white bean and tomato casserole

Easy to make, super yummy, and only 327 calories per serving!

If you make an extra batch of roasted tomatoes and onion, you can put half of them aside for this recipe later on in the week and save yourself some time :)

1 pint cherry tomatoes, halved
1/2 medium red onion
2 Tablespoons e.v. olive oil
1/4 teaspoon crushed red-pepper flakes
1 can (15 ounces) cannellini beans, drained and rinsed
1 Tablespoon chopped fresh oregano
1/4 cup part-skim ricotta cheese
Coarse salt
Thick slices of rustic bread

1. Preheat brolier. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and the red pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5-7 minutes.

2. Transfer tomatoes to a 9-inch square baking dish. Broil bread until golden, about 1 minute per side.

3. Stir beans and oregano into tomatoes. Dot with ricotta. Drizzle with remaining 2 teaspoons oil. Broil until bubbling, 3-5 minutes. Serve over toast.

Total Time: 30 Minutes
Serves: 4
Per Serving: 327 Calories