2 cups uncooked pasta shells
2 cups loosely packed fresh basil
3 cloves garlic
1 cup grated Parmesan cheese
1 teaspoon olive oil
1 cup ricotta cheese
1/2 cup chopped onion
3 sprigs fresh thyme
1 bay leaf
1 tablespoon olive oil
2 (15 ounce) cans white beans
1 tablespoon balsamic vinegar
salt and pepper to taste
2 tomatoes, chopped
1/2 cup bread crumbs
1 tablespoon olive oil

Procedures :
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.
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Category : Vegeterian

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