High Fructose Corn Syrup Free Garden Herb White Bean Pasta Bake with Spinach
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the pasta
- 12 oz penne or rigatoni pasta
- 1 tbsp salt
For the sauce
- 2 tbsp olive oil
- 2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
- 1 medium fennel bulb, cored and thinly sliced
- 3 garlic cloves, minced
- 1 jar (12 oz) roasted red bell peppers, drained
- 1 cup low-sodium chicken broth or vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
For the bake
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 5 oz baby spinach
- ¼ cup fresh basil leaves, roughly torn
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the topping
- 1 cup part-skim mozzarella, shredded
- 2 tbsp grated parmesan cheese
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, add 1 tbsp salt, and cook the pasta until 2 minutes shy of al dente — it should still have noticeable resistance at the center. Reserve ½ cup of the pasta cooking water, then drain the pasta in a colander and set aside.
- 2
Heat 2 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium heat until shimmering. Add the sliced leeks and fennel and cook, stirring occasionally, until softened and the leeks are translucent, about 8–10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!