White Bean Basil Stuffed Shells

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


Quantity Unit Name Link Alternatives
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)


  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.

Prep Time: 40 minutes
Serving Size: 7-8 servings
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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