Tuscan White Bean Skillet Casserole

Name: Tuscan White Bean Skillet Casserole
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 tablespoons avocado oil or other neutral cooking oil; 8 large cloves garlic, minced; 1 ½ teaspoons Italian seasoning blend; ½ teaspoon red pepper flakes; 1 (28 oz) can crushed tomatoes, regular or fire roasted; 2 cups water; 8 ounces small, dry pasta such as orecchiette or shells; 2 (15 oz) cans cannellini beans, rinsed and drained well; 5 ounces fresh baby spinach; 1 ½ to 2 cups shredded vegan mozzarella; fine sea salt; black pepper; homemade vegan parmesan; fresh basil

User Reviews

5.0

33 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings
8 servings
Calories
320 kcal
Course
Main Course
Cuisine
Italian-American Fussion

Tuscan White Bean Skillet Casserole

Finn Russell

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This one-pot white bean skillet bake is satisfying dinner that's great any night of the week. White beans are the star of the show, with tomatoes, pasta, spinach, and garlic playing delicious supporting roles. Serve with your favorite crusty bread. Minimal prep and ready in 40 minutes!This dish is vegan and made gluten-free with your choice of pasta.

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Ingredients

Servings

2 tablespoons avocado oil or other neutral cooking oil or broth for oil-free option
8 large cloves garlic, minced
1 ½ teaspoons Italian seasoning blend See Notes for sub.
½ teaspoon red pepper flakes
1 (28 oz) can crushed tomatoes, regular or fire roasted
2 cups water
8 ounces small, dry pasta such as orecchiette or shells
2 (15 oz) cans cannellini beans, rinsed and drained well Or 3 ¼ cups cooked white beans.
5 ounces fresh baby spinach
1 ½ to 2 cups shredded vegan mozzarella about 5 ounces
fine sea salt
black pepper

Optional garnish:

homemade vegan parmesan or store-bought
fresh basil

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Instructions

Preheat oven to 450 degrees F, and arrange a rack in center of oven. Preheat a large (12-inch) oven-proof skillet over medium heat.
Add the oil and garlic to the pan. Stirring frequently cook the garlic for 1 to 2 minutes. Add the Italian seasoning, red pepper flakes, and a generous pinch of salt and pepper. Cook for another minute.
Add the crushed tomatoes to the pan, and stir well.
Add 2 cups water and 1 ½ teaspoons fine sea salt, and bring to a simmer. Add the pasta and return to a simmer. Cover, reduce heat to low, and cook for about 10 minutes or until the pasta is not quite al dente. Stir occasionally to make sure the pasta isn't sticking.
Add the spinach and ½ to 1 cup shredded cheese (depending on how cheesy you're feeling). Stir well and cook until the spinach is wilted down, just a minute or two.
Stir in the beans, and taste for seasoning, adding more salt and pepper if desired. Sprinkle 1 cup cheese on top. Transfer skillet to the oven, and bake for 10 to 15 minutes or until the cheese is melted.
Let stand for a few minutes before serving. Garnish with basil and vegan Parmesan, and serve with hearty toasted bread.

Notes

If you don't have Italian seasoning blend, use ½ teaspoon each of oregano and basil, ¼ teaspoon thyme, and ¼ teaspoon rosemary or parsley.
Storage
To store, cool completely and transfer leftovers to an airtight container. Store in the refrigerator for up to 5 days. Can also be frozen.