White Bean & Tomato Pasta

Name: White Bean & Tomato Pasta
Ingredients: 16 ounces, weight Pasta (whatever Kind You Prefer, I Used Rotini); 4 cups Broth Or Stock (any Kind, I Used Chicken); Dried Basil, To Taste; 1 pint Cherry Tomatoes; 2 cans (15 Oz. Size) White Beans (I Used Navy Beans); 2 cups Shredded Cheese (I Used Monterey Jack)

6 ingredients

10 steps

Ingredients

16 ounces, weight Pasta (whatever Kind You Prefer, I Used Rotini)
4 cups Broth Or Stock (any Kind, I Used Chicken)
Dried Basil, To Taste
1 pint Cherry Tomatoes
2 cans (15 Oz. Size) White Beans (I Used Navy Beans)
2 cups Shredded Cheese (I Used Monterey Jack)

Directions

1

Preheat oven to 350 degrees F.
2

Cook pasta according to package instructions in a large pot but substitute the broth for the required amount of water and cook until just barely softened but still firm.
3

Then add in the basil, cherry tomatoes and beans.
4

Let the pasta and other ingredients cook until the pasta is tender.
5

*At this point you can put some aside to eat as is.
6

(Its super yummy if you add a little of your shredded cheese, sprinkle with more basil and heat in the microwave for about 20 seconds).
7

Put whatever is left (or all of it) in a casserole dish.
8

Spread the shredded cheese evenly across the top and bake, covered, for 20-25 minutes.
9

Uncover for the last 10-5 minutes, depending on how moist youd like your casserole.
10

Enjoy!