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.
You’re looking at the ultimate cozy recipe. Soft and warm white beans swimming in a flavorful tomato sauce and are smothered in melty cheese. We turn this into dinner with a slice of bread to mop up the sauce and a salad if we’re feeling adventurous.
It is also fully acceptable to treat this as a baked beans-like side.
We were first introduced to the idea of a cheesy white bean tomato bake from NY Times Cooking. We’ve kept the overall idea of that recipe but made a few adjustments based on our own personal preferences.
- We made it saucier with a can of fire-roasted tomatoes. More sauce = more opportunity to dunk your bread.
- We made it cheesier because that’s the way we roll.
- We added some spinach for extra veggies and a pop of color.
- And some basil because basil, tomatoes, and cheese are meant for each other.
Ingredients you’ll need
- Olive oil – Will give you the best flavor, but cooking oil will work, too
- Garlic – choose 3 big cloves for max flavor.
- Fire-roasted tomatoes – These are extra flavorful and really add to the dish. But if you have a can of diced tomatoes on hand, you can use that instead.
- Italian seasoning, sea salt, and pepper – Try making your own homemade Italian seasoning. If you only have table salt, reduce the amount by half.
- White beans – cannellini, great northern beans, or navy beans will all work well.
- Spinach and basil – fresh greens only!
- Mozzarella and parmesan cheese – make sure to grate your own as bagged mozzarella and jars of parmesan won’t work well.
How to make cheesy white bean tomato bake
This amazingly simple recipe is one that you can whip together after a long day without it feeling like any work.
- Saute the sliced garlic in olive oil for about 30 seconds, then add the fire-roasted tomatoes, seasonings, and beans.
- Once everything starts to bubble, add the spinach and let it wilt before stirring in the basil and a little water.
- Now cover the whole thing in all the cheese in the world and put the pan into your oven until it is hot, bubbly, and golden.
Now all that’s left to do is toast some bread, pour yourself a glass of wine, and sit down to this cozy hug of a meal.
Recipe FAQs
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
Can I use a different kind of bean?
Yes! All kinds of white beans work like cannellini, great northern beans, or navy. Black beans make a nice change, too!
How long will the leftovers keep?
This cheesy white bean tomato bake will keep well for up to 5 days in your fridge. You can reheat them gently on the stove, in the oven, or microwave.
Do I need fire-roasted tomatoes?
No, regular diced canned tomatoes work well, too.
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
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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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!