- Preheat the oven to 375°F (190°C). Lightly oil a 9-inch (or 2-quart) baking dish.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 6–8 minutes.
- Add the minced garlic, chopped sun-dried tomatoes, oregano and smoked paprika; cook 1–2 minutes until fragrant.
- Toss in the halved cherry tomatoes and cook until they begin to soften, about 4 minutes, then pour in the vegetable broth and lemon juice.
- Add the drained cannellini beans and gently mash about one-third of them with the back of a spoon to thicken the sauce. Season with salt and pepper.
- Stir in the spinach until wilted and remove from heat. Stir in lemon zest and adjust seasoning to taste.
- Transfer the mixture to the prepared baking dish. In a small bowl, combine panko, nutritional yeast (if using), a drizzle of olive oil and a pinch of salt; sprinkle evenly over the top.
- Bake for 15–20 minutes until the top is golden and the edges are bubbling. Let rest 5 minutes, then scatter torn basil over the casserole and serve warm.
Tips or Variations
- Swap cannellini for chickpeas or butter beans for a different texture; mash some for creaminess.
- Make it ahead and refrigerate; reheat covered with foil at 350°F (175°C) for 15–20 minutes until warmed through.
Ingredients
- Olive oil (2 tbsp)
- Yellow onion, finely chopped (1 cup)
- Garlic cloves, minced (3 cloves)
- Sun-dried tomatoes in oil, drained and chopped (3/4 cup)
- Cherry tomatoes, halved (2 cups)
- Cannellini (white) beans, drained and rinsed (2 cans, 15 oz each)
- Vegetable broth (1/2 cup)
- Dried oregano (1 tsp)
- Smoked paprika (1/2 tsp)
- Lemon zest (1 tsp) and lemon juice (1 tbsp)
- Baby spinach (3 cups loosely packed)
- Panko breadcrumbs (3/4 cup) or gluten-free crumbs
- Nutritional yeast (2 tbsp) (optional)
- Salt and freshly ground black pepper (to taste)
- Fresh basil leaves, torn (1/4 cup) for finishing
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9-inch (or 2-quart) baking dish.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 6–8 minutes.
- Add the minced garlic, chopped sun-dried tomatoes, oregano and smoked paprika; cook 1–2 minutes until fragrant.
- Toss in the halved cherry tomatoes and cook until they begin to soften, about 4 minutes, then pour in the vegetable broth and lemon juice.
- Add the drained cannellini beans and gently mash about one-third of them with the back of a spoon to thicken the sauce. Season with salt and pepper.
- Stir in the spinach until wilted and remove from heat. Stir in lemon zest and adjust seasoning to taste.
- Transfer the mixture to the prepared baking dish. In a small bowl, combine panko, nutritional yeast (if using), a drizzle of olive oil and a pinch of salt; sprinkle evenly over the top.
- Bake for 15–20 minutes until the top is golden and the edges are bubbling. Let rest 5 minutes, then scatter torn basil over the casserole and serve warm.
Tips or Variations
-
- Swap cannellini for chickpeas or butter beans for a different texture; mash some for creaminess.
- Make it ahead and refrigerate; reheat covered with foil at 350°F (175°C) for 15–20 minutes until warmed through.