Cheesy White Bean Tomato Bake recipe

Get ready to fall in love with this Cheesy White Bean Tomato Bake recipe — a bubbling, golden skillet full of creamy white beans, juicy tomatoes, earthy spinach, and oozy mozzarella, all kissed with fragrant garlic and a subtle peppery heat. It’s the kind of effortless, comforting dish that wows with its simplicity and layers of flavor, perfect for busy weeknights or cozy gatherings. The Cheesy White Bean Tomato Bake recipe brings together pantry staples and a handful of fresh ingredients, baking up into a swoon-worthy, crowd-pleasing favorite that’s as easy as it is satisfying.

Ingredients You’ll Need

There’s something magical about how just a few humble ingredients come together in this dish to create major flavor and irresistible texture. Each item in the Cheesy White Bean Tomato Bake recipe plays a special role, from creating a roasted, savory base to delivering that perfect cheesy finish.

• Olive oil (extra virgin): Lends a fresh, fruity flavor and helps create that gorgeous golden garlic base.
• Garlic cloves (thinly sliced): Slices infuse the oil with rich, aromatic notes and toast up beautifully.
• San Marzano peeled tomatoes: Bursts with sweet, deep tomato flavor that’s perfect for crushing into a rustic sauce.
• Fresh baby spinach: Adds a pop of green color and gentle earthiness, wilting down into creamy bites.
• Cannellini white beans: Their velvety texture and mild, nutty flavor make the dish hearty and comforting.
• Italian seasoning: Brings herby complexity and complements both the tomatoes and beans.
• Crushed red pepper flakes: Offers just the right amount of heat and a lovely hint of smokiness.
• Kosher salt and black pepper: Season everything perfectly and enhance all the fresh flavors.
• Shredded mozzarella: Melts into rich, stretchy ribbons that brown up beautifully on top.

How to Make Cheesy White Bean Tomato Bake recipe

Step 1: Create the Sizzling Garlic Base

Start by preheating your oven to 475 degrees so it’s piping hot and ready to transform your skillet into a bubbly masterpiece. Heat the olive oil in a 10-inch ovenproof skillet over medium-high, then add those sliced garlic cloves. You’ll smell them instantly — let them sizzle for about a minute until they’re lightly golden, but keep a close eye so they don’t burn. The garlic will infuse the oil, laying a bold, fragrant foundation for your Cheesy White Bean Tomato Bake recipe.

Step 2: Add and Crush the Tomatoes

Carefully add the San Marzano peeled tomatoes to the garlicky oil (watch for splatters!). With a potato masher or the back of a sturdy wooden spoon, smash those tomatoes right in the skillet. Let them bubble for just a minute; they’ll begin to break down and soak up that garlicky goodness. Reduce the heat a touch if needed, just to keep the garlic from turning too dark.

Step 3: Stir in Beans, Spinach, and Seasonings

Next, scatter in the fresh baby spinach and pour in the drained Cannellini beans. Sprinkle the Italian seasoning, red pepper flakes, and a pinch or two of kosher salt and black pepper right on top. Stir everything together so the leaves wilt and the beans warm through in the aromatic tomato sauce. You’ll see beautiful layers of color forming already!

Step 4: Smother with Cheese and Bake

Now for the moment of magic in this Cheesy White Bean Tomato Bake recipe: layer the shredded mozzarella generously over the bean and tomato mixture until it’s completely blanketed. Slide the skillet into your preheated oven and let it bake for 8 to 10 minutes. The cheese will melt and bubble, developing those irresistible golden spots. For a deeper browned layer, flip on the broiler for a couple of quick minutes, keeping a close watch!

Step 5: Serve and Savor

Bring the skillet straight to the table and serve immediately with your favorite tortilla chips, crusty bread, or by the spoonful. The cheese is stretchy, the flavors are comforting, and every bite is pure bliss. The Cheesy White Bean Tomato Bake recipe is best enjoyed hot, right out of the oven.

How to Serve Cheesy White Bean Tomato Bake recipe

Garnishes

Finish your skillet with a few pops of brightness: scatter fresh basil or parsley over the top, drizzle with a bit of extra virgin olive oil for shine, or sprinkle more red pepper flakes for extra heat. Even a squeeze of lemon or some grated Parmesan can amp up the contrast and make your Cheesy White Bean Tomato Bake recipe even more memorable.

Side Dishes

While this dish truly shines on its own, it pairs beautifully with a crisp green salad, warm garlic bread, or even roasted vegetables. The rich, cheesy skillet complements lighter sides, making it a perfect centerpiece for an abundant meal.

Creative Ways to Present

Serve your Cheesy White Bean Tomato Bake recipe as a hearty dip with chips for casual gatherings, spoon it over creamy polenta or baked potatoes, or make mini portions in individual ramekins for an elegant starter. No matter the occasion, this dish transforms into something special with a little creativity.

Make Ahead and Storage

Storing Leftovers

Once cooled, any leftover Cheesy White Bean Tomato Bake recipe can be transferred to an airtight container and kept in the fridge for up to three days. The beans and sauce stay creamy, and the cheesy topping can easily be reheated back to melty perfection.

Freezing

For longer storage, freeze portions in freezer-safe containers for up to two months. Thaw overnight in the fridge before reheating. The beans and tomatoes freeze wonderfully, though the cheese may lose a bit of its stretchiness, but it’ll still taste fantastic.

Reheating

To reheat, place leftovers in an oven-safe dish and warm at 350 degrees until bubbling once more and the cheese is remelted. A few minutes under the broiler can revive that irresistible golden crust, making the Cheesy White Bean Tomato Bake recipe taste just as dreamy as when first baked.

FAQs

Can I use a different type of beans in this recipe?

Absolutely! While Cannellini beans offer a naturally creamy texture, feel free to substitute with great northern, navy, or even butter beans for a slightly different flavor and consistency.

What can I use if I don’t have San Marzano tomatoes?

Regular whole peeled tomatoes (canned or fresh) will work well. San Marzano are prized for their sweetness and balance, but substituting with the best tomatoes you have on hand still creates a wonderful sauce.

Is this Cheesy White Bean Tomato Bake recipe vegetarian and gluten-free?

Yes, the recipe is naturally vegetarian and gluten-free. Just be sure any sides or chips you serve are gluten-free as well!

Can I make this recipe dairy-free?

You bet! Replace mozzarella with your favorite dairy-free cheese alternative, or use a sprinkle of nutritional yeast for a cheesy tang without the dairy.

Can I prepare this dish in advance?

You can assemble everything up through adding the cheese, cover, and refrigerate for up to a day before baking. When ready, bake as directed, adding a few extra minutes if needed to ensure it’s hot throughout.

Final Thoughts

If you’re craving comfort food with minimal fuss, the Cheesy White Bean Tomato Bake recipe is an absolute must-try. With its melty cheese, hearty beans, and garlicky tomato goodness, it’s always a hit whether you’re cooking for a crowd or just want something cozy for yourself. Give it a try and make it your own — I promise, this recipe will quickly find a spot in your regular dinner rotation!

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