There’s nothing quite like sitting down to a warm, comforting skillet filled with bubbling cheese, tender beans, and bright, blistered tomatoes. The Cheesy Tomato Bean Skillet Recipe is one of those dishes that manages to be cozy and fresh all at once—a true weeknight winner that doesn’t feel like a quick fix.
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Why You'll Love This Recipe
This recipe is close to my heart because it feels gourmet but cooks up so simply in just one skillet. It’s the kind of comfort food that’s also healthy and surprisingly fast, which makes it a staple in my kitchen on busy nights.
- One-Pan Convenience: Everything cooks together, saving you time and minimizing cleanup.
- Creamy & Cheesy Goodness: Melty mozzarella and parmesan create a luscious blanket that’s downright addictive.
- Fresh Tomato Flavor: Blistered cherry tomatoes add a pop of sweetness and a bit of tang that balances the richness.
- Budget-Friendly: Uses pantry staples like canned beans and simple ingredients you probably already have on hand.
Ingredients & Why They Work
Each ingredient in this Cheesy Tomato Bean Skillet Recipe plays an essential role, from texture to flavor. I always recommend using ripe cherry tomatoes and good-quality cheese because those little upgrades make a big difference.
- Extra virgin olive oil: Adds a fruity richness; helps blister tomatoes evenly without burning.
- Cherry tomatoes: Their sweetness and juiciness shine when blistered, creating a vibrant sauce base.
- Garlic: Fresh grated garlic delivers an aromatic punch that warms the dish.
- Tomato paste: Concentrates tomato flavor and thickens the sauce, bringing depth.
- Dried oregano: Offers a classic herbaceous note that pairs beautifully with tomatoes and cheese.
- Red pepper flakes (optional): A subtle kick to brighten the overall flavor.
- Salt and black pepper: Essential for seasoning everything perfectly.
- Cannellini beans: Creamy, mild beans that soak up the tomato sauce while offering protein and fiber.
- Broth (vegetable or chicken): Keeps the sauce loose and flavorful as it simmers.
- Mozzarella (shredded or fresh): Melts to gooey perfection, creating that irresistible cheesiness.
- Parmesan cheese: Adds a salty, nutty finish and helps create a golden crust under the broiler.
- Fresh basil: Bright, fresh herbaceousness to finish the dish on a high note.
- Crusty bread: Perfect for scooping up all the saucy, cheesy goodness.
Make It Your Way
I love tweaking this Cheesy Tomato Bean Skillet Recipe to keep it exciting – sometimes I add a pinch of smoked paprika for warmth or switch up the beans depending on what I have on hand. Feel free to make it yours.
- Variation: I once swapped mozzarella for crumbled feta and fresh oregano for basil—it made the dish tangier and herby in a whole new way that my family adored.
Step-by-Step: How I Make Cheesy Tomato Bean Skillet Recipe
Step 1: Blister Those Tomatoes
Start by heating olive oil in a large oven-safe skillet over medium-high heat. Toss in the halved cherry tomatoes and let them cook mostly undisturbed for about 5 minutes. This is a game-changer—it lets the skins blister and caramelize, creating a beautiful natural sweetness. Stir in the grated garlic, tomato paste, oregano, red pepper flakes (if using), salt, and pepper. Cook for another minute until you can smell all those flavors mingle.
Step 2: Simmer the Beans and Sauce
Drain and rinse your cannellini beans, then add them to the skillet with the broth. Give everything a good stir to combine, then let it simmer gently for about 10 minutes. The tomatoes break down further, and the sauce thickens up nicely—just right for all that cheesy goodness to come.
Step 3: Add Cheese and Broil to Bubbling Perfection
Preheat your oven’s broiler. Sprinkle shredded mozzarella and grated parmesan evenly over the skillet. I like to tear fresh mozzarella into chunks rather than shredding it—it melts with a beautiful, rustic look. Broil for about 5 minutes, watching carefully, until the cheese is melted and golden with bubbly spots. It happens fast, so stay close!
Step 4: Finish and Serve
Remove from the oven and scatter fresh basil over the top for a burst of color and aroma. Serve immediately with crisp, toasted crusty bread to scoop up every last bit of that saucy, cheesy bean mixture. Trust me, it’s pure comfort heaven.
Top Tip
Having made this Cheesy Tomato Bean Skillet Recipe dozens of times, I’ve learned a few little secrets that ensure it turns out excellent every single time. These have saved me from overcooked beans and burnt cheese more than once!
- Let Tomatoes Blister Properly: Resist the urge to stir too often—they need time to brown and develop sweetness.
- Use an Oven-Safe Skillet: It makes transitioning your dish to the broiler seamless and cuts down on dishes.
- Watch the Broiler Closely: Cheese can burn in seconds once it starts browning, so stay nearby.
- Adjust Sauce Thickness: If it looks too thick while simmering, splash in a bit more broth or water to keep it saucy.
How to Serve Cheesy Tomato Bean Skillet Recipe
Garnishes
I always finish with fresh basil because it adds a fragrant brightness that cuts through the richness of the cheese perfectly. Sometimes, I also drizzle a bit of good olive oil or sprinkle crushed red pepper flakes for extra heat. Fresh oregano works beautifully too if basil isn’t handy.
Side Dishes
This skillet dish is hearty on its own, but if you’re looking to round out your meal, a simple green salad with a lemon vinaigrette or roasted seasonal vegetables pairs nicely. I often serve it alongside steamed green beans or a lightly dressed arugula salad for some peppery freshness.
Creative Ways to Present
For special occasions, I like to serve the skillet family-style right at the table, surrounded by an array of crusty breads and small bowls of olives and marinated artichokes. You can also spoon the cheesy tomato bean mixture over toasted polenta rounds or roasted sweet potato slices for a fun twist.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find they keep well for up to four days. The sauce thickens as it chills, so you might want to loosen it up with a little broth or water when reheating.
Freezing
This Cheesy Tomato Bean Skillet Recipe freezes beautifully. After cooling completely, I portion it into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
I reheat leftovers gently on the stovetop over low heat, adding a splash of broth to revive the sauce and stirring frequently until warmed through. Avoid microwaving if you can—it tends to dry out the beans and cheese.
Frequently Asked Questions:
Absolutely! While cannellini beans are great for their creaminess, kidney beans, great northern beans, or chickpeas can be swapped in with equally delicious results. Just ensure they're cooked or canned and drained.
It’s highly recommended because you’ll be broiling the cheese topping right in the skillet. Using an oven-safe pan means you can go straight from stovetop cooking to broiling without transferring, which makes cleanup easier and keeps the dish intact.
Yes! Simply swap out the mozzarella and parmesan for your favorite dairy-free cheese options. Using vegetable broth ensures it's fully plant-based. Nutritional yeast sprinkled on top before broiling can also add a cheesy flavor boost.
Keep a close eye during broiling since cheese can brown very quickly. I recommend broiling in short bursts, checking every minute or so to catch that perfect bubbly, golden finish without burning.
Final Thoughts
This Cheesy Tomato Bean Skillet Recipe holds a special place in my recipe collection because it’s easy, comforting, and feels a little indulgent without being fussy. Whether you’re dishing it up for a family dinner or needing a cozy meal for yourself, this recipe hits all the right notes. I can’t wait for you to give it a go and make it your own—trust me, your kitchen will smell amazing and your taste buds will thank you.
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Cheesy Tomato Bean Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pizza Beans is a delicious and easy one-skillet dish featuring blistered cherry tomatoes, creamy cannellini beans, and melty mozzarella cheese broiled to golden perfection. Served with crusty bread, this hearty, flavorful recipe makes a perfect weeknight meal or comforting appetizer.
Ingredients
Base
- 2 tablespoons extra virgin olive oil
- 2 pints cherry tomatoes halved
- 2 cloves garlic grated
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon salt or more to taste
- Black pepper to taste
Beans and Broth
- 2 cans cannellini beans 15 oz / 400 g each can – drained and rinsed
- 1 cup vegetable or chicken broth
Cheese and Garnish
- 1½ cups shredded mozzarella or 1 fresh mozzarella ball torn into chunks (about 7-8 oz or 200 g)
- ⅓ cup grated parmesan
- 1 handful fresh basil
To Serve
- 4 slices crusty bread toasted
Instructions
- Blister the tomatoes: Heat 2 tablespoons extra virgin olive oil in a large oven-safe skillet over medium-high heat. Add 2 pints halved cherry tomatoes and cook about 5 minutes, until the skins start to blister. Stir in 2 grated garlic cloves, 3 tablespoons tomato paste, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes (optional), ½ teaspoon salt, and black pepper. Cook for 1 minute until fragrant.
- Add beans and simmer: Stir in 2 cans of drained and rinsed cannellini beans and 1 cup broth. Mix well, bring to a simmer, and cook for 10 minutes until the tomatoes soften and the sauce thickens.
- Add cheese and broil: Preheat your oven broiler. Top the skillet with 1½ cups shredded mozzarella or torn fresh mozzarella chunks and ⅓ cup grated parmesan. Broil for 5 minutes or until the cheese melts and is golden in spots.
- Finish and serve: Remove the skillet from the oven and scatter 1 handful of fresh basil on top. Serve warm with 4 slices of crusty toasted bread to scoop up the saucy beans and melted cheese.
Notes
- Extra virgin olive oil can be substituted with avocado oil or light olive oil.
- Cherry tomatoes can be replaced with marinara sauce or canned diced, crushed, or whole peeled tomatoes.
- Garlic may be swapped with garlic powder or roasted garlic.
- Tomato paste can be replaced by tomato passata or marinara sauce.
- Dried oregano can be substituted with Italian seasoning or dried basil.
- Cannellini beans can be substituted with great northern beans, butter beans, or chickpeas.
- Vegetable broth may be replaced with water and a pinch of salt or chicken broth.
- Mozzarella works well either fresh torn or shredded; alternatives include cheddar, crumbled feta, provolone, fontina, or dairy-free mozzarella.
- Parmesan can be swapped with pecorino Romano.
- Fresh basil can be substituted with fresh oregano or basil pesto.
- Instead of crusty bread, try whole grain toast or warm pita.
- Let tomatoes blister undisturbed to deepen flavor.
- Use an oven-safe skillet to move easily from stovetop to broiler.
- Brown the tomato paste briefly for richer flavor.
- Add broth or water if sauce thickens too much during simmering.
- Tear mozzarella into uneven pieces for melty bubbly topping.
- Watch the broiler closely to prevent cheese from burning.
- Serve with crusty bread for a hearty, satisfying meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 45 mg
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