium-to-large yellow onion, finely chopped
- 2 carrots, scrubbed clean, finely chopped
- 2 ribs celery, finely chopped
- ¾ teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
- 4 cloves garlic, pressed or minced
- 1 can (15 ounces) crushed tomatoes*
- 4 cups vegetable broth
- 3 cups water
- 2 bay leaves
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes, omit if sensitive to spice
- 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
- 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
- 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
- ¼ cup finely chopped Italian parsley
- 1 tablespoon fresh lemon juice (about ½ medium lemon)
- Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil
Instructions
- In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, ½ teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
- Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
- Use a heat-safe measuring cup to transfer about 1 ½ cups of the soup (avoiding the bay leaves) to a blender. Add about ¾ cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
- Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
- Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining ¼ teaspoon salt. Taste and season with more salt (I usually add another ¼ teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
- Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.
Notes
Recipe adapted from my minestrone recipe, with reference to Bon Appétit (and their comments section!).
*Tomato recommendation: I always use Muir Glen tomatoes, and used their fire-roasted crushed tomatoes since they don’t offer plain.
Make it gluten free: Use a small, sturdy, gluten-free noodle, such as a corn and quinoa blend.
Make it dairy free/vegan: Don’t add cheese. Simple as that.
If you don’t have a stand blender: You can use an immersion blender to blend (carefully) a portion of the liquid with the beans in a separate (heat-safe) container. Or, skip this step altogether. Your soup will be a little more chunky and less creamy, but still very good.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Shirley Pastore McCormack
Every Italian and Italian-American family has their own version of what we pronounce as “pasta fa zool.”
I’ve never puréed the beans – that’s a great idea! Red kidney beans have skins that are too thick IMHO. A strong vote for cannellini and cece’s.
Thanks for sharing this. An easy dish, it’s even better the next day – with a hunk of Italian bread for dipping.
Mary
Does one bowl of this soup have 1267.8 mg of sodium?
Kate
Hi Mary! More on my Nutrition Disclaimer.
Nat
Hi Mary, I use low sodium Celtic Sea Salt and a low or no sodium vegetable bouillon. I was able to adjust the salt at the end, definitely not overpowering.
Mary
Thank you Nat!
Debbie
I generally cook my pasta on the side when making soups to avoid them from getting mushy but followed the directions and the pasta cooked perfectly! I used one can of cannellini and one can chickpeas and substituted spinach for the kale. I did not blend the beans but simmered longer than the recipe suggested. It was delicious and will definitely be a make again.
Marjorie McEwen
This soup is wonderful! I wondered while I was making it if the seasoning was going to be enough but I stuck to the recipe and it was perfect! Thanks for another great one Kate!!
Kate
You’re welcome, Marjorie!
Lynne
As usual Kate has a winning recipe. Tastes better than the soup I had in Florence and that was some good soup! I followed the recipe exactly. I love the red pepper flakes for flavor and definitely recommend blending a portion of the liquid and beans.
Ash
Loved this dish! So flavorful & easy to make. Thanks for sharing this with us :)
Suzanne Perkins
I made a week ago and we couldn’t wait to get it in rotation for the next bowl. I thought I had the best recipe for Pasta e fagioli but this beats it hands down. Thanks, always good to improve my menu options.
Beth Boudreau
Can you tell me what you mean when you say you put this in rotation?
I see this expression a lot
Does that mean you cook the same thing for a period of time?
Paula Fultz
This soup is awesome! I loved using the cannellini beans and used fresh spinach, which I added to the soup with 5 minutes to go, since it is more tender than kale. Even my meat-loving husband gives this recipe a thumbs up and ate 2 bowls!
Kate
I’m glad you enjoyed it, Paula! Thank you for sharing.
Cher
Delicious ! Added a good portion of shaved parmesan to serve. Another winner ! Thanks Kate.
Deb
What’s you opinion on pressure cooking soup? Do you feel the long cooking time at lower temperature is necessary to meld the flavors? I made your minestrone in a pressure cooker and was happy with the result. Am I missing something by not cooking on the stove?
Kate
I don’t have a recipe for it, sorry! I recommend this recipe as written.
Kathleen Hemmer
I love this recipe and make it often during the cold winter months because it is so healthy and hearty. My question is: does the bayleaf always head for the cup to be scooped out and put in the blender? There’s a whole pot of soup for it to hang out in, but no, it heads straight for the cup every time.
Kate
You will want to make sure it isn’t blended. You can always pull it out.
Teresa
Lol. I think Kathleen was being facetious. The bay leaves ALWAYS seem to get scooped up no matter how hard you try to avoid it
Huge Ackmen
The numbers in the instructions do not scale if you scale the recipe using the buttons.
Kate
I’m sorry to hear you are disappointed. Unfortunately, the tool only does the ingredients. Be sure to double everything and use similar cooking times. Use your best judgement on time if you need more for the quantity.
Kimberlee A Rettberg
Looking for low sodium soup recipe.
Lisa
Can I make this in a crock-pot?
Kate
I recommend this as written. I believe others have tried it. Be sure to wait to add the noodles until the end of cooking.
Ektaa Gandhi
how can I make this in the
instant pot?
rosaria
It is absolutely fantastic. So much flavour!! My carnivore husband ate two bowls. I offered parmesan but without that it is actually Vegan! So tasty..the only change was only one cup of water intead of 3 cups. Keeping this one!!!
Kate
That’s great to hear, Rosaria!
Anna B McNeese
I used garbanzo beans and pureed the whole lot minus the bay leaves. I doubled the lemon juice. We enjoyed the flavor, but I wish I had pureed the garbanzo beans more as they were kinda grainy. I also used spaghetti noodles as I didn’t have the others like I thought I did when I started. I’d give my version a 3.5 and a 5 for taste.
Katie
Made this exactly as written, except I had some extra veggie broth to use up so I used all broth instead of broth and water but still used 7 cups total. Another smash hit, absolutely delicious! Kate’s recipes are the only ones I trust 100% as she writes them, they are always perfect. Also Kate, so sorry to hear about Cookie, but she was so lucky to have you as her mom! :)
Kate
Thank you, Katie. I’m glad you loved it.
Riva
this is the best recipe of all time. I make this at least once a month. It’s hearty, delicious, flavorful, and filling. I work in medicine and it’s just so incredibly helpful to spend less than 2 hours cooking something that will ultimately feed me for an entire week. I also make this for my friends and family and boyfriend and it gets rave reviews every time. It’s genuinely perfect.
I do add more pepper and red pepper than the recipe recommends, but that’s just personal preference.
Kate
I love to hear that, Riva! I appreciate your review.
Sara
Thank you for the delicious recipe! For my own preferences I slightly increased the amount of carrots and garlic and use an extra can of tomatoes. Otherwise made as written. So smart to finish it with olive oil and lemon. So good!! We serve with homemade focaccia. Yum!! It’s a regular in our house.
Kate
You’re welcome, Sara!
Robert Fagerberg
Hi Kate,
Just watched a documentary about Dean Martin and this was his favorite family recipe handed down to his daughter. Their secret ingredient was a little cinnamon.
Can’t wait to try it! First w/o cinnamon!
Cheers,
Robert
M
Loved this recipe ! Made it on a whim and was thrilled it came out well. I puréed the beans which made the dish just perfect. Next time I’d add a bit more oregano. Thanks Kate
Kate
You’re welcome, M! I’m glad you enjoyed it.
Monica
Delicious!
I omitted the salt and added 1 teaspoon of black pepper as well as the red in the recipe. I used beef broth and diced canned tomatoes because that’s what I had on hand. Also swapped out fresh oregano for the dried… I can’t believe how good this soup is!
Kate
Thank you for sharing how you made this, Monica! I’m excited to hear you enjoyed it.
Linda TerranGeer
Really Good. I added Parmesan cheese on top and while cooking a little tomatoes paste.
Joanne
I plan on making real soon…sounds wonderful..
Think it would be OK to add some pancetta to the recipe ? I dont want to change the taste just thought it might asd some extra flavor.
Charlie E
Made this this evening – it was amazing. Not sure there will be any left tomorrow. Loved by all the family. Only changed two things in your recipe – swapped in spinach instead of kale, and used paprika instead of red pepper flakes – not that we don’t like spice but I preferred this without a kick. I used butter beans and chickpeas. We had crusty bread with it. Was super filling and delicious – will definitely be on my rotation from now. Great that it was vegan and so satisfying and flavoursome. 5 stars as usual.
Kate
I’m glad you loved it, Charlie! I appreciate your review.
Michael Ridilla
WOOOOWWWWW!!!! I just made this for my wife and I and it is beyond excellent. I used frozen spinach and skipped the bay leaf, but other than that made it exactly as the recipe calls for. Kate your recipes are the best and I really appreciated your efforts to make them easy to make and soooooo delicious!
PS: sorry to hear about Cookie, I’m sure she is the great yard in the sky enjoying treats from everyone.
Kate
Happy to hear that, Michael! I appreciate your review.
Jo
Easy and delicious! Thank you for this recipe.
Sue Ann
LOVE THIS RECIPE!
After making it a few times, I made some very minor adjustments. Having lived in Italy for many years, I prefer a thicker, blended base over a broth with vegetables. To achieve this (for double recipe), I added an additional 2 cans of garbanzo beans, blending 3 cans into the base, and leaving 3 whole. I also blended almost all of the sautéed vegetables with the beans that I was blending. I reduced the olive oil to 1/4 cup for the suaté, and an added Tbsp after the active cooking was completed. I reduced the additional water to 2 cups (again for the double recipe); the pasta cooked perfectly, despite the thicker base. I added a heel of parmesan during the active cooking time.
I freeze my leftovers in 2-cup servings with W&P’s 2-cup silicone freezer molds, ensuring that I always have a hearty & healthy soup on hand at the end of a long work day.
You can never go wrong with one of Kate’s recipes – they are fantastic!
Natalie
We loved it! And my toddler did too!! Thanks so much! I’ve never made pasta fagioli and now I love it!! Simple enough to make and delicious!!
Kate
You’re welcome, Natalie!
Rachel
This was a tasty and easy recipe. I really enjoyed it and would make it again. I added zucchini to mine to use it up and I also chopped up the kale stocks to not waste them and cooked them up with the carrots and celery.
Sonja
Love this recipe. We used 1 can chickpeas and 1 can white beans and I thought it was gonna be weird but it tasted great. I love the fresh parsley as a garnish. Adding this to my winter soup rotation!
Kate
I love to hear that! Thank you for sharing, Sonja.
Larissa Colangelo
Made this recipe last night and have to say it was AMAZING! I added a bit more pasta as my family likes it hearty but I wouldn’t change anything in this recipe. Better than the Pasta Fagioli we get at out favorite Italian Restaurant. I bought some Fresh Crispy Italian Bread to go with it an OMG! Thank you for sharing this recipe. Will definitely be adding this to my Recipe Book.
Marisa
Made it as written using chard rather than kale. Utterly fantastic! We will be having this over and over again this winter. This may be even better than your tortilla soup, which is one of our all-time favorite recipes. Of course, now that I’ve said that, the ingredients for tortilla soup are going on the grocery list.
Kate
Great to hear, Marisa!
Jen D
This was delicious! I stuck pretty close to the recipe. I added a cheese rind and a little white wine. And added a little vinegar instead of lemon. Spinach instead of kale at the end. I’ll make it again.
Cassy
This is so delicious!! Thank you. I have this (and quite a few more of your recipes!) written down in my notebook for frequently used recipes. It got spilled on and blurred so had to refer to your website where I just learned that Cookie is gone! I know it was months ago, but, i’m so sorry for your loss! It’s so hard. Ugh!
Victoria Winberg
absolutely delish! making for the second time in two weeks. a def go to for taste and comfort:) thank you.
Kate
You’re welcome, Victoria!
Karen
Love this recipe and have made it many times. It is healthy, hearty and absolutely delicious and satisfying!
Kate
Thank you for your review, Karen! I appreciate it.
Maddie
Truly every single soup recipe on your website is so delicious. I love making this one when it gets cold! I always just use an immersion blender because it’s easier.
Malia
I made this soup for my family tonight and it was so so good paired with a warmed loaf of French bread it was the perfect meal for a rainy cozy Sunday night.
Janet
I made this last night and it was perfect. My husband and I are looking forward to our leftovers for lunch today.
Joy
I love this recipe and have made it several times. I would like to know if this could be made in an instant pot.
Kate
Thank you for sharing, Joy!
Rebecca K Fleming
Thank you so much for the recipe, I made it exactly as written using rainbow kale and it was soo delicious. I will definitely be making it again!
Cat
Spot on, delicious soup! Great with garlic bread.
Have followed your delicious recipes for years. Thank you.
Kate
You’re welcome, Cat!
Colleen
This soup has been a pregnancy craving , and I stumbled upon yours! I just made it and it’s so so delicious!!! And The lemon at the end yum!!
Kate
Congratulations! I’m happy you enjoyed it, Colleen.
LeeAnn Coburn
Sooo good. And easy to make! I love your recipes.
Kathryn Fitzgerald
Delicious!
I added Banza Pasta for more protein, an extra can of tomatoes, extra can of beans, more garlic, more red pepper flakes.I didn’t have kale so I used spinach leaves.
Kate
Great to hear, Kathryn!
Megan
Love this recipe. Made it for a potluck and everyone thought it was delicious.
rachel
Love this dish. It’s a staple in our home. Delicious every time!
Kate
I’m glad you love it, Rachel!
Sandra
This soup was so good! I didn’t have parsley but it was still amazing! I used whole wheat orzo for the pasta . Thank you again for another scrumptious recipe .
Caesar
I’m making this soup as I write, exactly as your recipe is written. I’ve cooked my ditalini pasta on the side however and will add it to individual bowls of soup. I do this because I find that the pasta puffs up and gets soggy if left in the soup for the next days leftovers. Do you think that this takes away from the overall taste experience?
Kate
I think that works well and should still be delicious! Thank you for sharing, Caesar.
Carrie Lynn
This is such a delicious recipe! I agree that the lemon juice and olive oil at the end really make a flavor difference. I made the X2 version of the recipe tonight (12 bowls) for Christmas Eve dinner (there is a typo with the amount of olive oil to saute the veggies, but I caught that).
Irene
I made this soup for Christmas dinner with my 2 vegan children. We all loved it! Thanks for this recipe, Kate!
Kate
That’s great to hear, Irene!
Rebecca
This is delicious! I’ve tried several of your recipes and am always pleased with the outcome. I’m curious why you suggest crushed tomatoes instead of diced in several of your recipes. I’ve always used diced when canned tomatoes are called for. Thanks so much for sharing your passion for food!
Kate
You’re welcome, Rebecca!
Hannah
I absolutely love this soup and agree that it tastes even better the next day. Interestingly, I accidentally grabbed nutmeg instead of oregano the first time. When I realized my mistake, I had already added 1/2 t of nutmeg. The second time I left out the nutmeg, and it wasn’t as good! I added the nutmeg at the end, and it was so yummy. The nutmeg cuts the acidity gives it a rich flavor similar to meat. Just thought I’d share my “mistake”. Thanks for a great recipe!
Kate
Thanks for sharing! I’m delighted it still turned out for you.
Joann Ginis
Made it,was delicious the first time!Did add half a package of Jimmy Dean sausage which I sauted in one tablespoon olive oil in the beginning,in the same pot,removed sausage and followed recipe.Also used spinach at the end,didn’t have kale.Either way,spinach or kale—-
sausage or not this recipe is a winner.You got me with the blending of the beans with the soup.That’s how I thicken my bean soup.Thank you,this one is a winner!Even my husband who has been making soups in diners for many moons said”huh,not bad”That I took as a compliment.
Stacey
Thank you Kate for such an amazing recipe! I know I’ll be making it for many years to come! So flavorful, healthy, and a joy to make. My new years “goal” was to find ways to add more fiber/beans to my diet. This fit the bill!
Kate
Great to hear, Stacey!
Pamela
I recently found out I have many food allergies. Found this recipe that has foods I can have. Made it first with gnocchi then lentil pasta. Delicious!! So easy and filling! Thank you for this amazing recipe!
Kate
I’m glad you found this recipe and were able to enjoy it, Pamela!
McKinley Rose
This was great. I came upon the recipe because I had some pantry items that needed to be used up. Used 1 can each of cannellini and chickpeas—the chickpeas for the purée. Used a fistful of frozen spinach instead of kale, and macaroni. Added a small chopped potato because that too needed to be put to use. Used Muir Glen diced tomatoes. All good!
Kim Lewis
Thank you so much for sharing this recipe. I made the stew tonight, and it was absolutely delicious; my family loved it. I did not add any greens. This will become a staple for sure. I paired it with chicken cutlets to make a fantastic meal.
Emma
One of my favorite recipes that I’ve tried so far on this site! My family likes it with a few tablespoons of tomato paste added.
Kate
Thank you for sharing, Emma!
Mike Valade
Something that you’re overlooking in your evaluation of this recipe: it’s very heart-healthy. I’m a heart attack survivor and need to eat a zero cholesterol, low sodium diet. By removing the salt you mention and using no-salt-added crushed tomatoes, I can eat this item(in fact, I’m going to make it today using collard greens). There are over 8 million of us nationwide, and we appreciate recipes like this. Beans are also an excellent substitute for beef; you don’t have to apologize for using beans in a recipe.
Sarah
Just made this tonight for dinner and it’s a winner! I even added some leftover ham. Did not purée either. We like it chunkier. Checks all the nutrient boxes for a great one dish meal. Ate some and froze the rest. It’s now on our family menu. Thanks so much for a great recipe❤️
Kate
You’re welcome, Sarah! Thank you for your review.
Bryan
Best damn soup I’ve ever made!
Vegan approved!
Saved and will make often!
Kelly Jo Klatt
WOW!!! I am a cook at a Shrine in Detroit who serves two HUGE kettles of soup to the public weekly and I regularly use soups from this website. This specific recipe got tons of compliments and coming from a quite a few picky Italians, that meant a lot! We sell quarts of left over and this soup sold quite a few.
The one thing I did wrong was soak the beans overnight in the fridge, because we can’t leave food out because of health code. They barely got soft! I didn’t have an extra pot to use to cook the huge amount of beans because I had already stated the two big kettles so I had to cook in soup thus cooking down veggies which I try not to do as I like to have the veggies just right and not translucent. Still turned out great and I did not blend. Thanks Kate for alll you do. Your recipes are LOVED at The Shrine of Jesus the Divine Mercy in Detroit!!
Kate
I love to hear that! Thank you for sharing.
Tim
This is one of those recipes that ended up being way tastier than I expected as I was cooking it. It has almost a cheesy taste / quality even though of course there is no cheese in it. Delicious! I used a bit less water and a bit more crushed tomato than the recipe.
Alice
Love this! Easy, healthy, and comforting. I love how the beans and pasta become kind of creamy together in the soup. Definitely a keeper.
Kate
That’s great to hear, Alice! I appreciate your review.
Penny
I followed the recipe except, I didnt have a can of crushed tomtoes. I found a can of tomato juice, however, and added a bit of tomato paste to the mix. It turned out wonderfully! Thanks for another terrific recipe.
Kate
You’re welcome, Penny!
Nikki Betro
Hi! Is it possible to freeze this recipe? I’m more concerned about the pasta becoming mushy in the freezing process
Kate
Sure, but I wouldn’t add the pasta until you plan to thaw and serve.
Lizbeth Montalvo
I’m such a picky eater and I usually modify every recipe, but I decided to trust the process and add modifications after if needed. I encourage you to make this exactly as the recipe instructs. No modifications needed. I’m from NJ although I live in Florida now so I was hoping for it to taste just like back home, and it didn’t disappoint. Delicious! Thank you for the recipe, this will be saved and made again!
S. Toumine
Loved the recipe, easy to make and delicious, definitely a keeper.
Thank you
A 5 star.
Kate
You’re welcome, S!