Cheesy White Bean Tomato Bake
Cozy, pantry-friendly bake of creamy white beans in a garlicky tomato sauce, crowned with melty mozzarella and a sprinkle of Parmesan. Vegetarian, budget-friendly, and perfect for weeknights or meal prep (use halal-certified or vegetarian-rennet cheeses if needed).
Ingredients
- 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
- 2 cups marinara or tomato sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano (or Italian seasoning)
- 1/2 teaspoon red pepper flakes (optional)
- salt and black pepper, to taste
- 1 1/2 cups shredded mozzarella cheese (halal-certified/vegetarian-rennet if needed)
- 1/4 cup grated Parmesan cheese (halal-certified/vegetarian-rennet or vegan Parmesan)
- 2 tablespoons fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly oil an 8x11 or 9x9 baking dish.
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion with a pinch of salt for 4–5 minutes, until softened.
- Add minced garlic and cook 1 minute, until fragrant.
- Stir in marinara or tomato sauce, dried oregano, red pepper flakes (if using), and a few grinds of black pepper. Simmer 5 minutes to thicken. Taste and adjust seasoning.
- Add the drained, rinsed white beans and stir to coat. Simmer 2–3 minutes to warm through.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with shredded mozzarella and sprinkle with grated Parmesan.
- Bake 15–20 minutes, until the cheese is melted, bubbly, and lightly golden. Rest 5 minutes.
- Garnish with chopped basil or parsley and serve warm.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 17gSaturated Fat: 8gCholesterol: 35mgSodium: 620mgFiber: 7gSugar: 6g
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