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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My cast iron pan isn’t real large, can I make this and put it in a baking dish and it would be just as good?
You can definitely do that! If you have a large, ovenproof pan (not cast iron) that would work too.
We’ve made a version of this every week for the past 6 weeks. Every iteration gets better. This week I subbed the spinach for leeks and used half fresh grape tomatoes and half canned. I also topped it with burrata filling before using Italian blend and parm on top. My husband and daughter have celiac, so it’s nice having a recipe that is hearty and filling without having to figure out a bunch of gluten free subs. Love this so much!!!
Oh I love hearing that so much! I’m so happy you’re enjoying the recipe!
Great recipe to learn, cooks up SO fast. I didn’t have canned beans, so I had to cook mine beforehand, which I think really ratcheted up the flavor (slow cooked in chicken stock with bay leaf, rosemary, oregano, and fennel seeds). I can see so many possibilities for augmenting this dish in the future. Thank you for the wonderful dinner!!
I bet these were extra fantastic with homemade beans!!
Oh my. This is so good and so easy and fast. I made a half recipe. Fantastic. Anyone complaining about it being soupy or bland likely did not drain their beans. Flavorful and pretty. I did back off of the salt as I typically do not like high salt and the tomatoes already have quite a bit. You can always add salt. So I’d back off to half and go from there. This is going to be a staple.
I’m so happy you enjoyed the recipe! It looks delicious!!
I absolutely love this recipe, just as written. It is SO good. I usually have all the ingredients on hand, and it has become a staple in my rotation. I make homemade Italian bread to go with it.
I’m so happy you enjoy the recipe!
This was a hit at our Xmas party!
I love that! Merry Christmas!
This turned out great! Everyone loved it and we have left overs too. Very economical recipe to make.
I’m happy it was a hit!
We all (parents + 4kids) LOVE this recipe. So easy. I like to make it for lunch sometimes, too. I have made many substitutions but my favorite is using stewed tomatoes (I cut them up). I like the fire roasted, as well, but the flavor of the stewed tomatos makes this seem more complex than it is. Almost always serve with homemade sourdough.
That’s a great idea to use stewed tomatoes – I really enjoy them too.
Turns out EXTREMELY bland, basically a tomato soup with beans in the end.
Did you remember to add the salt and pepper? There is quite a few flavorful ingredients here so unless you skipped the salt or maybe used unsalted tomatoes, I’m not sure what happened.
We have gotten many recipes from this site and have been more than pleased with about 99%. This, however, was the worst concoction I have ever put in a skillet. It felt more like meatless chili. Too much cheese, too much tomato and the acid from the combination was overwhelming. We each had less than a serving and threw it out. We will keep trying many of the recipes here but this one was a strike-out for the whole family.
I’m sorry to hear the recipe wasn’t a hit for you.