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Cheesy Spinach & White Bean Pasta Bake
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Cheesy Spinach & White Bean Pasta Bake

Cheesy Spinach & White Bean Pasta Bake

with Italian Herbs & Lemon

Here’s a vegetarian dinner idea for the ages! It’s filling, homey, and a real crowd-pleaser thanks to the one-two punch of velvety cream sauce and melty cheese topping. You’ll toss tender penne pasta, creamy cannellini beans, and garlicky spinach in a lemon-cream sauce, then top it all with a blend of Italian cheeses and bake until browned and bubbling. After a sprinkle of lemon zest, it’s off to the table for family-style serving in just 20 minutes—easy cheesy lemon squeezy!

Tags:
New
Easy Prep
Quick
Veggie
Lunch
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Cannellini Beans

1 clove

Garlic

1 unit

Lemon

6 ounce

Penne Pasta

(Contains Wheat)

5 ounce

Spinach

1 ounce

Cheese Roux Concentrate

(Contains Milk)

1.5 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Italian Seasoning

½ cup

Italian Cheese Blend

(Contains Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories810 kcal
Fat27 g
Saturated Fat12 g
Carbohydrate115 g
Sugar9 g
Dietary Fiber14 g
Protein32 g
Cholesterol50 mg
Sodium1380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Zester
Strainer
Large Pan
Baking Dish

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Drain and rinse beans. Peel and mince or grate garlic. Zest and quarter lemon.

Cook Pasta
2

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.

Start Filling
3

• Heat a drizzle of oil in a large pan over medium-high heat. Add beans and cook, stirring, until warmed through, 1-2 minutes. • Add spinach and another drizzle of oil; cook, stirring, until wilted, 2-4 minutes. • Add garlic; cook, stirring, until fragrant, 30 seconds more. Season with salt and pepper.

Finish Filling
4

• Reduce heat under pan with beans and spinach to medium low; stir in cheese roux, sour cream, half the Italian Seasoning, ½ cup reserved pasta cooking water, 1 TBSP butter, and juice from two lemon wedges. (For 4 servings, use all the Italian Seasoning, ¾ cup pasta cooking water, 2 TBSP butter, and juice from four lemon wedges.) TIP: If pasta isn’t finished cooking, ladle pasta water straight from pot. • Cook, stirring occasionally, until bubbling, 1-2 minutes. Remove from heat.

Assemble & Bake Pasta
5

• Stir drained penne into pan with filling until thoroughly coated. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Transfer pasta to an 8-by-8-inch baking dish (use a 9-by-13-inch baking dish for 4 servings); top with Italian cheese blend. Bake on top rack until cheese is bubbling, 2-4 minutes.

Serve
6

• Garnish pasta bake with lemon zest; squeeze juice from remaining lemon wedges over top. Serve family style directly from baking dish (be sure to dig in while it’s hot!).