 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I found this recipe in the March 2013 issue of Every Day with Rachel Ray. I added pasta to it for a more satisfying dinner. This goes perfectly with good crusty bread! Ingredients:
1 cup corkscrew macaroni, cooked and drained |
2 tablespoons extra virgin olive oil |
1 onion, chopped |
2 garlic cloves, chopped |
2 celery ribs, chopped |
2 carrots, chopped |
1 tablespoon fresh thyme, chopped |
1 (15 1/2 ounce) can cannellini beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes |
2 teaspoons extra virgin olive oil |
1/4 cup panko breadcrumbs |
1/4 parmesan cheese, grated |
Directions:
1. Preheat broiler. In medium pan, heat 2 tbsp of olive oil over medium-high heat.
2. Add next 4 ingredients; cook 8 minutes. Add thyme; cook 1 minute.
3. Add beans and tomatoes with juices. Partially cover and cook 8 minutes; season to taste with salt and pepper. Remove from heat and stir in cooked pasta.
4. Transfer mixture to 8x8 baking dish.
5. Mix panko, cheese, and 2 tsp olive oil; sprinkle over pasta mixture.
6. Broil until golden, about 2 minutes.
|
|