This one-pan vegetarian dinner captures all the savory, cheesy flavors of pizza in a hearty skillet of beans and vegetables. It’s quick enough for a weeknight and perfect for scooping up with crusty bread or serving over whole grains for a more filling meal.

Servings: 6

INGREDIENTS

• • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 1 small green bell pepper, chopped (about 1 cup)
  • ¾ cup chopped cremini mushrooms
  • 2 tablespoons no-salt-added tomato paste
  • 4 medium cloves garlic, minced ( 4 teaspoons)
  • 2 teaspoons no-salt-added garlic-and-herb seasoning
  • ¾ cup water, divided
  • 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
  • 1 (15-ounce) can no-salt-added tomato sauce
  • 2 tablespoons chopped fresh basil, plus more for garnish
  • 1 tablespoon chopped fresh oregano
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 cup shredded low-moisture part-skim mozzarella cheese ( 4 ounces)

STEPS

1) Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add 1 cup onion, the chopped bell pepper and the chopped mushrooms; cook, stirring occasionally, until tender and lightly browned, about 10 minutes.

2) Stir in 2 tablespoons tomato paste, the minced garlic and 2 teaspoons garlic-and-herb seasoning; cook, stirring constantly, until the tomato paste darkens slightly, about 1 minute. Add ½ cup water; stir, scraping up any browned bits from the bottom of the pan.

3) Stir in rinsed beans, 1 can tomato sauce, 2 tablespoons basil, 1 tablespoon oregano, ¾ teaspoon salt, ½ teaspoon pepper and the remaining ¼ cup water. Bring to a gentle simmer. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, 5 to 7 minutes.

4) Meanwhile, preheat broiler with a rack in the upper third of the oven. Sprinkle the mixture in the skillet with 1 cup mozzarella. Broil until the cheese is melted and lightly browned, about 4 minutes. Garnish with additional basil, if desired.