When I think of budget-friendly meals, a cheesy baked bean pasta instantly comes to mind. It’s an easy, comforting dish that combines the simplicity of baked beans, pasta, and cheese.
The beauty of this recipe lies in its ability to be ready in less than 20 minutes, making it a go-to for busy weekdays.
This dish isn’t just quick and cheap; it’s also a canvas for creativity. While the core consists of just three main players, there’s room to add a variety of extras.
I often toss in some alliums, spices, or vegetables to liven up the flavors. This flexibility is what I love most, as it allows me to make use of whatever I have on hand.
Cheesy Pasta with Baked Beans
What You Need
- 200g of fusilli pasta
- 400g can of baked beans
- 1-2 medium onions, cut into slices
- 1 garlic clove, chopped finely
- 1 teaspoon of tomato puree
- 1 teaspoon of Marmite
- 60g of shredded cheddar cheese
- Vegetable oil or butter
- Water from the pasta, set aside
- Some chopped parsley, if you like
- Black pepper
- Salt
How to Make It
I start by adding about 1 tablespoon of oil or butter to a pan and tossing in the sliced onions with a pinch of salt. I cook these over medium-low heat for around 10 minutes until they turn soft and a bit caramelized.
While the onions are cooking, I boil the fusilli pasta in another pot with just enough water to cover it. I make sure to season the water. This way, the leftover pasta water is nice and starchy for the sauce.
When the onions are ready, I mix in the garlic, tomato puree, and Marmite. I let these cook for about 1 minute. Then, I pour in the baked beans and about 1 tablespoon of pasta water into the pan, stirring everything together. I also add in around 50g of the shredded cheddar.
I increase the heat to medium-high and let the sauce cook for 1-3 minutes until it thickens. If I have some rosemary, I add that in for extra flavor at this point.
Once that’s done, I drain the pasta and stir it into the sauce. I taste and add more seasoning if I feel it needs it.
To serve, I put the pasta on a plate and sprinkle it with the extra cheddar cheese, some black pepper, and a few herbs like parsley.
Main Ingredients
Delicious Bean Delight
When it comes to making baked bean pasta, one of the must-haves is a can of baked beans. These handy beans come soaked in tomato sauce, along with a mix of seasonings, making them super tasty right out of the can.
The main star inside the can is the haricot beans, which are cooked directly within, locking in all their goodness. That means they don’t need to be cooked again—just open the can and they’re ready.
Besides being convenient, they’re a good source of protein and they help you get closer to your daily veggie intake. And here’s a fun tidbit: these beans are an American creation but are often linked to British food traditions.
Noodles
For the pasta, I’ve found that shorter shapes work perfectly in this dish. Think about using options like fusilli or penne—these have the right shape to capture all the sauce.
When cooking pasta for this meal, it’s a good idea to undercook it by a couple of minutes compared to what’s on the package. This way, it won’t turn mushy after mixing with everything else.
Keep some of the water left over after cooking the pasta because the starch in it helps create a yummy, thicker sauce. So, whether you’re using regular or gluten-free pasta, make sure you’ve got this part right.
Cheese for Melting
Cheese adds that special touch to the baked bean pasta, and using a cheese that melts nicely ensures it covers every mouthful.
For this recipe, go for cheeses like cheddar, which melts beautifully, giving your dish that irresistible gooeyness. Cheddar isn’t the only option; soft cheeses like havarti or gruyere also blend well, bringing creamy, rich flavors.
Solid cheeses don’t melt as smoothly, so they might not give you the same result. Also, cheeses like mozzarella aren’t as firm when melted, possibly losing that stringy pull you’d expect in each bite.
Extra Additions
Aromatic Veggies
When creating a tasty dish, I often kick things off with the mighty duo of onion and garlic. These two pack a punch of flavor that elevates any recipe.
To start, I heat about a tablespoon of neutral oil, like canola or vegetable, over medium heat and cook the chopped onion until it turns golden and caramelized. Just before I throw in other ingredients, I add the garlic.
It’s important to add garlic a bit later to avoid burning it.
Flavors from Spices
Once my onions and garlic are ready, I’m all about adding spices. I love using a mix of cumin, coriander, smoked paprika, and even a bit of curry powder.
To make these spices pop, I give them a quick fry in the oil. This step, called blooming, helps the spices release their flavors into the surrounding oil, making everything taste better.
I make sure to add the garlic for a quick minute before tossing in the spices.
Savory Boosters
To kick my dish up a notch, I like to use what I call savory boosters. These are little bits of magic, like Marmite, soy sauce, or tomato puree, that add depth and richness.
Since these are quite strong, a little goes a long way. Just like with spices, I give them a head start by lightly cooking them quickly before adding anything wet, like liquids or tomatoes.
Fresh Veggie Additions
Vegetables are fantastic in this dish. They add both nutrition and volume.
I usually toss in some broccoli, including the stems since they hold lots of flavor. But you can switch it up with whatever veggies you have. Carrots, celery, or even a handful of cherry tomatoes work great. Getting creative with different veggies keeps the dish exciting.
Finishing Touches
The final touches can really set my dish apart. A bit of lemon juice brings brightness and a sprinkle of fresh herbs like parsley gives a beautiful finish.
I sometimes add a handful of seeds for crunch or even a drizzle of olive oil. These little extras make the dish look special and restaurant-worthy.