Italian White Bean and Kale Bake Recipe
This Italian White Bean and Kale Bake is a hearty, flavorful casserole combining tender cannellini beans, vibrant kale, savory lean ground beef or sausage, and a rich tomato sauce infused with garlic and herbs. Baked with a crispy Parmesan and breadcrumb topping, it offers a comforting yet nutritious meal inspired by classic Italian flavors, perfect for family dinners or cozy gatherings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Main Ingredients
- 2 tablespoons Olive Oil (extra virgin)
- 1 large Yellow Onion, chopped
- 4–6 cloves Garlic, minced
- 1 lb Lean Ground Beef or Beef Sausage, casings removed
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried Rosemary
- 1/4 teaspoon Red Pepper Flakes (optional)
- 1/2 cup Dry White Wine or Vegetable Broth
- 1 (28-ounce) can Crushed Tomatoes
- 1/2 cup Sun-Dried Tomatoes in oil, drained and chopped
- 2 (15-ounce) cans Cannellini Beans, rinsed and drained
- 1 large bunch Kale (about 8–10 cups), stems removed and coarsely chopped
- 1 cup Vegetable or Beef Broth
- Salt and Black Pepper to taste
Topping
- 1 cup Grated Parmesan Cheese, divided
- 1/2 cup Breadcrumbs (Panko or Italian style)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or a large cast-iron skillet. Chop the onion, mince the garlic, and remove stems and chop the kale to have everything ready before cooking.
- Sauté Aromatics and Beef: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook 1 more minute until fragrant.
- Brown the Beef: Add the ground beef or beef sausage, breaking it into crumbles. Cook for 6-8 minutes until browned. Sprinkle in dried oregano, rosemary, red pepper flakes (if using), salt, and black pepper. Stir well to combine and toast the spices.
- Deglaze the Pan: Pour in the white wine or vegetable broth to deglaze, scraping up browned bits from the pan. Simmer until liquid reduces by half, about 2-3 minutes.
- Build the Sauce: Stir in crushed tomatoes and chopped sun-dried tomatoes. Simmer gently for 5 minutes to meld flavors.
- Wilt the Kale: Add kale in batches to the skillet, stirring to incorporate. Continue cooking 3-5 minutes until kale wilts and becomes vibrant green.
- Combine with Beans and Broth: Fold in the rinsed cannellini beans, 1 cup broth, and 1/2 cup grated Parmesan cheese. Stir to combine and adjust seasoning with salt and pepper as needed.
- Prepare for Baking: If using an oven-safe skillet, proceed directly; otherwise, transfer mixture to the prepared baking dish. Spread evenly.
- Create the Topping: Mix remaining 1/2 cup Parmesan with breadcrumbs in a small bowl. Optionally, toss with a tablespoon of olive oil for even browning. Sprinkle evenly over the bake.
- Bake to Perfection: Bake at 400°F (200°C) for 20-25 minutes until sauce is bubbly and topping is golden and crisp.
- Rest and Serve: Remove from oven and let rest 5-10 minutes before serving to set and enhance flavors. Serve warm.
Notes
- Lean ground beef or sausage can be substituted with ground turkey or a plant-based alternative for variation.
- For a spicier dish, increase red pepper flakes to taste.
- Use Panko breadcrumbs for a lighter, crunchier topping or Italian-style breadcrumbs for a more traditional flavor.
- Dry white wine adds acidity and complexity; vegetable broth works well as a non-alcoholic option.
- Kale can be swapped with other hearty greens like Swiss chard or spinach, but adjust cooking time accordingly.
- To make the dish vegetarian, omit the ground beef and use vegetable broth.
- Letting the bake rest before serving helps it hold together and improves flavor melding.
Keywords: Italian white bean bake, kale casserole, cannellini bean recipe, healthy Italian dinner, ground beef casserole, baked Italian dish
