Name: Cheesy White Bean Tomato Bake
Prep time: 5 min
Cook time: 15 min
Total time: 23 min
Cuisine: American
Ingredients: 1/4 cup olive oil; 5 cloves garlic, thinly sliced; 2 small shallots (or 1 large), thinly sliced; 1 (6 oz) can high-quality tomato paste (like Cento); 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 smoked gouda or mozzarella cheese, shredded; 1/2 cup parmesan cheese, finely shredded; Crusty French bread, for serving

Cheesy White Bean Tomato Bake

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This cheesy white bean tomato bake is a quick, hearty, protein-packed meal made with pantry staples. Ready in under 25 minutes and perfect with crusty bread for dipping!

Author: Sarah
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 23 minutes
Yield: 5 servings
Category: Main Course
Method: Stovetop + Broil
Cuisine: American
Diet: Vegetarian

Ingredients

1/4 cup olive oil

5 cloves garlic, thinly sliced

2 small shallots (or 1 large), thinly sliced

1 (6 oz) can high-quality tomato paste (like Cento)

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 smoked gouda or mozzarella cheese, shredded

1/2 cup parmesan cheese, finely shredded

Crusty French bread, for serving

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Instructions

Prep ingredients: Slice garlic and shallots. Preheat a large oven-safe skillet over medium heat.

Add olive oil to the pan. Once shimmering, add shallots and sauté for 3 minutes. Add garlic and cook for another 1 minute until fragrant.

Stir in tomato paste. Add oregano, salt, pepper, and crushed red pepper. Cook for about 2 minutes.

Add partially drained beans and 3/4 cup water. Stir to combine. Bring to a simmer over medium-high heat, then reduce to medium-low. Simmer gently for 10 minutes.

Turn off heat and stir in chopped rosemary. Adjust seasonings to taste.

Sprinkle shredded gouda and parmesan evenly over the top.

Broil: Place skillet under the broiler for 2–4 minutes until cheese is melted and bubbly with browned spots. Watch closely to prevent burning.

Serve hot with crusty French bread.

Notes

No fresh rosemary? Use 1 tsp dried and add with other spices.

Cheese swaps: Mozzarella, Monterey Jack, Provolone, Swiss, or Fontina all work well.

Storage: Store leftovers in the fridge for up to 3 days.

Freezing: Freeze cooled leftovers for up to 2–3 months. Reheat in a skillet, top with cheese, and broil again for best texture.

Find it online: https://allrecipesmade.com/cheesy-white-bean-tomato-bake/