Butterbean parmigiana is a cozy, 1-pan dinner with layers and layers of amazing flavor and textures! No extra bowls needed! Layer cheesy tofu spinach mixture with pasta sauce, butter beans and vegan Parmesan and bake! gluten-free, soy-free, and nut-free options
This recipe for butterbean parmesan is inspired by my tofu parmesan bake. The tofu parm is a quick, dump-and-done recipe where you just layer slices of tofu with pasta sauce and an easy, flavorful spinach-cheese mixture. Repeat the layers, and you get this ridiculously delicious tofu parmesan. Think a spinach cheese lasagna, but with tofu slices in between. It’s hearty and delicious, uses everyday, simple ingredients, and it always turns out amazing.
For this bean parmigiana, I decided to create a version featuring hearty butter beans. I made a spinach-cheese mixture using crumbled tofu for a hearty, spinach-ricotta-like texture, vegan cheese flavors and fresh basil. Then, I layered that mixture with butter beans, pasta sauce, and vegan parmesan and pepper flakes. It just turned out so amazing!
And the best part is everything is mixed and layered in just 1 pan. No extra bowls needed. These beans are absolutely delicious. They are kind of like this stewy beans with Italian and parmigiana flavor profile from the layers of vegan ricotta-ish tofu mixture and parmesan. You can top them with some breadcrumbs for a more parmigiana style. Enjoy this hearty and flavorful butterbean parmesan with a good bakery bread, garlic bread or sourdough. Or serve over pasta!
Why You’ll Love Beans Parmigiana
- super easy 1-pan dinner ready in about half an hour
- hearty, cozy comfort food dish with Italian flavors
- versatile! Serve with sourdough, multigrain bread, garlic bread or over pasta of choice.
- easy to make gluten-free, soy-free, and nut-free
More Cheesy 1-Pan Dinners
For the Spinach Ricotta Mixture
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Make the spinach tofu ricotta mixture.
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In a bowl or in your 7×8” baking dish, combine the all of the spinach ricotta ingredients. Mix well, then taste and adjust the salt and flavors, if needed. You can add more cheese or salt to taste. I usually add a little vegan mozzarella and parmesan. (Add the mixed tofu ricotta mixture to the baking dish if you used a bowl)
Assemble the casserole.
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Even out the top. Top that with the butter beans and then the pasta sauce, and drizzle on the balsamic vinegar. Sprinkle with vegan parmesan, fresh basil, and red pepper flakes along with the breadcrumbs, if using. Drizzle a little olive oil over the top.
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Bake for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling nicely. Remove the pan from the oven, and top with fresh basil or other herbs of choice. Serve warm with sourdough, multigrain bread, garlic bread, over or pasta.
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Store: store in the fridge for upto 3 days. Freeze for months. Reheat in a skillet or microwave or oven.
To make this nut-free, use nut-free vegan cheeses.
For a soy-free version, replace the tofu with chickpea tofu and make sure that your other cheese are soy-free.
For gluten-free, just omit the breadcrumbs.
Calories: 180kcal, Carbohydrates: 26g, Protein: 12g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.5g, Sodium: 1010mg, Potassium: 603mg, Fiber: 9g, Sugar: 3g, Vitamin A: 3587IU, Vitamin C: 6mg, Calcium: 135mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients and Substitutions
- frozen spinach – For the ricotta mixture. Thaw and lightly squeeze out excess moisture.
- tofu – Use firm tofu for your ricotta. You can use chickpea tofu or pumpkin seed tofu instead of regular tofu.
- salt and seasonings – We are seasoning the ricotta with Italian seasoning, onion powder, garlic powder, and nutritional yeast.
- vegan mozzarella – Adds a melty texture and cheesier flavor to the ricotta.
- pasta sauce – Use your favorite homemade or store-bought sauce.
- balsamic vinegar – Adds sweetness and tang to the dish.
- butter beans – Or use white bean of choice or chickpeas.
- toppings – Top the butterbean parmigiana with vegan parmesan, red pepper flakes, breadcrumbs (optional), olive oil, and fresh basil.
💡 Tips
- Save a dish and mix up the vegan ricotta right in your baking dish.
- The breadcrumbs are optional but they do add a nice texture to the finished dish.
How to Make Bean Parmigiana
Preheat your oven to 400°F (205°C).
In a bowl or in your 7×8” baking dish, combine the all of the spinach ricotta ingredients. Mix well, then taste and adjust the salt and flavors, if needed. You can add more cheese or salt to taste. I usually add a little vegan mozzarella and parmesan.
Top that with the butter beans and then the pasta sauce, and drizzle on the balsamic vinegar.
Sprinkle with vegan parmesan and red pepper flakes along with the breadcrumbs, if using. Drizzle a little olive oil over the top.
Bake for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling nicely. Remove the pan from the oven, and top with fresh basil or other herbs of choice.
What to Serve with Butterbean Parmesan
Serve warm with sourdough, whole grain bread, garlic bread, over or pasta.
Frequently Asked Questions
To make this nut-free, use nut-free vegan cheeses.
For a soy-free version, replace the tofu with chickpea tofu and make sure that your other cheeses are soy-free.
For gluten-free, just omit the breadcrumbs or use gluten-free breadcrumbs.
Yes, make and store in the fridge for upto 3 days. Freeze for months. Reheat in a skillet or microwave or oven.
