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Cheesy White Bean Tomato Bake Recipe

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4.6 from 89 reviews

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

  1. Preheat: Preheat your oven to 445° Fahrenheit to prepare for baking the dish.
  2. Prepare Beans: Drain and rinse the white beans under cold water to remove excess sodium and improve texture.
  3. 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.
  4. Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for about 1 minute until fragrant to build the tomato base.
  5. 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.
  6. Incorporate Beans: Mix in the drained white beans and cook for a few minutes to heat through and meld flavors.
  7. Add Spinach: Stir in the roughly chopped baby spinach and cook until wilted, about 2-3 minutes, adding fresh greens to the dish.
  8. Add Cheese Layers: Layer the Gruyère cheese first evenly over the mixture, followed by Parmesan, then mozzarella, creating a rich, cheesy top layer.
  9. Bake: Place the skillet in the preheated oven and bake for 7-8 minutes, or until the cheese is melted and bubbly.
  10. 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.
  11. 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.

Find it online: https://clovercuisine.com/cheesy-white-bean-tomato-bake-recipe/