This was our dinner last night and it tasted even better this morning for breakfast. When you reheat it you get to add more cheese on top. It’s one of the benefits of leftovers.
I used zucchini, spinach, sun dried tomatoes, garden tomatoes, fresh basil and baby broccoli because those were the veggies I had in my fridge. You can use any veggies you have on hand. The fun thing about this is that you can pretend that you’re being all healthy because it has so many veggies in it. I love that. Just forget that it has butter and cheese. All those veggies trump the butter and punch the cheese in the face.
Pre heat oven to 375.
Boil water and cook your favorite pasta till a little firmer than al dente. I used these curly cellentani because they were on sale and they hold a lot of cream sauce. Rinse and drain a can of canellini or white beans and combine with the pasta in a buttered casserole dish. Set aside.
Meanwhile: Saute 1 chopped onion and 1 large garlic clove in a little olive oil until fragrant. Push the onion and garlic to one side, Add 1 tblsp butter and 1 tblsp organic flour in the middle of the skillet. Cook the butter & flour until it bubbles. Whisk in 1 cup organic milk and 1/2 cup veggie or chicken stock. Simmer till it thickens. Now add 1 chopped fresh tomato and 1 or 2 tblsp sun dried tomatoes. Simmer the tomato cream sauce for a minute and it will thicken back up.
Chop whatever veggies you have and stir those in along with 1 cup shredded cheese and some freshly chopped basil from your garden. I used cheddar and parmesan.
Pour the cheese & veggies over the cooked noodles & beans. Top with a little more grated cheese. Bake until the top is golden and the liquid is bubbly, about 20 -25 minutes.
Serve with salad so your arteries don’t harden