White Bean Basil Stuffed Shells

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


Yields8 ServingsPrep Time15 minsCook Time25 minsDifficultyIntermediate

 

Ingredients

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

Instructions

1

Cook pasta shells to al dente according to package instructions. Cool under cold water and set aside.

2

Preheat oven to 350°F.

3

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.

4

Spread half of the pasta sauce at the bottom of a casserole dish.

5

Take each shell and fill with 1-2 tablespoons of bean filling. Place in casserole dish.

6

Once all shells are filled, drizzle the rest of the pasta sauce over the shells and sprinkle with cheese.

7

Cover casserole dish with foil and bake for 25-30 minutes.

Nutrition Facts

8 servings

Serving size

2 shells


Amount per serving
Calories290
% Daily Value *
Total Fat 10g13%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 750mg33%
Total Carbohydrate 44g16%
Dietary Fiber 7g25%
Total Sugars 13g
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

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

Directions

1

Cook pasta shells to al dente according to package instructions. Cool under cold water and set aside.

2

Preheat oven to 350°F.

3

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.

4

Spread half of the pasta sauce at the bottom of a casserole dish.

5

Take each shell and fill with 1-2 tablespoons of bean filling. Place in casserole dish.

6

Once all shells are filled, drizzle the rest of the pasta sauce over the shells and sprinkle with cheese.

7

Cover casserole dish with foil and bake for 25-30 minutes.

Notes

White Bean Basil Stuffed Shells
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