Out with the white, in with the green.
I was in the process of making a spinach and corn white sauce bake, when I realized I was out of flour. Lazy to step out in the biting cold, I decided to switch the dish to a healthier direction. The sauce originated from sautéed spinach, and in went some brown rice pasta (healthier than regular pasta) and veggies to complete the meal. The flavors blended rather well together actually. I then popped the dish into the oven for a bit before serving – just for that simple crisp finish. Ah, the joys of baking.
It was a vegetarian Wednesday. But a darn good one. 
Spinach & Brown Rice Pasta Bake
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
A quick and healthy pasta bake featuring brown rice pasta, fresh spinach, and a medley of vegetables, topped with Parmesan cheese for a crisp finish.
Ingredients
- 1 1/2 cups (360 ml) brown rice pasta
- 2 cups (480 ml) spinach leaves
- 1/2 onion, sliced lengthwise
- 2 cloves of garlic, minced
- 1/3 cup (80 ml) corn kernels (frozen or fresh)
- 1/3 cup (80 ml) edamame beans (frozen or fresh)
- 1/2 cup (120 ml) cherry tomatoes, halved
- 1 tsp salt
- 1 tbsp olive oil
- 1/4 cup (60 ml) grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Bring 3 cups of water to a boil with 1 tsp of salt. Add the brown rice pasta and cook until al dente, about 8-10 minutes. Drain and set aside, covering with a damp cloth to prevent drying.
- In a large skillet, heat olive oil over medium heat. Add the sliced onion and minced garlic, sautéing for 3-4 minutes until the onion is soft and translucent.
- Add the spinach leaves to the skillet and cook until wilted, about 2-3 minutes.
- Stir in the corn kernels, edamame beans, and cherry tomatoes, cooking for another 2 minutes until the vegetables are heated through.
- Combine the cooked pasta with the vegetable mixture in a baking dish. Season with salt and pepper to taste.
- Sprinkle the grated Parmesan cheese evenly over the top.
- Bake in the preheated oven for 10 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
- Reheat in the oven for a crisp texture.
- Feel free to add more vegetables like bell peppers or zucchini for extra flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 grams
- Sodium: 450 mg
- Fat: 10 grams
- Carbohydrates: 55 grams
- Fiber: 6 grams
- Protein: 12 grams
- Cholesterol: 5 mg
If You Liked This Recipe, You’ll Love These
- Spinach Ricotta Tart
- Ricotta and Goat Cheese Polenta Bake with Mushrooms
- Lobster Pizza with Mushrooms, Spinach, and Gouda
- Brown Butter Spaghetti with Charred Lemon and Anchovies
Frequently Asked Questions
Why does this recipe skip the white sauce and use sautéed spinach as the base instead?
The author originally planned a flour-based white sauce, but ran out of flour mid-prep. Switching to a spinach-only sauce turned out to produce a healthier, naturally green base that blended just as well with the brown rice pasta and vegetables — no roux required.
Can I make this dish vegan?
Yes — the notes specifically say you can omit the Parmesan or swap it for a plant-based alternative. All other ingredients (brown rice pasta, edamame, corn, cherry tomatoes, olive oil) are already vegan.
How should I store leftovers, and is there a trick to keeping the texture?
The notes say this dish keeps in the refrigerator for up to 2 days. For the best texture, reheat it in the oven rather than the microwave — that revives the crisp cheese topping you get from the 10-minute bake at 375°F (190°C).
