Cheesy White Bean Tomato Bake
188kcal
Ingredients
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 8 cherry tomatoes halved
- 400 g tinned plum tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 0.5 teaspoon dried basil
- salt and pepper to taste
- 400 g tinned cannellini beans drained
- 50 g fresh spinach chopped
- 20 g fresh basil chopped
- 50 g mozzarella
Method
- Preheat your oven to 200C | 395F
- In a cast iron skillet, saute the minced garlic in the olive oil for 1-2 minutes until fragrant and just turning golden.2 cloves garlic, 1 tbsp olive oil
- Add the cherry tomatoes, tinned plum tomatoes, and seasonings, and stir.8 cherry tomatoes, 400 g tinned plum tomatoes, 1 tsp smoked paprika, 1 tsp oregano, 0.5 tsp dried basil, salt and pepper
- Simmer the tomato mixture for 5 minutes breaking down the plum tomatoes with your wooden spoon.
- Add the cannellini beans and stir to combine. Add the chopped spinach and basil.400 g tinned cannellini beans, 50 g fresh spinach, 20 g fresh basil
- Top with the mozzarella and bake in the oven for 15 - 20 minutes until the cheese is melted and golden brown.50 g mozzarella
- Serve with crusty bread!
Nutrition
Serving1gCalories188kcalCarbohydrates26gProtein11gFat7gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol8mgSodium449mgPotassium493mgFiber8gSugar6gVitamin A2149IUVitamin C22mgCalcium220mgIron5mg
Notes
- Pan: Use a cast iron or oven-proof skillet for stovetop-to-oven convenience.
- Tomatoes: Crush plum tomatoes with a spoon as they cook for a chunkier sauce.
- Mozzarella: Slice fresh mozzarella for the best melt and browning.
- Storage: Fridge 3-4 days. Bean mixture freezes well (3 months) without cheese.