Cheesy White Bean Tomato Bake

Why You’ll Love This Recipe

I like how simple and adaptable this dish is—it’s full of protein and fiber, made with ingredients I almost always have on hand, and wildly flavorful thanks to the tomato paste and garlic base. Smoked gouda gives the cheese layer a deep, savory note, and the beans soak up every bit of flavor from the rosemary, shallots, and spices. It’s just as cozy and indulgent as a baked pasta, without needing a single noodle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/4 cup olive oil
5 cloves garlic, thinly sliced
2 small shallots (or 1 large), thinly sliced or chopped
1 (6 oz) can high-quality tomato paste
1 tablespoon dried oregano
2 teaspoons kosher salt (or 1 1/4 tsp table salt)
1 teaspoon freshly cracked black pepper
1/4 teaspoon crushed red pepper (or to taste)
3 (15 oz) cans white beans (cannellini), partially drained
3/4 cup water
1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)
2 cups grated smoked gouda (or mozzarella)
1/2 cup finely shredded parmesan
Crusty French bread, for serving

Directions

1. I prep the garlic and shallots first, slicing them thinly so they melt into the base.

2. I heat a large oven-safe skillet (cast iron works great) over medium heat, then add olive oil. When it’s shimmering, I sauté the shallots for 3 minutes and add the garlic for about 1 minute, just until fragrant.

3. I stir in the tomato paste, spreading it across the skillet. I add oregano, salt, black pepper, and crushed red pepper. I let everything cook together for 2 minutes to bring out the flavor.

4. I open the beans and partially drain each can—dumping out some of the top liquid but not rinsing. I add the beans to the skillet with 3/4 cup water and bring the mixture to a simmer.

5. Once bubbling, I reduce the heat to medium-low and let it cook gently for about 10 minutes, stirring occasionally.

6. I remove the skillet from heat and stir in the chopped rosemary. I taste and adjust seasoning if needed.

7. I sprinkle the grated gouda evenly over the top, followed by the parmesan.

8. I set my oven broiler to high and move the oven rack a few inches below it. I broil the beans for 2–4 minutes, watching carefully. When the cheese is melted and starts to brown in spots, I pull it out.

9. I serve it hot straight from the skillet, with crusty French bread for scooping.

Servings and timing

This recipe makes about 5 servings and is ready in 23 minutes total—5 minutes to prep, 15 to cook, and just a couple of minutes under the broiler.

Variations

• Switch the cheese: I’ve used mozzarella, Monterey Jack, provolone, or even Swiss—all great melters.

• Use different beans: Great Northern or butter beans work just as well as cannellini.

• Add greens: A handful of baby spinach or kale stirred in with the beans adds color and nutrition.

• Make it spicy: I up the red pepper flakes or stir in a bit of hot sauce before broiling.

• Add sausage: For a heartier version, I brown some Italian sausage in the pan before adding the tomato paste.

Storage/Reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I scoop it into a skillet or microwave-safe dish, add a splash of water if needed, and heat gently. If I want the cheese bubbly again, I pop it under the broiler for a minute or two.

Freezing tip: This dish freezes really well. I transfer cooled leftovers into a freezer bag or airtight container and freeze for up to 2–3 months. When ready to eat, I thaw it overnight in the fridge, reheat it in a skillet, and add more cheese on top before broiling.

FAQs

Do I need to fully drain the beans?

No. I only partially drain them. That starchy liquid helps create a creamy sauce, so I just pour off a little from the top and toss the rest in.

Can I make this vegan?

Yes. I use plant-based cheeses that melt well or skip the cheese altogether and drizzle with olive oil and breadcrumbs for crunch.

What skillet should I use?

Any oven-safe skillet works, but I prefer cast iron for even heating and broiler-safe use.

Can I make this ahead of time?

Definitely. I prep everything except the cheese topping, then refrigerate. When ready to serve, I reheat the beans, add cheese, and broil.

What should I serve with it?

I love serving this with crusty bread, but it also goes great with a side salad or roasted veggies for a full meal.

Conclusion

This Cheesy White Bean Tomato Bake is one of those pantry meals that surprises me every time. It’s fast, budget-friendly, and packed with flavor and texture. Whether I’m trying to use up beans or need a quick vegetarian main, this skillet dish is always a win. The broiled cheese top is golden and bubbly, the beans are soft and flavorful, and every bite feels like comfort in a bowl.

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