This Cheesy White Bean Tomato Bake is the ultimate cozy, one-pan meal, bubbling with creamy beans, tangy tomatoes, and a perfectly browned mozzarella crust. After extensive testing, I’ve found this simple bake delivers maximum flavor with minimal effort, making it a reliable weeknight favorite. The combination of garlic-infused oil, sweet San Marzano tomatoes, and hearty white beans creates a deeply satisfying vegetarian dish that feels both rustic and elegant.

Cheesy White Bean Tomato Bake recipe

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Author: Dorothy Miller

Ingredients

Scale

1/4 cup olive oil (extra virgin)
3 large garlic cloves (thinly sliced)
4 to 5 San Marzano peeled tomatoes
2 handfuls fresh baby spinach
2 (15 oz) cans Cannellini white beans (rinsed and drained)
1/4 to 1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (+ more if desired)

kosher salt and black pepper
2 cups shredded mozzarella

Instructions

Pre-heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until lightly golden, about 1 minute. Add in the San Marzano peeled tomatoes (be careful of splattering) and mash them down with a potato masher or the back of a wooden spoon. Let cook for about a minute and then reduce the heat as needed to prevent the garlic from burning.
Add the spinach and the beans, and then all the Italian seasoning, crushed red pepper flakes, and season with the salt and pepper. Stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots; for about 8 to 10 minutes. For more browning, switch to the broiler setting and leave under the broiler for about 2 minutes. Serve with tortilla chips and enjoy immediately. This dish is best when baked and served immediately because of the cheese.

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Cheesy White Bean Tomato Bake Recipe