THIS CHEESY BEAN BAKE IS FAMILY-FRIENDLY

By America’s Test Kitchen

Cheesy Bean And Tomato Bake

Serves 4 to 6

2 (15-ounce) cans white beans, drained and rinsed

1 tablespoon plus 2 tablespoons extra-virgin olive oil, divided

1 small onion, chopped fine

3/4 teaspoon table salt

3 garlic cloves, minced

1 teaspoon dried oregano

Pinch red pepper flakes (optional)

1 (28-ounce) can crushed tomatoes

1/3 cup water

Pinch sugar

1/4 cup grated Parmesan cheese (1/2 ounce)

1 cup shredded mozzarella cheese (4 ounces)

1/2 cup panko bread crumbs

1. Adjust oven rack to middle position and heat oven to 475 degrees. In a 12-inch oven-safe skillet, heat

1 tablespoon oil over medium heat until shimmering, about 2 minutes

(oil should be hot but not smoking).

2. Add onion and salt and cook, stirring often, until onion is softened, about 5 minutes. Add garlic, oregano and pepper flakes (if using) and cook, stirring constantly, for 30 seconds.

3. Stirin tomatoes, waterand sugar. Bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 10 minutes.

4. Add beans to skillet and stir to coat with sauce. Cook, stirring occasionally, until beans are warmed through, about 5 minutes. Remove from heat.

5. Stir Parmesan and half of mozzarella into beans. Spread beans into an even layer. Sprinkle remaining mozzarella evenly over top.

6. In a small bowl, combine panko and remaining 2 tablespoons oil. Stir until panko is coated with oil. Sprinkle panko evenly over top of cheese.

7. Transfer skillet to oven. Bake until cheese is melted and panko is well browned, 5 to 8 minutes. Transfer skillet to a cooling rack (skillet will be VERY hot). Let beans cool for 5 minutes. Serve.