Comforting and Easy Cheesy White Bean Tomato Bake Recipe

Introduction

This comforting and easy cheesy white bean tomato bake combines creamy cannellini beans with a rich tomato sauce, topped with melted mozzarella and Parmesan. It’s a satisfying vegetarian dish that’s perfect for cozy dinners any night of the week.

Ingredients

• 2 tablespoons olive oil (30ml)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (15 oz / 425g) crushed tomatoes
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and pepper to taste
• 1¼ cups shredded mozzarella cheese (150g)
• ¼ cup grated Parmesan cheese (25g)
• Fresh basil or parsley, chopped (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent.
3. Step 3: Stir in the minced garlic and cook for another minute until fragrant.
4. Step 4: Add crushed tomatoes, dried oregano, dried basil, salt, and pepper. Let the mixture simmer for 5 minutes, allowing the flavors to meld.
5. Step 5: Stir in the drained cannellini beans and cook for 2–3 more minutes to combine and heat through.
6. Step 6: Transfer the bean and tomato mixture to a greased 9×9-inch baking dish. Evenly sprinkle mozzarella and Parmesan cheeses on top.
7. Step 7: Bake in the preheated oven for 20–25 minutes until the cheese is bubbly and golden brown.
8. Step 8: Let the bake rest for a few minutes. Garnish with fresh basil or parsley if desired, then serve warm.

Tips & Variations

• Use great northern or navy beans as substitutes for cannellini beans if preferred.
• Add a breadcrumb topping before baking for an extra crunchy texture.
• Make it spicy by mixing in red pepper flakes or chopped jalapeños.
• For a vegan option, swap the dairy cheeses for your favorite plant-based alternatives.
• Serve alongside a crisp green salad, crusty bread, or poached eggs to complete the meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave in short bursts to prevent overcooking the cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for this recipe?

Yes, great northern or navy beans work well as substitutes if you don’t have cannellini beans on hand.

How can I make this dish vegan?

Simply replace the mozzarella and Parmesan with vegan cheese alternatives. Nutritional yeast can also add a cheesy flavor if you prefer.

Comforting and Easy Cheesy White Bean Tomato Bake Recipe

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★★★★★

4.4 from 126 reviews

This Comforting and Easy Cheesy White Bean Tomato Bake is a hearty and flavorful vegetarian casserole combining creamy cannellini beans with a rich tomato sauce, savory herbs, and melted mozzarella and Parmesan cheeses. Perfect as a warming main or side dish, it’s simple to prepare and bakes to bubbling, golden perfection.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons olive oil (30ml)
• 1 medium onion, diced
• 3 garlic cloves, minced

Beans and Tomato Sauce

• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (15 oz / 425g) crushed tomatoes
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and pepper to taste

Cheeses

• 1¼ cups shredded mozzarella cheese (150g)
• ¼ cup grated Parmesan cheese (25g)

Garnish (Optional)

• Fresh basil or parsley, chopped

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the casserole.
2. Sauté onion: Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 4–5 minutes until it becomes soft and translucent, developing a sweet flavor base.
3. Add garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
4. Simmer tomato sauce: Pour in crushed tomatoes, then add dried oregano, dried basil, salt, and pepper. Let the mixture simmer gently for 5 minutes to meld the flavors well.
5. Add beans: Stir the drained and rinsed cannellini beans into the tomato sauce. Cook together for 2–3 minutes so the beans absorb some of the sauce and flavor.
6. Assemble the bake: Transfer the bean and tomato mixture into a greased 9×9-inch baking dish, spreading it out evenly. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the mixture.
7. Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and turns golden brown on top.
8. Rest and garnish: Once baked, remove the dish from the oven and let it sit for a few minutes to settle. Garnish with freshly chopped basil or parsley if desired before serving.

Notes

• Use great northern or navy beans as substitutes if cannellini beans are unavailable.
• Adding a breadcrumb topping before baking will give the dish a satisfying crunchy texture.
• To add heat, mix in red pepper flakes or chopped jalapeños to the tomato sauce.
• Make it vegan by swapping the mozzarella and Parmesan for dairy-free cheese alternatives.
• This bake pairs wonderfully with a green salad, crusty bread, or poached eggs for a complete meal.

Keywords: white bean bake, cheesy bean casserole, vegetarian Italian bake, easy comfort food, tomato bean bake