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1
Bring a medium pot of water to a boil, then add about 1 teaspoon of kosher salt.
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2
Stir in pasta and cook quite al dente (about 8 1/2 minutes for regular bowtie pasta)the noodles will soften a bit more in the oven.
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3
Drain and rinse with cold water; set aside.
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4
Preheat oven to 350 degrees F.
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5
Heat 1 tablespoon oil in a large skillet or Dutch oven over medium.
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6
Add onion, bay leaf, and thyme and saute until onion is softened.
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7
Reduce heat to low and add ricotta, pesto, and stock.
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8
Stir to combine into a smooth sauce, then fold in cooked pasta, beans, and all but a handful of the tomatoes to coat.
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9
Taste and season with salt and pepper as needed.
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10
Turn off heat.
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11
Lightly oil a 2-quart baking dish and transfer pasta and bean mixture to it.
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12
Sprinkle the top with remaining tomatoes.
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13
Toss breadcrumbs with a pinch of salt and pepper, some chopped herbs if you have them around, and remaining 1/2 tablespoon oil.
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14
Sprinkle evenly over the dish.
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15
Bake just above the middle rack for 3540 minutes, until the breadcrumbs start to brown in a few places.
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16
Serve warm, alone or with fresh herbs.
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17
Recipe inspired by Deborah Madisons cookbook, The New Vegetarian Cooking for Everyone.
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18
Note: See link to blog recipe for how to make your own fresh bread crumbs.
