Try this fast and filling dinner that's as customizable as your favorite delivery pie RACHEL PERLMUTTER

TheKitchn.com

THE KITCHN

At the intersection of cozy and easy, you'll find pizza beans. Paired with some toasty garlic bread, this is about as close to a warm hug as it gets.

What are they, you ask? Exactly what they sound like. A skillet of canned beans and aromatics simmered in marinara sauce, topped with cheese and broiled until bubbly, gooey and just a little browned on top. When you pull it out of the oven, you top it with more pizza toppings -- Parm, basil, red pepper fl akes and a little honey for that extra-special touch.

This dish is a great way to use up any extra vegetables or protein hanging out in your fridge (aka future pizza toppings). Saute leftover vegetables with the aromatics, layer protein with the cheese on top, and mix and match as you see fit. Just like with pizza, you're only limited by your own creativity.

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Pizza beans

Servings: 4 to 6

For the pizza beans

■ 2 cloves garlic

■ 2 (about 15-ounce) cans cannellini or butter beans

■ 2 tablespoons olive oil

■ 5 ounces baby spinach (about 5 packed cups)

■½ teaspoon dried oregano

■2 ½ cups marinara sauce (about 20 ounces)

■8 ounces shredded low-moisture mozzarella cheese (about 2 cups)

For serving

■4 sprigs fresh basil

■¼ cup grated Parmesan cheese (about 1 ounce), plus more for serving

■ Red pepper flakes (optional)

■ Honey (optional)

■ Garlic bread

Directions

Arrange a rack in the top third of the oven and heat the broiler.

Halve and thinly slice the onion (about 1 ¼ cups). Thinly slice the garlic. Drain the beans, but don't rinse.

Heat olive oil in a medium (10-inch) broiler-proof skillet over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until softened and starting to brown, 5 to 8 minutes. Add the garlic and oregano, and cook until fragrant, about 30 seconds.

Reduce the heat to medium. Add spinach in two batches, and stir until just wilted. Add the beans and marinara sauce. Cook, stirring occasionally, until starting to bubble, 3 to 5 minutes. Remove the skillet from the heat. Sprinkle with mozzarella cheese.

Transfer the skillet to the oven. Broil until the cheese is melted and browned in spots, 3 to 5 minutes. Meanwhile, pick the leaves from the basil sprigs and tear if large (about ½ cup loosely packed).

Sprinkle the beans with Parmesan cheese, then garnish with the basil leaves and red pepper fl akes if desired. Drizzle with honey if desired. Serve with garlic bread and more grated Parmesan cheese.

Refrigerate leftovers in an airtight container for up to 4 days.

Make ahead: The pizza beans can be assembled, covered and refrigerated up to 1 day ahead. Bake in a 350 F oven until warmed through and the cheese starts to melt, about 15 minutes. Switch the oven to broil. Broil until the cheese is browned in spots.

Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and cooking. Submit any comments or questions to [email protected].

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