Description
This Cheesy White Bean Tomato Bake is a comforting and nutritious Mediterranean-inspired dish featuring tender white beans, juicy cherry tomatoes, and a gooey blend of Parmesan and mozzarella cheeses. Perfect as a main course or side dish, it’s easy to prepare and bakes to golden perfection, offering a delightful combination of flavors and textures.
Ingredients
Beans and Vegetables
- 2 cans (15 oz each) white beans (such as cannellini or Great Northern), drained and rinsed
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 small red onion, thinly sliced
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Cheeses
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Garnish
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the casserole.
- Mix Ingredients: In a large bowl, combine the drained and rinsed white beans, halved cherry tomatoes, minced garlic, thinly sliced red onion, olive oil, dried oregano, red pepper flakes if using, and season with salt and black pepper. Toss thoroughly until all ingredients are evenly coated with the olive oil and seasonings.
- Prepare Baking Dish: Lightly grease an 8×8-inch or similar baking dish to prevent sticking. Transfer the mixed bean and tomato mixture into this dish, spreading it out evenly.
- Add Cheese Toppings: Evenly sprinkle the grated Parmesan cheese over the bean and tomato mixture, then top with the shredded mozzarella cheese, distributing it uniformly for even melting.
- Bake: Place the dish in the preheated oven and bake for 25–30 minutes, or until the tomatoes are bubbling hot and the cheeses are melted and golden brown on top.
- Garnish and Serve: Remove the dish from the oven and let it cool for a few minutes. Sprinkle with chopped fresh basil or parsley before serving to add a fresh herbal aroma and color contrast.
Notes
- Serve this dish with crusty bread for scooping or over rice or pasta to make it a more substantial meal.
- For variation, use only one can of beans and add sautéed spinach or zucchini to the mixture.
