Cheesy Bean and Tomato Bake | America's Test Kitchen

Ingredients

• 2 (15-ounce) cans white beans, opened
• 1 tablespoon plus 2 tablespoons extra-virgin olive oil, measured separately
• 1 small onion, peeled and chopped fine
• ¾ teaspoon table salt
• 3 garlic cloves, peeled and minced
• 1 teaspoon dried oregano
• Pinch red pepper flakes (optional)
• 1 (28-ounce) can crushed tomatoes, opened
• ⅓ cup water
• Pinch sugar
• ¼ cup grated Parmesan cheese (½ ounce)
• 1 cup shredded mozzarella cheese (4 ounces)
• ½ cup panko bread crumbs