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Ingredients

• 250g uncooked conchiglie pasta (shells)
• 85g fresh basil
• 3 cloves garlic
• 100g grated Parmesan cheese
• 1 teaspoon olive oil
• 250g ricotta cheese
• 85g chopped onion
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon olive oil
• 2 (400g) tins cannellini beans
• 1 tablespoon balsamic vinegar
• salt and pepper to taste
• 2 tomatoes, chopped
• 50g breadcrumbs
• 1 tablespoon olive oil

Description

If You First Cook The Pasta, And Then Use The Same Pot To Cook The Beans, You Will Only Need One Pot And A Baking Dish To Make This Meal. To Save Time, Cook The Pasta And The Beans In Different Pots At The Same Time, And Use Prepared Pesto Instead Of Fres

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