Description
A comforting and flavorful Cheesy White Bean Tomato Bake featuring tender white beans simmered in a rich tomato sauce with aromatic herbs, topped with a melty blend of Gruyère, Parmesan, and mozzarella cheeses, then baked to golden perfection. Ideal for a hearty vegetarian meal served with crusty bread or your favorite sides.
Ingredients
Units
Scale
Sauce and 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-ounces) cans white beans (cannellini or great northern), drained and rinsed
- 1-2 handfuls baby spinach, roughly chopped
Cheese Topping
- 1/4 cup freshly shredded Parmesan cheese
- 1/2 cup shredded Gruyère cheese
- 3/4 cup shredded mozzarella cheese
- 5-6 leaves fresh basil, finely sliced or chopped
Instructions
- Preheat: Preheat your oven to 445° Fahrenheit to prepare for baking the dish.
- Prepare Beans: Drain and rinse the white beans under cold water to remove excess sodium and improve texture.
- Sauté Shallots: Heat olive oil in an oven-safe skillet over high heat, then reduce to medium. Add chopped shallot and cook until translucent, stirring often, about 5 minutes to develop sweetness and flavor.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for about 1 minute until fragrant to build the tomato base.
- Simmer Tomato Sauce: Add crushed tomatoes, Italian seasoning, salt, pepper, and optional red pepper flakes. Bring to a low boil, then reduce heat to medium-low and simmer until the sauce thickens, about 8 minutes.
- Incorporate Beans: Mix in the drained white beans and cook for a few minutes to heat through and meld flavors.
- Add Spinach: Stir in the roughly chopped baby spinach and cook until wilted, about 2-3 minutes, adding fresh greens to the dish.
- Add Cheese Layers: Layer the Gruyère cheese first evenly over the mixture, followed by Parmesan, then mozzarella, creating a rich, cheesy top layer.
- Bake: Place the skillet in the preheated oven and bake for 7-8 minutes, or until the cheese is melted and bubbly.
- Broil: Switch the oven to high broil and broil the dish for about 2 minutes until the cheese turns golden brown and slightly crisp on top.
- Garnish and Serve: Remove from oven, sprinkle fresh basil over the top, and serve hot with bread or your favorite side dishes. Enjoy your comforting cheesy white bean tomato bake!
Notes
- Use an oven-safe skillet or transfer to a baking dish before baking to prevent damage to cookware.
- Adjust salt and pepper according to taste, especially if using salted canned beans.
- Optional red pepper flakes add a subtle heat, omit if you prefer mild flavors.
- Fresh basil adds brightness; substitute with dried basil if fresh is unavailable but add it earlier in the sauce.
- Serve with crusty bread, garlic bread, or a green salad to complete the meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
