1 ounce balliolata pasta
3 cups water
8 sprigs dried rosemary
1 pinch black pepper
1/2 teaspoon garlic powder
salt and black pepper to taste
3 cans cannellini beans, drained
2 tablespoons uncooked long-grain white rice
salt and ground black pepper to taste
2 cups chopped tomatoes
1 cup grated Parmesan cheese
1 (8 ounce) package shredded Cheddar cheese
In a large saucepan add water to equal half of saucepan. Bring to a boil. Continue heat, and bring sauce to a boil. Reduce heat, and simmer, stirring constantly, 20 minutes or until all 1 cup of water has dissolved. Stir in peppered garlic. Season with salt and pepper. Continue to cook, adding more water as necessary. Puree Cheddar cheese powder and saute until slightly thickened. Mix in 1 can cannellini beans, 2 tablespoons rice, and flour. Heat through, but do not boil.
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