cheesy white bean-tomato bake

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat.
3. Add chopped onion and cook until softened, about 5 minutes.
4. Add minced garlic and cook for 1 minute more.
5. Pour in crushed tomatoes, cannellini beans, oregano, and red pepper flakes (if using). Season with salt and pepper.
6. Bring to a simmer and cook for 10 minutes, stirring occasionally.
7. Transfer the mixture to a 9x13 inch baking dish.
8. Sprinkle evenly with shredded mozzarella cheese and grated Parmesan cheese.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Notes

• For a smoother sauce, you can partially blend the mixture with an immersion blender before baking.
• To add more flavor, consider adding a pinch of sugar to balance the acidity of the tomatoes.
• This bake is great served with crusty bread for dipping.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.