Caprese Pasta Bake Recipe with White Beans
This Caprese Pasta Bake recipe with white beans is an easy and simple vegetarian meal that's perfect for Meatless Monday at any time of the year.
Servings: 4
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Ingredients
- ½ pound dry pasta any shape
- 1 tablespoon extra-virgin olive oil
- 1 can 15 ounces cannellini beans
- 2 cups halved cherry tomatoes
- ¼ cup thinly sliced red onions
- 2 cups packed baby spinach/kale greens
- 8 ounce can tomato sauce
- 1 cup shredded mozzarella divided
- ¼ cup freshly grated parmesan divided
- 1 cup loosely packed fresh basil roughly chopped
- Salt and pepper
Instructions
- Preheat oven to 350°F and lightly grease a 9x9 or similar sized baking dish.
- Bring a large pot of water to a boil. Once boiling, add the pasta and cook according to package directions until al dente. Drain then place in a large bowl with the olive oil. Toss to combine and coat the pasta.
- Add the cannellini beans, cherry tomatoes, red onions, baby spinach and basil to the bowl. Toss gently to combine and wilt the greens.
- Add the tomato sauce, ¾ cup of the shredded mozzarella, and half of the grated parmesan to the bowl along with salt and pepper to taste. Toss until everything is well combined.
- Transfer the mixture to the prepared baking dish.
- Top with remaining mozzarella and parmesan cheese.
- Bake for 15 minutes until cheese on top is melted and bubbly.
- Remove from oven, garnish with additional basil if desired and serve.
Notes
For pasta, I recommend using Jovial Gluten Free Shells.
Nutrition Information
Calories: 441kcal
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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