Easy Cheesy White Bean and Tomato Bake (One-Pan Family Favorite!)
This cheesy white bean and tomato bake is a vegetarian dish that strikes the perfect balance between simplicity and indulgence. Layers of creamy white beans and the intense flavor of tomatoes, all topped with cheesy goodness, make for a satisfying dish. It is a hearty and flavorful bake, perfect for any night of the week.
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
This white bean and tomato bake is a simple yet flavorful vegetarian dish perfect for a quick and satisfying meal. Combining cannellini beans with a rich blend of diced tomatoes, sun-dried tomatoes, and tomato paste, this dish explodes with intense tomato flavor.
The various vegetables add a delightful textural contrast and complement the robust tomato profile. Baked in a single pan with a generous mozzarella cheese topping, it creates a satisfying and fuss-free weeknight dinner. Serve it alongside a salad and crusty bread for a complete meal.
Ingredients
Aromatics (Onion, Garlic): Sauté the onion and garlic until translucent but not browned. This is a classic technique to build a flavorful base for the entire dish.
Tomatoes (Tomato Paste, Diced Tomatoes, Sundried Tomatoes): My recipe uses tomatoes in three ways. The paste intensifies the base, diced tomatoes offer fresh notes, and sun-dried tomatoes add concentrated sweetness and umami.
Cannellini Beans: When using canned beans, rinse them thoroughly under cold water to remove excess starch. This simple step ensures a cleaner taste and smoother texture in your final dish.
Veggies (Bell Pepper, Broccoli, Zucchini, Baby Spinach): I like to incorporate a colorful array of vegetables into my tomato bake. Their vibrant hues and varied textures enhance the dish, adding visual appeal and a pleasing variety of mouthfeel.
Cheese (Mozzarella and Parmesan): For the ultimate cheesy indulgence, layer the bake with shredded mozzarella and grated parmesan cheese. They melt together to form a golden, bubbly crust, providing a decadent finishing touch to the dish.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat olive oil and add onion and garlic. Cook for 4-5 minutes or until the onions are softened. Add tomato paste and cook for another minute, stirring constantly.
Step 2: Pour in the diced tomatoes, sundried tomatoes, bell pepper, broccoli florets, and cannellini beans. Add balsamic vinegar, oregano, salt, pepper, and red pepper flakes.
Step 3: Mix well and simmer for 4-5 minutes.
Step 4: Reduce heat to low and stir in the baby spinach until wilted. Top the mixture with shredded mozzarella cheese and parmesan cheese.
Step 5: Bake in the preheated oven for 15-20 minutes or until cheese is melted and bubbly. Broil for 2-3 minutes for a golden top.
Expert Tips
- Sauteing the tomato paste before adding the vegetables and diced tomatoes intensifies the tomato flavor in the dish. This step is optional but adds depth of flavor.
- Sun-dried tomatoes add a burst of concentrated sweetness and umami to the dish. Soaking them in hot water for 15 minutes before chopping can intensify these flavors even further.
- Cannellini beans are a classic choice, but feel free to experiment with other white beans. They will have slightly different textures or flavors, so choose based on your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through and the cheese is melted again.
Serving Suggestions
This white bean and tomato bake is a hearty meal in itself. However, a crusty bread or a salad can complement the flavors beautifully. For extra flavor and variety, add grilled vegetables or protein.
If you enjoyed this tomato bake, then you must give this roasted tomato soup a try!
More White Bean Recipes
- Simplify dinner tonight with this creamy vegan white bean soup, complete with the goodness of spinach. Ready in just 30 minutes, it’s the perfect solution for a quick and utterly satisfying meal.
- The dinner dilemma is solved! This salmon and white bean salad is light, satisfying, and bursting with flavor. Salmon, beans, fresh veggies, and a tangy lemon dressing—what’s not to love? It’s perfect for a quick lunch or a refreshing dinner.
- Transform veggie scraps into crispy chips and enjoy them with a creamy curried bean dip – a perfect way to reduce food waste and enjoy a guilt-free snack!
- Spice up your dinner routine with this Indian-style chayote squash and white beans stir-fry! This easy-to-make recipe is bursting with aromatic curry spices and perfect for adding a flavorful twist to your weeknight meals.
If you tried this White Bean and Tomato Bake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Oven-safe skillet
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 15 oz can diced tomatoes
- 1 15 oz can cannellini beans drained and rinsed
- ½ cup sun dried tomatoes chopped
- 1 bell pepper any color, chopped
- ½ cup broccoli florets
- 1 small zucchini diced
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ½-1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup mozzarella cheese shredded (or your favorite melty cheese)
- ¼ cup parmesan cheese
- ½ cup baby spinach roughly chopped
Instructions
- Preheat oven to 375℉. Make sure your ovenproof skillet is oven-safe up to that temperature.
- Heat olive oil in the skillet over medium heat. Add onion and garlic. Cook for 4-5 minutes or until the onions are softened. Add tomato paste and cook for another minute, stirring constantly.
- Pour in the diced tomatoes, sundried tomatoes, bell pepper, broccoli florets, and cannellini beans. Add balsamic vinegar, oregano, salt, pepper, and red pepper flakes. Mix well and simmer for 4-5 minutes.
- Reduce heat to low and stir in the baby spinach until wilted. Top the mixture with parmesan and mozzarella cheese.
- Bake in the preheated oven for 15-20 minutes or until cheese is melted and bubbly. Broil for 2-3 minutes for a golden top.
- Take the tomato bake out of the oven and let it stand for 5-10 minutes before serving.
Notes
- Sauteing the tomato paste before adding the vegetables and diced tomatoes intensifies the tomato flavor in the dish. This step is optional but adds depth of flavor.
- Sun-dried tomatoes add a burst of concentrated sweetness and umami to the dish. Soaking them in hot water for 15 minutes before chopping can intensify these flavors even further.
- Cannellini beans are a classic choice, but feel free to experiment with other white beans. They will have slightly different textures or flavors, so choose based on your preference.
Nutrition
Excellent dish. Left out broccoli but added additional zucchini.
Hi Shari, I am so glad you enjoyed it. Thanks for your feedback. Zucchini is a lovely addition to it.
– Shilpa
This is so good! I make it at least once a week. The only change I make is to double the amount of balsamic vinegar. Really adds to the flavor.
Hi Shari, I am so glad you liked it. Its one of our favorites too… Next time, I’ll add more balsamic for sure 🙂
Thank you for your feedback 🙂
– Shilpa