This Cheesy White Bean Bake is delicious, budget friendly, one-pot comfort food. Cannellini beans in a rich and herby tomato sauce packed with spinach and loaded with cheese. There is a reason why my kids call these pizza beans!
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I'm trying to show that a can of beans can be exciting, as they are such a budget cupboard staple and a great way to increase your fibre intake.
This might just be the best thing I have ever made with beans! It is SO good. Even if you are on the fence with beans, give these a go.
All done in one pan, and ready in under 20 minutes too! This is a variation of something I used to make many years ago as a student, I have just added vegetables this time!
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Cheesy White Bean Bake Ingredients
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Beans - Use cannellini beans, and drain and rinse them to get the extra salt off too.
- Tomato puree (also know as tomato paste) - This helps to add an intense tomato flavour to the beans.
- Canned tomatoes - Use good quality chopped tomatoes. If you use a cheaper brand, they tend to be watery, so you might not need to add as much stock.
- Spinach - You could use kale instead.
- Cherry tomatoes - For extra tomato flavour, add some chopped sundried tomatoes too.
- Italian seasoning - If you want a kick of heat, use a spicy Italian seasoning.
- Stock - A good quality vegetable stock adds flavour, but you can just use water. This may not be needed.
- Cheese - Mozzarella and Parmesan cheese.
- Basil - Fresh basil to sprinkle over before serving.
Variations
Beans - Cannellini beans are our preferred beans in this cheesy white bean tomato bake, but if you want something chunkier then butter beans (lima beans) are really good. If your budget can stretch to it, then use jarred butter beans as the texture is amazing. You could also use kidney beans, black beans or chickpeas, or a mixture of them.
Vegetables - Other quick cooking vegetables like bell peppers, mushrooms, aubergine and peas would work well in this cheesy bean bake.
Cheese - You could sprinkle some goat's cheese or feta on top to make it extra cheesy before serving. Or even just swap Mozzarella and Parmesan for a mature cheddar.
Meat - This isn't missing meat, and it's a great vegetarian bean recipe. However, if you did want to add some, then some cooked chorizo is a great addition.
How To Make Cheesy White Bean Bake
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: In a large, ovenproof skillet, add the beans, chopped tomatoes, cherry tomatoes, tomato puree, spinach, and seasoning.
- Step 2: Mix well and cook over a low heat for 5-7 minutes. You may need to add stock or water if the beans get too thick.
- Step 3: Add the grated Parmesan and torn Mozzarella.
- Step 4: Put into the oven for around 10 minutes, or until the cheese has melted.
- Serve with chopped basil on top.
What To Serve with Tomato Bean Bake
This is a super filling dish just by itself, so you don't need any sides really. However, I would suggest some slices of really good sourdough with butter to scoop all the beans and sauce up with.
Why not finish it off with a drizzle of extra-virgin olive oil too?
You could also make some Cheesy Garlic Bread if you wanted to make it a bit more special.
Dannii's Top Tips
- Make sure to use a pan that can be transferred to the oven too. If you don't you can just transfer the beans to an oven proof dish and top with cheese.
- If your sauce is too saucy, then you can leave it to simmer a little longer to reduce.
- Equally, if you think it is too thick for your liking, then add a splash of stock to loosen it up.
- Add some chipotle paste or hot sauce if you want a spicy version of this.
- To get that lovely browning on the top, put under the grill (broiler) for a few minutes.
Frequently Asked Questions
This is best eaten straight away. But, any leftovers of the cheesy white bean bake can be left to cool and then put into an airtight container and kept in the refrigerator for up to 3 days. You can reheat it in the microwave or hob (stove top). The cheese will all mix into it, but that's a good thing!
Yes, you can store it in airtight freezer bags/containers and it will keep in the freezer for up to 2 months. Make sure it is fully defrosted before reheating.
More Bean Recipes
If you've tried this cheese and tomato bean bake, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Cheesy White Bean Bake
Ingredients
- 470 g (2.66 cups) Cannellini beans - canned; drained weight
- 400 g (14 oz) Chopped tomatoes - canned
- 1 tablespoon Tomato puree
- 60 g (2 cups) Spinach - chopped
- 170 g (6 oz) Cherry tomatoes - halved
- 1 tablespoon Italian seasoning
- 30 g (1 oz) Parmesan - grated
- 70 g (2.5 oz) Light Mozzarella - torn
- Fresh basil - chopped; to serve
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- In a large, heavy pan, add 470 g Cannellini beans, 400 g Chopped tomatoes, 170 g Cherry tomatoes, 1 tablespoon Tomato puree, 60 g Spinach, and 1 tablespoon Italian seasoning.
- Mix well and cook over a low heat for 5-7 minutes. You may need to add stock or water if the beans get too thick.
- Add 30 g Parmesan and 70 g Light Mozzarella.
- Put into the oven for around 10 minutes, or until the cheese has melted.
- Serve with chopped Fresh basil on top.
Recipe Tips
- Make sure to use a pan that can be transferred to the oven too. If you don't you can just transfer the beans to an oven proof dish and top with cheese.
- If your sauce is too saucy, then you can leave it to simmer a little longer to reduce.
- Equally, if you think it is too thick for your liking, then add a splash of stock or water to loosen it up.
- Add some chipotle paste or hot sauce if you want a spicy version of this.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Cristiana says
Easy to make, delicious and loaded with vegetarian protein.
Rachel says
Really enjoyed this. We added chorizo to ours this time as we had to use it up. I’m sure just as tasty without