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My review
Pasta and White Beans Gratin
Syd
"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."
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Ingredients
1 h 10 m servings 351 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 351 calories; 9 g fat; 51.2 g carbohydrates; 17.9 g protein; 11 mg cholesterol; 398 mg sodium. Full nutrition
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Reviews
Read all reviews 2024 Ratings
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Most helpful positive review
4/12/2006
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 moz...
Most helpful critical review
3/22/2008
We found this recipe to be dry and bland despite having added extra balsamic and shredded mozzarella.
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4/12/2006
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 moz...
3/22/2006
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 GRE...
2/21/2010
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 f...
2/11/2009
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 ...
3/22/2008
We found this recipe to be dry and bland despite having added extra balsamic and shredded mozzarella.
4/5/2005
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 m...
8/18/2008
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 ...
10/25/2009
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...
7/20/2010
We felt this was WAY too dry. If I were to try this again, I think I would add spinach, egg and shredded mozzarella to the beans and pasta to give it some more flavor, color and moistness. The...