In a large skillet over medium heat, drizzle 2 tablespoons of extra-virgin olive oil. Add 3 finely chopped garlic cloves and sauté for about 1-2 minutes until fragrant and golden, stirring continuously to avoid burning.

Add in a 28-ounce can of whole tomatoes, breaking them up with your spoon, along with 2 tablespoons of tomato paste, 1/2 teaspoon of dried oregano, 1/4 teaspoon of crushed red pepper flakes, and 1 teaspoon of kosher salt. Stir well and bring the mixture to a gentle simmer; allow it to bubble gently for about 5 minutes.

Once the sauce has thickened slightly, add in the drained and rinsed 14.5-ounce can of cannellini beans. Gently fold the beans into the sauce until they're well-coated and heated through, cooking for an additional 3-4 minutes.

Sprinkle 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese evenly over the top of the bean mixture. Turn the heat to medium-low and cover the skillet, allowing the cheese to melt for about 3-5 minutes.

Set your oven to broil on high, then carefully transfer the skillet to the broiler. Broil for about 3-5 minutes, keeping a close eye to avoid burning.

Remove the skillet from the broiler and let it cool for just a minute. Garnish with fresh basil leaves and serve hot.