This cheesy white bean tomato bake is an easy 30 minute vegetarian meal everyone will love. Canned white beans are simmered in a zucchini tomato sauce then smothered with cheese.
This one pan dinner is one of the easiest meals you can make! Soft and warm white beans are swimming in a flavourful grated zucchini tomato sauce, topped with deliciously melty cheese. It also takes less than 20 minutes to make, and is perfect scooped with with crusty bread.
I first saw this cheesy white bean tomato bake recipe on NY Times Cooking but made a few adjustments and had to share my version! We made it saucier with canned tomatoes and also added parmesan cheese on top for extra flavour. For a sneaky serving of veggies and green goodness, we’ve added some spinach and grated zucchini. It’s perfect for chilly nights and such a great vegetarian dinner.
Ingredients you’ll need:
You only need a few pantry and fridge staples for this cheesy white baked beans recipe:
- Garlic: choose 3-4 big cloves for max flavour.
- Canned died tomatoes: To make the beans nice and saucy.
- Tomatoes: I’m using two cans of diced tomatoes here – but you could also use canned plum tomatoes, passata or about 6 fresh tomatoes instead.
- Seasonings: Italian herb seasoning, sea salt, and pepper. Or a combo of Marjoram, Rosemary, Thyme, Savory, Sage, Oregano, Basil.
- White beans: cannellini, butter beans, or navy beans will all work well.
- Spinach and zucchini: for a hit of green goodness! Chopped up kale also works feb in this recipe.
- Mozzarella and parmesan cheese: a combo of both give the best flavour. Freshly grated is best!
- Olive oil: Or good quality butter if you prefer.
How to make cheesy white bean tomato bake
Zucchini: Sauté the zucchini and garlic for 3-4 minutes or until softened and some water has evaporated.
Sauce: Add the canned tomatoes and seasonings.
Beans: Once it starts to bubble, stir in cannellini beans and spinach, and let it wilt.
Cheese: Remove the pan from the heat and sprinkle the parmesan cheese then the mozzarella over the top.
Bake for 5-10 minutes, or until the cheese has melted and the beans are bubbling. For an extra golden top, broil for 2 minutes.
Variations
- Seasonings: Instead of diced herbs, add 1/4 cup fresh chopped parsley or basil leaves. Or switch things up and add 2 teaspoons of your favourite spice mix like moroccan, cajun or curry instead.
- Veggies: Not a fan of zucchini? Add 1-2 diced carrots or 1 red capsicum (bell pepper).
- Use dried beans: Soak beans overnight and then cook in a pot of salted water for two or so hours until soft.
Serving suggestions
- Crusty sourdough to soak up the sauce.
- A side salad like this Jerusalem Salad or Rocket & Pear Quinoa Salad.
- Your favourite red wine.
How to store
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a saucepan over medium heat until warmed through. Alternatively, if you have a larger quantity to reheat, place in a 180C/360F oven for 20 minutes or until completely warmed through.
FAQ
Can I use a different kind of bean?
Yes! All kinds of white beans work like cannellini, navy beans or black beans. Chickpeas make a nice change, too!
Can I prepare this ahead?
You can cook the beans up until putting them in the oven, then cover them tightly with foil and pop them in the fridge until you’re ready to bake. You can do this up to 2 days in advance. Alternatively, you can bake the beans, then reheat the whole thing at 180C/360F for 15 minutes. Be sure to cover it with foil so the top doesn’t burn.
How to make without an oven proof pan?
If you don’t have an oven-proof pan, just transfer the beans to an oven dish, then top with the cheese and bake.
More vegetarian recipes you may like
Peanut Veggie Chickpea Tray Bake
If you try this cheesy white bean tomato bake recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print
Cheesy White Bean Tomato Bake
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Appetiser, Side Dish
- Method: Stovetop + Bake
- Cuisine: American
Description
This cheesy white bean tomato bake is an easy 30 minute vegetarian meal everyone will love. Canned white beans are simmered in a zucchini tomato sauce then smothered with cheese.
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, thinly sliced
- 1 large zucchini, grated (about 165g)
- 1 x 400g (15oz) can diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 x 400g (15oz) cans cannellini beans, rinsed and drained
- 2 large handfuls baby spinach
- 1/3 cup grated parmesan cheese
- 1 1/2 cups grated mozzarella cheese
Instructions
- Preheat your oven to 180C/ 400F.
- Heat the oil in a large 10-inch ovenproof skillet over medium-high heat. Add the zucchini and garlic, and cook for 3-4 minutes or until soften + some water has evaporated.
- Add the tomatoes, Italian seasoning, 1 teaspoon salt, and 1/4- 12 teaspoon pepper and stir. Taste and adjust seasonings if you’d like.
- Stir in cannellini beans and spinach, and let it wilt.
- Remove the pan from the heat and sprinkle the parmesan cheese then the mozzarella over the top.
- Bake for 5-10 minutes, or until the cheese has melted and the beans are bubbling. For an extra golden top, broil for 2 minutes.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in saucepan over medium heat or place in oven at 180C/260F for 20 minutes or until warmed through.
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