Lunch: Italian Sausage and White Bean Bake

Recipe by Sara Quessenberry This homey casserole is an instant mood booster on cold days, filled with Italian sausage, cannellini beans, vegetables and bread crumbs in a tomato-based sauce with white wine.

Ingredients

3 tbsp. olive oil
1 1/2 lb. Italian sausages
3 leeks (white and light green parts)
2 medium carrots
3 clove garlic
1/2 c. dry white wine
1 can diced tomatoes
2 can white beans, such as cannellini
1 c. fresh flat-leaf parsley
Kosher salt and pepper
2 c. fresh coarse bread crumbs

Instructions

Heat oven to 375 ºF. Heat 1 Tbsp of the oil in a large pot over medium-high heat. Cook the sausages until browned, 6 to 8 minutes; transfer to a plate.
Wipe out the pot and heat 1 Tbsp of the remaining oil over medium-high heat. Add the leeks, carrots and garlic and cook, stirring often, until beginning to soften, 5 to 6 minutes.
Add the wine and cook for 1 minute. Add the tomatoes and their juices; bring to a boil. Stir in the beans, parsley, sausage, and 1/4 tsp each salt and pepper. Transfer to a 3-qt casserole dish.
In a bowl, combine the bread crumbs with the remaining oil and sprinkle over the bean mixture. Bake until golden brown and bubbling, 25 to 30 minutes.
Let the casserole cool slightly and cover the dish in foil, then plastic wrap. Include a note instructing the recipient to remove the plastic, but not the foil, before reheating at 350 ºF for 15 to 25 minutes.

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