Prep 10 mins
Cook 25 mins
This is a delicious, light meal or side dish. Any dark green, such as kale or escarole, can be substituted for spinach. From weightwatchers.com
- 439.41 g cannellini beans, rinsed and drained
- 283.49 g frozen chopped spinach, thawed
- 177.44 ml part-skim ricotta cheese
- 59.14 ml egg substitute
- 7.39 ml table salt
- 2.46 ml black pepper
- 9.85 ml olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 226.79 g mushrooms, sliced
- 118.29 ml Italian seasoned breadcrumbs
- 29.58 ml parmesan cheese, grated
- Heat oven to 350°F Line 9 x 9-inch pan with aluminum foil. In bowl combine beans, spinach, ricotta, egg substitute, salt and pepper.
- In nonstick skillet over medium-high heat, heat olive oil. Add onion, garlic and mushrooms. Cook until mushrooms are almost dry and begin to brown, 10 minutes. Add to bean mixture. Spoon into pan and even out top.
- Sprinkle bread crumbs over mixture; top with cheese. Bake until topping is toasted and spinach is warmed through, 25 minutes. Let stand 10 minutes before serving.
This is a hearty casserole side dish that I served with baked flounder. As a side dish, I'd say it is more like 8 servings (and therefore less points. Woo-hoo!). Nice flavor, I think it would be a perfect cold weather side dish or light meal. I couldn't find canellini beans anywhere so I went with Great Northern.
I think this had really good flavor, but I had problems with it being dry. I used about 2 cups fresh spinach (because I had some) and maybe it didn't provide as much moisture as was needed. Like I said though, we really enjoyed the flavor. Will make again either using frozen spinach or perhaps using the beans undrained. As others have posted, I squeezed a bit of lemon juice over before eating and it really enhanced the dish. Thanks for posting.
My husband liked this, I didn't like it. I couldn't even finish one serving, I found it too peppery and the breadcrumbs seemed to clump into mush. Hubby ate some and even had some for leftovers the next day. Shrug.