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Whole Grain Pasta Bake

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Course: Dinner, Lunch
Cook Time: 30 minutes
Servings: 6
Calories: 430kcal

Equipment

  • can opener
  • 9x13 baking dish

Ingredients

  • 1 lb. whole grain pasta
  • 2 cans chickpeas or other beans of choice (cannellini, kidney, Northern, etc., drained and rinsed)
  • 2 28- oz. cans crushed (pureed or petite diced tomatoes)
  • 1 Tbsp. Italian herb blend seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbsp. nutritional yeast
  • 16 oz. package frozen or fresh spinach (kale or other hearty green)
  • 2 cups shredded chicken (optional)

Instructions

  • Preheat oven to 375˚F and spray a 9×13 baking dish with non-stick cooking spray.
  • Cook pasta 2 minutes less than package directions. Immediately rinse with cold water, drain well and set aside.
  • Pour cooked pasta into greased baking dish.
  • Add beans, tomatoes, herbs, salt, pepper, nutritional yeast, chicken (if using) and greens. Gently stir with a fork until roughly mixed.
  • Bake for about 30 minutes or until sauce bubbles around edges.

Video

Notes

Try adding lentils and/or minced mushrooms to the pan to mimic ground beef. Instead of pasta, try brown rice, barley, oat, spelt, quinoa, lentil or chickpeas. Add bell peppers, zucchini or yellow squash, eggplant or other favorite vegetables to enhance the flavor.

Nutrition

Calories: 430kcalCarbohydrates: 74gProtein: 30gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 448mgPotassium: 1240mgFiber: 7gSugar: 7gVitamin A: 7456IUVitamin C: 34mgCalcium: 199mgIron: 8mg
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Nutrition Facts
Whole Grain Pasta Bake
Amount per Serving
Calories
430
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
35
mg
12
%
Sodium
 
448
mg
19
%
Potassium
 
1240
mg
35
%
Carbohydrates
 
74
g
25
%
Fiber
 
7
g
29
%
Sugar
 
7
g
8
%
Protein
 
30
g
60
%
Vitamin A
 
7456
IU
149
%
Vitamin C
 
34
mg
41
%
Calcium
 
199
mg
20
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.