Creamy Shells with White Beans and Tomatoes

I am not a big meat eater. I don't hate meat, but am not overly crazy about it either. So I'm always on the look out for high protein, meat free dishes. I found this one in an issue of Every Day with Rachael Ray. It consisted of ingredients Mr.B loved, so I gave it a try. This has turned out to be one of my favorite recipes and I make it every other month. The combination of the creamy beans and sweet tomatoes are a perfect match. The shells trap the beans inside, for a nice creamy suprise. I've used other cuts of pasta, but prefer shells or bowties best. This is a delicious and comforting meal, that you can make in minutes.

Creamy Shells with Tomatoes and White Beans

From Every Day with Rachael Ray August 2007


1 pound jumbo pasta shells

6 tablespoons butter

1 onion, finely chopped

6 cloves garlic, smashed and peeled

1 cup heavy cream

2 1/2 pounds tomatoes, finely chopped

One 16-ounce can navy beans or other small white beans, rinsed

1/2 cup grated parmesan cheese, plus more for serving

1/2 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.

This post is linked to

Saturdays with Rachael Ray