Cheesy Italian Baked Beans
You know what I LOVE about stocking clean ingredients in my pantry? You can look no further than your pantry shelf for a comforting, hearty meal! Transform staples you’re bound to have on hand (think canned beans and tomatoes) to avoid mad dashes to the store.
With traditional Italian ingredients like onion, garlic, tomatoes, cheese, and rosemary this spin on the classic baked beans dish is sure to be a hit in your household like it is in mine!
Hands on: 20 minutes
Total time: 40 minutes
2 Tbsp. extra-virgin olive oil
1/2 cup coarsely chopped yellow onion (I buy onion pre-chopped from the freezer section of the store to save time!)
3 cloves garlic, sliced
1 28-oz. can fire-roasted crushed tomatoes, undrained
1/4 cup fresh rosemary leaves, corsely chopped, plus additional for garnish
3 15- to 16-oz cans cannellini beans, rinsed and drained
3/4 cup shredded Parmesan cheese
Crushed red pepper
1/2 cup shredded mozzarella cheese
1. Preheat oven to 400 degrees. In a large skillet, heat olive oil over medium high heat. Add onion, garlic, and 1/8 tsp. salt. Cook and stir for 5 minutes or until tender. Stir in tomatoes and rosemary. Bring to boiling; boil gently, uncovered, 5 minutes or until slightly thickened.
2. Stir in beans and half of the Parmesan. Season to taste with crushed red pepper, salt, and black pepper. Transfer to a 2 qt. rectangular baking dish. Top with remaining Parmesan and the mozzarella. Bake 15 to 20 minutes or until beginning to lightly brown around the edges. Sprinkle with additional rosemary before serving.
Makes 6 servings – Enjoy! 🙂 We often try to make this as a “Meatless Monday” meal or on Friday’s during Lent! Can be served as a main dish with a salad on the side or this can be considered a side to another Italian dish –> super versatile recipe!
Each serving: 329 cal, 10 g fat, 18 mg chol, 889 mg sodium, 41 g carb, 12 g fiber, 18 g pro