Cheesy White Bean Tomato Bake
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This cheesy white bean tomato bake is the ultimate easy and cozy dinner recipe. We take canned white beans and simmer them in a fire-roasted tomato sauce then smother them with cheese.
This white bean tomato bake is the kind of cozy dinner I want to eat straight from the baking dish with a big piece of bread nearby for scooping. Creamy white beans simmer in a rich tomato sauce, are topped with plenty of melty cheese, and are baked until bubbly and golden around the edges. It’s simple comfort food in the very best way.
I was originally inspired by a version from NYT Cooking, but over time, I’ve tweaked it to fit how we like to eat. I made it saucier with fire-roasted tomatoes because more sauce means more bread-dunking opportunities. I also leaned harder into the cheese situation and added spinach and fresh basil, which make the whole dish feel brighter and more balanced.
The flavors here are simple but incredibly satisfying. Garlic, tomatoes, Italian seasoning, creamy white beans, bubbling mozzarella, salty parmesan, and fresh basil all work together beautifully. Serve it as a cozy vegetarian dinner with bread and a salad, or spoon it onto the table as a hearty side dish alongside roasted meat or grilled chicken.
What to serve with cheesy white bean tomato bake
These saucy beans almost demand to be served with buttered bread. A thick slice of sourdough or our no yeast bread with herbs and cheese will do the trick. And a simple green salad tossed in one of our salad dressings will complete the meal.
Cheesy White Bean Tomato Bake Recipe
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic (thinly sliced)
- 15 ounce can fire-roasted tomatoes (can sub diced tomatoes)
- 1 teaspoon EACH: Italian seasoning, sea salt, and pepper
- 2 14-ounce cans butter beans (or other white beans) (drained and rinsed)
- 5 ounces baby spinach
- 1 ounce fresh basil (thinly sliced)
- ¼ cup water
- ½ cup grated parmesan cheese
- 2 cups grated mozzarella
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Heat the oil in a large frying pan over medium-high heat. Add the garlic and cook for 1 minute. Add the fire-roasted tomatoes, Italian seasoning, salt, and pepper and stir. Taste and add more salt and pepper if you'd like.2 tablespoons olive oil, 3 cloves garlic, 15 ounce can fire-roasted tomatoes, 1 teaspoon EACH: Italian seasoning, sea salt, and pepper
- Stir in the beans then bring that pan to a simmer. Add the spinach and let it wilt then stir in the basil and water. Remove the pan from the heat and sprinkle the parmesan cheese then the mozzarella over the top.2 14-ounce cans butter beans (or other white beans), 5 ounces baby spinach, 1 ounce fresh basil, ¼ cup water, ½ cup grated parmesan cheese, 2 cups grated mozzarella
- Bake for 5-10 minutes, or until the cheesy has melted and the beans are bubbling. For an extra golden top, broil for 2 minutes.
Equipment Used
Video
Nutrition
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I had low hopes for this meal. So low, in fact, that I’m honestly not even sure why I ever wanted to make it in the first place, but sometimes I think the great cooking saints of the universe are looking out for me because I make things I feel sure I won’t like and they end up being magnificent. 😆 👩🍳 Like this. OhMyYum! And SO EASY! I had to force myself to stop. I finished what was on my plate and just kept digging my spoon into the pan. It was so good I wanted to devour all of it. (But I didn’t. I feel like people should know that. 🤣) I threw in a chopped onion just because we love onions so much, and I also decided to get creative and toss in a couple roasted red peppers from a jar. This was bursting with flavor. Really just so good! 🤤 Thanks for the recipe!
So we made this with the thick diced tomato sauce we had left over from last night’s pasta. Added some fresh greens, more garlic & onion, a can of white beans and a bit of crumbled bacon to our trusty cast iron pan and topped it with an assortment of grated cheeses which had been patiently waiting in the fridge hoping for attention. Let’s hear it for leftovers and a can of beans!
This recipe is great when you need to eat a lot of carbs, looks like a cool recipe I must try!
Another hit! So simple and so delicious! Thank you! When are you making a cookbook so I have keep the good times going?? ( and not worry about my phone timing out:))
This was super tasty! Thank you so much for the wonderful recipe. 🙂
I rated this 5 stars because I’m pretty sure this is going to be epic once I make it! I do have one question though. Do I drain the tomatoes? I’m just worried that the juice from the tomatoes PLUS the 1/4 cup of water might make it too “soupy”. Can’t wait to try this. My mouth is watering just looking at the picture. Thanks!
We don’t drain the tomatoes!
What a great recipe! As grocery costs go up, I’m always looking for tasty meat-free recipes to add to the rotation. This was a real winner at our house. I added a couple of tablespoons of tomato paste as I wanted a bit more depth of flavor, and used fresh mozzarella as I thought it would be good. Otherwise exactly as per the recipe. Both husband and I loved it. A great winter recipe in a northern climate. Thank you!
Made this on a cold winter day just as indicated in the recipe. DELICIOUS!
Would highly recommend for the simplicity and the unbelievable flavor. I added grilled chicken on top or you can add Italian Sausage and it is a complete meal!
I saw the similar recipe from the NY Times because it kept showing up in my Facebook newsfeed. Problem was the recipe was behind a paywall so I couldn’t see it.
I googled it and… found your improved recipe. So glad I did!
I’m vegan, so I used vegan cheese instead of dairy but, otherwise, I made it according to your recipe. It is DELICIOUS. I ate it with a couple slices of sourdough bread and a salad. So good.
Thanks for posting this and thank you for tweaking it with the spinach and more cheese. Sounds exactly like something I would have done.
I like this better than the NYT recipe, with a few of my personal alterations.
As I do often, I did my own riff on this….using a 26 oz can of crushed fire-roasted tomatoes, pinto beans and white northern beans… I used several dried herbs… no basil, and several spicy mixes that were southwestern-style.. I topped with cheddar and mozzarella… and added a small can of green chilies, corn and left out the spinach… my MO was to use this and dip some chips in it for meals… it delivered… and satisfied my cravings.. what I loved was I never considered something like this as a meal… I used a 9×13 pan… oiled with avocado oil and let it bake for about 15 minutes after cooking on the stove top for about 15 minutes…
such a great alternative to meat… and totally satisfies a fun food craving… will be adding to my rotation! Thank you so much…
What happens to seasoned cast iron pan if you cook this tomato-and-bean-and-water dish in it? I have had tomato take the seasoning off pan in the past…
If you cook acidic foods for a long time in a cast iron pan, then it will take the seasoning off. But a short time like this is just fine!
We LOVED this incredibly delish but super easy meal. Using canned beans is so convenient and when you add the cheese, this is a swoon worthy dish. Thank you!
I love all the flavors here, especially that cheesy, creamy topping! Perfect for a family dinner – delicious!
I couldn’t stop myself going back for more – this and some crusty bread was EPIC
Oh my goodness..this was soooo yummy! We can’t wait to make it again. Thanks for the fabulous recipe!
This was a huge hit at my house!! I love how flavorful it is.