Pasta Shells with Beans & Tomatoes
Original Kaboose.com recipe and photography by Rosemary Black
Average User Rating:
This is such an easy dish to make you won't believe it, and every one of my tasters (vegetarian or not) absolutely loved it. It’s got Italian flavors, and it’s robust and filling. The good news is that you don't have to buy a lot of ingredients, since many of them are pantry staples. Plus, adding the beans bumps up both the protein and fiber content, and the chives lend flavor and a little color.
Ready in 25 minutes, this dish is sure to please hungry kids who don't want to wait too long for dinner when they come home from school.
Ingredients
- 1 pound jumbo pasta shells
- 1/4 cup unsalted butter
- 1 small onion, chopped fine
- 5 garlic cloves, minced
- 1 cup heavy cream
- 2 cups canned, diced tomatoes, drained
- 1 (16-ounce) can cannellini or other small white beans, rinsed and drained
- 3/4 cup grated Parmesan cheese
- 1/3 cup coarsely chopped fresh chives
- Salt and pepper to taste
Equipment: a large pot and a large saute pan
Cooking Instructions
- Bring a large pot of salted water to boil over high heat. Cook the pasta shells according to the directions, just until al dente. Drain well.
- In a large saute pan, melt the butter over medium-low heat. Add the chopped onion and cook for 3 minutes, stirring occasionally.
- Add the minced garlic to the pan and cook for 2 more minutes.
- Pour in the cream and cook, stirring, for 5 minutes or until the sauce thickens.
- Stir in the shells, tomatoes, beans, and 1/2 cup of the Parmesan cheese. Stir in the chives, salt, and pepper.
- Spoon into a large serving bowl and top with the remaining Parmesan cheese.
Substitution(s)
- You can use half-and-half instead of heavy cream. Don't use milk as a replacement, because it doesn't work very well in this dish; it doesn't boil down enough to give the sauce a creamy consistency.
- Instead of chives, you could use fresh parsley, and when summer tomatoes are ripe, chop them up instead of using canned tomatoes.
Make-Ahead
Cook this dish a day ahead, and store it, tightly covered, in the fridge. When you're ready to eat it, reheat it in a microwave or in the oven at 300 degrees.
15 min.
Cooking Time:
10 min.
Ready In:
25 min.
Servings:
6
How kids can help
Let kids chop the fresh chives with a small, plastic knife. They can also measure the ingredients, and they can stir the beans and tomatoes into the dish.
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Easy Dinners: 15 Minutes or Less
