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🍝 Creamy Pasta and Bean Casserole with Ciabatta Crust

847 kcal · 30 min · 4 servings

Ingredients

• 800 g ripe tomatoes
• 0.5 chili pepper
• 1 large onion
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tbsp tomato paste
• salt
• pepper (from a mill)
• 1 pinch sugar
• dried oregano
• 1 tsp dark balsamic vinegar
• 500 g elbow macaroni
• salt
• butter (for the dish)
• 2 garlic cloves
• 2 slices ciabatta or baguette (approx. 60 g)
• 35 g pine nuts
• 1 tbsp olive oil
• 1 can white beans (drained weight; approx. 460 g)
• 80 g arugula
• 1 tbsp capers (jar)
• 3 tbsp grated parmesan
• 100 g grated alpine cheese
• 1 tbsp butter

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut out the hard stem area of the tomatoes in a wedge shape.
3. 3. Cut the tomato flesh into small cubes.
4. 4. Wash the chili pepper.
5. 5. Split the chili in half lengthwise.
6. 6. Remove the seeds and white inner membranes from the chili.
7. 7. Cut the deseeded chili into small pieces.
8. 8. Peel the onion.
9. 9. Peel the garlic clove.
10. 10. Finely dice the onion.
11. 11. Finely dice the garlic.
12. 12. Heat the olive oil in a pot.
13. 13. Add the onion cubes to the hot oil.
14. 14. Add the garlic cubes.
15. 15. Add the chili pieces.
16. 16. Sauté the vegetables briefly until fragrant.
17. 17. Stir the tomato paste into the mixture.
18. 18. Let the tomato paste cook briefly with the vegetables.
19. 19. Add the tomato cubes to the pot.
20. 20. Season the sauce with salt.
21. 21. Season the sauce with pepper.
22. 22. Add a little sugar to balance the acidity.
23. 23. Sprinkle oregano over the sauce.
24. 24. Place the lid on the pot.
25. 25. Let the sauce simmer for approx. 15 minutes on low heat.
26. 26. Finish the sauce with balsamic vinegar.
27. 27. Bring plenty of water to a boil and add salt.
28. 28. Cook the pasta al dente according to the package instructions.
29. 29. Drain the pasta approx. 4 minutes before the end of the cooking time.
30. 30. Preheat the oven to 180°C fan-forced.
31. 31. Brush a large baking dish (approx. 30x15 cm) with butter.
32. 32. Grind the ciabatta bread finely into crumbs using a food processor.
33. 33. Grind the pine nuts finely using a food processor.
34. 34. Mix the crumbs with the finely diced garlic.
35. 35. Add the olive oil to the crumb-garlic mixture.
36. 36. Pour the beans into a sieve.
37. 37. Rinse the beans under cold water.
38. 38. Let the beans drain well.
39. 39. Wash the arugula.
40. 40. Spin the arugula dry.
41. 41. Remove the tough stems from the arugula.
42. 42. Roughly chop the arugula.
43. 43. Layer the drained pasta into the prepared baking dish.
44. 44. Distribute the beans over the pasta.
45. 45. Pour the tomato sauce over the pasta and bean mixture.
46. 46. Distribute the capers in the baking dish.
47. 47. Add the arugula to the baking dish.
48. 48. Sprinkle the parmesan over it.
49. 49. Cover the casserole with the grated mountain cheese.
50. 50. Distribute the crumb mix evenly over the surface.
51. 51. Place small flakes of butter on the casserole.
52. 52. Bake the casserole in the preheated oven for approx. 20 minutes.
53. 53. Serve the casserole with a fresh salad.

Nutrition per serving

• kcal: 847
• Protein: 34 g · Fett/Fat: 31 g · Carbs: 108 g