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.

Course Dinner

Cuisine American, Italian

Keyword bean pasta recipe, pasta with white beans, pasta with white beans and tomato sauce, white bean pasta

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 386kcal

Author Blair Lonergan

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

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.
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.
Stir in the spinach leaves and sprinkle the cheese over top.
Bake uncovered for about 5 more minutes, or until the cheese melts and the pasta is tender.
Garnish with freshly grated Parmesan or chopped fresh herbs, if desired.

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.