Cheesy White Bean and Tomato Bake

This cheesy white bean and tomato bake is a one-skillet dish that begins with plain canned white beans. Add just a few simple things to turn them saucy and fragrant with a golden cheese crust.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 248

Ingredients Method Nutrition

Ingredients

2 tbsp olive oil
3–4 cloves garlic, minced
2 tbsp tomato paste
2 tbsp dry white wine such as Pinot Grigio or Sauvignon Blanc or substitute with water to deglaze
2 cans 15 oz each white beans, drained and rinsed
½ cup boiling water
½ tsp kosher salt or to taste
Freshly ground black pepper to taste
1½ cups shredded mozzarella or a mix of mozzarella and fontina
¼ cup grated Parmesan cheese
Optional garnish:

Method

Preheat the oven to 425 degrees F (220 degrees C). Set a 10-inch oven-safe skillet over medium heat and heat olive oil until warm. Add minced garlic and sauté until fragrant, 30 to 45 (don’t let it brown).
Stir in tomato paste and cook until slightly darker in color, 1 to 2 minutes.
Pour in white wine and stir, scraping up any browned bits from the bottom. Simmer just until mostly evaporated, 30 to 60 seconds.
Stir in white beans, boiling water, salt, and pepper. Mix until beans are evenly coated in the tomato mixture and everything looks saucy but not soupy.
Sprinkle Mozzarella and Parmesan cheeses evenly over the top.
Transfer the skillet to the preheated oven and bake until cheese is melted and bubbling, 10 to 12 minutes. For extra color, broil on high for 1 to 2 minutes until the top turns golden and slightly crisp around the edges.
Sprinkle with parsley or red pepper flakes if you like, and finish with a tiny drizzle of olive oil. Serve hot with crusty bread for dipping.