This recipe is inpired by a Deborah Madison recipe. I often make dishes for my father and brother when they are working. My brother says that he doesn’t have time to heat up things and this is the sort of dish that could be served at room temperature and it was. It’s also completely thrown together from ingredients I had in my pantry.
1 box whole wheat pasta (cooked al dente as per package instructions)
2 cups homemade (or low sodium) chicken or vegetable stock
1 15oz. can cannellini beans (drained and rinsed)
1 pint grape tomatoes, cut in half
1 c whole milk fresh ricotta cheese
1 c whole wheat bread crumbs (tossed with a bit of olive oil to moisten)
1/2 c. pesto (use recipe from this site if you’d like)
2 tblsp butter (cut into little pieces)
salt and pepper to taste
Preheat oven to 350F
Now you just assemble it. Put your pasta in a casserole dish and pour over the chicken/vegetable stock. Stir in the cannellini beans and tomatoes. Dollop ricotta cheese and pesto throughout and sprinkle with salt and pepper. Sprinkle with bread crumbs and the butter over the pasta mixture. Bake for 35 minutes.