Pasta and White Beans Gratin recipe
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Ingredients
- 2 cups uncooked pasta shells 2 cups loosely packed fresh basil 3 cloves garlic 1 cup grated Parmesan cheese 1 teaspoon olive oil 1 cup ricotta cheese ½ cup chopped onion 3 sprigs fresh thyme 1 bay leaf 1 tablespoon olive oil 2 (15 ounce) cans white beans 1 tablespoon balsamic vinegar salt and pepper to taste 2 tomatoes, chopped ½ cup bread crumbs 1 tablespoon olive oil
Nutrition Info
- 350.9 caloriescarbohydrate: 51.2 gcholesterol: 11 mgfat: 9 gfiber: 6.9 gprotein: 17.9 gsaturatedFat: 3 gservingSize: -sodium: 397.6 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Pasta and White Beans Gratin
Directions
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Bring a large pot of water to a boil. Cook pasta in boiling water until done. Drain, and set aside. Meanwhile mince basil and garlic with Parmesan cheese. Transfer to a medium bowl, and mix with 1 teaspoon olive oil. Mix in ricotta.
In a saucepan, cook onions with thyme and bay leaf in 1 tablespoon olive oil. Stir in beans and balsamic vinegar, and simmer for 20 minutes. Season to taste with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Combine beans, tomatoes, and pasta in a well oiled 2 quart casserole dish. Place spoonfuls of the ricotta mixture in the pasta and beans, and press down to cover. In a small bowl, moisten bread crumbs with 1 tablespoon olive oil, and sprinkle over casserole.
Bake in preheated oven for 30 minutes, or until hot and bubbly.