Gluten free Vegetarian Stuffed Shells
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great northern beans, drained and rinsed
gluten free large shell pasta, (tinkyada)
crushed tomatoes, 28oz
diced tomatoes, 14.5 oz
Melt 2 T butter with 1 T oil in frying pan.
Saute onion until caramelized.
Put beans, onions, basil, 1 clove garlic, salt, and pepper in food processor. Process until smooth
Make pasta according to package instructions
In a sauce pan heat other 1 T oil. Add 3 cloves minced garlic over medium heat for 1-2 min.
Add tomatoes and wine. Bring to a boil and reduce heat to a simmer for 25 min
Add sugar, salt, basil and remove from heat
Heat oven to 350 degrees. Grease casserole dish.
Scoop 1 T bean mixture into each shell and place in casserole. Repeat until bean mixture is gone. If there are any left over shells just add them to the pan.
Pour tomato sauce over shells and bake for 25min.
Add mozzarella and bake for 5 min.
Top with parmesan and broil for 5 min or until cheese is brown and bubbly.
Let rest out of oven for 10 min before serving.