dinner recipe · #02314
Navy Broccoli Parmesan Linguine Bake
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 53 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 7
Prep18 min
Cook35 min
Inactive0 min
Total53 min
Ingredients
- 12 ozLinguine
- 12 cupsWater
- 12 ozCanned Navy Beans
- 8 ozBroccoli
- 2 cupsTomato Sauce
- 4 ozParmesan Cheese
- 1 tspTable Salt
Instructions
- Heat the oven to 375°F (191°C). Bring the Water to a boil with half of the Table Salt, add the Linguine, cook until just tender according to its package timing, and drain.
- Drain and rinse the Canned Navy Beans if canned. Wash the Broccoli under running water, keep leafy greens separate from raw meat and poultry, and cut it into small pieces.
- Combine the Linguine, Canned Navy Beans, Broccoli, Tomato Sauce, remaining Table Salt, and half of the Parmesan Cheese in a baking dish.
- Top with the remaining Parmesan Cheese and bake for about 20 minutes until bubbling and hot throughout.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 20.5 g
- Carbohydrates
- 61.4 g
- Fat
- 6.2 g
- Fiber
- 6.9 g
- Sodium
- 844 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.