Name: Tuscan White Bean Skillet Casserole
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 tablespoons avocado oil or other neutral cooking oil (or broth for oil-free option); 8 large cloves garlic, minced; 1½ teaspoons Italian seasoning blend (See Notes for sub); ½ teaspoon red pepper flakes; 1 (28 oz) can crushed tomatoes, regular or fire roasted; 2 cups water; 8 ounces small, dry pasta such as orecchiette or shells (gluten-free or regular); 2 (15 oz) cans cannellini beans, rinsed and drained well (Or 3 ¼ cups cooked white beans.); 5 ounces fresh baby spinach; 1½ to 2 cups shredded vegan mozzarella cheese (about 5 ounces); fine sea salt; black pepper; homemade vegan parmesan (or store-bought); fresh basil

This 1-pot Tuscan white bean skillet is a simple vegan casserole that's great any night of the week. White beans are the true star of the show, with tomatoes, pasta, spinach, and garlic playing delicious supporting roles. Serve with a salad and your favorite crusty bread. Minimal prep and ready in 40 minutes!

Vegan and made gluten-free with your choice of pasta.

overhead photo of cheesy tomato white bean dish in cast iron skillet.

Lately we just can't get enough of comforting, tomato-y, Italian-inspired dishes like this white bean skillet bake. If you're also a fan, be sure to check out these recently posted recipes: crockpot vegan lasagna, pepperoni pizza pasta bake, and 1-bowl vegan meatballs.

You'll love how simple and quick this 1-pan meal is to pull together. In fact, not only are there minimal dishes to wash, but mincing the garlic is the ONLY chopping involved.

I told you it was simple!

This Tuscan skillet bake is just saucy enough to call for some really great toasted bread for scooping and dipping. Welcome to vegan comfort food heaven! Toss in a side salad and you're all set.

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Ingredients
Instructions
Serving Suggestions
Substitutions
Equipment Needed
How To Store
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Recipe
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Ingredients

cannellini beans - navy or Great Northern white beans also work.
canned tomatoes - either fire-roasted or regular crushed tomatoes.
oil - I used avocado oil, but any other high-heat cooking oil is fine. I haven't tested an oil-free version of this recipe yet, but sautéing the garlic in broth is always an option. Or try a tahini-broth mixture as shown in this Oil-Free Alfredo.
pasta - I used orecchiette; any small pasta you like is great, including gluten-free.
spinach - I used fresh baby spinach, but in a pinch frozen will work, too. Thaw it first, and drain away the water before adding to the skillet. Chopped kale is also great in this dish.
cheese - I chose Violife's shredded vegan mozzarella; homemade vegan mozz is another option.
If you feel like experimenting with an oil-free take on this recipe, this tofu cottage cheese (hint: it's basically tofu ricotta), almond ricotta, or oil-free cashew mozzarella would all work very well here.

See recipe card below for quantities and full instructions.

Instructions

2-photo collage of sautéing garlic then adding tomatoes to the cast iron skillet.

Preheat the skillet over medium heat and add the oil. Cook the garlic for 1 minute, stirring frequently. Add the Italian seasoning, red pepper flakes, and a generous pinch of salt and pepper, and cook for another minute.
Add the tomatoes to the pan, and stir well.

2-photo collage showing adding water, pasta, spinach and cheese to the skillet.

Add the water and a heaping teaspoon of sea salt. Bring to a simmer, then stir in the pasta. Return to a simmer, cover, reduce heat to low, and cook for about 10 minutes or until the pasta isn't quite al dente.
Add the spinach and about ½ cup shredded cheese. Stir well and cook until the spinach is wilted down, just a minute or two.

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2-photo collage showing final additions before transferring skillet to oven.

Stir in the beans, and taste for seasoning, adding more salt and pepper if needed.
Sprinkle the remaining cheese on top. Transfer the skillet to a preheated 450 degree oven. Bake for 10 to 15 minutes or until the cheese is melted.

The skillet bake will be bubbly and piping hot. Let stand for a few minutes before serving.

Serving Suggestions

One of my favorite things about this dish is that there's just enough sauciness left in the skillet to encourage scooping with gorgeous, crusty, toasted bread. Take a loaf of Italian bread or baguette, slice on the diagonal, drizzle with olive oil if desired, and toast until golden.

And for something fresh, a simple side salad dressed with our favorite low-cal Italian dressing is perfect with this skillet bake. Or try this Creamy Kale Salad.

Check out this list of healthy vegan salad dressings for other ideas.

Substitutions

Beans - any variety of white bean works here, like cannellini, navy, or Great Northern.
Pasta - feel free to substitute orzo, shells, rotini, or any other small size pasta. You can also reduce the amount of pasta slightly if you prefer a bit more sauciness in the final dish.
Oil-free - refer to the options mentioned in the Ingredients section above. Only the oil and cheese need to be replaced. All other ingredients are naturally oil-free.
Gluten-free - make sure the cheese you select is gluten-free, and use your favorite GF pasta.

Related: For more white beans and vegan Italian comfort food, check out this Beans and Greens recipe next!

side view of creamy white bean and pasta skillet bake.

Equipment Needed

You'll need a large (12-inch) oven-safe skillet, preferably cast iron. If you don't have a pan that's appropriate for the oven, simply transfer the food to a baking dish, then sprinkle with cheese and bake.

Since the baking dish won't be hot, bake time may be extended by a few minutes.

How To Store

This vegan skillet bake reheats beautifully throughout the week. Allow to cool completely, and store leftovers in an airtight container in the refrigerator for up to 5 days.

Leftovers can also be frozen.