White Bean and Spinach Pasta Bake

A comforting, fiber-rich pasta casserole with whole wheat penne, creamy white beans, and fresh spinach baked to golden perfection under a blanket of cheesy breadcrumbs.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.71/serving

Dietary

• High-Fiber
• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Sugar

Tags

• bake
• classic
• comfort food
• healthy
• quick
• savory

Ingredients

• 8 ounce whole wheat penne pasta
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 30 ounce cannellini beans (rinsed and drained)
• 1.5 cup vegetable broth
• 1 cup milk (2% or whole)
• 1 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 5 ounce fresh spinach
• 1 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 0.25 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F. Bring a large pot of lightly salted water to a boil and cook the whole wheat penne pasta according to package directions until al dente. Drain and set aside.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
3. Stir in the minced garlic, dried oregano, dried thyme, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute more, until fragrant.
4. Add the rinsed and drained cannellini beans, 1 1/2 cups vegetable broth, and 1 cup milk to the skillet. Bring the mixture to a gentle simmer, then reduce heat and let it thicken slightly for 5 minutes.
5. Stir in the fresh spinach a handful at a time, allowing it to wilt down before adding more. Once all the spinach is wilted, remove the skillet from the heat.
6. Fold the cooked pasta into the bean and spinach mixture until well combined. Stir in 1 cup of shredded mozzarella cheese and 1/4 cup of the grated Parmesan cheese.
7. In a small bowl, combine the remaining 1/4 cup grated Parmesan cheese with the panko breadcrumbs. Sprinkle this mixture evenly over the top of the pasta bake.
8. Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly. Let it rest for a few minutes before serving.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

• Calories: 596
• Protein: 32.5 g
• Carbohydrates: 79.3 g
• Fat: 15 g
• Fiber: 17 g
• Sodium: 1235 mg
• Saturated Fat: 6 g
• Sugar: 3 g
• Cholesterol: 29 mg