Recipe: Baked pasta with beans, tomatoes and ġbejna

Recipe Baked pasta with beans, tomatoes and ġbejna

Here's a delicious pasta dish with beans... a Maltese-style variation of the typical Italian pasta ai fagioli, whereby the sauce includes a dash of wine and the pasta dish finally goes in the oven topped with Maltese ġbejna for local flavour. It is a wholesome meal, warm enough to comfort you on a cold night.


  • 200 g cooked haricot beans
  • 250 g pasta
  • 1 litre stock
  • 2 tablespoons olive oil
  • 1 large onion
  • 2 garlic cloves
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 glass red wine
  • 2 tablespoons tomato puree
  • 350 g chopped fresh or tinned tomatoes
  • Salt and pepper
  • 1 ġbejna (goat cheese) grated
  • Parsley to garnish


  1. Put the beans in a large pot.  Add the stock and stir in the oil, onion, herbs, wine, tomatoes and tomato puree. Bring to boil over medium heat.
  2. Turn down the heat and cook for 45 minutes until the sauce is thickened. 
  3. Preheat oven to 200 C.
  4. Cook the pasta according to the instructions on the packet. Drain.
  5. Add the pasta to the sauce and pour into a lightly greased oven proof dish. Top with grated gbejna and chopped parsley.
  6. Bake in a preheated oven for 25 minutes.
  7. Serve with a salad and top with more cheese and parsley if desired.

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