Cheesy White Bean Tomato Bake

Cheesy White Bean Tomato Bake is a cozy, oven-baked dish that brings together tender white beans, a rich and garlicky tomato sauce, and a golden layer of melted cheese. It’s the perfect balance of hearty and healthy, making it an excellent choice for a weeknight dinner, side dish, or even a meatless main.

Why You’ll Love This Recipe

• Made with affordable pantry staples
• Ready in under an hour
• High in protein and fiber
• Comforting without being heavy
• Easily adaptable with extra veggies or herbs
• Great for meal prep and leftovers
• Naturally vegetarian
• Perfect as a side or standalone dish

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White beans (such as cannellini or Great Northern), canned or cooked
• Canned crushed or diced tomatoes
• Garlic cloves, minced
• Onion, finely chopped
• Olive oil
• Dried oregano or Italian seasoning
• Red pepper flakes (optional, for heat)
• Salt and black pepper
• Fresh basil or parsley (optional, for garnish)
• Shredded mozzarella cheese
• Grated Parmesan cheese

directions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Sauté the onion until soft, about 5 minutes.
3. Add garlic and cook for 1 minute until fragrant.
4. Stir in the crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes.
5. Add the white beans to the skillet and stir to combine.
6. Transfer the mixture to a baking dish and spread evenly.
7. Sprinkle mozzarella and Parmesan cheese over the top.
8. Bake uncovered for 20–25 minutes, or until the cheese is melted and golden.
9. Let cool slightly before serving. Garnish with fresh herbs if desired.

Servings and timing

Serves: 4–6 people
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Add spinach, kale, or zucchini for extra greens.
• Use a mix of cheeses like cheddar or fontina for more depth.
• Stir in cooked pasta for a complete one-dish meal.
• Spice it up with smoked paprika or chipotle powder.
• Top with toasted breadcrumbs before baking for a crunchy finish.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm in a 350°F oven until bubbly, or microwave in 1-minute intervals until heated through.
Freeze portions for up to 2 months; thaw in the refrigerator before reheating.

FAQs

Can I use dry beans instead of canned?

Yes, soak and cook them in advance until tender. You’ll need about 1.5 cups of cooked beans per can.

What type of tomatoes should I use?

Canned crushed or diced tomatoes work best, but fresh tomatoes can be used if cooked down first.

Is this dish freezer-friendly?

Absolutely. It freezes well and reheats nicely in the oven.

Can I make this vegan?

Yes, substitute the cheese with your favorite vegan cheese blend.

What goes well with this dish?

Serve it with crusty bread, a side salad, or grilled vegetables.

Can I make it ahead of time?

Yes, assemble it up to a day in advance and refrigerate until ready to bake.

Is it gluten-free?

Yes, as long as all ingredients used are certified gluten-free.

How do I make it spicier?

Add more red pepper flakes or stir in a pinch of cayenne pepper.

What’s the best cheese for this bake?

Mozzarella gives great melt, while Parmesan adds sharpness. You can also use provolone or Gruyère.

Can I double the recipe?

Yes, just use a larger baking dish and adjust the bake time as needed.

Conclusion

Cheesy White Bean Tomato Bake is a warm, satisfying dish that’s both easy and nutritious. Whether you’re cooking for a crowd or prepping meals for the week, it’s a flavorful, no-fuss option that delivers every time. With a few basic ingredients and simple steps, this comforting bake is sure to become a staple in your kitchen.

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