Cheesy White Bean Tomato Bake

Name: Cheesy White Bean Tomato Bake
Cook time: 30 min
Total time: 30 min
Ingredients: 2 cloves garlic (minced); 1 tbsp olive oil; 8 cherry tomatoes (halved); 400 g tinned plum tomatoes; 1 tsp smoked paprika; 1 tsp oregano; 0.5 tsp dried basil; salt and pepper (to taste); 400 g tinned cannellini beans (drained); 50 g fresh spinach (chopped); 20 g fresh basil (chopped); 50 g mozzarella

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This delicious cheesy white bean tomato bake is a comforting and simple one-pot recipe that makes the perfect vegetarian dinner. It's ready in less than 30 minutes and is one of my absolute go-to's when I want something easy but super wholesome and delicious!

a cast iron skillet of cheesy white beans grilled until melted, golden, and bubbly. Served with sour dough on the side

When it's been a long day, these easy cheesy beans are a staple in my house - and as a toddler mum, let's face it, that means they're on rotation fairly frequently! These beans look rather posh and fancy but in reality, are made with a handful of staple ingredients and are so easy and quick to make.

They're relatively similar to my creamy homemade beans, and another delicious bean recipe you might like is these simple one-pot creamy butter beans or these amazing creamy pesto beans! Serve your cheesy beans with a stack of garlic bread and a large glass of red wine - absolutely divine!

Why You'll Love This Recipe

This recipe is on rotation fairly frequently in our house - and for good reason. My five-year-old loves it, and we love the combo of cheesy, tomato, white beans just as much. Serve it as a main with bread to dip, or have it as a side dish.

It uses a handful of pantry staples, comes together in one pan, and the stovetop-to-oven method means you can get it started on the hob and then let the oven do the rest while you deal with everything else. It looks fancy with the melted mozzarella on top, but it's genuinely one of the easiest dinners I make.

Ingredient Notes

For full quantities and instructions, scroll down to the recipe card below. Here's what you'll need to make this cheesy white bean tomato bake, plus some potential substitutions that could also work:

Cannellini beans: I use tinned cannellini beans for convenience - drained and rinsed. Creamy and mild, they absorb the tomato sauce beautifully. Haricot or butter beans would also work well.
Tinned plum tomatoes: I love using plum tomatoes and crushing them with the back of a spoon as they cook - it gives you a chunkier, more rustic sauce than chopped tomatoes. Passata or regular chopped tomatoes also work.
Sun-dried tomatoes or cherry tomatoes: Either works. Sun-dried tomatoes add concentrated, sweet-sharp flavor. Cherry tomatoes (halved) add juicy pops of freshness.
Spinach: Fresh, chopped. Adds color and nutrition. Wilts into the sauce quickly.
Seasonings - smoked paprika, basil, oregano: A simple but effective herb and spice blend. The smoked paprika gives warmth and depth.
Balsamic vinegar: A small amount adds a subtle sweet-tart depth to the tomato sauce.
Fresh mozzarella: Sliced and layered on top before baking. Fresh mozzarella melts into beautiful, stretchy pools. Cheddar can be added alongside for a sharper flavor. You could also use shredded mozzarella, which melts a little easier.
Fresh basil: Scattered on top after baking for freshness.

Ideally, this recipe is prepared in a cast iron skille t, so you can take your beany creation directly from the hob to the oven. If you don't have a pan that's suitable for the hob and the oven, you could simply transfer the beans to an oven-proof dish before adding the cheese on top.

How To Make This Cheesy White Bean Tomato Bake

This recipe is so unbelievably simple. Saute garlic, tomato paste, your seasonings, beans, tomatoes, vinegar, and a little water in your skillet before topping with cheese. Bake for 20 minutes and you're done! I've included a more detailed breakdown of the instructions below.

Step 1) Make The Sauce

To start, make your sauce by sauteing the minced garlic in oil or butter until fragrant (1 minute or so), then adding the tinned plum tomatoes, seasonings, and sun-dried tomatoes/cherry tomatoes if using. Allow the sauce to simmer and thicken, using your spoon to break apart the tomatoes.

Step 2) Add the beans

Tip the beans into the sauce and stir. You could opt to mash about ¼ of the beans for a super creamy sauce. Then, add your chopped fresh spinach and stir it into the sauce too.

adding the white beans to the tomato sauce — stir the white beans into the tomato sauce

cheesy white bean tomato bake with fresh spinach added to the pan — stir the white beans into the tomato sauce

Step 3) Add the cheese

If you're transitioning to an oven-proof dish, tip the beans into that dish now. Remove the bean mixture from the heat, and layer your mozzarella slices on top. Bake in the oven for 15 - 20 minutes until the cheese has melted and is golden and slightly crispy.

Top the cheesy white bean tomato bake with fresh basil and serve with lots of crusty bread. Delicious!

Expert Tips

Use a cast iron skillet: Going from stovetop to oven in one pan saves washing up and keeps the beans bubbling hot at the table. If your pan isn't oven-proof, transfer to a baking dish before adding the cheese.
Crush the plum tomatoes: Using the back of a wooden spoon to crush tinned plum tomatoes as they cook gives you a chunkier, more rustic sauce than using pre-chopped tomatoes.
Slice the mozzarella: Sliced fresh mozzarella (rather than shredded) melts into gorgeous pools and gives better browning. Tear it roughly if you prefer a more rustic look.
Don't skip the balsamic: A small amount adds a subtle depth that elevates the whole sauce. You won't taste "balsamic" specifically - it just makes everything taste richer.
Serve with garlic bread: This is non-negotiable. Dunking garlic bread into the cheesy, tomatoey sauce is the whole point.

Serving

Serve the beans immediately with crusty garlic bread, topped with fresh basil. A fresh green salad can also complement the heavier components of this meal.

You could also serve these beans as an epic side dish, alongside roast potatoes and roasted green beans, for example.

Storing Leftover Cheesy White Bean Tomato Bake

Refrigerator: Store leftovers for up to 3-4 days. Reheat in the oven with extra mozzarella on top for a fresh melted cheese layer.
Reheating: Oven at 180°C for 15 minutes gives the best result. Microwave works for individual portions.
Freezing: Freeze the bean and sauce mixture (without cheese) for up to 3 months. Add fresh mozzarella and bake when serving.

a cast iron skillet with cheesy white beans in a tomato sauce. Served with sour dough on the side.

FAQs

Which cheese is best to use for ultra-cheesy beans?

I use a mixture of grated cheddar and mozzarella in this recipe. I think mozzarella is a must for that oozy, melty goodness - but you could also add something like smoked gouda or cheddar for more flavor.

What should I do if my tomato sauce is too saucy?

Simply allow the sauce to simmer for longer (ideally before adding the spinach) to allow the tomato sauce to reduce and thicken.

Can I use a different type of bean?

Yes, tinned butter beans or haricot beans would also work well for this recipe! Chickpeas are an option too, although less creamy.

How can I make this white bean tomato recipe suitable for a vegan diet?

To make this recipe suitable for vegans, you have a few options. Simply omit the mozzarella and enjoy the delicious flavor of the tomato sauce and beans as it is. Use a plant-based mozzarella with a good melting capability as a substitute - or you could also consider swirling some cashew cream into the beans for that creamy texture without the cheese.