Cheesy white bean tomato bake

This Cheesy White Bean Tomato Bake ALL comes together in one skillet and makes the perfect appetizer, side dish OR even a complete meal (which is how I love it!). It's cheesy and delicious and SO FILLING!

This Cheesy White Bean Tomato Bake ALL comes together in one skillet and makes the perfect appetizer, side dish OR even a complete meal (which is how I love it!). It's cheesy and delicious and SO FILLING!

This Cheesy White Bean Tomato Bake ALL comes together in one skillet and makes the perfect appetizer, side dish OR even a complete meal!

For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it…

This cheesy white bean tomato bake has a a simple tomato confit as the base of this recipe and is super delicious. This recipe has a list of simple and delicious ingredients that truly make this recipe one you’ll keep coming back to again!

This cheesy white bean tomato bake is a perfect meatless meal the whole family will love. Serve it as a the main entree for a Meatless Monday vegetarian This cheesy white bean tomato bake is a perfect meatless meal the whole family will love. And it's so easy to make with pantry ingredients.

This cheesy white bean tomato bake is an easy 30 minute vegetarian meal everyone will love. Canned white beans are simmered in a zucchini tomato sauce then smothered with cheese.

For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it…

Credit to Ali Slagle, NYT Cooking ¼ cup extra-virgin olive oil 3 fat garlic cloves, thinly sliced 3 tablespoons tomato paste 2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed ½ cup boiling water Kosher salt and black pepper ⅓

This recipe is from NY Times Cooking. But I have changed it up. Here's the original recipe. *If you add a lot of spinach, adding water isn't necessary.