This simple, low fat bean pasta bake with tomatoes is a super easy to make and delicious healthy vegetarian weeknight dinner idea.
With a little bit of preparation this simple bean pasta bake with tomatoes can be put together in as little as 35 minutes. It’s a minimalist recipe that’s bursting with flavour and goodness!
What beans to use in bean pasta bake
I chose soya beans but any white bean variety would work in this vegetarian pasta bake.
Soya beans are sweet and nutty and delicious and so good for you too. They are not often available in cans so in this recipe I used dry soya beans.
Simply soak the soya beans overnight and then cook them according to package instructions. Once cooled they can be kept in the fridge (for up to 3 days) until you are ready to use them.
What I really love about soya beans, apart from their lovely nutty flavour, is their texture. They retain a bit of crunch even after cooking so they won’t disintegrate and become mushy. They complement the soft texture of pasta really nicely.
Having said that it’s absolutely fine to use a canned bean variety of your choice.
Equipment you’ll need
- Kitchen scale/measuring cup
- Chopping board and knife
- Hand blender
- 2 pots, large spoon and grater
- Medium size casserole dish
How to make healthy pasta bake with beans and tomatoes
Boil the pasta in salted water for about 4 minutes (al dente). In the meantime start making the sauce.
1.Preheat the oven to 375 F/ 190 C/ gas mark 5. In a pot heat up 2 tablespoons of oil, briefly fry the onion and garlic, then add the tomatoes, tomato puree, red pepper, parsley and wine and continue cooking for a few minutes stirring occasionally. Cover and simmer for 5-6 minutes stirring once in a while.
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2. Remove from the heat, add the spices, salt and briefly blitz the mixture just to break up the larger pieces.
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3. Combine the pasta with the beans in the casserole dish.
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4. Pour over the sauce, scatter the cheese and drizzle a little oil. Bake in the centre of the oven for 20 minutes.
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Top tips
- The beans: I used soya beans but you can use any beans. If using canned beans rinse them before adding into the dish.
- The pasta: Either fusilli pr penne would be good options. It is important to cook the pasta al dente (about 4 minutes) before adding into the casserole so it doesn’t come out of the oven too soft and mushy. To save time start preparing the sauce while the pasta is cooking.
- The tomato sauce: I only blitzed it briefly in order to break up the larger veggie pieces rather than puree it completely so my sauce was semi chunky. But you can puree it until smooth if you prefer that consistency.
- Best served immediately. Leftovers can be refrigerated, covered, for up to 3 days. You may want to add a drop of water to loosen the mixture when reheating it.
More vegetarian pasta bake recipes
- Lentil Lasagna with Kale
- Pasta Bake with Fennel and Cherry Tomatoes
- Easy Eggplant Pasta Bake with Chickpeas
See also this collection of over 12 healthy vegetarian pasta meals.
Keep in touch
If you make this pasta bake with beans I’d love to know how it turned out for you. Let me know in the comments below, thanks:)
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Bean Pasta Bake with Tomatoes
Ingredients
- 240 g pasta raw, fusilli or penne (3 cups)
- 170 g soya beans or any white bean variety either canned or soaked overnight then cooked, 0.9 cup
- 60 g cheddar cheese coarsely grated
For the sauce
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 3 large ripe vine tomatoes chopped
- 1 red bell pepper medium, roughly chopped
- 2 tbsp tomato puree
- 2 tbsp olive oil plus a little more for drizzling
- 3 tbsp white wine
- 2 tbsp parsley finely chopped
- 1 tsp smoked paprika plus 1/2 tsp sweet paprika
- 1/2 tsp fine sea salt plus pepper to taste
Instructions
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Boil the pasta in salted water for about 4 minutes (al dente). Strain and set aside.
- While the pasta is cooking prepare the sauce. Heat up the oil and fry the onion and garlic over a medium heat for a couple of minutes, then add the tomatoes, red pepper, parsley, tomato puree and wine. Stir, cover and cook for about 5-6 minutes.
- Remove from the heat, add seasoning and spices and stir. Blitz the sauce until the larger pieces are broken up (do not puree completely). Taste and adjust the seasoning as necessary.
- Place the pasta together with the beans in a medium size casserole dish and stir.
- Pour over the sauce stirring a little to combine. Scatter the cheese and drizzle a little oil over the whole thing. Bake in the centre of the oven for 20 minutes.
Notes
- The beans: I used soya beans but you can use any beans. If using canned beans rinse them before adding into the dish.
- The pasta: Either fusilli pr penne would be good options. It is important to cook the pasta al dente (about 4 minutes) before adding into the casserole so it doesn't come out of the oven too soft and mushy. To save time start preparing the sauce while the pasta is cooking.
- The tomato sauce: I only blitzed it briefly in order to break up the larger veggie pieces rather than puree it completely so my sauce was semi chunky. But you can puree it until smooth if you prefer that consistency.
- Best served immediately. Leftovers can be refrigerated, covered, for up to 3 days. You may want to add a drop of water to loosen the mixture when reheating it.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Oooh yum! I love this idea. Perfect guilt-free comfort food 😀 Eb x
Pasta bake is one of our ‘go-to’ weekly dishes – it’s so easy and always satisfies. I’ve never thought of adding soya beans to the mix – I’ll definitely have to give that a go next time.
Angela x