Everyone has their favorite way to enjoy beans, be they sweet and smoky baked beans or black beans in a burrito. But, this Italian style of casserole has the perfect balance of tomato sauce that counters the creaminess of the white beans. Greens mixed in with the beans add some flavor and texture, and some fresh mozzarella on top takes this recipe up to an 11. If you thought beans were boring somehow then this dish might just change all that!
The trick to getting the flavors to combine so beautifully is that you cook the beans in the tomato sauce. For a quick shortcut we’re using canned white beans (or cannellini) to save the time and trouble of soaking and cooking the beans before making the casserole.
In with the sauce is a bit of chopped kale as Italian cooking is usually full of lots of vegetables. You add the sliced mozzarella then bake this all up together in the oven. When this is done baking the cheese has that just-melted texture that’s so enticing.
For a simple meal or lunch you could serve this with only some good bread to accompany it. But, for big family gatherings this yummy bean casserole really helps to round out the meal as a side dish and makes sure everyone is well and truly satisfied.
It’s so simple to make, but the results are definitely repeat-worthy!
Italian White Bean Casserole
15m prep time
35m cook time
- 2 (14 oz) cans cannellini beans, drained
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- pinch chili flakes
- 16 oz (2 cups) marinara sauce
- 2 tablespoons water
- 1/2 bunch Lacinato kale, de-ribbed and chopped
- 1/4 cup grated parmesan cheese
- 5 slices fresh mozzarella cheese
- Preheat oven to 375˚F. Pour beans into a 2.5-quart baking dish. Drizzle olive oil on top of beans and then add salt, pepper, garlic powder, Italian seasoning, and chili flakes. Stir to combine.
- Pour marinara sauce over the beans and add water, kale, and parmesan. Stir again. Top with mozzarella slices and bake for 25-35 minutes or until cheese is melted and just beginning to brown.
Recipe adapted from Feasting at Home.