Lively time:35 minutes
Whole time:50 minutes
That’s one issue. The others: We simply emerged from a bone-chilling chilly spell, one which precipitated two pipes to freeze and one to burst, leaving us with out water for a couple of days. Lastly (I hope), I’ve been coping with a benign and short-term — however acutely painful — well being situation that has been dragging on longer than anticipated.
For all these causes, I’m nonetheless a lot occupied with rib-sticking consolation meals and doubtless might be for some time.
When you’re acquainted with hotdish (Midwestern for casserole), that nothing is heartier or extra comforting, and also you would possibly know that the reigning queen of hotdish is Molly Yeh, the cookbook writer and Meals Community star whose new e-book celebrates her tackle Chinese language-Jewish-Midwestern cooking. Yeh can be attempting to serve nourishing meals to her husband and two younger youngsters, and this recipe is her tackle pizza hotdish, which she calls “mainly pepperoni pizza toppings tossed with pasta and floor beef.” After she noticed Deb Perelman’s famous “pizza beans,” she determined to sub cannellini beans for the pasta and meat, making what she calls a “pizza-adjacent casserole that I really feel an entire lot higher about serving my household on a non-pizza night time.”
She calls it Veggie Supreme White Bean Hotdish, and it’s a simple recipe to make, with bell pepper, spinach, black olives, beans, tomato and extra, “certain collectively by cheese, all cozy below a blanket of breadcrumbs dressed up like garlic bread.”
If attainable, make it in a vessel that may slide from stovetop to oven, as a result of nothing says self-care like one fewer pot to scrub. Or make it forward and refrigerate or freeze in a casserole dish, baking straight from frozen.
The subsequent time I make it, I feel I’ll double the recipe and freeze half. Then, once I say that is the sort of factor that may fulfill me and the household till spring, I’ll be talking actually.
Veggie Supreme White Bean Hotdish
Make Forward: Assemble the casserole by topping with breadcrumbs in a metallic or in any other case freezer-safe 9-by-13-inch casserole dish. Cool, tightly wrap and refrigerate for as much as 2 days or freeze for as much as 3 months. If baking from frozen, cowl with foil and bake at 350 levels for 1 hour, uncover, then bake at 450 levels till the breadcrumbs are frivolously browned, about quarter-hour.
Storage: Refrigerate for as much as 1 week or freeze for as much as 3 months.
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- 3 tablespoons extra-virgin olive oil, divided
- 1 yellow onion, chopped
- 1 inexperienced bell pepper, chopped
- 1 teaspoon fantastic salt, divided, plus extra to style
- 5 ounces child spinach, chopped
- 4 cloves garlic, pressed or finely grated and divided
- 1/2 teaspoon dried oregano
- Crushed pink pepper flakes
- One (2.25-ounce) can sliced black olives, drained and rinsed
- Two (15-ounce) cans cannellini beans, drained and rinsed
- One (28-ounce) can diced tomatoes
- 1/4 cup mascarpone (could substitute ricotta or cream cheese)
- 2 cups (8 ounces) shredded mozzarella, divided
- 3/4 cup panko breadcrumbs
- 1/2 cup (1 ounce) finely grated parmesan cheese
- Handful of torn basil leaves
Place a rack in the course of the oven and preheat to 450 levels.
In a Dutch oven or one other massive oven-safe pot over medium-high warmth, warmth 2 tablespoons of the oil. Add the onion, bell pepper and 1/2 teaspoon of salt and prepare dinner, stirring sometimes, till mushy, 8 to 10 minutes. Add the spinach and prepare dinner, stirring, simply till wilted. Stir in half of the chopped garlic, the oregano, and a pinch or two of crushed pink pepper flakes and prepare dinner, stirring, till aromatic, about 1 minute. Add the olives, beans, tomatoes and the remaining 1/2 teaspoon of salt, improve the warmth and produce to a boil. Cut back the warmth so the combination is at a simmer and prepare dinner uncovered, stirring sometimes, till the flavors meld, about 10 minutes. Stir within the mascarpone and a giant handful of the mozzarella till melted. Style, and season with extra salt as wanted.
Sprinkle the remaining mozzarella on prime, going all the best way to the sting.
In a small bowl, toss the panko with the remaining 1 tablespoon of oil and the remaining garlic. Scatter the panko everywhere in the mozzarella.
Bake for 12 to fifteen minutes, or till the cheese is melty and the breadcrumbs are frivolously browned. Prime with the parmesan, basil and a sprinkle of crushed pink pepper, and serve sizzling.
Energy: 433; Whole Fats: 24 g; Saturated Fats: 12 g; Ldl cholesterol: 52 mg; Sodium: 952 mg; Carbohydrates: 36 g; Dietary Fiber: 6 g; Sugar: 10 g; Protein: 18 g
This evaluation is an estimate based mostly on obtainable components and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.
Tailored from “Home Is Where the Eggs Are” by Molly Yeh (William Morrow, 2022).
Examined by Joe Yonan; e mail inquiries to [email protected].
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