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