White Bean Bake - Second Harvest

Ingredients

• 1/4 cup olive oil
• 1 medium onion, diced
• 1 large carrot, finely chopped
• 2 cups fresh spinach
• 1 tbsp. minced garlic
• 3/4 cup tomato paste
• 1 15 oz. can tomato sauce
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. dried rosemary
• 1/4 tsp. red pepper flakes (optional)
• 1 15 oz. can white beans
• 1/4 cup grated parmesan
• 1/4 cup grated mozzarella
• Heat oven to 475 °F. In a 10-inch skillet, heat the olive oil over medium-high heat.
• Add diced onion and chopped carrot, stirring until soft. Add spinach, cooking until wilted. Add the garlic and cook until it’s lightly golden, about 1 minute.
• Add white beans and mix in gently.
• If baking in an oven-safe dish, sprinkle cheese on top. If using a skillet that is not oven-safe, transfer mixture to an oven safe dish before topping with cheese.
• Bake until cheese is melted and browned in spots, about 5-10 minutes.