Butter bean parmigiana is a cozy, 1-pan bean parmesan stew dinner with 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! Serve with garlic bread or pasta! gluten-free, soy-free, and nut-free options

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 3
  • Category: dinner, Main
  • Cuisine: Italian

Ingredients

For the Spinach Ricotta Mixture

  • 4 ounces frozen spinach (thawed and lightly squeezed)
  • 5 ounces firm tofu
  • 1/2 teaspoon salt
  • 2 teaspoons Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 cup or more vegan mozzarella
  • 2 tablespoons nutritional yeast

For the Pasta Sauce

  • 8 to 10 ounces pasta sauce (or marinara)
  • 1 teaspoon balsamic vinegar

For the Butter Beans

  • 15- ounce can butter beans (or white beans, drained and rinsed, or use 1 1/2 cups cooked white beans)

For Topping

  • vegan parmesan, fresh basil, red pepper flakes, optional panko breadcrumbs or fresh breadcrumbs
  • olive oil (for drizzling)

Method

  1. Preheat your oven to 400°F (205°C).

Make the spinach tofu ricotta mixture.

  1. In a bowl or in your 7x8” 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.

  1. 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, (or my liquid mozzarella), fresh basil, and red pepper flakes along with the breadcrumbs, if using. Drizzle a little olive oil over the top.
  2. 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.
  3. Store: store in the fridge for upto 3 days. Freeze for months. Reheat in a skillet or microwave or oven.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.