Baked Rigatoni & Cannellini Beans

Pasta.  Beans.  Cheese. 

Is there anything more satisfying when you are super hangry?  I don't think so.  

Here, I took my basic weeknight pasta recipe and amped it up a little by popping it in the oven with a hearty topping of cheese.  It bubbles up and gets lightly browned on the top and just takes this dish to the next level.  You're gonna love it.  


Serves:  4-6
Prep Time:  25 minutes
Bake Time:  20 minutes
Oven Temp:  400 degrees

Ingredients:

2 TBSP extra virgin olive oil
1 tsp dried red pepper flakes (optional)
1 large onion, diced finely
3 cloves garlic, minced
2 cans of cannellini beans, drained well
1 28 oz can of diced tomatoes
1 cup of beef stock
1 TBSP dried basil
1 tsp salt
1/2 tsp black pepper
1 box of rigatoni - or other hearty ridged pasta shape
salted boiling water for cooking pasta
1 1/4 cup of freshly grated parmiggiano cheese
spring onions for garnish

Method:

Preheat oven to 400 degrees.

Bring a large pot of water to rolling boil.  Add a generous amount of sea salt and cook the rigatoni no longer than 10 minutes.  Drain and set aside, cover, keep warm.

In a deep skillet, heat olive oil over medium high heat.  Add the hot pepper seeds and toast for about 1 minute.  

Add the diced onion and minced garlic and cook about 2 minutes until translucent.  

Add drained cannellini beans, dried basil, salt and pepper.  Sautee for a few minutes until heated through.  

Add 1 cup of beef stock and crank the heat up until mixture is reduced by half.  

Add diced tomatoes and reduce heat.  Simmer about 5 minutes.

Remove from heat.  Add tomato mixture to the pasta, mixing gently.  Add 3/4 cup of the parmiggiano and fold in gently.  

Place in a buttered baking dish.  Sprinkle top of pasta mixture with remaining 1/2 cup of parmiggiano.  Drizzle with a little olive oil.

Bake for 20 minutes, or until cheese on top becomes golden and crispy.  



Garnish with salt, pepper and some spring onions.

Enjoy!!  

As always, get your asses in the kitchen!  Love, Krissi xoxo

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 

To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

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