Baked Creamy Garlic Rigatoni

• Vegetarian

• Produce

  • 1 15- oz. can Cannellini beans
  • 5 Garlic cloves
  • 1 1/2 tsp Thyme, fresh leaves

• Pasta & Grains

  • 1 lb Rigatoni pasta

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 1 cup Parmesan
  • 1 cup Pecorino

Found on delish.com

Ingredients

• kosher salt
• 1 lb. rigatoni pasta
• 1 15- oz. can cannellini beans, rinsed and drained
• extra-virgin olive oil
• 5 garlic cloves, minced
• 1 1/2 tsp. fresh thyme leaves
• 1/2 tsp. crushed red pepper flakes
• Freshly ground black pepper
• 1 c. Freshly grated pecorino
• 1 c. freshly grated Parmesan

Directions

• Bring an 8 quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions, less 2 minutes. Reserve 1 cup of pasta water.Using a blender, purée beans with 1 cup fresh water until smooth. Set aside. Position rack to the top third of the oven and turn on broiler.In a large cast iron skillet over medium heat, warm 1 tbsp olive oil and sauté garlic until softened. Add 1 cup pasta water, bean mixture, 1 tsp thyme, red pepper flakes, 1 tsp salt and 1/2 tsp black pepper; bring to a boil and simmer on low for 5 minutes. Mix in 1/2 cup Pecorino and 1/2 cup Parmesan.Drain pasta and return to pot. Fold in sauce over pasta until just combined. Transfer back to cast iron skillet. Sprinkle remaining cheese evenly over pasta. Broil until golden brown and bubbling, about 10 minutes. Garnish with remaining thyme leaves. Serve immediately.