Roasted Vegetable Cannellini Bean Bake
- A hearty vegetarian casserole combining creamy cannellini beans with caramelized roasted vegetables.
- Cheesy, comforting, and packed with Mediterranean flavors, this one-dish wonder is perfect for weeknights.
- Customizable with seasonal vegetables and fresh herbs for endless variations.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups mixed vegetables (carrots, zucchini, bell pepper), chopped into 1-inch pieces
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 3–4 garlic cloves, minced (optional)
- 1 medium yellow onion, diced (optional)
- 2 sprigs fresh rosemary, leaves chopped (optional)
- 1/4 cup torn fresh basil leaves (optional)
- 1 teaspoon lemon zest (optional)
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup panko breadcrumbs mixed with 1 tablespoon olive oil (optional for topping)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or 2-quart casserole dish.
- Chop all vegetables into uniform 1-inch pieces. If using onion and garlic, dice and mince them. Place all vegetables in a large mixing bowl.
- Drizzle the vegetables with 2 tablespoons olive oil, then sprinkle with dried thyme, salt, and pepper. Toss until evenly coated. Spread in a single layer on a baking sheet and roast for 15-20 minutes, until edges begin to caramelize.
- While vegetables are roasting, combine the drained and rinsed cannellini beans with 3/4 cup mozzarella and 1/4 cup Parmesan in a large bowl.
- Reduce oven temperature to 375°F (190°C). Allow roasted vegetables to cool slightly, then gently fold them into the bean and cheese mixture, being careful not to mash the beans.
- Transfer the mixture to your prepared baking dish, spreading it evenly. Sprinkle the remaining cheeses over the top. If using panko topping, sprinkle it over the cheese layer.
- Bake for 20-25 minutes, until the cheese is melted and bubbling and the top is golden brown.
- Remove from the oven and let rest for 5-10 minutes before serving. Garnish with additional fresh herbs if desired.
Notes
- For a creamier texture, lightly mash about 1/3 of the cannellini beans before combining with other ingredients.
- Make ahead: Prepare components up to 2 days in advance and assemble just before baking.
- For a vegan version, substitute plant-based cheese alternatives and add nutritional yeast for flavor.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 3
- Sodium: 420
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 27
- Fiber: 7
- Protein: 14
- Cholesterol: 20
Keywords: roasted vegetable cannellini bean bake, vegetarian casserole, cannellini bean recipes, roasted vegetable side, bean bake dinner