Introduction

Pizza Beans Skillet is a comforting and hearty dish that combines the rich flavors of tomato sauce, garlic, and Italian herbs with creamy cannellini beans. Topped with melted mozzarella and Parmesan, it’s a simple, satisfying meal perfect for any night of the week.

Pizza Beans Skillet Recipe - Recipe Image

Ingredients

1 (28-oz.) can whole tomatoes
2 Tbsp. extra-virgin olive oil
3 cloves garlic, finely chopped
2 Tbsp. tomato paste
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 tsp. (or more) kosher salt
1/2 tsp. granulated sugar (optional)
2 (14.5-oz.) cans cannellini beans, drained, rinsed
1 cup shredded mozzarella
1/4 cup finely grated Parmesan
Fresh basil leaves, for serving

Instructions

Step 1: Pour the tomatoes and their juices into a large bowl. Using clean hands, tear the tomatoes into about 1/2-inch pieces. Set aside.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomato paste and cook, stirring constantly, until it darkens and starts to stick to the bottom of the skillet, 1 to 2 minutes.
Step 3: Add the reserved tomatoes, oregano, crushed red pepper flakes, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is reduced and slightly thickened, about 10 to 15 minutes. Taste and add granulated sugar for extra sweetness if desired.
Step 4: Stir in the cannellini beans and cook, stirring occasionally, until heated through, 1 to 2 minutes more. Adjust seasoning with additional salt if needed.
Step 5: Preheat the broiler to high. Sprinkle the mozzarella and Parmesan evenly over the beans. Broil, watching closely, until the cheese is bubbling and browned, 1 to 2 minutes.
Step 6: Remove from the oven and top with fresh basil leaves before serving.

Tips & Variations

For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
Swap cannellini beans for chickpeas or great northern beans for a different texture.
Serve with crusty bread or over cooked pasta for a more filling meal.
If you don’t have a broiler, you can finish with a quick bake at 425°F until cheese melts and browns.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. To retain cheesy topping texture, consider reheating under a broiler for a short time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute about 2 cups of fresh, chopped tomatoes, but canned tomatoes provide a richer, more consistent sauce and save time.

Is this dish vegetarian or vegan?

This recipe is vegetarian thanks to the cheese, but not vegan. To make it vegan, omit the mozzarella and Parmesan or replace them with plant-based cheese alternatives.

Pizza Beans Skillet Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

This Pizza Beans Skillet combines hearty cannellini beans simmered in a rich, tomato-based sauce infused with garlic, oregano, and a touch of red pepper flakes. Topped with melted mozzarella and Parmesan cheese and finished under the broiler for a bubbly, golden crust, this dish offers a comforting and flavorful twist on pizza flavors in a skillet form, perfect for a quick and satisfying meal.

Author: Ella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop with Broiling
Cuisine: Italian-American

Ingredients

Scale

Tomato Sauce

1 (28-oz.) can whole tomatoes
2 Tbsp. extra-virgin olive oil
3 cloves garlic, finely chopped
2 Tbsp. tomato paste
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 tsp. (or more) kosher salt
1/2 tsp. granulated sugar (optional)

Beans and Cheese

2 (14.5-oz.) cans cannellini beans, drained, rinsed
1 cup shredded mozzarella
1/4 cup finely grated Parmesan

Garnish

Fresh basil leaves, for serving

Instructions

Prepare the tomatoes: Pour the whole tomatoes and their juices into a large bowl. Using clean hands, tear the tomatoes into roughly 1/2-inch pieces. Set aside for later use in the sauce.
Sauté garlic and tomato paste: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped garlic and cook while stirring for about 30 seconds until fragrant. Stir in the tomato paste and continue cooking, stirring constantly until the paste darkens and starts to stick to the bottom of the skillet, approximately 1 to 2 minutes.
Simmer tomato sauce: Add the torn tomatoes, dried oregano, crushed red pepper flakes, and 1 teaspoon of kosher salt to the skillet. Bring the mixture to a boil over medium-high heat, then reduce to medium-low and let it simmer. Stir occasionally until the sauce reduces and thickens slightly, about 10 to 15 minutes. Taste the sauce and add granulated sugar for sweetness if desired.
Add beans and heat through: Stir in the drained and rinsed cannellini beans, combining well with the sauce. Continue cooking, stirring occasionally, until the beans are heated through, around 1 to 2 minutes. Adjust seasoning with additional salt if needed.
Broil with cheese: Preheat your broiler on high. Sprinkle the shredded mozzarella and grated Parmesan evenly over the bean mixture in the skillet. Place the skillet under the broiler and watch closely as the cheese melts, bubbles, and browns slightly, about 1 to 2 minutes.
Garnish and serve: Remove the skillet from the oven and top with fresh basil leaves before serving for a vibrant, aromatic finish.

Notes

Use whole canned tomatoes for a chunkier, fresher sauce texture.
Adjust red pepper flakes to control spiciness according to taste.
If you don’t have a broiler, you can place the skillet in a preheated oven at 450°F to melt and brown the cheese.
Serve this dish with crusty bread or a side salad for a complete meal.
Make sure your skillet is oven-safe before using under the broiler.

Keywords: Pizza Beans Skillet, cannellini beans recipe, tomato skillet, cheesy bean skillet, quick Italian dinner