Baked Cannellini Bean and Spinach Pasta with Sun-Dried Tomato Sauce
Tender pasta baked in a rich sun-dried tomato and garlic sauce with creamy cannellini beans and fresh spinach, topped with melted mozzarella cheese. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs penne pasta, roughly chopped fresh spinach, packed, chopped sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 12 oz penne pasta
- 1 can (15 oz), drained and rinsed cannellini beans
- 4 cups, roughly chopped fresh spinach
- 1/2 cup packed, chopped sun-dried tomatoes
- 4 minced garlic cloves
- 3 tbsp olive oil
- 1 cup vegetable broth
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 8 minutes until just al dente. Drain and set aside.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1 minute until fragrant.
- Step 3: Stir in 1/2 cup chopped sun-dried tomatoes and cook for 2 minutes. Pour in 1 cup vegetable broth and bring to a simmer.
- Step 4: Add 1 can (15 oz) drained cannellini beans and 4 cups chopped fresh spinach. Cook for 3-4 minutes until spinach wilts and sauce thickens slightly.
- Step 5: Toss cooked penne into the skillet with sauce, stirring to coat evenly. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 6: Transfer pasta mixture to a greased 9x13 inch baking dish. Sprinkle 1 1/2 cups shredded mozzarella cheese and 1/4 cup grated Parmesan cheese evenly on top.
- Step 7: Bake uncovered for 20 minutes until cheese melts and turns golden brown on the edges. Let cool for 5 minutes before serving warm.
Frequently asked questions
How long does Baked Cannellini Bean and Spinach Pasta with Sun-Dried Tomato Sauce take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Cannellini Bean and Spinach Pasta with Sun-Dried Tomato Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Baked Cannellini Bean and Spinach Pasta with Sun-Dried Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Cannellini Bean and Spinach Pasta with Sun-Dried Tomato Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Cannellini Bean and Spinach Pasta with Sun-Dried Tomato Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
