Looking for a warm and satisfying meal that’s packed with flavor and nutrients? Look no further than this cheesy white bean tomato bake! This hearty dish is perfect for a cozy night in or a weeknight dinner. It’s easy to prepare, incredibly flavorful, and a great way to use up pantry staples. In this recipe, we’ll combine creamy white beans, juicy tomatoes, and aromatic herbs with a gooey, cheesy topping.
Ingredients
- 1/4 cup extra virgin olive oil
- 3 large garlic cloves, thinly sliced
- 4–5 San Marzano peeled tomatoes
- 2 handfuls fresh spinach*
- 2 (15 oz) cans Cannellini white beans, rinsed and drained
- 1 tablespoon water
- 1/4 to 1/2 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and black pepper, to taste
- 2 cups shredded mozzarella
Instructions
- Preheat the oven to 475°F. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Add the garlic and cook until lightly golden, about 1 minute.
- Add the San Marzano tomatoes (be cautious of splattering) and mash them with a potato masher or the back of a wooden spoon. Cook for 1 minute, then adjust the heat to avoid burning the garlic.
- Stir in the spinach and beans, followed by the water (if needed), Italian seasoning, crushed red pepper flakes, and season with salt and pepper. Mix well.
- Sprinkle the mozzarella evenly over the top, then bake for 8–10 minutes, until the cheese melts and starts to brown. For extra browning, switch to the broiler for an additional 2 minutes.
- Serve with tortilla chips and enjoy immediately.
Notes
*If using a lot of spinach, you can skip adding water.
