"If you first cook the pasta, and then use the same pot to cook the beans, you will only need one pot and a casserole dish to make this meal. To save time, cook the pasta and the beans in different pots at the same time, and use prepared pesto instead of fresh basil and Parmesan." — Syd
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uncooked pasta shells
loosely packed fresh basil
grated Parmesan cheese
2 (15 ounce) cans
salt and pepper to taste
My husband and I loved this! It's not too filling but very satisfying. I added some vegetables (zucchini and carrots) and cooked them with the onions and beans. I also added pieces of fresh mozzarella and it turned out great.
We found this recipe to be dry and bland despite having added extra balsamic and shredded mozzarella.
Hearty! I added veggie stock to the cheese mix to keep it from the dryness others had stated. Roasted some brussel sprouts since I had the oven on to go with it. Whole wheat pasta and lower fat cheese made it healthier.
This was wonderful! I cut the basil amount in half, and added a little liquid into the simmering beans. The overall mixture of flavour and texture was hearty and enjoyable!!! Thanks for a GREAT recipe!
Amazing but only four stars because it needed some help. I used 1 tomato and 1 can of beans but added a zucchini and a can of olives for more variety. I also used mozzarella on top instead of bread crumbs to top it off as other suggested. I also added more olive oil to the basil to keep it moist.
I really liked the combination of flavours in this recipe. I didn't have any fresh basil so I did use some dried. I'm sure it is 10 times better fresh. My only complaint is that the ricotta made the dish rather dry. It did not melt at all. I will make this again. However, next time I will replace the ricotta with a Bechamel sauce(white sauce) and bix the bread crumbs with some mozzarella cheese. Thanks for introducing a tasty dish that includes beans!
In order to help the dryness that other reviewers have noted, I added a beaten egg to the ricotta mixture first. Also, I used dried herbs as I didn't have fresh available. Oh, and I didn't have balsamic vineagar, so I used a splash of red wine and a splash of white wine vineagar. I did have to add a bit of salt and pepper to give it a little more "ooomph", too. I served it with fresh green beans and Italian bread. My husband loved it and was very impressed, but my toddler didn't like the ricotta. Also, I found that the timing worked out better if I put the pasta to boil in one pot and then sauted/simmered the onion/bean mixture at the same time. That way they were done simmering when the pasta was finished cooking, shaving 20 minutes off the recipe time. It wasn't worth it to me to save not having to wash one extra pan.
I followed all the suggestions - adding some chili zip, the egg, the zucchini. My sister really loved the results, and it was really healthy; however, I had difficulty getting excited about this one. It seemed like it was a conglomeration of several different recipes all mixed together.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta and White Beans Gratin
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 103
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