Name: Tomato Basil Kidney Beans Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 300 g pasta (penne or fusilli); 1 can (400) g kidney beans, drained and rinsed; 400 g canned diced tomatoes; 100 g fresh spinach, chopped; 100 g radishes, thinly sliced; 1 small onion, finely chopped; 3 cloves garlic, minced; 2 tbsp olive oil; 1 tsp dried basil; 1/2 tsp salt; 1/4 tsp black pepper; 50 g grated cheese (Parmesan or mozzarella); Fresh dill for garnish (optional); Red pepper flakes for added heat (optional)

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Tomato Basil Kidney Beans Pasta Bake

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This delectable Tomato Basil Kidney Beans Pasta Bake is the perfect cozy dish for winter. You’ll enjoy kidney beans simmered in a rich tomato and fragrant basil sauce, combined with fresh spinach and a hint of radish for added crunch. Layered over your favorite pasta and topped with fresh dill, this meal is not only satisfying but also incredibly easy to throw together on a chilly evening. Feel free to experiment with different greens or add extra spices to make it your own!

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Prep Time 15

Cook Time 30

Total Time 50

Servings: 4

Course: Winter

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

300 g pasta (penne or fusilli)
1 can (400) g kidney beans, drained and rinsed
400 g canned diced tomatoes
100 g fresh spinach, chopped
100 g radishes, thinly sliced
1 small onion, finely chopped
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
50 g grated cheese (Parmesan or mozzarella)
Fresh dill for garnish optional
Red pepper flakes for added heat optional

Equipment

8-inch square baking dish
Deep fryer or large pot
Deep frying pan or pot
Chef's knife
Heatproof mixing bowl

Method

Preheat your oven to 180°C (350°F).
In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
In a frying pan, heat the olive oil over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
Add the canned tomatoes, kidney beans, dried basil, salt, and black pepper to the frying pan. Cook for an additional 10 minutes, allowing the sauce to thicken slightly.
Stir in the fresh spinach and sliced radishes, cooking until the spinach wilts, approximately 2-3 minutes.
In a mixing bowl, combine the cooked pasta with the sauce, mixing until well combined.
Transfer the mixture to a baking dish, spreading it evenly. Sprinkle the grated cheese on top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh dill and optional red pepper flakes.

Nutrition

Calories: 450kcalCarbohydrates: 62gProtein: 19gFat: 14gSodium: 702mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 1300IUVitamin C: 15mgCalcium: 150mgIron: 3.5mg

Notes

Feel free to swap out the kidney beans for chickpeas or lentils if you’re looking for a change!
The radishes add a unique texture, but if you don't have them on hand, you can simply omit them or substitute with bell peppers.
For added creaminess, consider mixing in a dollop of ricotta cheese before baking.
Leftovers can be stored in the fridge in an airtight container for up to 3 days, and you can easily reheat it in the oven or microwave for a quick meal.
Enjoy your cooking journey!

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Tomato Basil Kidney Beans Pasta Bake