Description
A comforting and flavorful Cheesy White Bean Tomato Bake featuring tender white beans simmered in a rich tomato sauce with garlic, shallots, and Italian herbs, topped with a melty blend of Gruyère, Parmesan, and mozzarella cheeses, then baked and broiled to golden perfection. Perfect as a hearty main or a satisfying side dish.
Ingredients
Scale
Sauce 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
Cheeses and Garnish
- ¼ cup freshly shredded Parmesan cheese
- ½ cup shredded Gruyère cheese
- ¾ cup shredded mozzarella cheese
- 5-6 fresh basil leaves, finely sliced or chopped
Instructions
- Preheat the oven: Set your oven to 445°F (230°C) so it will be ready for baking the cheesy white bean tomato mixture.
- Prepare the beans: Drain and rinse the white beans thoroughly under cold water to remove any canning liquid, then set aside.
- Sauté shallots: Heat olive oil in an oven-safe skillet over high heat, then reduce to medium. Add the finely chopped shallots and cook for about 5 minutes, stirring often, until they turn translucent and fragrant.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for about 1 minute until fragrant, fully blending the flavors.
- Make the tomato sauce: Pour in the 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 for about 8 minutes until the sauce thickens slightly.
- Add white beans: Mix in the drained white beans, continuing to cook for a few minutes to allow the flavors to meld.
- Incorporate spinach: Add the roughly chopped baby spinach and cook until wilted, about 2-3 minutes, stirring gently to combine.
- Layer cheeses: Sprinkle an even layer of shredded Gruyère cheese over the bean and tomato mixture, followed by the Parmesan, then the mozzarella cheese.
- Bake the dish: Transfer the skillet to the preheated oven and bake for 7-8 minutes, or until the cheese is bubbly and melted throughout.
- Broil to finish: Switch the oven to high broil and broil the dish for about 2 minutes, until the cheese is golden brown and slightly crisp on top. Watch carefully to prevent burning.
- Garnish and serve: Remove from oven, sprinkle freshly chopped basil over the top, and serve warm alongside crusty bread or your preferred side. Enjoy your delicious cheesy white bean tomato bake!
Notes
- Use an oven-safe skillet or transfer mixture to a baking dish to bake and broil safely.
- You can substitute baby spinach with kale or Swiss chard if preferred.
- Adjust red pepper flakes for desired spice level or omit for a milder dish.
- Gruyère cheese adds a nutty, slightly sweet flavor; if unavailable, substitute with Swiss or fontina cheese.
- This dish pairs wonderfully with crusty bread or a fresh green salad.
- For a vegan option, substitute cheeses with plant-based alternatives and omit Parmesan.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 35 mg
