Cheesy Italian Baked Cannelini Beans
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A quick trip to the pantry is all you need to put an Italian spin on this Cheesy Italian Baked Cannelini Beans recipe. Add your favorite cheese and herbs! WATCH THE VIDEO!
Friends, enjoy a simple side dish, or weeknight meal: This Cheesy Italian Baked Cannelini Beans recipe. And HAPPY WEEKEND!
Cheesy Italian Baked Cannelini Beans
Sprinkle the cannelini beans with your favorite cheese and herbs.
Serve with hot crunchy bread and a fresh green salad! Or, serve with this Epic Chicken Strips Dinner Board for the weekend, or this Best Grilled Chicken Thighs recipe. Looking for an easy appetizer? This Salami Wrapped Pepperoncini Rollups. And for dessert, this Best Blueberry Coobbler is truly the BEST.
Cheesy White Bean Casserole
We love this white bean casserole, but you could also add in other ingredients like kale, noodles, and even roasted vegetables.
Then, all that’s left to do is dot it with cheese and bake! Soo good!
Cheesy Italian Baked Cannelini Beans
This Cheesy Italian Baked Cannelini Beans recipe is not your traditional way to serve baked beans! My pantry is stocked with all kinds of beans, and I never want to run out of cannelini.
There are so many great recipes using these sweet, white beans, like this White Bean Cabbage Sausage Soup, or this Chicken White Bean Mozzarella Dip. Or if you are a chili lover, we love this Turkey Poblano White Bean Chili recipe!
Ingredients for Italian Baked Cannelini Beans
Here are the ingredients for this traditional Italian beans recipe:
- Onion, garlic, tomatoes
- Cheese (several kinds of cheese)
- Rosemary
- Cannelini beans
Different, yet so tasty and fresh (we love rosemary!)
Add a sprinkle of crushed red pepper flakes!
And bring it to your next potluck, or better yet, serve it as a side for a vegetarian option at your next Italian dinner party!
More baked beans recipes:
Here are a few other baked beans recipes for you to try:
My friend Jessica’s Saucy Smoky Baked Beans
Also served baked beans in the center of an Epic Sweet Potato Dinner Board (you can make this board vegetarian, too)
Friends, right before we headed to bed one night this week, we witnessed the most incredible sunset!
Sitting on our back deck at the end of the day is a special time.
Being intentional with our time
Lately I’ve been thinking about more ways to expand our outreach to friends and family, as people are struggling in these crazy times. We all long for greater friendships, and spiritual communion. I’m praying for an expanded mind, and a warmer heart, filled with greater peace and gratitude. This theme is essential for all of us, wouldn’t you agree?
Part of praying for newness, and being more intentional with our time, is we have to act on it. It’s easy to come up with new ideas, right?
But to implement them is another thing. Action!
One way to start is by inviting several people over for dinner!
Happy weekend Friends!
Cheesy Italian Baked Cannelini Beans
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 cup coarsely chopped yellow onion
- 3 cloves garlic, sliced
- 1 28 ounce can fire-roasted crushed tomatoes, undrained
- 1/4 cup fresh rosemary leaves, coarsely chopped, plus additional for garnish
- 3 15 ounce cans Bush’s cannellini beans, rinsed and drained
- 3/4 cup shredded Parmesan cheese
- Crushed red pepper flakes, optional
- Coarse salt and freshly ground black pepper
- 1/2 cup cup shredded Fontina cheese
Instructions
- Preheat oven to 400 degrees F. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, and 1/8 teaspoon salt. Cook and stir for 5 minutes or until tender.
- Stir in tomatoes and rosemary. Bring to boiling; boil gently, uncovered, 5 minutes, or until slightly thickened.
- Stir in beans and half the Parmesan. Season to taste with crushed red pepper, salt, and black pepper. Transfer to a 2-qt. rectangular baking dish.
- Top with remaining Parmesan and the Fontina. Bake 15 to 20 minutes, or until beginning to lightly brown around the edges.
- Sprinkle with additional rosemary before serving.
Video
Notes
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14 Comments on “Cheesy Italian Baked Cannelini Beans”
This was delicious! Smelled so good while baking and tasted even better. So easy and it will become part of my regular rotation.
I have made this recipe twice now and it is really good. The first time I did it exactly and the second time I added 8 oz of mushrooms instead of the third can of beans. The rosemary, the fontina cheese and now the mushrooms make this an exceptional addition to our vegetarian life. Add a salad and crusty bread and it is amazing.
This was delicious! I was only making this for me and had one can of chickpeas that I used instead of 3 cannellini beans. I also used 1/4 teas of dried rosemary and added some defrosted veggies with the beans. I used less parm and an assorted variety I had in the refrigerator from Trader Joes. Anyways, I couldn’t stop eating it and kept saying this is SO good! Thank you!!!
Thank U for this delightful recipe. I do not like to cook and am a klutz in the kitchen, but even I can cook this healthy, delicious dish. Your thoughts about expanding our outreach to others I have turned into a meditation that I will pray each day, for in your words is a spark of The Divine: “What are ways to expand our outreach to friends, family and neighbors, as we struggle in this maddening, dangerous time of the virus? We long for greater friendships and spiritual communion. Let us pray to Almighty God for expanded minds and open, sensitive hearts filled with peace, gratitude, and compassionate love. AMEN” Respectfully submitted, Stephan of Arkansas
Cannelini beans are something I always have in the pantry but never really know what to do with them. Going to try these out.
This dish looks amazing! I think I will grill up some Italian Sausage links and make these beans this weekend! Thank you for sharing this recipe
I made this for dinner tonight and it was delicious! I used 2 cans of beans instead of 3 and added about 2 cups roasted asparagus and zucchini. I didn’t have fresh rosemary so I used 1/2 tbsp dried instead. I will be adding this one to the rotation!
This is so delicious and simple to make! I used my cast iron pan from stove top to oven. Rustic and filling vegetarian meal with a side salad. Will make this again and again!
Can dried rosemary be substituted for fresh? If so, how much would you suggest?
Yes! I’d use 1 tablespoon of dried rosemary.
Can i use the same skillet for the oven or do i have to transfer to the baking dish?
Sure! Yes, you can use the same skillet :)
I haven’t tried this but will soon. I love Italian, have lots of beans and tomatoes from last harvest. It’s a good mix of protein and veggies. We put up a lot of eggplant, too. I may add that in for an extra veggie boost. Thank you so much for sharing!!
So, I totally messed up this recipe. I wanted to halve it, but didn’t want to waste a half can of beans, so I used 2 cans. I used the same amount of cheese as for the whole recipe, and we don’t have fire roasted crushed tomatoes here so I used diced. The rest of the dinner took longer to cook than it was supposed to, so it was in the oven for almost twice as long as the recipe stated. It was delicious! Thanks for a great, forgiving recipe. I will make this again.