This dish could or should be a guaranteed crowd-pleaser. Deb Perelman of Smitten Kitchen called the dish “pizza beans” to make it more appealing to her kids- so I did the same. 😉 She also had the genius suggestion of serving it with garlic bread, giving it even more appeal. Perelman described it as “a mash-up of a giant-beans-in-tomato-sauce dish from Greece and American-style baked ziti, with beans instead of noodles.” Heaven!
My husband and I enjoyed this dish very much. We are already big fans of Greek Gigante beans, by the way. 🙂 With the name “pizza beans,” my kids were expecting pizza, but the flavors in the dish were more like minestrone soup. It may have been more well-received if I had simply called it by the original title, Tomato & Gigante Bean Bake. 😉
This dish would also be wonderful as a cold-weather comfort food casserole. The recipe was adapted from Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites by Deb Perelman, via smitten kitchen.com. I used a pressure cooker to cook the dried beans, incorporated the pressure cooker bean liquid as well as beet greens, and increased the amount of garlic. I plan to make it again in the winter and give it a different title. I’m sure it will be more well-received. It will be served with garlic bread, of course.
- 2 tablespoons (30 ml) olive oil, plus more for drizzling
- 1 large yellow onion, chopped
- 2 celery stalks, diced
- 1 large or 2 regular carrots, diced
- coarse salt and freshly ground black pepper or red pepper flakes
- 4 large garlic cloves, minced
- 1/4 cup (60 ml) dry white or red wine, optional
- 4 ounces (115 grams) curly kale leaves, beet greens, and/or mixed baby greens, coarsely chopped
- 2 1/4 cups (550 grams) crushed tomatoes (28-ounce or 800-gram can minus 1 cup; reserve the rest for another use)
- 1 pound (455 grams) giant white beans such as Italian fagioli corona, Greek gigante/gigandes, Royal Corona, or large lima beans
- 3/4 cup (175 ml) vegetable broth or pressure cooker bean liquid, as needed
- 1/2 pound (225 grams) mozzarella, coarsely grated
- 1/3 cup (35 grams) grated Parmesan
- 2 tablespoons (5 grams) roughly chopped fresh flat-leaf parsley, for garnish, optional
- garlic bread, for serving, optional
- To use a Pressure Cooker to “Soak” the Beans: Place 12 cups of water, 3 tsp of coarse salt and the dried beans in a pressure cooker. Raise to high pressure (2nd ring) for 2 minutes. Release pressure using the natural (water) method. Drain the beans.
- Cook the Beans in a Pressure Cooker: Place the drained beans with 9 cups of fresh water in the pressure cooker. Drizzle with vegetable oil. Cook on low (1st ring) for 3 minutes. Release pressure using the natural (water) method. Drain the beans reserving the bean liquid.
- Heat the oven to 475 degrees, preferably on convection.
- In a 2 1/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots. Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes.
- Add the garlic, and cook for 1 minute more.
- Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes.
- Add the kale/greens, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer.
- Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth/bean liquid, 1/4 cup at a time.
- Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.
- If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish.
- Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler.
- Finish with parsley, if desired. Serve with garlic bread.
Posted in Casserole, Pressure Cooker, Recipes, Vegetarian
Tags: beans, beet greens, casserole, dinner, fagioli, gigante beans, Greek, greens, Italian, kale, kid-friendly dinner, legumes, lima beans, mozzarella, parmesan, pressure cooker, royal corona, Smitten Kitchen
I have a couple family friendly comfort food pasta casseroles to share. In my house, this type of dish always seems to be the perfect meal in cold weather.
We recently enjoyed this one on a snowy evening- eating by candlelight. I thanked my lucky stars that it had finished baking before our power went out… hence the candlelight! 😉
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I used diced tomatoes and substituted fontina for provolone. I suppose half and half could be substituted for some (or all) of the heavy cream, but I went for the full indulgence on this (dark and cold) occasion.
1 pound pasta, such as medium shell or tube pasta (I used Capunti pasta)
1 14-ounce can diced tomatoes
8 ounces low-moisture whole-milk mozzarella, coarsely grated
4 ounces fontina, coarsely grated
2 ounces extra sharp cheddar, coarsely grated
2 ounces Parmesan, finely grated
1½ cups heavy cream
coarse salt and freshly ground black pepper
½ head of cauliflower, coarsely chopped
room-temperature butter or nonstick cooking oil spray (for pan)
- fresh herbs such as thyme, basil, or parsley, for garnish, optional
Preheat oven to 350°, preferably on convection.
Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn’t overcook when baked). Drain, reserving ½ cup pasta cooking liquid, and run under cold water to stop the cooking. Drain well.
Combine mozzarella, fontina, cheddar, Parmesan, cream, diced tomatoes, and reserved ½ cup pasta cooking liquid in a large bowl; mix to combine. Season generously with salt and pepper.
Add cauliflower and cooked pasta and toss to coat.
Grease a 3-qt. or 13x9x2″ baking dish with butter or cooking oil spray.
Scrape in pasta mixture and spread out into an even layer.
Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20–25 minutes.
Remove foil and increase oven temperature to 425◦, preferably on convection.
Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 20–30 minutes.
Let cool slightly before serving. Garnish with fresh herbs, as desired.
Posted in Casserole, Pasta, Recipes, Vegetarian
Tags: basil, Capunti, casserole, cauliflower, cheddar, fontina, Italian, kid friendly, kid-friendly dinner, macaroni and cheese, mozzarella, parmesan, Parmigiano Reggiani, parsley, pasta, sharp cheddar cheese, thyme, tomatoes, vegetarian
The plus side (supposedly!) of the original recipe for this dish from Martha Stewart was that it was a vegetarian casserole without cheese. After seeing an adaptation on Kirkley Crossing, I added fresh mozzarella. Cheese makes everything better! I added fresh spinach too.
I made the polenta but did use jarred marinara as a shortcut. We enjoyed it with a green salad. Cheesy vegetarian casseroles are perfect comfort food in cold weather!
Yield: Serves 6
For the Polenta:
- 4 cups chicken stock
- 1/2 tsp coarse salt
- 1/4 to 1/2 tsp freshly ground black pepper, to taste
- 1 cup polenta or coarse yellow cornmeal (not quick cooking)
- Mix one cup of liquid with the cornmeal and stir. This prevents the cornmeal from lumping when added to the boiling liquid.
- Bring the remaining stock to a boil in a 3 or 4 quart sauce pot and add the salt and pepper.
- To the boiling stock, pour the cornmeal slurry in a steady stream, stirring constantly until completely added.
- Simmer over low heat, stirring often, until done, about 30 to 40 minutes. When done, polenta will pull away from the sides of the pot and will be soft in texture.
- Remove the pot from the heat and finish as desired. Adjust the consistency with additional stock or water, if necessary. Season with salt and pepper, to taste.
- Pour onto a greased half-sheet pan and refrigerated until cool and firm. (I coated the sheet pan with cooking oil spray.)
For the Layered Eggplant & Polenta Casserole:
- 24 oz jar (3 cups) marinara sauce (I used Trader Joe’s Italian Marinara Sauce with Barolo Wine- delicious!)
- 1 batch Polenta (recipe above)
- 2 large handfuls organic baby spinach, coarsely chopped
- 2 T extra virgin olive oil, or more if necessary
- coarse salt
- 1 medium eggplant, preferably organic, sliced into 1/4-inch rounds
- 1 pound (16 oz) fresh mozzarella cheese, sliced into 1/4-inch rounds
- Heat oven to 400 degrees, preferably on convection.
- Preheat a 12-inch cast iron skillet over medium heat.
- Slice polenta into squares about 1/2 inch thick. (I cut mine into 24 pieces.) Brush lightly with olive oil. Place in the skillet until lightly browned. Flip over and repeat. Transfer to a plate.
- Brush eggplant slices with olive oil and sprinkle with salt. Place in the skillet until nicely browned, flip over and repeat. Transfer to a plate.
- Spoon about 1/2 cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly. Arrange eggplant slices snugly in a single layer. (I used 9 slices per layer.)
- Top each round with a sprinkling of spinach (1 large handful) and a slice of mozzarella cheese.
- Top with a layer of polenta.
- Spoon about 3/4 to 1 cup tomato sauce over the top. Repeat with another layer of eggplant, spinach, cheese, and polenta. Finish by dotting with remaining tomato sauce.
- Cover with foil; place baking dish on a rimmed baking sheet and bake until bubbling and juicy, about 45 minutes.
- Remove foil; place on upper rack in the oven and continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more.
- Remove from oven; let cool slightly, and serve.
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago:
Five Years Ago:
Posted in Casserole, Greens, Recipes, Vegetarian
Tags: casserole, cheese, comfort food, cornmeal, dinner, eggplant, fresh mozzarella, grits, marinara, polenta, spinach, vegetarian
This dish was the first-runner up for Valentine’s Day dinner. It was a Valentine’s Day bonus that I made it in addition to our celebratory biscuit-topped Chicken Pot Pie. Right? Why choose when you can have both? 🙂
This recipe was adapted from The Sullivan Street Bakery Cookbook by Jim Lahey. I increased the amount of vegetables, modified the baking temperature, and incorporated the garlic used to make the garlic oil. We could eat some sort of cheesy, veggie pasta every night of the week. Great!
Yield: Serves 6 to 8
For the Béchamel:
- 5 T (70 g) unsalted butter
- 2 T (20 g) all-purpose flour
- 3 cups (650 g) whole milk
- 1/4 tsp (2 g) fine sea salt
- 1/4 tsp (1 g) freshly grated nutmeg
For the Pasta:
- 2 T (24 g) coarse salt
- 1 pound (454 g) penne or rigatoni
- 1 bunch Swiss chard (about 1/2 to 3/4 pound), large stems removed, cut into 1-inch ribbons
- 1 bunch thin asparagus (about 1/2 to 3/4 pound), cut into 1-inch pieces
- 2 T (30 g) extra virgin olive oil
- 6 cloves of garlic, roughly chopped
- 1 batch béchamel, about 3 cups (recipe above)
- 1 1/2 cups (130 g) grated Parmigiano-Reggiano cheese
To Make the Béchamel:
- Melt the butter in a medium saucepan over medium-high heat.
- Whisk in the flour and cook, whisking constantly, until the flour is a light butterscotch color, about 2 minutes.
- Add the milk in a slow, steady stream, whisking continuously to keep lumps from forming.
- Continue to whisk and cook for 5 minutes or until the sauce thickens and has the consistency of heavy cream.
- Pour the sauce into a bowl to cool.
To Finish the Dish:
- Bring 6 quarts of water to a boil, add the salt, and cook the pasta according to the package directions for al dente.
- Drain the pasta well and spread it out over the surface of a rimmed baking sheet.
- Heat the oven to 475, preferably on convection.
- Steam the chard and asparagus for 4 minutes, or until tender. Lightly season with salt and pepper.
- Heat the olive oil in a small skillet over medium-high heat, add the garlic, and cook for a minute or so, until it begins to sizzle. Lower the heat and continue to cook for another 3-4 minutes, until the garlic is lightly browned. Remove from the heat and set aside.
- Brush the inside of a 9 x 13-inch casserole dish with some of the garlic oil.
- In the pot that was used to cook the pasta, combine the cooled pasta, the garlic oil (including the garlic, if desired), the béchamel, half of the grated cheese, the steamed asparagus and chard. Stir until well incorporated.
- Pour the mixture into the prepared casserole dish and top with remaining cheese.
- Bake for 15 to 20 minutes, or until the pasta begins to brown on top.
One Year Ago: Flattened Chicken Thighs with Roasted Lemon Slices
Two Years Ago: Meera Sodha’s Chicken Curry
Four Years Ago:
Five Years Ago:
Posted in Casserole, Greens, Pasta, Recipes, Vegetarian
Tags: al forno, asparagus, bechamel sauce, casserole, chard, dinner, nutmeg, parmesan, Parmigiano Reggiano, penne, rigatoni, Sullivan Street, Swiss chard, vegetarian
I have a few broccoli pasta recipes to share. I’m always buying the 3 pound bag of broccoli florets at Costco when I’m on a break from my CSA vegetables. 😉
This first dish is one of the Most Popular Recipes of 2017 from New York Times Cooking. I’m surprised that I didn’t see it when it was first published- especially because it’s a sheet pan dish! Although it has the ingredients typical of a pasta casserole, more of the broccoli and toppings get crispy by the increased surface area exposed to direct heat by cooking it on a sheet pan.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the amount of broccoli and used Gigli pasta. We ate it with a huge green salad. Quick, easy, and tasty. It would be even more incredible if it was topped with fresh ricotta. Next time!
Yield: Serves 6
- 2 ½ pounds broccoli florets, cut into bite-size pieces
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon cumin seeds
- 1 teaspoon coarse salt, plus more as needed
- ½ teaspoon red pepper flakes, or to taste
- 12 ounces chiocciole, penne, or other tube-shaped pasta (I used Gigli pasta)
- ⅓ cup grated Parmesan cheese
- ⅓ cup panko bread crumbs
- finely grated zest from 1 large lemon
- ½ teaspoon freshly ground black pepper
- 12 ounces best quality, whole milk ricotta
- fresh lemon juice, for serving (optional)
- Heat oven to 425 degrees, preferably on convection roast.
- On a rimmed baking sheet, toss together broccoli, 3 T olive oil, cumin seeds, 1 teaspoon salt and the red pepper flakes.
- Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
- Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
- In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
- Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta.
- Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes.
- Sprinkle with lemon juice to taste, and serve.
One Year Ago: Fresh Ricotta
Two Years Ago: Spaghetti Pizza
Three Years Ago: Penne with Radicchio
Four Years Ago: Pasta Alla Norma with Slow-Roasted Tomatoes
Five Years Ago: Movie Night Pizza
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: broccoli, casserole, cumin seeds, dinner, fast, gigli, lemon zest, panko, parmesan, Parmigiano Reggiano, pasta, penne, quick, ricotta, sheet pan, vegetarian
This hearty vegetarian main course casserole would be a lovely option to serve vegetarian guests during the holidays. We ate it as a cozy winter meal with roasted broccoli and green salad.
The puréed beans add creaminess to the filling. After reading comments about this recipe online, I was apprehensive to include all of the bean liquid required in the original recipe because others had complained that the final consistency was mushy. I only used half of a cup but next time I would include 1 cup or even additional liquid (noted below).
This recipe was adapted from The New York Times, contributed by Melissa Clark. I substituted celery for fennel, added a chipotle chile, used mixed baby greens, and reduced the breadcrumbs, beans, liquid, and baking time. It was the ultimate dish to utilize my brand new giant 14-inch skillet. Yay! The vegetables could be cooked in batches if using a smaller pan, of course.
Yield: 12 servings
- 2 ¼ cups vegetable, mushroom or chicken stock
- coarse salt
- 1 ¼ cups wild rice, rinsed
- 9 t0 10 tablespoons extra-virgin olive oil, more as needed
- 24 oz sliced mushrooms, preferably a mix of different kinds (I used cremini mushrooms.)
- 3 leeks, white and light green parts only, thinly sliced
- 1 celery heart or 2 fennel bulbs, trimmed and chopped
- 5 ounces mixed baby kale, chard, and spinach
- 7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
- ½ tablespoon tomato paste
- ⅛ teaspoon red pepper flakes
- 3 (14-ounce) cans white beans, strained with liquid reserved (I used cannellini beans.)
- 1 chipotle chile in adobo sauce (about 2 tsp)
- 3 tablespoons freshly squeezed lemon juice
- ⅓ cup chopped fresh cilantro (or basil)
- ⅓ cup chopped fresh parsley
- 1 1/4 cups panko or coarse bread crumbs
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon finely grated lemon zest
- ⅓ cup grated Parmesan cheese, optional
- Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 1 hour, or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
- Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over medium-high heat. Add the mushrooms and cook, stirring, until brown and crispy, about 8 to 10 minutes. (If using a smaller pan, cook in batches, adding oil if necessary.)
- Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt.
- In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel/celery and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes.
- Stir in baby greens, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
- Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish. (I used cooking oil spray.)
- In a blender, purée 2 cans beans with 1/2 cup to 1 cup of the reserved liquid, chipotle, lemon juice, 1 grated garlic clove, and salt to taste. (I used a Vitamix.)
- Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Add additional bean liquid, if necessary, in order to achieve desired consistency. Scrape into prepared baking dish.
- In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
- Sprinkle evenly on top of casserole and bake until golden, 15 to 20 minutes. Let cool slightly before serving.
Note: To make part of this recipe in advance, assemble casserole and prepare topping (separately) up to 24 hours ahead. Refrigerate, covered, in separate containers. Just before baking, spread breadcrumb topping evenly over the casserole. Cover with foil and bake for 20 minutes. Remove foil and continue baking until heated through and topping is golden, another 20 to 30 minutes.
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago:
Five Years Ago:
Posted in Casserole, Greens, Recipes, Thanksgiving, Vegetarian
Tags: cannellini beans, casserole, chard, chipotle, cremini mushrooms, fennel, Great Northern beans, greens, kale, kidney beans, mushrooms, panko, parmesan, rosemary, spinach, Thanksgiving, vegan, vegetarian, wild mushrooms, wild rice