Italian Sausage and White Bean Bake

By bakers_delight85

Ingredients

• 3 Tbsp. olive oil
• 1-1/2 pounds Italian sausages, cut crosswise into 2-inch pieces
• 3 leeks (white and light green parts), halved lengthwise and sliced into half-moons
• 2 medium carrots, cut into 1/-2 inch pieces
• 3 cloves garlic, chopped
• 1/2 cup dry white wine
• 1 (28-ounce) can diced tomatoes, with juice
• 2 (15 ounce) cans white beans, such as cannellini or Great Northern, rinsed and drained
• 1 cup loosely packed fresh flat leaf parsley, chopped
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 cups fresh coarse bread crumbs

Details

Servings 8

Preparation

Step 1

Preheat the oven to 375 degrees F.
Heat 1 Tbsp. of the oil in a large pot over medium-high heat. Add the sausages and cook until browned, 6 to 8 minutes; transfer to a plate and wipe out the pot.
Heat 1 Tbsp. of the oil in the same pot over medium-high heat. Add the leeks, carrots, and garlic, and cook, stirring often, until beginning to soften, 5 to 6 minutes.
Add the wine and cook for 1 minute, then add the tomatoes and bring to a boil. Stir in the beans, parsley, salt, and pepper. Transfer to a 3-quart casserole dish.
In a small bowl, combine the bread crumbs with the remaining 1 Tbsp. oil. Sprinkle over the bean mixture and bake until the top is golden brown and crispy and bean mixture is bubbling, about 30 minutes.