Baked Penne Florentine

Baked Penne Florentine

2 Reviews
From: Diabetic Living Magazine

This comforting and flavorful vegetarian dish is packed with protein.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces dried multigrain or whole wheat penne pasta
  • 1 (10 ounce) package frozen chopped spinach, thawed and well drained
  • ¼ cup vegetable broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • ½ cup raw cashews
  • 1¾ cups water
  • 1 15 to 16-ounce can Great Northern beans, navy beans, or cannellini (white kidney beans), rinsed and drained
  • 2 teaspoons lemon juice
  • ½ teaspoon dry mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup soft whole wheat bread crumbs


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Cook the pasta according to package directions. Drain and return to hot pan. Add spinach; toss to combine. Spoon into a 2-quart casserole; set aside.
  2. In a small saucepan combine vegetable broth, onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until onion is tender. Remove from heat and set aside.
  3. Place cashews in a food processor. Cover and process until finely ground. Add half of the water and blend until smooth. Add onion mixture, beans, lemon juice, mustard, salt, and pepper. Cover and process until smooth. Transfer to a medium bowl and stir in the remaining water. Stir bean mixture into pasta mixture in casserole. Sprinkle with bread crumbs.
  4. Bake, uncovered, about 30 minutes or until crumbs are toasted. Let stand for 10 minutes before serving.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 315 calories; 8 g fat(1 g sat); 10 g fiber; 53 g carbohydrates; 15 g protein; 128 mcg folate; 0 mg cholesterol; 3 g sugars; 5,562 IU vitamin A; 15 mg vitamin C; 130 mg calcium; 4 mg iron; 198 mg sodium; 564 mg potassium
  • Nutrition Bonus: Vitamin A (111% daily value), Folate (32% dv), Vitamin C (25% dv), Iron (22% dv)
  • Carbohydrate Servings:

Reviews 2

March 27, 2019
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By: chris
We all were pleasantly surprised! The Cabbage did taste like noodles and the dill was an excellent addition. Love Dill.. really fresh taste. Definitely recommend this recipe for anybody who is looking for casserole..yummy!
December 23, 2018
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By: Drew
Completely flavorless and bland. The first mistake is calling for frozen spinach. Frozen spinach is never good. It sucks all the flavor from the dish. I would suggest buying fresh spinach and wilting it down first and then letting it cool. Also, the seasoning amounts are far too conservative. The lemon juice, mustard, salt, and pepper need to be doubled or tripled. I couldn't taste ANY of the seasonings whatsoever. I will NOT be making this dish again.
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