Description

A warm, comforting dish combining tender white beans, bright tomatoes, and rich, melted cheese, perfect for chilly evenings.

Ingredients

Scale

2 tablespoons Olive oil
1 large Yellow onion, diced
3 cloves Garlic, minced
1 teaspoon Dried oregano
½ teaspoon Dried basil
¼ teaspoon Red pepper flakes
2 (15-ounce) cans Cannellini beans, rinsed and drained
1 (28-ounce) can Crushed tomatoes
1 (14.5-ounce) can Diced tomatoes, undrained
½ cup Vegetable broth
½ teaspoon Salt, or to taste
¼ teaspoon Black pepper, or to taste
1 cup Shredded mozzarella cheese
½ cup Grated Parmesan cheese
¼ cup Fresh parsley, chopped

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Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish
Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes
Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant
Pour in the crushed tomatoes, diced tomatoes, vegetable broth, cannellini beans, salt, and pepper. Stir everything together thoroughly and bring to a gentle simmer
If using a non-oven-safe skillet, transfer the mixture to the prepared baking dish
Sprinkle shredded mozzarella cheese evenly over the top of the mixture, then add a layer of grated Parmesan cheese
Bake for 25-30 minutes, until the sauce is bubbly and the cheese is melted and golden brow
Let rest for a few minutes, then garnish with fresh chopped parsley before serving

Notes

Allow your onions to soften and become translucent for depth of flavor.

Use high-quality canned tomatoes for better sauce.

Rinse beans thoroughly to avoid excess sodium.

Let it rest before serving for easier slicing.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380 kcal
Sugar: 9g
Sodium: 850mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: ???
Trans Fat: ???
Carbohydrates: 38g
Fiber: 10g
Protein: 20g
Cholesterol: 45mg