Cheesy Spinach & White Bean Pasta Bake

Name: Cheesy Spinach & White Bean Pasta Bake with Italian Herbs & Lemon
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 1/2 tbsp Sour Cream; 5 oz Spinach; 1 unit Cannellini Beans; 1 Lemon; 6 oz Penne; 1 clove Garlic; 1 tbsp Italian Seasoning; 1/2 cup Italian Cheese Blend; 1 oz Cheese Roux Concentrate; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp

with Italian Herbs & Lemon

By Recipe0 System

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!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
5 oz Spinach
1 unit Cannellini Beans
1 Lemon
6 oz Penne
1 clove Garlic
1 tbsp Italian Seasoning
1/2 cup Italian Cheese Blend
1 oz Cheese Roux Concentrate
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

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.
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.
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.
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.
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.
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!).

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