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
 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

Serving Size 2 shells

Servings 8


Amount Per Serving
Calories 290
% Daily Value *
Total Fat 10g16%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 750mg32%
Total Carbohydrate 44g15%
Dietary Fiber 7g29%
Sugars 13g
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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
 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.

White Bean Basil Stuffed Shells
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