Finely mince the garlic cloves and set aside. Dice the shallot into small pieces. Finely slice the sundried tomatoes into thin strips and halve the baby tomatoes. Measure out the oregano, chili flakes, salt, and black pepper into a small bowl for easy access. Having everything prepped and ready will make the cooking process smooth and prevent burning of aromatics.

Heat the olive oil in a large one-pot Dutch oven or deep skillet over medium heat. Add the diced shallot with a pinch of salt and pepper, cooking for 3-5 minutes until softened and translucent. Stir in the sliced sundried tomatoes and halved baby tomatoes, cooking for another 2-3 minutes to release their flavors. Add the minced garlic along with the oregano and chili flakes from your spice mixture, cooking for just 1 minute until fragrant. I find this slow building of flavors creates a much richer, deeper sauce than rushing it.

Pour in the milk and broth, stirring well to combine with the aromatic mixture. Add the drained butter beans and gently stir to distribute throughout the liquid. Bring the mixture to a simmer over medium heat and let it cook for 5-7 minutes, allowing the beans to warm through and the flavors to meld together. This simmering time lets the butter beans absorb the seasoned liquid and become part of the cohesive sauce.

Stir in the tightly packed spinach and the 1/3 cup parmesan cheese, stirring continuously for 1-2 minutes until the spinach wilts completely and the cheese melts into the sauce. The heat from the simmering liquid will wilt the spinach perfectly while the parmesan enriches the sauce. I like to add the spinach in two additions if needed—it compacts significantly as it cooks, and you want to ensure all the greens are incorporated into this creamy mixture.

Distribute the shredded fresh mozzarella evenly over the top of the bean and spinach mixture, covering as much surface area as possible. Place the pot under a preheated broiler on the upper rack for 3-5 minutes, until the mozzarella is melted, bubbly, and lightly golden brown. Watch carefully during this step to prevent the cheese from burning—every broiler is different, so keep an eye on it after the 3-minute mark.

Remove the pot from the broiler and let it rest for 1-2 minutes before serving. Ladle the creamy butter bean mixture into bowls and garnish generously with fresh basil leaves, additional chili flakes for heat, and a sprinkle of fresh parmesan. Serve alongside crusty bread to soak up the rich, savory sauce.