Comforting. Hearty. Warming. And just four ingredients makes up this White Bean, Tomato and Ricotta Bake. It’s perfect when you want something a bit lighter and more protein-rich than your traditional lasagna or pasta dish.
This dish was inspired by a simple white bean, garlic and tomato starter that we had a few years back at the Gaslight Restaurant in Portsmouth. The appetizer was so basic, but amazingly good. It was so good that we wanted to forgo our main course for a few more orders of those “special” white beans. Since then, we’ve made quite a few variations of this quick dish by adding baby kale, fennel, baking it, sauteing it, adding cheese, etc. We love tonight’s version because of the creaminess from the ricotta (love ricotta) that’s added towards the end of baking time. Serve with a crisp green salad and a crusty baguette.
White Bean, Tomato and Ricotta Bake
Time: 30 minutes
- 1 14.5 oz can diced tomatoes with basil, garlic and oregano
- 1 15.5 oz can cannellini (white) beans, drained and rinsed
- 2 oz part-skim ricotta (about 3 dollops)
- ¼ cup shaved Parmesan cheese
Preheat oven to 350. Combine tomatoes and beans in a small baking dish. Bake for 25 minutes. Remove from oven and add dollops of ricotta. Sprinkle with shaved Parmesan. Bake for 5 more minutes. Remove from oven and top with freshly ground pepper, if desired. Serve.