Name: One-Pot Cheesy Bean Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 12 ounces dry elbow macaroni or penne pasta; 2 tablespoons olive oil or neutral cooking oil; 1 medium onion, finely diced; 3 garlic cloves, minced; 1 teaspoon Italian seasoning; 1/4 teaspoon red pepper flakes (optional); 1 (15-ounce) can diced tomatoes with juices; 1 (15-ounce) can tomato sauce; 2 (15-ounce) cans cannellini or kidney beans, drained and rinsed; 2 cups water or low-sodium broth; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper; 1/4 cup grated Parmesan or cheddar cheese, divided

Description

Slightly undercooked pasta tossed with a quick tomato-bean sauce simmered in the pot, finished with minimal cheese for umami, all in under 30 minutes using the saucepan. Bold Italian seasoning elevates canned goods to comforting, restaurant-style results. Pasta and bean combo freezes and reheats excellently when portions are meal-sized.

Cultural Background

This dish draws from traditional Italian pasta e fagioli, a humble peasant staple from regions like Tuscany and Campania where beans and pasta were combined with tomatoes and herbs for affordable, nourishing meals using pantry staples. It echoes centuries-old practices of stretching limited ingredients into satisfying one-pot meals, popularized in American home cooking through immigrant traditions emphasizing bold seasoning on canned goods for everyday comfort.

Recipe Info

PREP TIME: 5 minutes
COOK TIME: 20 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

12 ounces dry elbow macaroni or penne pasta
2 tablespoons olive oil or neutral cooking oil
1 medium onion, finely diced
3 garlic cloves, minced
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1 (15-ounce) can diced tomatoes with juices
1 (15-ounce) can tomato sauce
2 (15-ounce) cans cannellini or kidney beans, drained and rinsed
2 cups water or low-sodium broth
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 cup grated Parmesan or cheddar cheese, divided

Instructions

Heat the oil in the 1/2 gallon saucepan or frying/saucepan over medium heat on the stovetop. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and Italian seasoning (plus red pepper flakes if using) and cook for 1 minute until fragrant, being careful not to burn the garlic.
Add the diced tomatoes with their juices, tomato sauce, drained beans, water or broth, salt, and pepper. Stir well and bring the mixture to a boil over medium-high heat.
Add the dry pasta to the pot, stir to submerge it in the liquid, then reduce heat to medium-low. Simmer uncovered for 10-12 minutes, stirring frequently to prevent sticking, until the pasta is just al dente (slightly undercooked with a firm bite) and most liquid has been absorbed into a thick sauce.
Remove from heat, stir in half the grated cheese until melted and incorporated for umami depth. Taste and adjust seasoning with more salt or pepper if needed.
Divide into portions and serve immediately, sprinkling the remaining cheese on top.

Tips

- Stir the pasta often during simmering to ensure even cooking and prevent clumping at the bottom of the saucepan.
- Avoid overcooking the pasta initially as it will soften further on reheating; always slightly underdone for best texture.
- For a dairy-free version, omit the cheese or substitute nutritional yeast; add a pinch of smoked paprika for extra depth if desired.

Nutrition

Calories: 480
Protein: 20g
Carbs: 75g
Fat: 10g