Creamy Shells with Tomatoes and White Beans

This was a simple recipe that everyone, including Miss Mia, Miss Picky and my Dad (GASP!) all ate.


Creamy Shells with Tomatoes and White Beans
~ adapted from everyday with rachael ray

1 pound jumbo pasta shells
6 T butter
1 onion, finely chopped
6 cloves garlic, smashed and peeled
1 cup heavy cream
2 ½ pounds tomatoes, finely chopped
16 oz navy beans (or other small white bean), rinse
½ cup grated parmesan cheese, plus more for serving
½ cup snipped chives
Salt
Pepper

In a large pot, of boiling water, cook the pasta until al dente, drain. Set aside.

In the same pot, melt the butter over medium heat. Add the onion and garlic and cook. Stir 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 ½ cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.