One-Pot Creamy Tomato Pasta with Cannellini Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty pasta with a rich tomato-bean sauce made from pantry staples, ready in 30 minutes. This Italian-inspired one-pot recipe, ready in about 30 minutes, pairs penne pasta, olive oil, onion 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.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil and cook 8 oz penne pasta for 8-10 minutes until al dente; drain and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced onion and cook for 5 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 can crushed tomatoes, 1 can drained cannellini beans, 1/2 cup vegetable broth, 1 tsp dried oregano, and a pinch of salt and black pepper. Simmer for 10 minutes.
  4. Step 4: Add the cooked penne pasta to the skillet and stir to combine. Pour in 1/4 cup heavy cream and 1/4 cup grated Parmesan cheese, stirring until the sauce thickens and coats the pasta, about 2 minutes.
  5. Step 5: Season with additional salt and black pepper to taste, then garnish with 2 tbsp chopped fresh basil.

Frequently asked questions

How long does One-Pot Creamy Tomato Pasta with Cannellini Beans take to make?

Total time is about 30 minutes (10 min prep + 20 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 One-Pot Creamy Tomato Pasta with Cannellini Beans?

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 penne pasta from drying out.

Can I substitute ingredients in One-Pot Creamy Tomato Pasta with Cannellini Beans?

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 One-Pot Creamy Tomato Pasta with Cannellini Beans 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.

What goes well with One-Pot Creamy Tomato Pasta with Cannellini Beans?

Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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