Creamy bean and spinach pasta bake - Easy Cheesy Vegetarian

Recipe printed from www.easycheesyvegetarian.com

Ingredients

500 g (~ 17 1/2 oz) pasta (I used spirali)
1 small leek, roughly chopped
1 large handful fresh spinach
2 cloves garlic, peeled
400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
400 g tin haricot beans, drained (240g, or ~ 1 1/4 cups, when drained)
Few sprigs fresh parsley
250 g (~ 1 cup) ricotta cheese
Salt
Black pepper
200 g (~ 3/4 cup) passata or tomato sauce
1/2 ball fresh mozzarella cheese, torn into chunks
50 g cheddar cheese, grated (~ 1/2 cup when grated)

Instructions

Cook the pasta in plenty of water until cooked al dente, then drain and set aside.
Meanwhile, add the leek to a food processor, along with the spinach and garlic. Blitz until well chopped. Add the two tins of beans and the fresh parsley, and blitz again thoroughly. Finally add the ricotta and a generous pinch of salt and pepper, and blitz one last time.
Add the sauce to the cooked pasta, and mix to combine. You can add a dash of water or vegetable stock to thin it out a little, if needed.
Add the pasta to a large baking dish, and pour over the passata or tomato sauce. Top with some fresh mozzarella and grated cheddar, and bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until the cheese has crisped up to your liking.

Nutrition

Nutrition Facts

Creamy bean and spinach pasta bake

Amount Per Serving (0 g)

Calories 0

% Daily Value*

Fat 0g0%

Saturated Fat 0g0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg0%

Sodium 0mg0%

Potassium 0mg0%

Carbohydrates 0g0%

Fiber 0g0%

Sugar 0g0%

Protein 0g0%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.