Cheesy Tomato White Bean Pasta Bake | Cheap and delicious recipe

Recipe:

1 medium onion, diced
4 cloves of garlic, minced
2 Tbs. olive oil
Salt
Black pepper
1 tsp. crushed red pepper flakes, plus more for the top
1 28 oz. can tomato puree, whole peeled tomatoes, or diced tomatoes
8 oz. any small pasta shape
2 15 oz. can of butter beans
7 oz. sharp cheddar cheese, grated
4 oz. Parmesan,
grated Dried herbs, like oregano, optional

Preheat the oven to 425 degrees with a rack set to the middle. Set a large pot of water over high heat to boil.

In a 10 to 12 inch oven-proof skillet (like a cast iron) heat the olive oil over medium. Add in the diced onion. Stir the pieces around and then let them sit mostly undisturbed (save for stirring just a few times) until they have started to take on some brown color around the edges, about 10 minutes. Add in the garlic, a pinch of salt, a few grinds of black pepper, and the crushed red pepper. Stir those together and then let it go for a couple of minutes more, being careful not to let the garlic brown.

Add in the can of tomatoes. (If you're using whole peeled, make sure to crush the tomatoes up as you go, otherwise they'll take a very long time to break down to a sauce-like consistency.) Let this mixture go, again stirring every so often, until it has reduced by about 1/3 to 1/2 in amount as moisture evaporates, about 25-30 minutes. When you're done, the sauce should be noticeably darker in color and more concentrated in flavor.

While the sauce is cooking, drain the two cans of butter beans in a colander and rinse with cold water to get rid of the goopy can liquid. Grate all the cheese.

By now, the water should be boiling. Add in a couple of big pinches of salt (you want very salty pasta water!) and then add in the pasta. Cook 4-5 minutes shy of the directions on the box or bag for al dente. Right before the pasta is done cooking, pull out about 2 cups of that salty, now-starchy pasta water in a liquid measuring cup and set aside. Drain the pasta.

When the tomato sauce is thickened and darkened in color, it's time to build the pasta bake. Turn the heat off of the skillet and add in the pasta, butter beans, all but about 1/3 of the cheese, and then mix everything together, pouring the saved pasta water in bit by bit as you go to loosen up the sauce (remember, the pasta will absorb the sauce and finish cooking through in the oven). Taste and add more salt if needed.

Once everything is fully mixed together, spread into an even layer and sprinkle with the remaining cheese, more chili flake if desired, and dried herbs if desired. Transfer the skillet to the oven and bake for 20 minutes. Broil for a few minutes at the end so that the top gets golden brown and bubbling.

Take the cast iron out of the oven and serve.

visual process here

bon appetit