Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 5.3 dollar
Difficulty level: 1 out of 4
8 Ingredients
- 2tablespoons olive oil
- 1 large white onion, peeled, diced
- 3 cloves garlic, peeled, minced
- 400grams tinned cannellini beans, drained, rinsed
- 500grams tinned diced tomatoes
- 2teaspoons thyme, fresh, chopped
- 350grams penne pasta, cooked al dente as per package instructions
- 200grams mozzarella cheese, shredded
Nutrition per serving
2780kJ / 665Cal
2780 Kilojoules or 665 Calories
32% of daily energy intake*
Protein
43.0grams
Fat
22.1grams
Carbs
67.5grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This white bean pasta bake is a quick and filling vegetarian dish, baked in the oven until golden and bubbly.
Method
Step 1 of 4
Heat the olive oil in a pot set to medium heat on the stovetop. Add the onions to the pot, cooking for 2 minutes before adding in the garlic for an additional 30 seconds.
Step 2 of 4
Pour in the beans, diced tomatoes and thyme, stir bringing the sauce up to a simmer. Cook for 15 minutes until the sauce has thickened.
Step 3 of 4
Preheat the oven to 200°C, season and toss the pasta in with the tomato bean sauce. Pour the pasta into a medium-sized baking dish, top the pasta with shredded mozzarella.
Step 4 of 4
Place the dish into the oven for 10 minutes until the cheese is melted and golden brown. Let the pasta bake cool for 5-10 minutes before cutting into portions.
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