Servings
Font
Back
0 from 0 votes

Dump-and-Bake White Bean Pasta

This white bean pasta includes pesto, spinach, sundried tomatoes, and marinara in a single dish for an easy and satisfying vegetarian meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8 people
Calories: 386 kcal
Course: Dinner
Cuisine: Italian , American

Ingredients

  • 3 cups vegetable broth or chicken broth
  • 1 (24 ounce) jar marinara sauce (about 3 cups total)
  • ¼ cup prepared basil pesto (use homemade or store-bought)
  • ½ teaspoon garlic powder
  • 1 (16 ounce) package uncooked rotini pasta
  • 1 (15 ounce) can navy beans, cannellini beans, Great Northern beans, or other white beans, drained and rinsed
  • ½ cup julienne cut sundried tomatoes packed in oil, drained
  • 2 cups fresh baby spinach leaves, coarsely chopped or torn
  • 1 cup shredded mozzarella cheese or Italian cheese blend
  • Optional garnish: Parmesan cheese and chopped fresh herbs, such as basil, oregano, or parsley

Instructions

    Cup of Yum
  1. Preheat oven to 425°F (220°C). In a greased 9 x 13-inch baking dish, whisk together the broth, marinara sauce, pesto, and garlic powder. Stir in the uncooked pasta, beans, and sundried tomatoes. Cover tightly with aluminum foil and bake for 30 minutes.
  2. Uncover; stir the pasta gently with a fork. At this point you should check the pasta to make sure that it is al dente (still firm, but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required 5-10 more minutes. If it’s still too hard after 30 minutes, just cover the dish and return it to the oven until the pasta is al dente. Then move on to the next step.
  3. Stir in the spinach leaves and sprinkle the cheese over top.
  4. Bake uncovered for about 5 more minutes, or until the cheese melts and the pasta is tender.
  5. Garnish with freshly grated Parmesan or chopped fresh herbs, if desired.

Notes

  • This recipe is specifically designed and tested with rotini pasta. If you don't have rotini, you can substitute with other short pasta shapes like penne, rigatoni, or elbows. Just pick a pasta that has a similar cooking time as the rotini (about 7-8 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
  • The total cooking time will vary depending on the type of pan that you use and on your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
  • Be careful not to overbake the casserole or the pasta will become mushy.

Nutrition Information

Serving 1/8 of the casserole Calories 386kcal (19%) Carbohydrates 62g (21%) Protein 17g (34%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 12mg (4%) Sodium 1214mg (51%) Potassium 715mg (20%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 1628IU (33%) Vitamin C 16mg (18%) Calcium 144mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 386

% Daily Value*

Serving 1/8 of the casserole
Calories 386kcal 19%
Carbohydrates 62g 21%
Protein 17g 34%
Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 12mg 4%
Sodium 1214mg 51%
Potassium 715mg 15%
Fiber 7g 28%
Sugar 6g 12%
Vitamin A 1628IU 33%
Vitamin C 16mg 18%
Calcium 144mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.