Cheesy Baked White Bean and Tomato Casserole
Cheesy Baked White Bean and Tomato Casserole
Ingredients
For the White Bean and Tomato Casserole
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 garlic cloves, minced
- 1 28-ounce can canned diced tomatoes, undrained
- 1/2 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, or to taste
- 2 15-ounce cans canned cannellini beans, rinsed and drained
- 5 ounces fresh spinach
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Topping
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the skillet and cook for another minute until fragrant.
⏱️ 1 min
- 4
Stir in the undrained diced tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Add the rinsed and drained cannellini beans to the skillet. Season with salt and black pepper. Continue to simmer for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 6
Stir in the fresh spinach a handful at a time, allowing it to wilt into the sauce. Continue until all spinach is incorporated and wilted.
⏱️ 3 min
- 7
Pour the white bean and tomato mixture into the prepared baking dish, spreading it evenly.
⏱️ 2 min
- 8
Sprinkle the shredded mozzarella cheese evenly over the top of the casserole, followed by the grated Parmesan cheese.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 25 min•🌡️ 375
- 10
Remove from the oven and let rest for a few minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Baked White Bean and Tomato Casserole
For the White Bean and Tomato Casserole
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 garlic cloves, minced
- 1 28-ounce can canned diced tomatoes, undrained
- 1/2 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, or to taste
- 2 15-ounce cans canned cannellini beans, rinsed and drained
- 5 ounces fresh spinach
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Topping
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the skillet and cook for another minute until fragrant.
⏱️ 1 min - 4
Stir in the undrained diced tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes. Bring the mixture to a simmer.
⏱️ 5 min - 5
Add the rinsed and drained cannellini beans to the skillet. Season with salt and black pepper. Continue to simmer for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 6
Stir in the fresh spinach a handful at a time, allowing it to wilt into the sauce. Continue until all spinach is incorporated and wilted.
⏱️ 3 min - 7
Pour the white bean and tomato mixture into the prepared baking dish, spreading it evenly.
⏱️ 2 min - 8
Sprinkle the shredded mozzarella cheese evenly over the top of the casserole, followed by the grated Parmesan cheese.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 25 min•🌡️ 375 - 10
Remove from the oven and let rest for a few minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min