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Vegetarian Pasta Bake

Vegetarian Pasta Bake

Pasta is a staple for quick weeknight dinner options. This vegetarian dish brings all the traditional flavors of a cheesy, oven baked pasta dish. The cannellini beans are the star of this recipe as they are full of plant based protein plus give you a high dose of fiber! This quick to prep, one pan meal is full of nutrition and big on flavor! Add a quick veggie or side salad and warm crusty bread to round out this meal.
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Prep Time 8 minutes
Total Time 58 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta dry (penne or rotini)
  • 24 oz marinara sauce
  • 1 1/2 cups low sodium vegetable broth
  • 15 oz cannellini beans drained, rinsed
  • 2 cups baby spinach
  • 1 teaspoon Italian seasoning
  • salt pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese

Method
 

Prep
  1. Preheat the oven to 425°F.
Make
  1. In a 9x13-inch baking dish, combine the dry pasta, marinara sauce, broth, white beans, spinach, Italian seasoning, salt, and pepper. Stir well so the pasta is evenly coated and mostly submerged in liquid.
  2. Cover tightly with foil and bake for 40 minutes.
  3. Remove the foil and stir. The pasta should be tender; if it isn’t quite there yet, add a splash of water, re-cover, and bake 5–10 minutes more.
  4. Sprinkle the mozzarella and parmesan evenly over the top. Return to the oven, uncovered, and bake for 10 minutes, until the cheese is melted and bubbly.
  5. Let rest 5 minutes before serving.

Notes

Nutrition Facts: Calories 468 Total Fat 10g Saturated Fat 4g Cholesterol 23mg Sodium 1393mg Total Carbohydrates 70g
Dietary Fiber 12g Total Sugars 10g Protein 25g Vitamin D 4IU Calcium 377mg Iron 7mgPotassium 1344mg