VCE: Navy Bean And Pasta Gratin With Basil And Ricotta

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* Exported from MasterCook *

 

Navy Bean And Pasta Gratin With Basil And Ricotta

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 322

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup navy or cannellini or other white beans -- soaked

6 tablespoons olive oil

1/2 onion -- finely chopped

1 bay leaf

6 thyme sprigs or 1/2 teaspoon dried

Salt and freshly milled pepper

3 large garlic cloves -- coarsely chopped

2 cups loosely packed basil leaves

1 cup freshly grated Parmesan

1 1/2 cups dried pasta shells or wheels

OR other shapes

2 large ripe tomatoes -- peeled

seeded and chopped

1 cup ricotta

1 cup bread crumbs tossed with olive oil -- to moisten

 

SERVES 6

 

Familiar pasta combined with pesto makes this a good dish to serve to

reluctant bean eaters. This is an end-of-summer dish when basil and

tomatoes are still plentiful. Serve with Roasted Red Pepper Soup with

Polenta Croutons (minus the croutons) for a first course and follow with a

salad of seasonal greens and a tart vinaigrette.

 

Parboil the beans in fresh water for 10 minutes, then drain. Heat 1

tablespoon of the oil in a soup pot over medium heat. Add the onion, bay

leaf, and thyme. Cook for several minutes, then add the beans and 6 cups

water. Simmer, covered, until .the beans are nearly tender, about 30

minutes, adding more water if necessary to keep the beans covered. When

nearly tender, season with 1 1/2 teaspoons salt and cook for 15 minutes

more or until tender. Let cool in their broth.

 

In a food processor, coarsely chop the garlic and basil. Scrape down the

sides, then add the remaining oil and the cheese. Process until you have a

coarse purée, then season with salt and pepper to taste.

 

Preheat the oven to 350F. Oil a 2-quart gratin dish. Cook the pasta in

salted water until more al dente than usual since it will cook further,

then drain and rinse under cold water. Combine the pasta, beans, 2 cups of

the broth, and the tomatoes in the baking dish. Slip spoonfuls of the

pesto and ricotta into the beans, poking them beneath the surface. Lightly

press the bread crumbs over the surface, then bake until heated through and

browned, about 35 minutes.

 

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