Description
This Cheesy White Bean Tomato Bake is a comforting, hearty dish perfect for a cozy meal. Featuring white beans simmered in a rich tomato sauce with aromatic shallots, garlic, and Italian herbs, it is topped with a decadent blend of Gruyère, Parmesan, and mozzarella cheeses, then baked until bubbling and golden. Finished with fresh basil, it’s an easy, flavorful recipe ideal as a main course served alongside crusty bread or your favorite sides.
Ingredients
Scale
Base
- 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)
Beans and Greens
- 2 15-ounce cans white beans (cannellini or great northern), drained and rinsed
- 1-2 handfuls baby spinach, roughly chopped
Cheese Topping
- ¼ cup freshly shredded Parmesan cheese
- ½ cup shredded Gruyère cheese
- ¾ cup shredded mozzarella cheese
Garnish
- 5-6 leaves fresh basil, finely sliced or chopped
Instructions
- Prepare and preheat: Preheat your oven to 445° Fahrenheit. Drain and rinse the white beans under cold water to clean and remove excess sodium.
- Sauté shallots: Heat olive oil in an oven-safe skillet over high heat. Reduce to medium heat and add the chopped shallot. Cook, stirring frequently, until translucent and softened, about 5 minutes.
- Add garlic and tomato paste: Stir in minced garlic and tomato paste, cooking for about 1 minute until fragrant, which enhances the depth of flavor.
- Make the sauce: Pour in crushed tomatoes and add Italian herb blend, salt, black pepper, and optional red pepper flakes. Bring to a low boil, then reduce heat to medium-low and simmer until the sauce thickens, around 8 minutes.
- Incorporate beans: Add the drained white beans to the skillet, mixing gently to combine. Continue cooking for a few more minutes to heat the beans through and allow them to soak in flavors.
- Add spinach: Stir in the roughly chopped baby spinach and cook until wilted, about 2 to 3 minutes.
- Layer cheeses: Sprinkle an even layer of Gruyère cheese over the bean mixture, followed by Parmesan, and then mozzarella cheese to cover the top.
- Bake: Transfer the skillet to the preheated oven and bake for 7-8 minutes until the cheese is melted and bubbly.
- Broil for finish: Switch the oven to high broil and broil the dish for 2 minutes or until the cheese topping turns golden brown and slightly crisp.
- Garnish and serve: Remove from oven, sprinkle with fresh chopped basil leaves, and serve warm with bread or your preferred sides. Enjoy!
Notes
- Use an oven-safe skillet such as cast iron to easily transfer from stovetop to oven.
- Adjust the salt and pepper according to taste and dietary needs.
- Red pepper flakes are optional but add a nice kick.
- For a creamier texture, you can add a splash of cream before adding the cheeses.
- Serve with crusty bread or a green salad for a complete meal.
- Leftovers can be refrigerated and gently reheated in the oven to restore crispness.
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 35 mg
