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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

350.9 calories; 17.9 g protein; 51.2 g carbohydrates; 11 mg cholesterol; 397.6 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/12/2006
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. Read More
(12)

Most helpful critical review

Rating: 2 stars
03/23/2008
We found this recipe to be dry and bland despite having added extra balsamic and shredded mozzarella. Read More
(6)
24 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
04/12/2006
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. Read More
(12)
Rating: 4 stars
04/12/2006
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. Read More
(12)
Rating: 5 stars
03/22/2006
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! Read More
(9)
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Rating: 5 stars
02/22/2010
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. Read More
(8)
Rating: 2 stars
03/23/2008
We found this recipe to be dry and bland despite having added extra balsamic and shredded mozzarella. Read More
(6)
Rating: 4 stars
02/12/2009
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. Read More
(6)
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Rating: 4 stars
04/05/2005
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! Read More
(6)
Rating: 4 stars
08/18/2008
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. Read More
(5)
Rating: 4 stars
10/26/2009
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. Read More
(4)
Rating: 4 stars
03/25/2005
This was a great meal! My husband and my 10-month old really enjoyed it. I used Mozz. cheese in place of Parm because I was out. Using whole wheat pasta and low fat Ricotta it turned out to be a very healthy meal. It came out to 7 points (when made into 10 servings) on weight watchers. I served with french bread and sald. Will definately make again. Read More
(3)