Description
A comforting and flavorful Cheesy White Bean Tomato Bake featuring a rich tomato base simmered with white beans and spinach, topped with a blend of Gruyère, Parmesan, and mozzarella cheeses, then baked until bubbly and golden. Perfect as a hearty vegetarian main dish served with bread or your favorite sides.
Ingredients
Scale
Base and Sauce
- 1 tablespoon olive oil or any neutral oil
- 1 shallot finely chopped, about ¼ 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
- ½ teaspoon salt, more or less to taste
- ¼ teaspoon black pepper, more or less to taste
- 1 pinch red pepper flakes, optional
Main Ingredients
- 2 15-ounce cans white beans (cannellini or great northern), drained and rinsed
- 1-2 handfuls baby spinach, roughly chopped
Cheeses and Garnish
- ¼ cup freshly shredded Parmesan cheese
- ½ cup shredded Gruyère cheese
- ¾ cup shredded mozzarella cheese
- 5-6 leaves fresh basil, finely sliced or chopped
Instructions
- Preheat oven: Preheat your oven to 445°F (230°C) to prepare for baking the dish later.
- Prepare beans: Drain and rinse the white beans under cold water to remove excess salt and liquid.
- Sauté shallot: Heat olive oil in an oven-safe skillet over high heat, then reduce to medium. Add the finely chopped shallot and cook, stirring often, until translucent, about 5 minutes.
- Add garlic and tomato paste: Stir in minced garlic and tomato paste, cooking until fragrant, around 1 minute.
- Simmer tomato sauce: Pour in crushed tomatoes, add Italian seasoning, salt, black pepper, and red pepper flakes if using. Bring to a low boil, then reduce heat to medium-low and simmer until thickened, about 8 minutes.
- Incorporate beans: Mix the drained white beans into the sauce and cook for a few more minutes to heat through.
- Add spinach: Stir in the roughly chopped baby spinach and cook until wilted, around 2-3 minutes.
- Add cheese layers: Spread a layer of shredded Gruyère cheese over the skillet contents, followed by a layer of Parmesan, and then mozzarella cheese on top.
- Bake: Transfer the skillet to the preheated oven and bake for 7-8 minutes, or until the cheese is bubbly.
- Broil for browning: Switch the oven to high broil and broil the dish for about 2 minutes or until the cheese turns golden brown and appetizing.
- Garnish and serve: Remove from oven, sprinkle fresh chopped basil leaves on top, and serve warm with bread or your preferred side dish. Enjoy your hearty vegetarian bake!
Notes
- You can substitute any white beans such as navy or great northern beans if cannellini are unavailable.
- Adjust the red pepper flakes to control the spiciness of the dish or omit for a milder flavor.
- Use an oven-safe skillet or transfer the tomato and bean mixture to a baking dish before adding cheese if your skillet is not oven-safe.
- This dish pairs wonderfully with crusty bread or a fresh salad.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1/6 of recipe (approximately 1 cup)
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 25mg
