Cheesy White Bean Tomato Bake: The One Dish Everyone Loves

Alright, so let me start by saying this Cheesy White Bean Tomato Bake is the reason my friend Mel still invites me over for book club (pretty sure it's not my literary insights). The first time I made this, I was up way too late watching that documentary about goats in pajamas—you know the one?—so I just wanted something easy, preferably with loads of cheese. It turned out so tasty that my partner insisted we have it again, like, the next day. Honestly, it's a bit of a culinary security blanket—scooped straight out of the oven and enjoyed in your warmest socks.

Why You'll Absolutely Love Making This

I make this dish on those “what’s-actually-in-the-cupboard?” nights or, let's face it, when the fridge is staring back at me with one of those passive-aggressive looks. My family pretty much demolishes it (except for my cousin Sam, who has an ongoing beef with beans—don’t ask). I make a double batch if there’s any chance of leftovers because, weirdly, I think it tastes even better the next day, once all the cheesy bits soak up the tomato sauce. And sometimes, when dinner feels like a slog, knowing you get a gooey cheesy topping at the end just lifts the spirits. Oh, and if I sound overly enthusiastic, it's probably because the last time I tried to recreate this with vegan cheese—it was...interesting. But that's another story.

Stuff You'll Need (Substitutions Totally Allowed)

2 cans (about 400g each) white beans, drained & rinsed (Cannellini, butter beans, navy beans... honestly, whatever you have. I once used chickpeas. Nobody noticed.)
1 can (400g) chopped tomatoes (could be passata, or even fresh tomatoes if they’re not as sad as mine usually are in winter)
1 medium onion, chopped up (red onions work; shallots are a bit fancy-pants if you’re feeling it)
2-3 cloves garlic, minced (I’ve totally used jarred garlic here in a pinch)
A generous handful of fresh basil, torn (parsley works when my basil plant has gone on strike)
1 teaspoon dried oregano (or Italian mixed herbs)
½ teaspoon chili flakes (I like things a little spicy, but leave this out if you’ve got little ones or you’re a bit of a wuss like my dad. Sorry, Dad!)
200g shredded mozzarella (sometimes I add a handful of cheddar, too, if it’s in the fridge. Go wild)
60g grated Parmesan (or Grana Padano; in a pinch, the pre-grated stuff works—don't let any food snobs tell you otherwise)
2 tablespoons olive oil (any oil will do)
Salt and pepper, to taste (I don’t actually measure, just trust your hand)

Here's How You Throw It All Together

Preheat the oven to 200°C (about 400°F). Or don’t, and remember halfway through. I’ve done that too.
In a large ovenproof skillet (or just a regular frying pan—you can move things to a baking dish later), heat the olive oil over medium heat. Chuck in the onion with a sprinkle of salt. Stir until it's soft and translucent—probably about five or six minutes. I sometimes wander off to answer a text at this point, just don’t let it burn!
Add the garlic and cook for another minute or so. You’ll know when—it smells amazing. Throw in the chili flakes and oregano at this point; I find the spices wake up better this way.
Pour in the chopped tomatoes, add the white beans, and stir everything together. Bring it to a simmer, then let it bubble for around 10 minutes. Don’t worry if it looks thin; it’ll thicken in the oven. This is usually where I sneakt a spoonful just to make sure it’s not too tangy. Adjust salt and pepper to taste.
If you used a skillet, pat yourself on the back. If not, pour the mixture into your favourite baking dish (anything from a Pyrex to a battered old lasagna pan works for me).
Scatter the fresh basil over the top, then cover the whole thing like a snowfall with mozzarella and Parmesan. Honestly, the more cheese, the merrier—just watch it doesn’t overflow. Learned that the hard way (RIP to my last oven cleaning job).
Bake uncovered for 20–25 minutes until the cheese is bubbling and golden in splotches. The edges should be a bit crispy; if not, you can hit it with the grill for 2 minutes—but watch it like a hawk, cheese turns on you fast.
Let it rest for a few minutes before digging in. The molten cheese will scald your tongue otherwise—ask me how I know.

Notes: The Stuff I Wish I'd Known Sooner

Sometimes I add spinach if it’s looking limp in the salad drawer. Wilts right in, nobody even notices.
If you forget the fresh herbs, dried ones are fine. Actually, I find it works better if you just use what you have than stress.
The cheesier, the better—but once, I went too wild and the top was almost pure cheese. Maybe don’t use a kilo, however tempting.

Variations (Some Hits, Some Misses)

Tried swapping the beans for lentils once when I was out—came out a bit mushy, but still got eaten. Just maybe don’t tell any Italians.
If you fancy a meaty version, some cooked sausage or shredded roast chicken thrown into the mix is chef's kiss.
One time I tried topping it with panko breadcrumbs for extra crunch, but I burnt them...so now I do it, but only in the last 5 minutes of baking. Lesson learned!

Equipment—Nothing Fancy Required

You’ll want an ovenproof dish; a big frying pan will do if it’s all you’ve got—just transfer to a baking dish before the cheese goes on. No skillet? No worries, mate, I’ve made it in a battered old roasting tin with a bit of foil scrunched around the sides. A big spoon for scooping is pretty key, but who am I to judge if you just use a mug?

How to Store It (But Let’s Be Real...)

This bake will keep in the fridge for a couple of days, sealed up tight, and it reheats beautifully for lunch (sometimes better than fresh, honestly). I’ve never actually had it stick around longer than that—my lot hoover it up pretty quick. If you want to freeze it, go ahead; just wrap well and defrost overnight in the fridge.

How I Like to Serve This (Besides Eating Over the Sink)

I love this with warm crusty bread—especially homemade or bakery style. Sometimes I throw together a quick green salad on the side (my sister calls that “virtue salad” after all the cheese). Or hey, it’s great as a side for grilled sausages if you’re feeding a crowd! I once served it at a late barbecue—cold outside, but this was a crowd-pleaser.

If You Want My Actual Pro Tips (from Mistakes!)

Don’t skip letting it rest. I once tried serving straight away, and wound up with molten cheese rivers—and a nice burn. Ouch.
Pre-grate your cheese if you can. The store-bought bags sometimes get a little clumpy, but having it ready means you don’t lose momentum and start eating the beans straight form the saucepan...not that I’ve ever done that, ahem.
Seriously, check your oven’s temperature. I once blasted this at 220°C (no idea why) and the cheese was a black crisp. Stick to 200°C.

Just Answering Some Real Questions I've Gotten

Can I use dried beans? Sure, but soak and cook them first (this is one of those jobs I always plan for and then forget). Canned beans save so much time—and honestly, nobody can tell the difference when it’s loaded with cheese!
Is there a vegan option? You can try vegan cheese or even a cashew-based topping. I did once, but the family gave me that look; you know the one. But if you’ve got a delicious vegan cheese you love—go right ahead!
What if I only have cheddar? Go for it! The flavor’s a bit sharper, but sometimes I actually prefer it (especially if I only have like a little bit of mozzarella left, I’ll mix and match).
Does it work as a make-ahead meal? Oh yes. You can assemble it earlier in the day and keep it in the fridge until you’re ready to bake. I’ve even assembled it the night before—just be sure to give it an extra five minutes in the oven straight from the chill.
Anything to watch out for? Mostly just watch the cheese at the end—it can catch quickly. Also, taste as you go; the tomatoes are sometimes more sour, so a pinch of sugar can help.
Where can I find more bean recipe inspiration? I’ve got a soft spot for Smitten Kitchen’s white bean ideas, honestly. And Serious Eats always has some fun twists.

So there you have it—my version of cheesy white bean tomato bake. If you manage not to eat half of it standing up at the stove, you have much more self control than me!

Cheesy White Bean Tomato Bake