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    Home » Recipes » Easy Recipes

    Creamy Shells with Tomatoes and White Beans

    Published: Jun 17, 2009 · Modified: Dec 18, 2016 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    This was a really easy and delicious recipe. The combination of beans and tomatoes along with the creamy pasta is a real winner. I'll definitely be making this one again and again! YUM!

    Bowl of pasta shells with beans and tomatoes.

    Creamy Shells with Tomatoes and White Beans
    Every Day with Rachael Ray

    This quick, delicious pasta calls for juicy summer tomatoes and fresh chives.

    6 Servings
    Prep 15 min
    Cook 10 min

    1 lb. jumbo pasta shells
    6 tablespoons butter
    1 onion, finely chopped
    6 cloves garlic, smashed and peeled
    1 cup heavy cream
    2-½ lbs. tomatoes, finely chopped
    One 16-ounce can navy beans or other small white beans, rinsed
    ½ cup grated parmesan cheese, plus more for serving
    ½ cup snipped chives
    Salt and pepper

    1. In a large pot of boiling, salted water, cook the pasta until al dente; drain and set aside.
    2. In the same pot, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 6 minutes. Add the cream and simmer, stirring occasionally, until reduced by half, about 5 minutes. Add the reserved pasta, the tomatoes and beans and cook until heated through, about 5 minutes. Toss with the ½ cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.

    MacGourmet Rating: 5 Stars

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    Reader Interactions

    Comments

    1. Denise

      June 20, 2009 at 6:57 pm

      This is right up my alley, I think I have evrything except the tomatoes. I will buy those tomorrow. looks really good

      Reply
    2. finsmom

      June 21, 2009 at 10:47 pm

      I am always looking for ways to sneak beans into recipes - this one looks like a keeper!
      Thanks for sharing!

      Reply
    3. The Douglas & Lydia Stewart Clan

      June 25, 2009 at 3:57 pm

      i love that you don't have to stuff these- that can sometimes seem so tedious!

      Reply
    4. Donna-FFW

      July 21, 2009 at 3:56 pm

      Ashley.. do you think this would work well with regular sized pasta shells??

      Reply
    5. Ashley

      July 21, 2009 at 6:53 pm

      I don't see why not! I think any kind of thickish pasta would work well...

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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