Molly Yeh calls this vegetarian take on Midwestern hotdish “a pizza-adjacent casserole”: beans, spinach, tomatoes and more, bound in cheese under a blanket of garlicky breadcrumbs.
Refrigerate for up to 1 week or freeze for up to 3 months.
Assemble the casserole through topping with breadcrumbs in a metal or otherwise freezer-safe 9-by-13-inch casserole dish. Cool, tightly wrap and refrigerate for up to 2 days or freeze for up to 3 months. If baking from frozen, cover with foil and bake at 350 degrees for 1 hour, uncover, then bake at 450 degrees until the breadcrumbs are lightly browned, about 15 minutes.
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Ingredients
measuring cupServings: 6
- 3 tablespoons extra-virgin olive oil, divided
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 teaspoon fine salt, divided, plus more to taste
- 5 ounces baby spinach, chopped
- 4 cloves garlic, pressed or finely grated and divided
- 1/2 teaspoon dried oregano
- Crushed red pepper flakes
- One (2.25-ounce) can sliced black olives, drained and rinsed
- Two (15-ounce) cans cannellini beans, drained and rinsed
- One (28-ounce) can diced tomatoes
- 1/4 cup mascarpone (may substitute ricotta or cream cheese)
- 2 cups (8 ounces) shredded mozzarella, divided
- 3/4 cup panko breadcrumbs
- 1/2 cup (1 ounce) finely grated parmesan cheese
- Handful of torn basil leaves
Directions
Time Icon Active: 35 mins| Total: 50 minsStep 1
Position a rack in the middle of the oven and preheat to 450 degrees.
Step 2
In a Dutch oven or another large oven-safe pot over medium-high heat, heat 2 tablespoons of the oil. Add the onion, bell pepper and 1/2 teaspoon of salt and cook, stirring occasionally, until soft, 8 to 10 minutes. Add the spinach and cook, stirring, just until wilted. Stir in half of the chopped garlic, the oregano, and a pinch or two of crushed red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the olives, beans, tomatoes and the remaining 1/2 teaspoon of salt, increase the heat and bring to a boil. Reduce the heat, so the mixture is at a simmer and cook uncovered, stirring occasionally, until the flavors meld, about 10 minutes. Stir in the mascarpone and a big handful of the mozzarella until melted. Taste, and season with more salt as needed.
Step 3
Sprinkle the remaining mozzarella on top, going all the way to the edge.
Step 4
In a small bowl, toss the panko with the remaining 1 tablespoon of oil and the remaining garlic. Scatter the panko all over the mozzarella.
Step 5
Bake for 12 to 15 minutes, or until the cheese is melty and the breadcrumbs are lightly browned. Top with the parmesan, basil and a sprinkle of crushed red pepper, and serve hot.
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Nutritional Facts
Per serving (1 3/4 cups)
Calories
433
Fat
24 g
Saturated Fat
12 g
Carbohydrates
36 g
Sodium
952 mg
Cholesterol
52 mg
Protein
18 g
Fiber
6 g
Sugar
10 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Home is Where the Eggs Are” by Molly Yeh (William Morrow, 2022).
Tested by Joe Yonan.
Published January 1, 2023
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