Description

A comforting and savory Cheesy White Bean Tomato Bake featuring tender white beans in a rich tomato sauce, layered with a blend of Gruyère, Parmesan, and mozzarella cheeses, finished with fresh basil and baked until bubbly and golden. This hearty dish is perfect as a warm main or side, served alongside crusty bread.

Ingredients

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Base

1 tablespoon olive oil or any neutral oil
1 shallot, finely chopped (about 1/4 cup)
3-4 cloves garlic, minced
1 tablespoon tomato paste
15 ounces crushed tomatoes (1 small can)
1 teaspoon Italian herb blend or Italian seasoning
1/2 teaspoon salt (more or less to taste)
1/4 teaspoon black pepper (more or less to taste)
1 pinch red pepper flakes (optional)

Beans and Greens

2 15-ounce cans white beans (cannellini or great northern), drained and rinsed
1-2 handfuls baby spinach, roughly chopped

Cheeses

1/4 cup freshly shredded Parmesan
1/2 cup shredded Gruyère cheese
3/4 cup shredded mozzarella

Garnish

5-6 leaves fresh basil, finely sliced or chopped

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Instructions

Preheat Oven: Preheat your oven to 445°F (230°C) to prepare for baking and broiling.
Prepare Beans: Drain and rinse the white beans under cold water to remove excess sodium and any canning liquid.
Sauté Aromatics: Heat olive oil in an oven-safe skillet over high heat, then reduce to medium. Add finely chopped shallot and cook until translucent, stirring often, about 5 minutes.
Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for about 1 minute until fragrant to develop the base flavor.
Simmer Tomato Sauce: Add crushed tomatoes, Italian seasoning, salt, black pepper, and optional red pepper flakes. Bring to a low boil, then reduce to medium-low heat and simmer until the sauce thickens, about 8 minutes.
Add Beans and Spinach: Stir in the drained white beans, cooking together for a few minutes. Then add the chopped baby spinach and cook until wilted, roughly 2-3 minutes.
Layer Cheeses: Evenly layer Gruyère cheese over the bean mixture, followed by Parmesan, then mozzarella.
Bake: Place the skillet in the preheated oven and bake for 7-8 minutes, or until the cheese is bubbly.
Broil: Switch the oven to high broil and broil the dish for about 2 minutes until the cheese turns golden brown and slightly crispy on top. Keep a close eye to prevent burning.
Garnish and Serve: Remove from oven, sprinkle with fresh chopped basil, and serve warm with bread or your preferred side dish. Enjoy your cheesy white bean tomato bake!

Notes

Use an oven-safe skillet to easily transfer from stovetop to oven.
For a spicier kick, increase the red pepper flakes to taste.
Substitute baby spinach with kale or Swiss chard if preferred.
This dish pairs wonderfully with crusty bread for dipping in the rich sauce.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.

Nutrition

Serving Size: 1/6 of recipe (approx. 1 cup)
Calories: 320 kcal
Sugar: 6 g
Sodium: 380 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 8 g
Protein: 18 g
Cholesterol: 30 mg