Baked Vegetarian Pasta e Fagioli

Makes 6 servings

8 oz penne pasta
1 Tbsp Olive oil
1 Med. Onion, chopped
1 Stalk of celery, chopped
2 cloves of garlic, crushed
28 oz. can diced tomato or tomatoe in puree
2 15 oz. cans white beans, rinsed and drained
1 cup vegetable or chicken broth
1/4 tsp pepper
1 10oz. pkg. frozen, chopped spinache. thawed and squeezed dry
1/2 cup grated romano cheese

GF version is $1.30 per serving Regular pasta recipe is $.80 a serving

1. Preheat oven to 400F. Heat a large saucepan of water to boiling on high. Add pasta and cook 2 minutes less than label directs.

2. Meanwhie in 4 qt. saucepan, heat olive oil on medium. Add onion and celery, and cook for 9 to 10 minutes or until tender; stir occassionally. Add garlic; cook one minute. If using tomatoes in puree, reserve liquid and chop tomatoes, return to liquid.

3. Into mixture in sauce pan stir tomatoes, beans, broth, and pepper. Heat to boiling on high. Reduce heat to medium; stir in spinach.

4. Drain pasta; reserving 1/4 c. of boiling water. Add pasta to bean mixture and reserved pasta cooking water. Pour mixture into 3 qt. glass or ceramic baking dish. Sprinkle with romano cheese. Bake for 15 minutes or until golden on top.