Serves 4

  • 375g small pasta shells (such as conchigliette or orecchiette)
  • 1 tbsp olive oil
  • 1 small red onion, chopped
  • 1 small carrot, peeled and grated
  • 3 garlic cloves, crushed
  • 2 x 400g cans chopped tomatoes in rich juice
  • 250ml vegetable stock, hot
  • 300g can cannellini beans, drained and rinsed
  • 4 tbsp freshly grated Parmesan
  • 50g rocket, roughly torn into pieces
  • 4 tbsp chopped fresh basil
  • 4 tbsp dry breadcrumbs


  1. Cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
    Meanwhile, heat the oil in a large saucepan, add the onion, carrot and garlic and sauté for 5 minutes, over a medium heat, until tender.
  2. Add the tomatoes with their juice, the stock and beans and half the Parmesan. Season with salt and pepper, then simmer, uncovered, for 5 minutes.
  3. Drain the pasta and tip into a large serving dish. Add the rocket and half the basil to the sauce, then pour over the pasta and toss together.
  4. Mix the breadcrumbs with the remaining Parmesan and basil and scatter over the top.
  5. Bake in a medium oven for 15 mins until crumbs are golden and sauce is bubbling.

Note: Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the ‘parmesan style hard cheeses’ which are suitable for vegetarians.