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This Tuscan white bean skillet casserole is a perfect one-pan dinner for busy weeknights when you want something comforting yet packed with flavor. It comes together quickly and uses pantry staples plus fresh ingredients to create a hearty meal that feels like a warm hug from the inside.
I first made this dish when I needed a cozy meal after a long day. It quickly became a favorite because it fills the house with amazing smells and satisfies without needing complicated steps.
Ingredients
- Avocado oil or neutral cooking oil: adds a gentle background without overpowering. You can use broth instead for an oil-free dish that still has great flavor.
- Garlic: brings rich aroma and depth. Fresh minced cloves are best—avoid pre-minced jars which can be less vibrant.
- Italian seasoning blend: offers classic herb notes. Choose one with oregano, basil, and thyme for authenticity.
- Red pepper flakes: provide a mild kick, but you can adjust to your heat preference.
- Crushed tomatoes: form the flavorful sauce base. Opt for fire roasted for a smoky touch or regular for pure tomato brightness.
- Small pasta like orecchiette or shells: help hold sauce and blend well with beans. Fresh or dried both work; pick gluten-free if needed.
- Cannellini beans: add protein and creamy texture. Rinsed well from the can or freshly cooked beans work best for clean flavor.
- Fresh baby spinach: gives vibrant color, nutrition, and soft texture that melts into the sauce. Avoid limp bags by choosing bright green leaves.
- Shredded vegan mozzarella: melts beautifully, providing cheesy richness without dairy. Make sure it is fresh for best melt and stretch.
- Fine sea salt and black pepper: balance all the flavors perfectly. Season gradually and taste as you go.
- Optional garnishes like vegan parmesan and fresh basil: bring extra flavor and a pretty finish.
Instructions
- Preheat and Prep:
- Set your oven to 450 degrees Fahrenheit and place a rack in the center. Heat a large oven-proof skillet over medium heat so it’s ready once you add ingredients.
- Cook Garlic and Spices:
- Add the oil and minced garlic to the skillet. Stir frequently and cook for 1 to 2 minutes until garlic is fragrant but not browned to build flavor gently. Then stir in the Italian seasoning, red pepper flakes, and a generous pinch of salt and pepper. Cook for an additional minute to toast the spices and blend aromas.
- Add Tomatoes and Simmer:
- Pour in the crushed tomatoes and stir well to combine. Add 2 cups water and 1 and a half teaspoons fine sea salt. Bring everything to a gentle simmer on medium heat.
- Cook Pasta:
- Add the pasta to the simmering sauce. Cover the skillet and reduce the heat to low. Cook for about 10 minutes stirring now and then to prevent sticking. The pasta should be nearly al dente, providing some firmness as it will cook more later.
- Add Spinach and Cheese:
- Stir in the fresh baby spinach and half to a full cup of shredded vegan mozzarella depending on how cheesy you like it. Cook just until the spinach wilts, about one to two minutes, so the greens stay tender yet vibrant.
- Add Beans and Season:
- Gently fold in the rinsed cannellini beans. Taste the sauce and add more salt and pepper as needed. The beans add a creamy texture and boost the protein content here.
- Bake With Cheese Topping:
- Sprinkle the remaining cheese evenly over the top. Transfer the entire skillet to the preheated oven. Bake for 10 to 15 minutes until the cheese melts completely and begins to bubble lightly.
- Rest and Serve:
- Remove the skillet from the oven and let it sit for a few minutes to thicken and settle. Garnish with fresh basil leaves and vegan parmesan if using. Serve hot with hearty toasted bread on the side to scoop up the sauce.
I love how the combination of melted vegan cheese and tender cannellini beans gives this dish a satisfyingly creamy texture without any dairy. One memorable night my family gathered around this skillet and it instantly became a recipe everyone asked for again.
Storage tips
Let the casserole cool completely before storing in an airtight container. Refrigerate for up to four days and reheat gently on the stove or oven to preserve texture. If storing leftovers in the skillet make sure it is oven-safe for easy reheating.
Ingredient swaps
Use penne or rigatoni if you can’t find small pasta shapes. Substitute kale for spinach, but add it earlier as it takes longer to wilt. Try crushed fire roasted tomatoes for a smoky depth or plain canned tomatoes for a lighter taste. For dairy eaters, shredded mozzarella or Parmesan cheese work beautifully instead of vegan versions.
Serving ideas
Serve with crisp green salad dressed simply with lemon and olive oil for freshness. Accompany with crusty bread for dipping into the rich tomato sauce. Add a drizzle of balsamic glaze over the finished dish for a gourmet touch.
This casserole is a delicious, comforting meal that comes together with simple ingredients and minimal fuss.
Frequently Asked Recipe Questions
- → Can I use a different type of bean?
Yes, cannellini beans can be replaced with other white beans like Great Northern or navy beans. Just ensure they're well rinsed and drained.
- → What pasta works best in this skillet?
Small, sturdy pastas such as orecchiette, shells, or small elbows hold up well, absorbing flavors without becoming mushy.
- → Is there a way to make this dish oil-free?
Yes, substituting avocado or cooking oil with vegetable broth works well and adds extra moisture during the sauté step.
- → How do I know when the pasta is cooked properly in the skillet?
Cook until the pasta is just shy of al dente, stirring occasionally to prevent sticking. It will finish cooking under the cheese in the oven.
- → Can I use fresh herbs instead of Italian seasoning?
Absolutely, a mix of dried or fresh basil, oregano, and thyme will enhance the dish naturally and can be adjusted to taste.