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–+ servings
This is a square picture of cheesy white bean casserole in a skillet.

Cheesy White Bean Tomato Bake

Priscilla Lawrence
Served as an appetizer, side dish or main entree, this cheesy white bean tomato bake is out of this world delicious! Made with crushed tomatoes, white beans, spinach, and a mix or gooey melted cheese.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 6 servings
Calories 347.8 kcal

Equipment

Ingredients
  

  • 1 tablespoon olive oil or any neutral oil
  • 1 shallot finely chopped, about ¼ cup
  • 3-4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 15 ounces crushed tomatoes 1 small can
  • 1 teaspoon Italian herb blend or Italian seasoning
  • ½ teaspoon salt more or less to taste
  • ¼ teaspoon black pepper more or less to taste
  • 1 pinch red pepper flakes optional
  • 2 15-ounces cans white beans cannellini or great northern
  • 1-2 handful baby spinach roughly chopped
  • ¼ cup freshly shredded parmesan
  • ½ cup shredded Gruyère cheese
  • ¾ cup shredded mozzarella
  • 5-6 leaves fresh basil finely sliced or chopped

Instructions
 

  • Preheat oven to 445° Fahrenheit.
  • Drain and rinse the white beans under cold water.
    This is a picture of white bean being drained.
  • Heat olive oil in an oven-safe skillet on high heat, then reduce to medium heat, add chopped shallot, and cook until translucent, stirring often about 5 minutes.
    This is a picture of a skillet with shallots cooking.
  • Then add the minced garlic and tomato paste, mix together until fragrant, about 1 minute.
    This is a picture of a skillet with added garlic and tomato paste.
  • Add the crushed tomatoes, Italian seasoning, salt, pepper, red pepper flakes, bring to a low boil then simmer on medium-low heat until thickened, about 8 minutes.
    This is a picture of the skillet with crushed tomatoes added.
  • Then add the drained white beans, mix them in and continue cooking for a few minutes.
    This is a picture of the skillet with white beans added.
  • Add the spinach, cook until welted, about 2-3 minutes.
    This is a picture of the skillet with spinach added.
  • Add layer of gruyère cheese, then parmesan, then mozzarella, add to the oven and bake for 7-8 minutes, or until bubbly.
    This is a picture of the skillet with the cheese added.
  • Then turn the oven on high broil, and broil the dish for about 2 minutes until golden brown. Sprinkle with fresh basil, and serve with bread or side of choice. Enjoy!
    This is a picture of the skillet right out of the oven.

Notes

  • Leftovers can be stored in an airtight container refrigerated for up to 4 days.
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 347.8kcal | Carbohydrates: 42.5g | Protein: 23.7g | Fat: 10g | Saturated Fat: 3.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.8g | Cholesterol: 17mg | Sodium: 454.8mg | Potassium: 1006.3mg | Fiber: 10.8g | Sugar: 4.5g | Vitamin A: 900IU | Vitamin C: 9.4mg | Calcium: 439.4mg | Iron: 6.7mg
Keywords cheesy, comfort food, entertaining, white bean tomato bake
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