Kale White Bean Rotini Bake
Whole wheat rotini is baked with cannellini beans, kale, cremini mushrooms, grape tomatoes, and marinara for a hearty vegan dinner. Garlic, oregano, parsley, and lemon keep the flavor bright and Mediterranean-inspired.
- dinner
- Mediterranean
- Mediterranean diet
- oven-baked
- pasta bake
- plant-based
- Vegan
- white beans
Per-serving nutrition for this recipe.
- Energy
- 711 calories per serving
- Protein
- 30.9 g per serving
- Carbs
- 125.5 g per serving
- Fat
- 14 g per serving
- Sodium
- 1385 mg per serving
Part ofBroccoli, Brussels Sprouts & Vegetable Dinner Bundle· 5 recipes
Shopping options
Check ingredients to include themPackage used · most used first
Cremini mushrooms, sliced · 8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
Jarred marinara sauce · 24 Ounce
Kroger® Marinara Pasta Sauce
100%
Details
Grape tomatoes, halved · 2 Cup
Kroger® Fresh Grape Tomatoes
100%
Details
Canned cannellini beans, rinsed and drained · 30 Ounce
Kroger® Cannellini Beans
Sale
97%
Details
Kale, stemmed and chopped · 5 Cup
Kroger® Chopped Kale Bagged Salad
83%
Details
Whole wheat rotini · 12 Ounce
Kroger® 100% Whole Grain Rotini
75%
Details
Garlic, minced · 4 Count
Garlic
Sale
40%
Details
Fresh parsley, chopped · 0.25 Cup
Parsley
25%
Details
Dried oregano · 1 Teaspoon
Kroger® Oregano Leaves Shaker
8%
Details
Extra-virgin olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
Lemon juice · 1 Tablespoon
Kroger® 100% Lemon Juice
3%
Details
Black pepper · 0.25 Teaspoon
Simple Truth Organic® Ground Black Pepper Shaker
1%
Details
Kosher salt · 0.75 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- canned cannellini beans-30 oz
- jarred marinara sauce-24 oz
- kale-5 cups
- whole wheat rotini-12 oz
- cremini mushrooms-8 oz
- grape tomatoes-2 cups
- fresh parsley-1/4 cup
- garlic-4 cloves
- extra-virgin olive oil-2 tablespoons
- lemon juice-1 tablespoon
- dried oregano-1 teaspoon
- kosher salt-3/4 teaspoon
- black pepper-1/4 teaspoon
Preheat the oven to 400°F and prep the vegetables: chop the kale, slice the mushrooms, halve the grape tomatoes, mince the garlic, and chop the parsley.
Keep fingers tucked while chopping, slicing, and mincing the vegetables.
Bring a large pot of salted water to a boil and cook the whole wheat rotini for 2 minutes less than package directions; drain well.
Keep the pot handle turned inward while boiling pasta to reduce spill risk.
Heat the extra-virgin olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5 to 6 minutes, stirring, until they release moisture and begin to brown.
Use caution when adding mushrooms to hot oil to avoid splatter.
Stir in the garlic, dried oregano, salt, and black pepper and cook for 30 seconds until fragrant.
Add the kale and cook for 2 to 3 minutes, stirring until wilted but still bright green.
Stir in the marinara sauce, cannellini beans, and grape tomatoes and simmer for 2 minutes to warm everything through.
Simmer gently to reduce hot sauce splattering.
Add the drained rotini to the skillet and fold gently until the pasta is evenly coated with sauce and vegetables.
Transfer the mixture to the baking dish and spread it into an even layer. Bake uncovered for 18 to 22 minutes, until bubbling at the edges.
Use oven mitts when handling the hot baking dish.
Remove from the oven and let the bake rest for 5 minutes. Stir in the lemon juice and sprinkle with fresh parsley before serving.
Let the pasta bake rest briefly before serving to reduce the risk of burns.
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