Description
Break out of the chicken pasta bake routine with white beans, zippy pesto, and creamy ricotta!
Ingredients
- 1-½ teaspoon Kosher Salt, Divided
- 1-½ cup Dried Bowtie Or Other Pasta
- 1-½ Tablespoon Olive Oil, Divided
- 1 cup Chopped Yellow Onion
- 1 whole Dried Bay Leaf
- ½ teaspoons Dried Thyme
- 1 cup Ricotta Cheese
- 1 cup Pesto (store Bought Or Homemade)
- ⅔ cups Vegetable Stock (or Water)
- 3 cups Cooked, Drained Cannellini Beans
- ½ teaspoons Ground Black Pepper
- 1-½ cup Chopped, Seeded Tomato (or Drained, Canned Diced Tomatoes), Divided
- 1 cup Fresh Bread Crumbs
- Chopped Herbs, To Taste (optional)
Preparation
Bring a medium pot of water to a boil, then add about 1 teaspoon of kosher salt. Stir in pasta and cook quite al dente (about 8½ minutes for regular bowtie pasta)—the noodles will soften a bit more in the oven. Drain and rinse with cold water; set aside.
Preheat oven to 350ºF.
Heat 1 tablespoon oil in a large skillet or Dutch oven over medium. Add onion, bay leaf, and thyme and sauté until onion is softened. Reduce heat to low and add ricotta, pesto, and stock. Stir to combine into a smooth sauce, then fold in cooked pasta, beans, and all but a handful of the tomatoes to coat. Taste and season with salt and pepper as needed. Turn off heat.
Lightly oil a 2-quart baking dish and transfer pasta and bean mixture to it. Sprinkle the top with remaining tomatoes. Toss breadcrumbs with a pinch of salt and pepper, some chopped herbs if you have them around, and remaining ½ tablespoon oil. Sprinkle evenly over the dish. Bake just above the middle rack for 35–40 minutes, until the breadcrumbs start to brown in a few places.
Serve warm, alone or with fresh herbs.
Recipe inspired by Deborah Madison’s cookbook, The New Vegetarian Cooking for Everyone.
Note: See link to blog recipe for how to make your own fresh bread crumbs.
