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White cannellini beans in tomato sauce with spinach, melted mozzarella, and basil
CookingPassion

Skillet White Bean Tomato Bake with Mozzarella

Make a skillet white bean tomato bake with canned beans, garlic, spinach, and melted mozzarella. A simple meatless dinner with bread or a green salad.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • ¼ teaspoon chili flakes, optional
  • 1 can (14 oz / 400 g) crushed tomatoes
  • ¼ cup (60 ml) water, plus a little more if needed
  • 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
  • 3 oz (85 g) baby spinach
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon black pepper
  • 1 cup (115 g) shredded low-moisture mozzarella
  • 2 tablespoons chopped fresh basil

Equipment

  • 10- to 12-inch oven-safe skillet
  • Wooden spoon
  • Oven mitts

Method
 

  1. Heat the oven and start the onion. Set the oven to 425°F (220°C), conventional heat. Warm the oil in the oven-safe skillet over medium heat. Add the onion and cook for about 4–5 minutes, stirring, until softened without dark edges.
  2. Cook the tomato base. Stir in garlic, tomato paste, oregano, and optional chili flakes for about 1 minute. Add the crushed tomatoes and water, scraping the bottom so the paste does not remain stuck in a concentrated patch.
  3. Reduce the sauce. Simmer uncovered for about 6–8 minutes, stirring occasionally, until the sauce thickens enough to coat a spoon. Add a splash of water if it begins sticking. It should still be saucy enough to move around the beans, rather than resembling a dry paste.
  4. Heat beans and spinach. Fold in the drained beans, spinach, salt, and pepper. Cook for about 3–4 minutes until the beans are hot and the spinach has wilted. Taste the sauce now and adjust seasoning before covering it with cheese.
  5. Add cheese and bake. Scatter the mozzarella evenly across the surface. Transfer the skillet to the oven for about 7–10 minutes, until the cheese is melted and the sauce bubbles around the edges. The mixture should be thoroughly hot throughout.
  6. Rest and finish. Set the skillet on a heatproof surface and let it stand for 3 minutes. Scatter the basil over the top. Serve four portions, taking care with the hot handle and spooning both beans and tomato sauce onto each plate.

Notes

Use fully cooked canned beans, drained well, and low-moisture mozzarella. Reduce the sauce before adding beans. Use an oven-safe skillet or transfer to a baking dish.
Transfer leftovers out of the hot skillet into shallow containers, refrigerate promptly, and use within 3–4 days. Add a small splash of water before reheating.
Freeze the bean and tomato base without the cheese for up to 2 months for best quality. Thaw in the refrigerator, heat thoroughly, and add fresh cheese for the final oven stage.