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Lunch recipe · from the recipe book

White Bean and Broccoli Shells Bake

Tender pasta shells and creamy cannellini beans bake in a garlicky tomato-basil sauce under a bubbly cap of ricotta and mozzarella.

White Bean and Broccoli Shells Bake

Ingredients

  • 10 oz280 gPasta, drymedium shells
  • 12⅔ cups3,000 gWater
  • ¾ tsp4 gSalt
  • 3⅓ cups florets300 gBroccolicut into small florets
  • 2 cups350 gGreat northern or cannellini beans, canned, drained and rinsed
  • 1 tbsp15 gOlive oil
  • 1 medium110 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • 1 tbsp2 gDried basil
  • ½ tsp1 gCrushed red pepper
  • ½ tsp1 gBlack pepper
  • ¾ cup180 gPart-skim ricotta
  • 3 oz80 gPart-skim mozzarellashredded
  • ⅔ cup leaves15 gFresh basiltorn

Steps

  1. Preheat the oven to 400°F (200°C).
  2. Bring the water to a boil in a large pot and add half of the salt. Add the pasta and cook 3 minutes less than the package says.
  3. Add the broccoli to the pot for the last 2 minutes, then drain the pasta and broccoli together.
  4. While the pasta cooks, heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook 5 minutes until soft, then add the garlic and cook 1 minute.
  5. Stir in the tomato paste and cook 1 minute, then add the canned tomatoes, dried basil, red pepper flakes, black pepper and the remaining half of the salt. Simmer 10 minutes.
  6. Gently stir the great northern beans, drained pasta and broccoli into the sauce.
  7. Dollop the ricotta over the top in spoonfuls and scatter the mozzarella over everything.
  8. Bake 20 minutes until bubbling and the cheese is golden in spots.
  9. Rest 5 minutes, then scatter the fresh basil over the top and serve.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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