Cheesy White Bean and Tomato Bake

Name: Cheesy White Bean and Tomato Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tbsp Olive Oil; 4 cloves Garlic; 1 tsp Oregano; 1¾ lb Canned Tomatoes; 3 White Beans; ½ tsp Salt; ¼ tsp Black Pepper; 5 oz Baby Spinach; 4 oz Mozzarella; 1 oz Parmesan; 1 Baguette

By Eatpace

Cannellini beans bake in garlicky tomato sauce with spinach, oregano and a bubbling cheese topping. Serve the skillet with crusty bread for dunking.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 616; kcal per serving
Protein: 37g; per serving

Plan this dinner Jump to recipe

White beans and spinach in tomato sauce under melted cheese, served with sliced baguette.

35 min

Method

6 steps Oven 425°F 10 min prep · 25 min cook

Prep

Step 1. Heat the oven to 425°F (220°C).

Cook

Step 2. Heat Olive Oil in a large ovenproof skillet over medium heat. Add Garlic and Oregano and stir until fragrant, about 1 minute.
Step 3. Stir in Canned Tomatoes, White Beans, Salt and Black Pepper. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 8 minutes.
Step 4. Stir in Baby Spinach in handfuls until wilted, about 2 minutes. Turn off the heat.
Step 5. Scatter Mozzarella and Parmesan over the beans. Bake until the sauce bubbles and the cheese melts and browns in spots, about 12 minutes.

Finish & serve

Step 6. Serve the beans with Baguette for dunking.

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Tips

Swap it

Use a vegetarian Parmesan-style cheese if you avoid animal rennet.

Leftovers

Refrigerate leftovers for up to 3 days and reheat until hot, adding a splash of water if needed.

Good to know

If your skillet is not ovenproof, transfer the bean mixture to a baking dish before adding the cheese.

In Eatpace

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