Description
A comforting and flavorful Cheesy White Bean Tomato Bake featuring creamy white beans in a rich tomato sauce topped with a melty trio of Gruyère, Parmesan, and mozzarella cheeses, finished with fresh basil for a delightful savory dinner or side dish.
Ingredients
Scale
Sauce and 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
- ½ cup shredded Gruyère cheese
- ¾ cup shredded mozzarella
Garnish
- 5-6 leaves fresh basil, finely sliced or chopped
Instructions
- Prep Ingredients: Preheat the oven to 445°F (230°C). 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 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 for about 1 minute until fragrant to develop deep flavor.
- Simmer Tomato Sauce: Pour in crushed tomatoes, then add Italian seasoning, salt, black pepper, and optional red pepper flakes. Bring the mixture to a low boil, then reduce heat to medium-low and simmer until thickened, about 8 minutes.
- Incorporate Beans: Add the drained white beans to the sauce, stirring to combine. Cook for a few more minutes to meld flavors and warm the beans through.
- Add Spinach: Toss in the roughly chopped baby spinach and cook for 2-3 minutes until wilted, integrating greens into the sauce.
- Layer Cheeses: Sprinkle a layer of shredded Gruyère cheese evenly over the skillet contents, then add Parmesan, followed by mozzarella, ensuring an even coverage for a gooey top.
- Bake: Transfer the skillet to the preheated oven and bake for 7-8 minutes until the cheese is bubbly and melted.
- Broil Until Golden: Switch the oven to high broil and broil the dish for about 2 minutes until the cheese topping turns golden brown and slightly crispy.
- Garnish and Serve: Remove from oven, sprinkle with fresh chopped basil leaves for a refreshing aroma and flavor contrast. Serve warm with crusty bread or your favorite side. Enjoy!
Notes
- You can substitute fresh basil with dried oregano or thyme if basil is unavailable.
- For a spicier version, increase the red pepper flakes amount to taste.
- This recipe works well with other white beans, such as navy beans or butter beans, if preferred.
- If you do not have an oven-safe skillet, transfer the sauce to a baking dish before adding cheese and baking.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 420 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: 40 mg
