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
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.
Meanwhile, drain tomatoes, reserving puree. Coarsely chop tomatoes.
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.
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.
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. Bake 15 minutes or until center is hot and top is golden