Creamy Shells with Tomatoes and White Beans   From Every Day with Rachael Ray August 2007 SIX SERVINGS Prep Time: 15 min Cook Time: 10 min 1 pound jumbo pasta shells 6 tablespoons butter 1 onion, finely chopped 6 cloves garlic, smashed and peeled 1 cup heavy cream 2 1/2 pounds tomatoes, finely chopped One 16-ounce can navy beans or other small white beans, rinsed 1/2 cup grated parmesan cheese, plus more for serving 1/2 cup snipped chives Salt and pepper 1. In a large pot of boiling, salted water, cook the pasta until al dente; drain and set aside. 2. In the same pot, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 6 minutes. Add the cream and simmer, stirring occasionally, until reduced by half, about 5 minutes. Add the reserved pasta, the tomatoes and beans and cook until heated through, about 5 minutes. Toss with the 1/2 cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.

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