Baked Tomato and White Bean Pasta
A hearty, one-pan pasta with savory tomatoes and beans, baked until bubbly and fragrant. This italian-inspired one pot (vegetarian) ready in about 45 minutes pairs (225g) spaghetti, (14 oz / 400g) diced tomatoes, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz (225g) spaghetti
- 1 can (14 oz / 400g) diced tomatoes
- 1 can (15 oz / 425g), drained and rinsed white beans
- 3 cloves, minced garlic
- 3 tbsp olive oil
- 1/4 cup, chopped fresh basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 400°F (200°C). Bring a large pot of salted water to a rolling boil and add 8 oz spaghetti; cook for 8-10 minutes until al dente, then drain and set aside.
- Step 2: In a large baking dish, combine 1 can diced tomatoes, 1 can drained white beans, 3 minced garlic cloves, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; stir until well mixed.
- Step 3: Add the drained spaghetti to the baking dish and toss gently to coat with the tomato-bean mixture, then sprinkle 1/4 cup chopped fresh basil evenly over the top.
- Step 4: Bake uncovered for 25-30 minutes, stirring once halfway through, until the pasta is heated through and the sauce has thickened slightly.
- Step 5: Remove from oven and sprinkle 1/4 cup grated Parmesan cheese over the top; serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Tomato and White Bean Pasta take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Tomato and White Bean Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (225g) spaghetti from drying out.
Can I substitute ingredients in Baked Tomato and White Bean Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Tomato and White Bean Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Tomato and White Bean Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
