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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Hi, could you add some ricotta in with the beans before baking? Thinking it would be extra creamy or would that change it up too much?
I think ricotta is a great idea, but I would spoon it on after it comes out of the oven.
I have never liked beans, but I keep trying to learn because they’re so cheap. This recipe is delicious! Plus it comes together fast. Definitely going into my dinner rotation.
Love that it will be a regular recipe for you!!
Loved this! I cut the salt to 1/2 teaspoon and it was still a bit salty for me. Otherwise, delicious with a piece of crusty bread!
So happy you enjoyed it!
I’ve made this twice. We love it.
I never would have tried this recipe because I am not a tomato fan, but the creaminess of the beans eliminated the acid of the tomato. Thank you for sharing. I ate half of the pan in one sitting it was that good.
Very tasty and easy to throw together! Only thing is it had a little too much cheese for me, I’ll probably reduce it by 1/4-1/2 for the future.
So good. It’s below freezing today and this was easy to make and tasted so good. I made the Italian seasoning and the bread too. All very good
I love that you made our no yeast bread to go with this. What a great pair!!
quick easy economical and excellent what more can i say
This was so good! I kept thinking I missed something in the recipe, it seemed too easy but it was absolutely delicious and seems easy to customize as well. Thank you for sharing this!
Flavorful and filling. The only reason I didn’t give it 5 stars is that it’s super juicy. I was hoping for something with more of a dip-like consistency.
This was easy and scrumptious. A definite rotating dish for any time with any protein. Oh, also affordable. My kinda dish.
Before I make this I’d like to know if it is freezable. I would add the cheeses later before baking but would like to know if anyone has done this. Sounds so yummy. Thanks
I haven’t tried freezing this yet but I think it will work well. Tomato sauces freeze very well and beans can be frozen, too. 🙂
It turned out great. As it’s just me, I will be freezing some. Thank you.
I only had one can of beans so I added a potato. I also didn’t have spinach, so I added kale instead. Turned out super yummy.
Excellent recipe. My family loves it. They always take seconds. I’ve made it three times so far. The 3rd time I used dry white wine instead of water, which gave it just a little brighter flavor. This is now one of my go-to side dishes. We had it tonight with grilled sweet Italian sausages from a local Italian deli that carries fresh meat. Such a wonderful & easy meal.
Unexpectedly delicious! Loved and even got my children to eat it. I need a bigger Lodge pan to make this better in the future.
This recipe is fantastic! The first time I made it to the tee. This time I added some diced mushrooms cut the mozzerrella in half and used vegan parmesan cheese. My meat eating husband loves this too. Great for leftovers. Def do the last 2 min broil!