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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.
Per serving (recipe serves 4)
Actual values can vary with brands, amounts, and preparation.
80% match confidence
Data sources: USDA FoodData Central
Adjust this recipe around your kitchen and preferences.
Heat the oven to 425°F (220°C).
Heat the olive oil in a large oven-safe skillet over medium-high heat.
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.
Reduce the heat to medium. Add the onion to the same skillet and cook for 4 minutes, stirring occasionally.
Add the garlic, fennel seeds, and red pepper flakes. Cook for 30 seconds.
Add the tomato paste and cook for 1 minute, stirring continuously.
Stir in the crushed tomatoes, cannellini beans, chicken broth, salt, and black pepper. Simmer for 3 minutes.
Fold in the spinach and cook just until it begins to wilt.
Nestle the browned sausage links into the bean mixture and transfer the skillet to the oven.
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.
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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