Name: Cheesy Tomato and Bean Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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; 2 cans cannellini beans 15 oz / 400 g each can – drained and rinsed; 1 cup broth vegetable or chicken; 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; 4 slices crusty bread toasted, for serving

There's something so cozy about digging into a warm, cheesy dish that’s bursting with fresh tomatoes and hearty beans. This Cheesy Tomato and Bean Skillet Recipe is one of my go-to comfort foods that's surprisingly simple but incredibly satisfying — perfect for busy nights or when you want something flavorful without fuss.

The image shows a thick orange-red tomato sauce filled with whole white beans and pieces of bright red roasted peppers evenly spread across a black skillet. There are several blobs of white melted cheese with a creamy texture that mix softly into the sauce, some stretching in thin strings as a toasted white bread slice is lifted from the skillet, partially covered by the sauce and beans. Small green leaves are scattered on top, adding fresh color contrast. The sauce looks dense and rich, with visible herbs sprinkled over the surface. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Tomato and Bean Skillet Recipe
Top Tip
How to Serve Cheesy Tomato and Bean Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Tomato and Bean Skillet Recipe

Why You'll Love This Recipe

I honestly can't get enough of this skillet meal — it’s that magic combo of melty cheese, lightly blistered tomatoes, and creamy beans that just hugs you from the inside out. I've made it dozens of times, and every time it feels like a warm hug.

One-Pot Wonder: This entire dish cooks right in one skillet, which means less cleanup and more time enjoying your meal.
Fresh & Cheesy: The fresh cherry tomatoes blister beautifully to release their sweetness, perfectly balanced by gooey mozzarella and nutty parmesan.
Flexible Ingredients: You can easily swap beans, cheeses, or seasonings to match what you have on hand, making it a great pantry-friendly recipe.
Perfect for Sharing: Serve it with crusty bread to scoop up every last bit — it’s an easy crowd-pleaser that feels like a treat but couldn’t be simpler.

Ingredients & Why They Work

Every ingredient in this Cheesy Tomato and Bean Skillet Recipe plays a vital role. The balance between the bright, fresh tomatoes and the creamy beans creates a lovely texture, while the cheeses bring richness and a melty finish you'll want every time. I always recommend using good-quality olive oil and fresh mozzarella if you can.

Flat lay of a small white ceramic bowl of extra virgin olive oil, two pints of halved cherry tomatoes spread out, two whole uncracked garlic cloves, a small white ceramic bowl of bright red tomato paste, a small pile of dried oregano, a small pinch of red pepper flakes, two cans worth of drained and rinsed cannellini beans arranged loosely, a small white ceramic bowl of light vegetable broth, a handful of torn fresh basil leaves, a small white ceramic bowl of shredded mozzarella cheese, a separate small white ceramic bowl of grated parmesan cheese, and four slices of rustic crusty bread arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra virgin olive oil: Adds a fruity richness and helps get those tomatoes blistered just right.
Cherry tomatoes: Halved for quick blistering and bursting with natural sweetness that deepens as they cook.
Garlic: Freshly grated for aromatic punch that blends seamlessly with the tomatoes.
Tomato paste: Gives concentrated tomato flavor and helps thicken the sauce.
Dried oregano: Provides a classic Italian herbal note that pairs beautifully with the tomato base.
Red pepper flakes (optional): For a gentle heat—I always add a pinch to lift the flavor.
Salt and black pepper: Simple seasoning that enhances all the flavors.
Cannellini beans: Creamy and mild, they soak up the sauce perfectly; rinsing them keeps the dish from getting too salty.
Broth (vegetable or chicken): Adds moisture and depth, creating a saucy base that's not too thick or thin.
Mozzarella (shredded or torn fresh): Melts into a gorgeous gooey layer that’s hard to resist.
Parmesan cheese: Adds a nutty, salty kick that elevates the whole dish.
Fresh basil: Added at the end for a vibrant pop of herbaceous freshness.
Crusty bread: Essential for scooping up every last saucy, cheesy bite.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This is one of those dishes that’s practically customized by nature. I love tossing in a handful of fresh herbs or swapping the mozzarella for a smoky provolone now and then. You can also add some cooked sausage or sautéed mushrooms if you want to amp things up with protein or umami flavors.

Variation: Last time I’m made it with chickpeas instead of cannellini beans for a slightly nuttier bite — it was fantastic and just as comforting.
Dietary tweaks: Use dairy-free cheese and vegetable broth to make this vegan—just make sure your cheese melts well to keep that gooey texture.
Seasonal upgrades: In late summer, swap cherry tomatoes with fresh roasted or sun-dried tomatoes to intensify that tomato flavor.

Step-by-Step: How I Make Cheesy Tomato and Bean Skillet Recipe

The dish shows two thick, toasted slices of golden brown bread stacked on a white plate with blue floral patterns. On top of the bread is a thick layer of creamy white melted cheese smeared with black pepper flakes. Surrounding and partly covering the cheese is a chunky orange tomato sauce with large white beans and pieces of red bell peppers. Bright green basil leaves sit on top of the cheese and sauce, adding fresh color. A gold fork rests diagonally on the plate near the toast. The plate is on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Blister the Tomatoes to Sweet Perfection

Heat two tablespoons of extra virgin olive oil in a large oven-safe skillet over medium-high heat. Add halved cherry tomatoes and let them cook mostly undisturbed for about 5 minutes until their skins blister and wrinkle beautifully. This step builds so much natural sweetness. Once they’re blistered, stir in grated garlic, tomato paste, oregano, red pepper flakes, salt, and pepper—cooking just an extra minute until everything smells incredible.

Step 2: Simmer the Beans

Next, add your drained and rinsed cannellini beans and pour in the broth. Stir well, bring the mixture to a gentle simmer, and let it cook for 10 minutes. You’ll notice the tomatoes soften and the sauce start to thicken—this is where all those flavors meld together beautifully.

Step 3: Top with Cheese & Broil

Preheat your oven’s broiler. Scatter the shredded mozzarella and grated parmesan evenly over the beans. I love tearing the mozzarella into chunks instead of just sprinkling shredded—it melts into nooks and crannies and gives a gorgeous bubbly texture. Broil for about 5 minutes, but keep a close eye on it since cheese can go from golden to burnt in seconds!

Step 4: Fresh Finish and Serve

Once the cheese is perfectly melted and golden, pull the skillet out of the oven and scatter fresh basil leaves on top. Serve the skillet warm with crispy crusty bread for dipping into that cheesy, tomatoey goodness.

Top Tip

This recipe shines best when you pay attention to a few little details. I’ve found these tips make all the difference between just good and truly memorable.

Patience with Tomatoes: Resist stirring the tomatoes too often while blistering—they need time on the pan to really caramelize and deepen their flavor.
Browning Tomato Paste: Cooking the tomato paste briefly before adding beans builds richness and mellows its acidity.
Cheese Technique: Tear your fresh mozzarella into irregular chunks rather than shredding—it melts better and creates a more rustic, bubbly top.
Broiler Watch: Cheese broils quickly, so stick close—those golden brown spots come fast, and you want bubbly, not burnt!

How to Serve Cheesy Tomato and Bean Skillet Recipe

Cheesy Tomato and Bean - Serving Suggestion

Garnishes

I love throwing on a handful of fresh basil right at the end—that bright herbal note just lifts all the rich flavors. Sometimes I add a sprinkle of chili flakes for heat or a drizzle of good olive oil for shine. A little fresh cracked black pepper on top is always a winner too.

Side Dishes

This dish is hearty enough to be a meal on its own, but I often serve it alongside a simple green salad or roasted vegetables to add freshness. For a really indulgent touch, crispy garlic bread is perfect for sopping up the sauce.

Creative Ways to Present

For special occasions, I’ve served this skilleted dish in individual ramekins or mini cast-iron pans — it feels so cozy and festive. You could also layer the beans and tomatoes on toasted baguette slices for a rustic appetizer twist that guests love.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. I usually cover the skillet with foil and refrigerate if I plan to reheat it whole — it reheats beautifully on the stovetop or in the oven.

Freezing

This Cheesy Tomato and Bean Skillet Recipe freezes well! Just let it cool completely, then transfer to a freezer-safe container. It’s best to freeze it without the fresh basil, which you can add fresh after reheating. It keeps nicely for up to 3 months.

Reheating

Reheat leftovers gently in a skillet over medium-low heat or in an oven at 350°F (175°C) until warmed through and the cheese is melty again. Adding a splash of broth or water when reheating helps loosen the sauce if it’s thickened too much.

Frequently Asked Questions:

Can I use canned tomatoes instead of cherry tomatoes in the Cheesy Tomato and Bean Skillet Recipe?

Absolutely! Using canned diced or crushed tomatoes works well if you don’t have fresh cherry tomatoes, but the dish might be a bit less sweet and you’ll want to simmer it a bit longer for depth.

What type of beans work best in this recipe?

Cannellini beans are traditional here because they’re creamy and mild, but great northern beans, butter beans, or even chickpeas are excellent substitutes that absorb the sauce beautifully.

Can I make this recipe vegan?

Yes! Use vegetable broth, a dairy-free mozzarella alternative, and omit the parmesan or use a vegan substitute. The tomatoes and beans are so flavorful that the dish still shines without dairy.

Do I have to use an oven-safe skillet?

While an oven-safe skillet makes things super easy for broiling the cheese, you can transfer the cooked tomato and bean mixture to a baking dish before adding cheese and broiling. Just watch the broiler carefully to avoid burning.

Final Thoughts

This Cheesy Tomato and Bean Skillet Recipe holds a special place in my kitchen rotation because it’s so simple yet so comforting. Whether you’re feeding a family, roommates, or just yourself, it delivers on flavor with minimum effort. I truly hope you give it a try — there’s a warm, fuzzy happiness that comes from bowls full of melty cheese, tangy tomatoes, and creamy beans that just can’t be beat.