CHEESY WHITE BEAN & TOMATO BAKE

I can guarantee, you'll have all of these ingredients in your kitchen. Which is why this side dish is a must when you're pressed for time, but still want to indulge in something delicious and hearty. Ready in 15 minutes or less.

Ingredients:

• 1/4 cup olive oil extra virgin

• 3-4 large garlic cloves thinly sliced

• 1/2 can of the best tomatoes you can find

• 1/2 cup frozen spinach or 2 cups fresh

• 2 (15 oz) cans white kidney or Cannellini beans rinsed and drained

• 1/2 teaspoon Italian seasoning

• 1/2 teaspoon crushed red pepper flakes

• kosher salt and black pepper

• 2 cups shredded mozzarella

Directions:

Preheat oven to 450 F. In a cast iron or oven proof pan heat olive oil over med heat, add garlic, cook for 30 seconds or until garlic becomes fragrant. Add tomatoes slowly, since oil will spatter, crush until there are no longer any large pieces. Cook tomatoes and garlic together for about two minutes.

Add remaining ingredients except for the cheese. Cook for about 5 minutes on medium heat. You just need to cook down some of the liquid from the spinach and tomatoes.

Turn heat off on pan and sprinkle all two cups of shredded cheese over mixture. Bake in preheated oven for 10, or until cheese is bubbling.

Serve with a good toasted crusty bread.