Description
This Cheesy White Bean Tomato Bake is a comforting and flavorful vegetarian casserole that combines creamy white beans, tangy crushed tomatoes, and a cheesy topping. With an Italian-inspired flair, this hearty bake is a perfect main dish for a cozy dinner.
Ingredients
Scale
For the Bake:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans white beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil or parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes.
- Combine Ingredients: Stir in crushed tomatoes, white beans, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
- Assemble and Bake: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle mozzarella and Parmesan over the top. Bake for 20–25 minutes until cheese is melted and bubbly.
- Garnish and Serve: Garnish with fresh herbs before serving.
Notes
- Serve with crusty bread or over cooked pasta.
- Add sautéed spinach or kale for extra greens.
- For a dairy-free version, use plant-based cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Casserole
- Method: Stovetop and Baking
- Cuisine: Italian-Inspired, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 35 mg
