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Creamy Baked Pasta with White Beans and Cheddar is a comforting dish that combines the richness of creamy cheese sauce with the hearty texture of white beans. This recipe is perfect for a weeknight dinner, offering a warm, satisfying meal that’s easy to prepare and sure to please the whole family. With its crispy breadcrumb topping and fresh herb garnish, it’s a dish that not only tastes good but looks delightful on your dinner table.
Why You’ll Love This Recipe
This creamy baked pasta is a delightful blend of flavors and textures, making it a go-to comfort food. Here are a few reasons to love it:
- Quick and Easy: Perfect for busy weeknights.
- Hearty and Filling: The white beans add protein and fiber.
- Creamy Texture: A delicious cheese sauce that’s simply irresistible.
- Customizable: Easily adapt to include your favorite vegetables or proteins.
- Leftover Friendly: Enjoy it for lunch the next day!
Ingredients
- 8 ounces of pasta (penne or rigatoni)
- 1 can (15 ounces) of white beans, drained and rinsed
- 2 cups of shredded sharp cheddar cheese
- 1 cup of heavy cream
- 1 cup of vegetable broth
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 cup of breadcrumbs
- ¼ cup of fresh parsley, chopped (for garnish)
How to Make Creamy Baked Pasta with White Beans
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the vegetable broth, heavy cream, dried thyme, salt, and pepper. Bring to a simmer.
- Add the cooked pasta and white beans to the skillet, then stir in 1 ½ cups of the shredded cheddar cheese until melted and combined.
- Transfer the pasta mixture to a greased 9×13-inch baking dish.
- In a small bowl, mix the breadcrumbs with the remaining ½ cup of cheddar cheese. Sprinkle this mixture evenly over the pasta.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.
Tips for the Best Results
- Ensure the pasta is cooked al dente, as it will continue to cook in the oven.
- For a creamier sauce, you can add more cream or cheese to your mixture.
- Be generous with the seasoning; taste and adjust as necessary before baking.
- Use a mix of cheeses for added flavor, such as mozzarella or Parmesan.
Easy Variations
- Add sautéed spinach or kale for extra greens.
- Substitute the white beans with chickpeas or any other preferred beans.
- Incorporate cooked chicken or sausage for added protein.
- Use different herbs like basil or oregano for a flavor twist.
What to Serve With It
- A fresh green salad with vinaigrette.
- Garlic bread or crusty artisan bread.
- Steamed vegetables, such as broccoli or green beans.
- A light soup, like minestrone or tomato basil.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual portions until hot.
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield/Servings: 6 servings
Ingredients:
- 8 ounces of pasta (penne or rigatoni)
- 1 can (15 ounces) of white beans, drained and rinsed
- 2 cups of shredded sharp cheddar cheese
- 1 cup of heavy cream
- 1 cup of vegetable broth
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 cup of breadcrumbs
- ¼ cup of fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the vegetable broth, heavy cream, dried thyme, salt, and pepper. Bring to a simmer.
- Add the cooked pasta and white beans to the skillet, then stir in 1 ½ cups of the shredded cheddar cheese until melted and combined.
- Transfer the pasta mixture to a greased 9×13-inch baking dish.
- In a small bowl, mix the breadcrumbs with the remaining ½ cup of cheddar cheese. Sprinkle this mixture evenly over the pasta.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.
Notes: Feel free to customize the recipe with your favorite ingredients or vegetables.





















