Ingredients:
- 1 pound (450g) dried pasta (penne, rigatoni, or your favorite shape)
- 4 quarts (4 liters) water
- 1 tablespoon (15ml) salt
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15ml) olive oil
- 1 medium yellow onion, chopped (approx. 1 cup / 150g)
- 2 cloves garlic, minced
- 1 (28 ounce / 794g) can crushed tomatoes
- 1 (15 ounce / 425g) can tomato sauce
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 (15 ounce / 425g) can cannellini beans, drained and rinsed
- 1 (15 ounce / 425g) can corn, drained (or 1 cup frozen corn, thawed)
- 1 cup (100g) frozen peas
- 1 cup (225g) ricotta cheese
- ½ cup (50g) grated Parmesan cheese, divided
- ½ cup (50g) shredded mozzarella cheese
- Fresh basil leaves, chopped (optional)
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Cook pasta according to package directions until al dente. Drain well and toss with olive oil to prevent sticking. Set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Stir in crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in cannellini beans, corn, and frozen peas. Cook for another 5 minutes, until heated through.
- In a mixing bowl, combine ricotta cheese and ¼ cup Parmesan cheese.
- Spread a thin layer of tomato sauce mixture in the bottom of the baking dish. Layer half of the cooked pasta over the sauce. Spoon half of the ricotta mixture over the pasta. Top with half of the remaining sauce. Repeat layers with remaining pasta, ricotta, and sauce.
- Sprinkle with remaining ¼ cup Parmesan cheese and mozzarella cheese.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- Let rest for 5-10 minutes before serving. Garnish with fresh basil, if desired.