Spinach and Beans Au Gratin
Elevate your dinner table with this rich and creamy Spinach and Beans Au Gratin, a comforting casserole that combines hearty cannellini beans and sautéed spinach, all smothered in a luscious Parmesan cheese sauce. Topped with a golden layer of breadcrumbs and gooey mozzarella cheese, this dish delivers the perfect balance of textures and flavors. Whether you’re looking for a satisfying side dish or a light vegetarian main course, this recipe comes together effortlessly with pantry staples like milk and canned beans while adding a touch of elegance with freshly grated nutmeg. Ready in just under an hour, this baked delight is perfect for cozy weeknight meals or impressing guests at dinner parties.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams Fresh spinach
- 400 grams Canned cannellini beans (drained and rinsed)
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 1 cup Breadcrumbs
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional, freshly grated)
Instructions
Preheat your oven to 375°F (190°C).
Wash and roughly chop the spinach. Heat 1 tablespoon olive oil in a large skillet over medium heat, add the spinach, and sauté until wilted, about 3-4 minutes. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly pour in the milk while whisking to avoid lumps. Continue cooking and whisking until the sauce thickens, about 5 minutes.
Add 1/2 cup of Parmesan cheese, the nutmeg (if using), salt, and black pepper to the sauce. Stir until the cheese has melted and the sauce is smooth.
In a large mixing bowl, combine the sautéed spinach, cannellini beans, and the cheese sauce. Mix well to coat everything evenly.
Pour the mixture into a greased 9-inch baking dish and smooth the top with a spatula.
In a small bowl, mix the breadcrumbs with the remaining 1/2 cup Parmesan cheese, 1 tablespoon olive oil, and a pinch of black pepper.
Sprinkle the breadcrumb mixture evenly over the spinach and beans.
Top with the shredded mozzarella cheese.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling.
Remove from the oven and allow the dish to cool slightly before serving.
Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 8.5 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 735 mg | 57% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 553 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
