Cannellini pasta & vegetable casserole Recipe

8 ounces (1/2 package) organic 100 percent whole-wheat (I used Bionature brand) spaghetti or other pasta

1-2 teaspoons olive oil

3 ribs of celery, diced

1 onion, diced

1 teaspoon Italian seasoning

pinch of sea salt

1/3 cup organic sun-dried tomatoes (I used Jacob’s Farm brand)

2 cups cannellini beans (one 15-ounce can; I used Westbrae Natural Vegetarian Organic Cannellini Beans)

Optional: 1/4 cup capers (I used Mediterranean wild capers)

Cook pasta according to package directions. Drain and set aside.

In a cast-iron skillet, heat oil on high flame. Add onion, celery, salt and seasoning. Saute 2-3 minutes. Add sun-dried tomatoes and saute another minute. Turn off flame. Add spaghetti and drained beans and toss well. Add capers at this point if using them.

Put into a 9 x 13 casserole dish and serve. Serves 4-6.

(Rice noodles can be substituted for the whole-wheat noodles to make this recipe wheat- and gluten-free.)

I served my casserole with a simple salad made from romaine lettuce (2 small heads), 1 grated carrot, 2 sliced scallions and 3 sliced red radishes, tossed with my favorite easy dressing – a splash of olive oil, another of golden balsamic vinegar and a pinch of sea salt (or a splash of tamari wheat-free soy sauce).

My husband Tom (a long-time runner and cyclist) gave this dish the thumbs up and asked for seconds. For more recipes, visit my blog,

Author profile

We strive to bring our readers the best content possible and provide it to you free of charge. In order to make this possible we do utilize online ads.

We promise to not implement annoying advertising practices, including auto-playing videos and sounds.

Please whitelist our site or turn off your adblocker to view this content.

Thank you for your understanding.