Cheesy White Bean Tomato Bake (Print Version)
# Ingredients:
→ Produce
01 -
4 to 5 San Marzano peeled tomatoes
02 -
2 handfuls fresh baby spinach
03 -
3 large garlic cloves, thinly sliced
→ Canned Goods
04 -
2 cans (425 g each) Cannellini white beans, rinsed and drained
→ Dairy
05 -
2 cups (200 g) shredded mozzarella cheese
→ Oils & Seasonings
06 -
60 ml extra virgin olive oil
07 -
0.25 to 0.5 teaspoon Italian seasoning
08 -
0.5 teaspoon crushed red pepper flakes, plus more to taste
09 -
Kosher salt and freshly ground black pepper, to taste
# Instructions:
01 -
Preheat oven to 245°C.
02 -
In a 25 cm ovenproof skillet over medium-high heat, warm olive oil. Add sliced garlic and sauté until lightly golden, about 1 minute.
03 -
Add San Marzano peeled tomatoes carefully to the skillet. Mash with a potato masher or the back of a wooden spoon. Cook for 1 minute, reducing heat as necessary to avoid burning garlic.
04 -
Add fresh spinach and rinsed Cannellini beans to the skillet. Sprinkle in Italian seasoning, crushed red pepper flakes, kosher salt, and black pepper. Stir well until spinach is slightly wilted and ingredients are evenly combined.
05 -
Evenly distribute shredded mozzarella over the mixture.
06 -
Transfer the skillet to the preheated oven. Bake for 8–10 minutes, until cheese is melted and beginning to brown in spots.
07 -
For additional browning, switch oven to broiler setting and broil for up to 2 minutes, watching closely.
08 -
Remove from oven and serve immediately, ideally with tortilla chips.
# Notes:
01 -
For optimal texture, serve straight from the oven while the cheese is bubbly. Avoid letting the dish sit too long before serving as the cheese may congeal.