One-Pot Tomato and Cannellini Bean Pasta

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

A pantry-friendly pasta dish with tomatoes, beans, and herbs in a simple, satisfying sauce. This Italian-inspired one-pot recipe (vegetarian), ready in about 25 minutes, pairs penne pasta, diced tomatoes, cannellini beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 15 min Serves 4 Italian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add penne pasta and cook for 8-10 minutes until al dente, then drain and set aside.
  2. Step 2: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 5 minutes until softened and translucent.
  3. Step 3: Add minced garlic, dried oregano, and red pepper flakes to skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
  4. Step 4: Stir in diced tomatoes (with juices) and rinsed cannellini beans. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  5. Step 5: Add drained penne pasta to skillet and toss to coat in sauce. Cook for 2-3 minutes until pasta is heated through.
  6. Step 6: Stir in chopped fresh basil and season with salt to taste. Serve immediately, topped with grated Parmesan cheese.

Frequently asked questions

How long does One-Pot Tomato and Cannellini Bean Pasta take to make?

Total time is about 25 minutes (10 min prep + 15 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 Tomato and Cannellini 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 penne pasta from drying out.

Can I substitute ingredients in One-Pot Tomato and Cannellini 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 One-Pot Tomato and Cannellini 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 One-Pot Tomato and Cannellini 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.

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