Cheesy white bean tomato bake is a super simple one pan dinner that is cozy and flavorful! 

Even though this cheesy bean dish is meatless, I must confess that sometimes I do serve it as a main course! It’s just so simple and is perfect for busy nights. Sometimes we like to serve it with soup or salad. 

Other times I whip it up as a side dish to go with steak, short ribs, or meatballs. It’s even versatile enough to serve with pita chips and crusty bread for a nice party app! 

Ingredients Needed 

• extra virgin olive oil
• Garlic cloves – if you don’t have fresh cloves, use store bought minced garlic or a teaspoon of garlic powder
• tomato paste
• Salt and black pepper
• cannellini beans – I like the low sodium variety
• vegetable stock – chicken broth or stock can also be substituted
• Mozzarella – fresh tastes the best and really shines with the tomato paste.
• grated parmesan
• Basil – brings all of the flavors together. In a pinch you could sprinkle a little Italian seasoning in while the beans are cooking. 

How to Make Cheesy White Bean Tomato Bake

Preheat the oven to 450 degrees. 

Add the oil to the cast iron pan or an ovenproof skillet. Saute the garlic for 1 minute. Add the tomato paste and cook for another minute while stirring. 

Season with salt and pepper, then add the white beans and stock. 

Turn off the heat and stir in both cheeses. 

Bake for 15 minutes or until the cheese is nice and melty. 

Garnish with fresh basil and serve. 

Tips for Making 

• If you don’t have an ovenproof skillet, cook in a large pan then transfer to a baking dish. 
• Avoid sautéing the garlic any longer than 1 minute. We don’t want it to burn. 

Substitutions and Variations 

• If desired, add two handfuls of spinach for some color and added nutrition. 
• For those who like chunky tomatoes, swap the tomato paste for a can of diced tomatoes. 
• Any type of white beans can be used. 
• For a dairy free or vegan version, swap out the cheese for a plant based variety.
• To make it a little more spicy, add a dash or two of red pepper flakes.

How to Store 

Keep leftovers in an airtight container for up to 5 days in the refrigerator. Reheat in the oven, microwave, or over the stovetop. 

Thin it out with a little water if needed and top with additional cheese when serving if desired. 

Can I Use Dried Beans? 

I chose to use canned beans to make this recipe as simple as possible. If you want to use dried beans you can. They need to be soaked and then cooked just because they don’t have enough time to cook from scratch in this bean bake. 

More Easy Bean and Legume Recipe Ideas: 

• Split Pea Hummus
• Vegan Split Pea Soup
• Lentil Chili
• Instant Pot Pinto Beans
• Southwest Quinoa Black Bean Salad
• Easy Baked Beans

Cheesy white bean tomato bake is a super simple one pan dinner that is cozy and flavorful!

3.93 from 13 votes

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Author: Abbie

Ingredients

• 1 tablespoon extra virgin olive oil
• 4 cloves garlic sliced
• 2 tablespoons tomato paste
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 15-ounce low sodium cannellini beans, drained and rinsed
• ½ cup vegetable stock
• 1 cup mozzarella grated or sliced thin
• 1/3 cup grated parmesan
• 1/3 cup basil chiffonade

Instructions

• Preheat oven to 450 degrees F.
• In a 10-inch cast iron pan or ovenproof skillet over medium heat, add oil. Add garlic and saute 1 minute. Add tomato paste and cook, stirring, for 1 minute.
• Add salt, pepper, beans, and stock and stir to combine.
• Turn off heat and add mozzarella and parmesan.
• Bake for 10 to 15 minutes until cheese melted and desired golden brown.
• Garnish with basil and serve with crusty bread.

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