Pizza Beans
Pizza beans! A vegetable-forward version of baked ziti in which the pasta is replaced with white beans. The recipe makes a large tray, so it's perfect for leftovers throughout the week.
Yield: 8 servings
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • salt and red pepper flakes, to taste
  • 2 large garlic cloves, minced
  • ¼ cup white wine
  • 1 bunch curly kale leaves, torn
  • 28 oz canned crushed tomatoes
  • 1 lb dried white beans, cooked until tender
  • ¾ cup vegetable broth
  • ½ lb mozzarella, coarsely grated
  • ⅓ cup grated parmesan cheese
  1. Heat the oven to 475F.
  2. In a large oven-proof Dutch oven, heat the olive oil on medium high heat. Stir in the onion and carrots. Season with salt and red pepper flakes, to taste. Cook until the vegetables start to brown, about 10 minutes, stirring frequently. Stir in the garlic and cook for anothe rminute.
  3. Add the wine and scrape up any browned bits on the bottom of the pot. Simmer until it evaporates, about 1-2 minutes. Stir in the kale and cook until wilted, another 1-2 minutes. Add the tomatoes and bring to a simmer, then stir in the beans and broth. Allow to simmer for 10 minutes, then remove from the heat.
  4. Sprinkle the beans with the mozzarella, then the parmesan, and bake for 10-15 minutes, or until browned on top. Allow to sit for 5-10 minutes to set, then serve warm
Recipe from Smitten Kitchen
Recipe by Joanne Eats Well With Others at