Description
A hearty, comforting casserole featuring creamy cannellini beans, vibrant basil pesto, and melted cheese baked until golden and bubbly.
Ingredients
Scale
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 1/2 cup basil pesto (store-bought or homemade)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup low-sodium vegetable broth
- 1 cup fresh mozzarella cheese, torn into chunks
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons pine nuts (optional)
Instructions
- 1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
- 2. Heat olive oil in a large skillet over medium heat. Add onion and cook 5-6 minutes until softened.
- 3. Add garlic and cook 30 seconds until fragrant.
- 4. Stir in beans, coating with onion mixture. Cook 2-3 minutes to warm through.
- 5. Add tomatoes, broth, oregano, red pepper flakes, salt, and pepper. Simmer 3-4 minutes.
- 6. Remove from heat and fold in pesto until evenly distributed.
- 7. Transfer mixture to prepared baking dish and spread evenly.
- 8. Top with mozzarella chunks, then sprinkle with Parmesan and pine nuts if using.
- 9. Cover with foil and bake 25 minutes.
- 10. Remove foil and bake 15-20 minutes more until cheese is golden and bubbly.
- 11. Let rest 5 minutes, then garnish with fresh basil before serving.
Notes
Store leftovers in refrigerator up to 4 days. Reheat in microwave or 325°F oven. Add splash of broth if mixture seems dry when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6g
- Sodium: 680mg
- Fat: 16g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 18g