Cheesy White Bean Tomato Bake

A baked bean and tomato casserole topped with cheese and rosemary.

This cheesy white bean tomato bake recipe is a perfect weeknight vegetarian dinner or side dish. Serve with a salad and a few hunks of crusty bread. The number of serving assumes this dish will be served as a vegetarian main dish.

Course Main Course

Cuisine Italian

Keyword cheesy white bean tomato bake

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 339.3kcal

Author Susan Pridmore

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
3 cloves garlic smashed and minced
28 ounce can fire-roasted diced tomatoes undrained
¼ cup finely chopped fresh rosemary leaves, divided
1 teaspoon dried oregano or 1 tablespoons fresh oregano, finely chopped.
3 15 ounce cans cannellini beans, rinsed and drained (or other canned white beans)
½ teaspoon crushed red pepper flakes
1 teaspoon kosher salt (or ½ teaspoon sea salt)
¼ teaspoon ground black pepper
1 cup grated fontina cheese divided (see Ingredient Notes for plant-based cheeses)
¾ cup grated parmesan cheese divided (see Ingredient Notes for plant-based cheeses)

Instructions

Preheat the oven to 400˚F.
In a Dutch oven or other large, heavy-bottomed pot, warm the olive oil and add the diced onion. Sauté until softened, about 5 minutes. Add the garlic, and cook another minute until fragrant.
Stir in the diced tomatoes, all of the rosemary except 1 tablespoon, and all of the oregano. Simmer for 3 - 4 minutes to meld the flavors. The sauce will slightly thicken.
Add the beans, crushed red pepper, salt, pepper, one-quarter of the fontina cheese, and half of the Parmesan cheese. Stir to combine, and dump into a baking dish.
Top with the remaining Parmesan and fontina cheeses, and slide into the oven. Bake for 15 minutes, until the cheese is completely melted and turns a golden color.
Sprinkle with the remaining rosemary before serving. Serve warm.

Nutrition