Creamy Shells with Tomatoes and White Beans

Creamy Shells with Tomatoes and White Beans
  • Cook Time
  • Prep Time
  • 6Servings


  • 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
  • 1 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


In a large pot of boiling, salted water, cook the pasta until al dente; drain and set aside.

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.