Vegetarian Pizza Casserole with White Beans and Rice
A comforting and delicious casserole that combines pizza flavors with hearty grains and white beans, perfect for easy weeknight meals.
Ingredients
Main Ingredients
- 1 cup cooked rice (white, brown, or quinoa)
- 1 can (15 oz) white beans (cannellini or great northern), rinsed and drained
- 1 piece bell pepper (any color), diced
- 1 piece onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional for a kick)
- 1 ½ cups shredded mozzarella cheese (or a dairy-free option if preferred)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
- Stir in the minced garlic and diced bell pepper, cooking for an additional 3-4 minutes until the peppers soften.
- Add the rinsed white beans and cooked rice to the skillet. Pour in the crushed tomatoes, along with oregano, basil, red pepper flakes, salt, and pepper. Stir everything together until well combined.
- Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the shredded mozzarella cheese generously over the top.
Cooking
- Bake uncovered for about 20-25 minutes, or until the cheese is melted, bubbly, and golden.
- Once baked, allow it to cool for a few minutes before serving.
Notes
Feel free to swap in seasonal veggies like zucchini or spinach. This casserole can be prepped in advance and is suitable for leftovers, storing in an airtight container for up to 3 days.