Chickpea Pasta Bake

Scale the recipe

Ingredients

• Penne pasta
  $ per oz · prices vary by store
• Canned chickpeas, drained and rinsed
  $ per oz · prices vary by store
• Marinara sauce
  $ per oz · prices vary by store
• Shredded mozzarella
  $ per oz · prices vary by store
• Grated parmesan
  $ per cup · prices vary by store
• Olive oil
  $ per tbsp · prices vary by store
• Yellow onion, diced
  $ per each · prices vary by store
• Garlic cloves, minced
  $ per cloves · prices vary by store
• Italian seasoning
  $ per tsp · prices vary by store
• Baby spinach
  $ per oz · prices vary by store
• Crushed red pepper flakes
  $ per tsp · prices vary by store

Steps

1. Heat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
2. Cook the penne 2 minutes less than the package directions (it finishes cooking in the oven). Drain and set aside.
3. Meanwhile, heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook 5 minutes until soft. Stir in the garlic and Italian seasoning; cook 1 minute.
4. Stir in the drained chickpeas, marinara sauce, and spinach. Cook 2-3 minutes, stirring, until the spinach wilts.
5. Fold in the drained pasta until coated. Sprinkle the mozzarella and parmesan evenly over the top, then add the red pepper flakes.
6. Bake 18-20 minutes, until the cheese is melted and bubbling at the edges. Let rest 5 minutes before serving.