PlumTally

Recipe combo

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.

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Ingredients and instructions

Servings
4
Total time
50 min
Prep
15 min
Cook
35 min

Ingredients

  • 12 Ounce Whole wheat rotini - 12 (ounces)
  • 30 Ounce Canned cannellini beans, rinsed and drained - 30 (ounces), rinsed and drained
  • 5 Cup Kale, stemmed and chopped - 5 (cups), Stems removed before chopping.
  • 8 Ounce Cremini mushrooms, sliced - 8 (ounces), sliced
  • 24 Ounce Jarred marinara sauce - 24 (ounces)
  • 2 Cup Grape tomatoes, halved - 2 (cups), halved
  • 2 Tablespoon Extra-virgin olive oil - 2 (tablespoons)
  • 4 Count Garlic, minced - 4 (cloves), minced
  • 1 Teaspoon Dried oregano - 1 (teaspoon)
  • 0.25 Cup Fresh parsley, chopped - 1/4 (cup), chopped
  • 1 Tablespoon Lemon juice - 1 (tablespoon)
  • 0.75 Teaspoon Kosher salt - 3/4 (teaspoon)
  • 0.25 Teaspoon Black pepper - 1/4 (teaspoon)

Instructions

  1. Preheat and prep vegetables

    1. *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.

  2. Boil the pasta

    2. 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.

  3. Sauté mushrooms

    3. 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.

  4. Add aromatics and seasoning

    4. Stir in the *garlic, dried oregano, salt, and black pepper* and cook for *30 seconds* until fragrant.

  5. Wilt the kale

    5. Add the *kale* and cook for *2 to 3 minutes*, stirring until wilted but still bright green.

  6. Warm the sauce and beans

    6. Stir in the *marinara sauce, cannellini beans, and grape tomatoes* and simmer for *2 minutes* to warm everything through.

  7. Combine pasta and sauce

    7. Add the drained rotini to the skillet and *fold gently* until the pasta is evenly coated with sauce and vegetables.

  8. Bake

    8. 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.

  9. Rest and finish

    9. Remove from the oven and let the bake rest for *5 minutes*. Stir in the *lemon juice* and sprinkle with *fresh parsley* before serving.