Tuscan White Bean Skillet Casserole
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
35 mins
-
Total Time
40 mins
-
Servings
8 servings
-
Calories
320 kcal
-
Course
Main Course
-
Cuisine
Italian-American Fussion
Tuscan White Bean Skillet Casserole
Description
The Tuscan White Bean Skillet Casserole uses crushed tomatoes, garlic, and Italian seasoning to build a flavorful base. Cooking the pasta directly in the tomato broth allows it to absorb the sauce, while adding fresh spinach and cannellini beans introduces softness and mild earthiness. The final step of baking the casserole with mozzarella cheese forms a bubbly, golden crust that contrasts the creamy interior. This one-pan meal blends elements of soup and pasta casserole for a comforting dish.
The combination of Italian herbs and red pepper flakes gives a subtle kick balanced by the mild beans and creamy cheese. Cooking in a large skillet simplifies preparation and cleanup. The result is a filling vegetarian main that can be served with a simple salad or crusty bread to round out the meal.
Use the suggested substitutions if Italian seasoning is unavailable to maintain herbal complexity. Cooling leftovers thoroughly and storing in an airtight container in the refrigerator preserves the casserole up to five days, and freezing is also possible for longer storage.
Ingredients
- 2 tablespoons avocado oil or broth for oil-free option, or other neutral cooking oil
- 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 orecchiette small, dry or shells
- 2 (15 oz) cans cannellini beans Or 3 ¼ cups cooked white beans, rinsed and drained well
- 5 ounces spinach fresh baby
- 1 ½ to 2 cups mozzarella cheese about 5 ounces, vegan, shredded
- salt fine sea salt
- black pepper
Optional garnish:
- vegan cheese or store-bought, homemade parmesan
- basil fresh
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 lack an Italian seasoning blend, substitute with ½ teaspoon each oregano and basil plus ¼ teaspoon thyme and ¼ teaspoon rosemary or parsley.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days; the casserole also freezes well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Cholesterol | 0mg | 0% |
| Fiber | 8g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
