Description

This Cheesy White Bean Skillet Bake is a hearty, flavorful vegetarian dish featuring tender white beans, vibrant greens, and a blend of three cheeses baked to golden perfection. Enhanced with fresh herbs and a tangy tomato base, it makes a comforting and nutritious meal perfect for any occasion.

Ingredients

Scale

Main Ingredients

30 ounces Cannellini or White Northern beans, drained
14 ounces diced tomatoes
1/2 cup baby spinach, roughly chopped
1/2 cup kale, roughly chopped
4 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon coarse salt
1 teaspoon ground black pepper
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon fresh sage, roughly minced
1 tablespoon fresh basil, roughly minced
2 cups shredded mozzarella
1/2 cup shredded parmesan
1/4 cup crumbled gorgonzola cheese
1 tablespoon extra virgin olive oil

Optional Topping

1 cup cherry tomatoes or 2 to 3 bunches small tomatoes on the vine

Instructions

Preheat and Heat Oil: Preheat your oven to 400˚F (200˚C). In a large oven-safe skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat to prepare for cooking the greens.
Cook Greens: Add the roughly chopped kale and baby spinach to the skillet. Cook until the spinach starts to wilt, about 2 minutes, stirring frequently to ensure even cooking.
Add Garlic: Stir in the minced garlic and cook until fragrant, about 30 seconds to one minute, being careful not to let it burn.
Add Tomato Paste: Although tomato paste isn’t listed in the ingredients, based on the instructions, add 1 tablespoon tomato paste now and cook for 1 minute, stirring frequently to build depth of flavor.
Add Tomatoes: Pour in the 14 ounces of diced tomatoes, scraping the bottom of the pan to incorporate any browned bits for extra flavor.
Simmer with Beans and Seasonings: Add the drained beans, 1 teaspoon Italian seasoning, 1 teaspoon coarse salt, 1 teaspoon ground black pepper, 2 tablespoons lemon juice, and 2 tablespoons white wine vinegar. Bring the mixture to a boil, then reduce heat to a simmer and cook for 8 to 10 minutes, stirring occasionally, until the mixture thickens somewhat.
Add Herbs and Cheeses: Remove the skillet from heat. Stir in 1 tablespoon fresh sage, 1 tablespoon fresh basil, 1 cup shredded mozzarella, and 1/4 cup shredded parmesan cheese. Evenly sprinkle the remaining 1 cup mozzarella and 1/4 cup parmesan, plus the 1/4 cup crumbled gorgonzola cheese on top. If using, add the cherry tomatoes or small tomatoes on the vine on top.
Bake: Place the skillet in the preheated oven and bake for 10 to 15 minutes, until the sides are bubbling and the cheese is golden and melted.
Optional Broil: For an extra golden, cheesy top, broil the skillet for 2 to 3 minutes, watching carefully to avoid burning.
Garnish and Serve: Garnish with any remaining fresh herbs and a sprinkle of ground black pepper. Serve immediately with sliced baguette, pita chips, or raw vegetables for dipping.

Notes

If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before baking.
You can substitute fresh herbs with 1 teaspoon dried herbs if fresh is unavailable.
Add tomato paste in step 4 as it is essential for depth of flavor despite being missing in the original ingredients list.
For a vegan version, substitute cheeses with vegan cheese alternatives.
Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
Use fresh tomatoes when in season for a more vibrant taste.
Adjust salt and pepper to taste depending on the saltiness of the cheeses used.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking, Sautéing, Simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 700mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 18g
Cholesterol: 30mg

Keywords: white bean bake, cheesy bean skillet, vegetarian skillet bake, creamy white beans, Italian bean dish, healthy vegetarian recipe, baked mozzarella dish