Veggie Supreme White Bean Hotdish
To make ahead, assemble the casserole through topping with breadcrumbs in a 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. Makes 6 servings
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⁄ cup (1 ounce) finely 2 grated Parmesan cheese Handful of torn basil leaves
Position a rack in the middle of the oven and preheat to 450 degrees.
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.
Sprinkle the remaining mozzarella on top, going all the way to the edge.
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.
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.
Storage note: Refrigerate for up to 1 week or freeze for up to 3 months.
Per serving (13⁄4 cups): 433 calories, 24 g total fat, 12 g saturated fat, 52 mg cholesterol, 952 mg sodium, 36 g carbohydrates, 6 g dietary fiber, 10 g sugar, 18 g protein Adapted from “Home Is Where the Eggs Are” by Molly Yeh (William Morrow, 2022).