I’d like to share a delicious recipe with you that I discovered a few months ago Pinterest. I now make this almost every other week! This skillet dish is simple, absolutely yummy and comes together fairly fast so it makes a great weeknight dinner.
I vary the type of bread I use for the croutons. Some weeks I use hearty whole grain breads studded with seeds, other times crusty sourdough bread from Zingerman’s and most recently a slightly softer whole wheat loaf I picked up in Kroger’s fresh bakery area. I’ve found that changing up the bread used makes the recipe more interesting and shows its versatility. Some of the breads added a slight sweetness, others a heartier feel, but all worked well as long as they were a good quality loaf. It’s fun to experiment so find your own favorite!
The original recipe used thawed frozen spinach which required you to squeeze out the moisture. I use fresh spinach and add it to the skillet when I put in the tomatoes which gives it a little time to wilt down before the pan goes into the oven.
It helps that my husband is a great prep chef and cuts up the bread and tomatoes while I tend to the other prep tasks and the cooking portion of things, but this is a pretty quick dish. You just brown the bread in some olive oil, add the tomatoes, spinach, garlic and seasonings to the skillet, cook a few minutes more and then top with white beans, parmesan and a final drizzle of olive oil before placing it in the oven to brown for approximately 30 minutes. I usually add tomato bisque soup to round out the meal.
What are some of your favorite homemade skillet meals?
Skillet Parmesan Tomato Casserole with White Beans and Croutons
adapted from The Law Student’s Wife
- 5 Tbsp. olive oil, divided
- 3 C. crusty bread, cut into 1/2-inch cubes
- 2 1/2 lb. fresh tomatoes, diced
- 3 garlic cloves, minced
- 2 tsp. sugar
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 15oz. Great Northern Beans, rinsed and drained
- 3 C. fresh spinach, washed and dried
- 1/2 C. freshly grated Parmesan cheese
Position rack in the upper third of the oven and preheat to 350 degrees F.
Heat 3 tablespoons of olive oil in a large ovenproof skillet over medium heat. Add the bread and stir to coat with oil. Cook over medium-high heat stirring frequently, until the cubes are browned.
Add the tomatoes, fresh spinach, garlic, sugar, salt, and pepper to the croutons in the skillet. Carefully fold the spinach into the skillet mixture. Cook, stirring frequently, for 5 minutes, until the tomatoes start to break down and spinach is wilted.
Remove the pan from the heat and stir in the beans, Parmesan cheese and remaining 2 tablespoons olive oil.
Bake for 30 minutes or until the top is browned and the tomatoes are bubbly.