Cheesy White Bean Tomato Bake (Print Version)
# Ingredients:
→ Base
01 -
60ml extra virgin olive oil
02 -
3 large garlic cloves, thinly sliced
03 -
4-5 San Marzano peeled tomatoes
04 -
2 handfuls fresh baby spinach
05 -
2 cans (425g each) Cannellini white beans, rinsed and drained
→ Seasonings
06 -
1/4 to 1/2 teaspoon Italian seasoning
07 -
1/2 teaspoon crushed red pepper flakes
08 -
Kosher salt and freshly ground black pepper
09 -
200g shredded mozzarella cheese
# Instructions:
01 -
Preheat the oven to 245°C (475°F).
02 -
In a 25cm (10-inch) ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until lightly golden, about 1 minute.
03 -
Add the San Marzano tomatoes (be careful of splattering) and mash them down with a potato masher or the back of a wooden spoon. Cook for about a minute, reducing heat as needed to prevent garlic from burning.
04 -
Add the spinach and beans, then incorporate the Italian seasoning, crushed red pepper flakes, salt, and pepper. Stir until well combined.
05 -
Sprinkle the mozzarella evenly over the top, then bake until the cheese has melted and browned in spots, about 8-10 minutes.
06 -
For more browning, switch to the broiler setting and leave under the broiler for about 2 minutes.
07 -
Serve immediately with tortilla chips for dipping.
# Notes:
01 -
This dish is best when baked and served immediately to enjoy the melted cheese at its optimal texture.