White Bean, Tomato and Ricotta Bake


by Jennifer Shea Rawn MS, MPH, RD

Comforting. Hearty. Warming. Just four ingredients makes up this simple White Bean, Tomato and Ricotta Bake. It’s perfect when you want something a bit lighter and more protein-rich than your traditional lasagna or pasta dish. And it’s a dish we’ve been making over and over this winter, because it’s been a cold one – and this dish warms you from the inside out and also warms the house (via the oven!).

This dish was inspired by a simple white bean, garlic and tomato starter that we had a few years back at the Gaslight Restaurant in Portsmouth. The appetizer was so basic, but amazingly good. It was so good that we wanted to forgo our main course for a few more orders of those “special” white beans. Since then, we’ve made quite a few variations of this quick dish by adding baby kale, fennel, baking it, sautéing it, adding cheese, etc. We love this version because of the creaminess from the ricotta ( love ricotta) that’s added towards the end of baking time. Serve with a crisp green salad and a crusty baguette.

White Bean, Tomato and Ricotta Bake

Serves: 4

Time: 30 minutes


  • 1 14.5 oz can diced tomatoes with basil, garlic and oregano
  • 1 15.5 oz can cannellini (white) beans, drained and rinsed
  • 2 oz part-skim ricotta (about 3 dollops)
  • ¼ cup shaved Parmesan cheese


Preheat oven to 350. Combine tomatoes and beans in a small baking dish. Bake for 25 minutes. Remove from oven and add dollops of ricotta. Sprinkle with shaved Parmesan. Bake for 5 more minutes. Remove from oven and top with freshly ground pepper, if desired. Serve.


jenny rawnJenny Shea Rawn MS, MPH, RD is a leading health and nutrition
communications expert and Registered Dietitian who loves to
inspire others to live and eat simply, flavorfully and healthfully.
Jenny’s passion for providing food and nutrition inspiration has led her to positions such as health and wellness spokesperson, food and nutrition consultant, guest speaker, recipe developer and cooking class instructor.
Jenny is featured regularly in the national and local media and is an expert in translating food and nutrition science into relevant and actionable messages on TV and radio, online, in print and in person. Rawn is author and inspiration behind the lifestyle and cooking blog JennySheaRawn.com. Rawn hopes to inspire readers to get in the kitchen and try a new food, experiment with a healthy recipe and lead an active, healthy lifestyle.

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