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Smoky Baked Penne with Pork & Beans
Smoky baked penne with pork, kidney beans and green beans: a simple, hearty dish baked to perfection.
Why this recipe works
This smoky baked penne combines pork and beans with green beans for texture and a comforting finish. It suits busy weeknights, meal-preppers, and one-pot meal fans.
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- baked penne with beans
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- kidney bean pasta dish
- green bean pasta bake
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Key takeaways
One-pot bake to minimize clean-up.
Balanced mix of protein, beans, and veg.
Quick to assemble with pantry staples.
Recipe guide
This smoky baked penne combines pork and beans with green beans for texture and a comforting finish. It suits busy weeknights, meal-preppers, and one-pot meal fans.
A hearty, weeknight-friendly bake you can pull together in minutes.
- One-pot bake to minimize clean-up.
- Balanced mix of protein, beans, and veg.
- Quick to assemble with pantry staples.
Ingredients (summary)
250–300 g penne per serving, 1 can pork and beans (400 g) in tomato sauce, 1 can kidney beans (400 g), 200 g French-style green beans, 1 medium onion, 2 garlic cloves, 1 tbsp olive oil, salt and pepper.
How to assemble
Cook pasta until just under al dente. Sauté onion and garlic in olive oil. Stir in beans and beans sauce, add pasta and green beans. Add reserved pasta water as needed. Bake 15–20 minutes at 200°C (400°F); optional 2–3 minutes broil for smoky top.
Tips for best results
Use convection if available for even browning. Drain beans well to avoid too much sauce. Rest a few minutes before serving.
Ingredients
- 300 g Penne pasta
- 1 can (400 g) Pork and beans (in tomato sauce)
- 1 can (400 g) Kidney beans, drained
- 200 g French style green beans, trimmed and halved
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
Instructions
- Preheat oven to 200°C (400°F).
- Bring a large pot of salted water to a boil and cook penne until just under al dente (about 2 minutes less than package instructions).
- Reserve 1/2 cup pasta cooking water, then drain penne and set aside.
- Heat olive oil in a large ovenproof skillet over medium heat.
- Add sliced onion and cook until softened and beginning to brown, 6–8 minutes.
- Add minced garlic and cook 1 minute until fragrant.
- Pour in the can of pork and beans (with sauce) and the drained kidney beans; stir to combine.
- Add the blanched penne, green beans, and some reserved pasta water as needed to loosen the sauce; season with salt and pepper to taste and stir well.
- Spread mixture evenly in the skillet or transfer to a baking dish if needed.
- Bake uncovered until bubbling and green beans are tender, 15–20 minutes.
- If desired, broil for 2–3 minutes to develop a smoky, browned top—watch closely to avoid burning.
- Let rest a few minutes, then serve hot.
FAQs
Can I use other beans if pork cans aren’t available?
Yes—try cannellini or chickpeas, adjusting seasoning to taste.
How can I make this dairy-free?
No dairy in recipe; just ensure toppings or broiling step doesn’t add cheese.
Can I freeze leftovers?
Yes, store in airtight container up to 3 months; reheat thoroughly.