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!
Creamy Shells with Tomatoes and White Beans
Every Day with Rachael Ray
This quick, delicious pasta calls for juicy summer tomatoes and fresh chives.
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 1/2 cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.
MacGourmet Rating: 5 Stars