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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
