cheesy white bean tomato bake
This cheesy white bean tomato bake is a hearty and comforting dish that combines creamy white beans, juicy tomatoes, and melted cheese, creating a delightful casserole perfect for any meal.
Equipment
- 1 baking dish (2-quart size)
- 1 mixing bowl
- 1 wooden spoon or spatula
- 1 knife and cutting board
- 1 set measuring cups and spoons
Ingredients
- 2 cans white beans, such as cannellini or great northern 15 oz each, drained and rinsed.
- 1 can diced tomatoes 14.5 oz, undrained.
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes Optional.
- to taste salt
- to taste pepper
- for garnish fresh basil Optional.
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the drained white beans, diced tomatoes (with juices), chopped onion, minced garlic, oregano, red pepper flakes, salt, and pepper. Stir until well mixed.
- In the prepared baking dish, spread the bean and tomato mixture evenly on the bottom.
- Sprinkle half of the shredded mozzarella cheese over the top of the bean mixture.
- Top with the remaining mozzarella cheese and then sprinkle the grated Parmesan cheese over everything.
- Drizzle olive oil on top of the cheese for added flavor and richness.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil if desired.
Notes
This dish is versatile; you can add vegetables like spinach or bell peppers for extra nutrition.
Serve with a side of crusty bread or a simple salad for a complete meal.
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.