Pasta and White Beans Gratin recipe

8 servings

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

1/2 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

1/2 cup bread crumbs

1 tablespoon olive oil

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.