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Cheesy White Bean Tomato Bake

Comforting Cheesy White Bean Tomato Bake in Just 7 Ingredients

This Cheesy White Bean Tomato Bake is a delightful vegetarian dish made with just seven ingredients, effortlessly combining melted cheese and rich tomatoes for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 tablespoons Olive Oil Provides fat for sautéing; use any neutral oil if preferred.
  • 1 medium Onion Adds sweetness and depth of flavor; yellow or white onion is recommended.
  • 2 cloves Garlic Delivers aromatic pungency; fresh is ideal for optimal flavor.
  • 2 cans (15 oz each) Cannellini Beans Acts as the protein-rich base; Great Northern or navy beans work as substitutes.
  • 1 can (15 oz) Crushed Tomatoes Provides acidity and moisture for the sauce; fresh tomatoes are great in season.
  • ½ teaspoon Dried Oregano Enhances flavor with herbal notes; feel free to substitute with fresh herbs for more flavor.
  • ½ teaspoon Dried Basil Enhances flavor with herbal notes; feel free to substitute with fresh herbs for more flavor.
  • Salt Essential for seasoning; adjust to taste based on your preference.
  • Pepper Essential for seasoning; adjust to taste based on your preference.
  • 1¼ cups Shredded Mozzarella Creates that gooey topping; you can interchange it with gouda or cheddar.
  • ¼ cup Grated Parmesan Adds a salty, umami depth to the bake; can be omitted for a vegan version or swapped with nutritional yeast.
  • Chopped Fresh Basil or Parsley Adds freshness and a pop of color to your dish.

Equipment

  • Large Skillet
  • 9x9 inch baking dish
  • Oven

Method
 

Prep and Cook
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for about 4–5 minutes until it softens and turns translucent.
  3. Add minced garlic and cook for an additional minute until fragrant.
  4. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for about 5 minutes.
  5. Add rinsed and drained cannellini beans, making sure to coat them well. Cook for an additional 2–3 minutes.
  6. Transfer the mixture into a greased 9x9-inch baking dish. Spread evenly and sprinkle shredded mozzarella and grated Parmesan cheese on top.
  7. Bake for 20–25 minutes until the cheese is bubbly and golden brown.
  8. Remove from the oven and let it sit for a few minutes. Garnish with chopped fresh basil or parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 15mg

Notes

Allow the bake to sit for a few minutes after baking to enhance the overall texture. Use a well-greased baking dish to prevent sticking.

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