cottage cheese pizza beans

serves 4 to 6

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 2 1/2 cups homemade or store-bought marinara sauce (I always use Rao's)
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 (5-ounce) container baby spinach (about 5 cups)
  • 1 cup 4% small-curd cottage cheese (I always use Good Culture)
  • 4 ounces low-moisture mozzarella cheese, grated (1 cup)
  • 1 ounce Parmesan cheese, finely grated (about 1/2 cup)
  • Torn fresh basil leaves, for serving
  • Baguette or crusty bread, for serving

Instructions

  • Heat the oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the onion, garlic, oregano, red pepper flakes, salt, and several grinds black pepper and cook, stirring, until softened, about 3 minutes. Stir in the tomato paste and cook until darkened in color, about 2 minutes.
  • Add the spinach in handfuls and cook, stirring, until just wilted. Stir in the beans, followed by the marinara sauce. Cook, stirring, until the sauce begins to bubble and thicken slightly, 3 to 5 minutes. Meanwhile, arrange a rack in the upper third of the oven and heat the broiler to HIGH.
  • Remove the skillet from the heat. Dollop with the cottage cheese, then sprinkle with the mozzarella and Parmesan cheeses. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Pop the baguette in there to toast, too, if needed.
  • Top the skillet with fresh basil and serve with the bread.
Inspired by Smitten Kitchen and The Kitchn.