Italian White Bean & Walnut Rigatoni Bake
Baked rigatoni tossed with cannellini beans, walnuts and spinach in marinara, topped bubbly with vegan mozzarella for 25 g of protein.
15m prep · 25m cook · 4 servings
Ingredients
- 12 oz Rigatoni Pasta
- 1 can (15 oz) Canned Cannellini Beans
- ¾ cup Walnuts
- ¼ cup Nutritional Yeast
- 1 cup Vegan Mozzarella Shreds
- 3 cups Marinara Sauce
- 3 cups Baby Spinach
- 4 cloves Garlic
- 2 tbsp Olive Oil
- ⅓ cup Whole Wheat Breadcrumbs
- 1 tsp Dried Oregano
- ½ tsp Red Pepper Flakes
Instructions
Estimated nutrition (per serving)
Calories458 kcal
Protein25g
Carbs58g
Fat14g
Fiber7g
Sodium620mg
Sugar9g