This true one-pan sausage and white bean bake combines browned Italian sausage, creamy cannellini beans, spinach, and a garlicky tomato sauce in a single oven-safe skillet. Fennel, Parmesan, and a touch of red pepper complement the sausage while the beans make the dish substantial enough to stand alone.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 650 kcal
- Protein
- 34 g
- Carbs
- 50 g
- Fat
- 35 g
- Fiber
- 12 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
80% match confidence
Data sources: USDA FoodData Central
- 12 of 15 ingredient lines matched nutrition data.
Ingredients
Loading serving controls…- 1 lb (450 g) Italian sausage links
- 1 tbsp olive oil
- 1 small yellow onion (120 g), thinly sliced
- 4 garlic cloves, thinly sliced
- 1 tsp fennel seeds
- ¼ tsp red pepper flakes
- 2 tbsp tomato paste
- 1 can (400 g / 14 oz) crushed tomatoes
- 2 cans (425 g / 15 oz each) cannellini beans, drained and rinsed
- ½ cup (120 ml) low-sodium chicken broth
- ½ tsp fine salt
- ¼ tsp ground black pepper
- 5 oz (140 g) fresh spinach
- ¼ cup (30 g) grated Parmesan
- 1 tbsp chopped fresh parsley
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Dried Rosemary — Excellent with sausage and cannellini beans.
- Calabrian Chile Paste — Excellent condiment for a hotter version.
Instructions
- 1
Heat the oven to 425°F (220°C).
- 2
Heat the olive oil in a large oven-safe skillet over medium-high heat.
- 3
Add the sausage links and brown for 2 minutes per side, approximately 4 minutes total. Transfer them temporarily to a clean plate; they will not yet be cooked through.
- 4
Reduce the heat to medium. Add the onion to the same skillet and cook for 4 minutes, stirring occasionally.
- 5
Add the garlic, fennel seeds, and red pepper flakes. Cook for 30 seconds.
- 6
Add the tomato paste and cook for 1 minute, stirring continuously.
- 7
Stir in the crushed tomatoes, cannellini beans, chicken broth, salt, and black pepper. Simmer for 3 minutes.
- 8
Fold in the spinach and cook just until it begins to wilt.
- 9
Nestle the browned sausage links into the bean mixture and transfer the skillet to the oven.
- 10
Bake for 15–20 minutes, until the sauce is bubbling and the center of the sausages reaches at least 160°F (71°C) for pork sausage.
- 11
Sprinkle evenly with Parmesan and parsley. Divide the sausages and bean mixture among 4 plates and serve without additional unlisted accompaniments.
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