Warm, comforting, and packed with flavor, this Cheesy White Bean Tomato Bake has everything you need for a satisfying meal. Creamy white beans, rich tomato sauce, and melty cheese topped with a golden, crispy breadcrumb crust-it's a recipe that feels indulgent but is made with nutritious ingredients. Whether you serve it as a main dish or a hearty side, this cheesy bake is sure to impress the whole family.

Cheesy butter, bean baked with breadcrumbs, cheese, and basil, for garnish, and a cast-iron

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Ingredient Notes
Instructions
How to Serve
Tips, Tricks, and Alterations
Recipe

Ingredient Notes

To make this Cheesy White Bean Tomato Bake, you'll need just a few simple ingredients:

White beans: Cannellini beans, navy beans, or Great Northern beans all work well. Their creamy texture is perfect for this dish. You can also swap in chickpeas for a firmer bite.
Tomatoes: Use crushed or diced canned tomatoes for convenience, but fresh tomatoes can add a brighter flavor if they're in season.
Tomato paste: A concentrated flavor booster. Look for a tube of tomato paste for easy storage.
Mozzarella and Parmesan cheeses: These cheeses provide a perfect combination of melty, creamy, and salty flavors. Shred your own for the best texture.
Panko breadcrumbs: These create an irresistibly crispy topping.
Herbs and spices: Italian seasoning, parsley, oregano, thyme, and red pepper flakes add depth and a slight kick.
Fresh basil: A sprinkle of fresh basil adds a bright, herby finish.

Instructions

Preheat your oven to 375°F (190°C). In a large ovenproof skillet or baking dish, heat ¼ cup (60 ml) of extra-virgin olive oil over medium heat. Add 3 finely chopped garlic cloves and 1 finely chopped onion, and sauté for 5-7 minutes until softened and fragrant.

Onions, garlic, tomato paste, and seasonings cooking in a hot cast-iron pan

Stir in 1 teaspoon of salt, 3 tablespoons (50 g) of tomato paste, 1 teaspoon dried thyme, ½ teaspoon oregano, ½ teaspoon parsley, ¼ teaspoon red pepper flakes, and ½ teaspoon black pepper. Cook for 2-3 minutes, letting the tomato paste caramelize slightly.

Add 2 drained and rinsed cans (15 oz / 425 g each) of white beans, 1 cup (120 ml) of diced or crushed tomatoes, and ½ cup (120 ml) of water. Stir gently to combine and simmer over medium heat for 5 minutes, allowing the flavors to meld.

Butter beans coated in the onion tomato mixture

Remove the skillet from the heat and sprinkle 1 cup (100 g) of shredded mozzarella cheese evenly over the top, followed by ½ cup (50 g) of Parmesan cheese. Finally, layer ½ cup (30 g) of panko breadcrumbs over the cheese.

Transfer the skillet or baking dish to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbling and the breadcrumbs are golden brown. For an extra-crispy topping, broil the bake under the broiler for the last 2-3 minutes.

Cooked cheesy white bean bake resting on cutting board

How to Serve

With crusty bread to scoop up the cheesy, saucy goodness
As a side dish to grilled chicken or roasted vegetables
Over a bed of cooked pasta or rice for a complete meal
With a fresh green salad or bitter-green salad for balance

Tips, Tricks, and Alterations

Cheese Substitutions: Swap Parmesan for Pecorino Romano for a sharper flavor.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispiness.
Additional Flavor: Add ½ cup of sun-dried tomatoes for deep, concentrated tomato flavors.
Beans: Try butter beans or lima beans for a slightly different texture.
Tomato Sauce: Serve with a drizzle of tomato sauce on top or on the side.

Fresh Spinach: Stir in a handful of fresh spinach before adding the cheese for an extra nutrient boost.

Recipe