Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 4 cloves Bellino Whole Garlic Cloves, sliced
- 1 can Cento Organic Fire Roasted Diced Tomatoes (14.5 oz)
- 1 tsp Cento Italian Seasoning
- ¼ tsp Cento Crushed Red Pepper
- 1 tsp Cento Fine Sicilian Sea Salt
- 1 tsp Cento Ground Black Pepper
- 2 cans Cento Cannellini Beans (15.5 oz), drained and rinsed
- 2 cups Baby Spinach
- ¼ cup Fresh Basil Leaves, chopped
- ½ cup Parmesan Cheese, grated
- 2 cups Mozzarella Cheese, shredded
Directions
Preheat your oven to 375°F. In a large cast iron skillet, olive oil over medium heat and sauté 3 thinly sliced cloves of garlic until fragrant, about 1-2 minutes. Add a can of fire-roasted tomatoes and seasoning. Simmer for 5 minutes. Then, incorporate the baby spinach and simmer letting the spinach wilt. Next the beans and basil. Top it with mozzarella cheese and parmesan cheese. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden brown. Allow it to cool for a few minutes, and then serve directly from the skillet with your choice of dipping accompaniments. Serves 4-6.
