Cheesy White Bean Tomato Bake recipe by Michele Woodhouse and a variation of an original recipe published in “New York Times.”

Ingredients

• ¼ cup olive oil
• 3 large garlic cloves
• 2 large cans of diced tomatoes
• 2 cans of Cannellini white beans – rinsed and drained
• 3-4 handfuls of fresh spinach
• Dash of Italian Seasoning 
• Dash of crushed red pepper (optional)
• Kosher salt & pepper for taste
• 2 cups shredded mozzarella

Directions

1. Preheat oven to 475°F.
2. Using a large, oven-safe deep skillet over medium heat – add olive oil, garlic, Italian seasoning, dash of salt and pepper.
3. While stirring, let it cook for approximately 1 minute.
4. Add diced tomatoes and the spinach. Reduce the heat, stir, and cover. Allowing the spinach to wilt.
5. Stir in the beans and 1 cup of cheese.
6. Sprinkle the other 1 cup of cheese on top.
7. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the cheese is melted.
8. Serve the bake with warm, fresh toasted bread!