Description
If you’re craving a wholesome, comforting meal that’s both hearty and vegetarian-friendly, look no further than this Cheesy White Bean Tomato Bake.
Ingredients
- 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
- 3 large ripe tomatoes, diced (or 1 can diced tomatoes, drained)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or similar-sized casserole.
Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent, about 4–5 minutes. Stir in minced garlic and cook for 1 minute more.
In a large bowl, mix the drained white beans, diced tomatoes, sautéed onions and garlic, oregano, basil, salt, and pepper. Stir well.
Spread half of the bean and tomato mixture in the baking dish. Sprinkle half the mozzarella and Parmesan cheeses. Layer the remaining bean mixture on top and finish with the rest of the cheese.
Place the casserole in the oven and bake for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove from the oven and let it cool for 5 minutes. Garnish with fresh parsley or basil before serving.
Notes
- Use ripe tomatoes or quality canned tomatoes for the best flavor.
- Rinse canned beans well to reduce sodium and remove excess starch.
- Don’t over-salt—cheese adds natural saltiness.
- Layer cheese generously to create a gooey, melty top.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6g
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 18g
Keywords: Cheesy White Bean Tomato Bake