Gluten free Vegetarian Stuffed Shells

Gluten Free Vegetarian Stuffed Shells Recipe

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Heather Stepniewski


This a dish even picky meat eaters will like. You could even use regular shells if gluten is not an issue.


★★★★★ 1 vote

45 Min
35 Min


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  • 2 Tbsp
  • 2 Tbsp
    oil, divided
  • 1 medium
    onion, diced
  • 1 can(s)
    great northern beans, drained and rinsed
  • 1/4 c
    basil, fresh
  • 1 clove
  • 1 tsp
  • 1/2 tsp
  • 1 box
    gluten free large shell pasta, (tinkyada)
  • 3 clove
    garlic, minced
  • 1 can(s)
    crushed tomatoes, 28oz
  • 1 can(s)
    diced tomatoes, 14.5 oz
  • 1 c
    white wine
  • 1 tsp
  • 1 tsp
  • 3 Tbsp
    basil, chopped
  • 1/2 c
    mozzarella cheese
  • 1/4 c
    parmesan cheese

How to Make Gluten free Vegetarian Stuffed Shells


  1. Melt 2 T butter with 1 T oil in frying pan.
  2. Saute onion until caramelized.
  3. Put beans, onions, basil, 1 clove garlic, salt, and pepper in food processor. Process until smooth
  4. Make pasta according to package instructions
  5. In a sauce pan heat other 1 T oil. Add 3 cloves minced garlic over medium heat for 1-2 min.
  6. Add tomatoes and wine. Bring to a boil and reduce heat to a simmer for 25 min
  7. Add sugar, salt, basil and remove from heat
  8. Heat oven to 350 degrees. Grease casserole dish.
  9. 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.
  10. Pour tomato sauce over shells and bake for 25min.
  11. Add mozzarella and bake for 5 min.
  12. Top with parmesan and broil for 5 min or until cheese is brown and bubbly.
  13. Let rest out of oven for 10 min before serving.

Printable Recipe Card

About Gluten free Vegetarian Stuffed Shells

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian

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