White Bean and Spaghetti Squares Recipe

Name: White Bean and Spaghetti Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12-4 cups cooked spaghetti; ½ cup milk; 1 egg; ¼ cup grated romano cheese; 2 tablespoons olive oil; 1 large onion, chopped; 1 small red bell pepper, chopped; 1 small yellow bell pepper, chopped; 2 garlic cloves, minced; 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano; ¼ cup chopped fresh basil; ½ cup milk; 3 eggs; 1 (16 ounce) can white beans, rinsed and drained; 1 (14 1/2 ounce) can Italian-style stewed tomatoes, with juice; 2 cups grated mozzarella cheese

Servings: persons

3 12-4 cups cooked spaghetti
½ cup milk
1 egg
¼ cup grated romano cheese
2 tablespoons olive oil
1 large onion, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
2 garlic cloves, minced
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
¼ cup chopped fresh basil
½ cup milk
3 eggs
1 (16 ounce) can white beans, rinsed and drained
1 (14 1/2 ounce) can Italian-style stewed tomatoes, with juice
2 cups grated mozzarella cheese

1
Coat a shallow 3-quart baking dish with nonstick olive oil spray.
2
If the pasta is cold, reheat it in the microwave, then place it in the prepared pan.
3
Add the milk, egg, and Romano cheese, mixing well.
4
Spread the mixture to cover the bottom and about 1 inch up the sides of the pan; set aside.
5
Preheat oven to 375; in a big skillet, heat the oil; cook onion and peppers over medium heat about 4 minutes or until just softened.
6
Add in garlic, oregano, and basil; cook 1 minute.
7
In a small bowl, whisk the milk with the eggs; stir the egg mixture and beans into the cooked vegetables in the skillet.
8
Spoon the filling into the prepared spaghetti crust.
9
Spread the tomatoes over the top; sprinkle with the cheese.
10
Cover with foil; bake 15 minutes; uncover and bake 20-25 minutes until the filling is set and the cheese is melted and bubbly; let stand 10 minutes before cutting into squares to serve.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 12-4 cups cooked spaghetti, ½ cup milk, 1 egg, ¼ cup grated romano cheese, and more.

Yes, White Bean and Spaghetti Squares falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean and Spaghetti Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions