White Bean Basil Stuffed Shells

White beans are versatile and tasty. But in a pasta shell? Brilliant!


  • 15 jumbo pasta shells (preferably whole wheat)
  • 3 cups cooked white beans, drained and rinsed
  • ½ cup unsweetened soy or almond milk
  • 2 teaspoons garlic powder
  • ¼ cup nutritional yeast
  • 1 ½ teaspoons salt
  • 1 ¼ tablespoons lemon juice
  • ½ cup chopped fresh basil
  • 4 cups tomato basil pasta sauce of your favorite kind
  • ½ cup chopped walnuts or pine nuts (optional)
  • 1 tablespoon vegan cheese shreds (optional)


  • Cook pasta shells to al dente according to package instructions. Cool under cold water and set aside.
  • Preheat oven to 350°F.
  • In a food processor add beans, milk, garlic powder, nutritional yeast, salt, and lemon juice. Blend until chunky or smooth depending on desired consistency. Add chopped nuts and basil and pulse a few times.
  • Spread half of the pasta sauce at the bottom of a casserole dish.
  • Take each shell and fill with 1-2 tablespoons of bean filling. Place in casserole dish.
  • Once all shells are filled, drizzle the rest of the pasta sauce over the shells and sprinkle with cheese.
  • Cover casserole dish with foil and bake for 25-30 minutes.

Ready in about 40 minutes
Makes 7-8 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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