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
- 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
Shopping options
Most used first · Blue: used in recipe. Gray: left over. Check products to include them.
Kroger® Sliced Baby Bella Mushrooms
Cremini mushrooms, sliced · 8 Ounce
Estimated price
100%
Details
Kroger® Marinara Pasta Sauce
Jarred marinara sauce · 24 Ounce
Estimated price
100%
Details
Kroger® Fresh Grape Tomatoes
Grape tomatoes, halved · 2 Cup
Estimated price
100%
Details
Kroger® Cannellini Beans
Canned cannellini beans, rinsed and drained · 30 Ounce
Sale · Estimated price
97%
Details
Kroger® Chopped Kale Bagged Salad
Kale, stemmed and chopped · 5 Cup
Estimated price
83%
Details
Kroger® 100% Whole Grain Rotini
Whole wheat rotini · 12 Ounce
Estimated price
75%
Details
Garlic
Garlic, minced · 4 Count
Sale · Estimated price
40%
Details
Parsley
Fresh parsley, chopped · 0.25 Cup
Estimated price
25%
Details
Kroger® Oregano Leaves Shaker
Dried oregano · 1 Teaspoon
Estimated price
8%
Details
Kroger® Extra Virgin Olive Oil
Extra-virgin olive oil · 2 Tablespoon
Estimated price
6%
Details
Kroger® 100% Lemon Juice
Lemon juice · 1 Tablespoon
Estimated price
3%
Details
Simple Truth Organic® Ground Black Pepper Shaker
Black pepper · 0.25 Teaspoon
Estimated price
1%
Details
Diamond Crystal Salt Co. Kosher Salt Flakes
Kosher salt · 0.75 Teaspoon
Estimated price
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items 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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