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This is a hearty dinner with simple ingredients. Every time I make this recipe, I tell myself I need to make it more often since my kids really enjoy it. I serve it with fresh crusty bread to soak up all the sauce and a big kale salad on the side.
3 (15-oz./425-g.) cans cannelli beans
1 (15-oz./425-g.) can fire-roasted tomatoes
4 cloves garlic, such as Mr. Dipz Peeled Garlic, roughly chopped
1/2 teaspoon salt
1/4 teaspoon coriander
1 sprig thyme, leaves only
1 cup kale (optional)
1/2 cup crumbled Ta’amti Feta Cheese
1/2 cup shredded cheese (I like to use a mix of cheddar and muenster)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place the beans, canned tomatoes, garlic, and seasonings into an oven-safe dish and mix to combine. Stir in the kale.
Add the feta cheese, nestling it between the beans. Top with shredded cheese. Bake for 20–30 minutes.
Serve with fresh crusty bread to soak up all the cheesy goodness and a big fresh salad.
Photography by Sina Mizrahi
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