gluten free vegetarian stuffed shells
(1 RATING)
This a dish even picky meat eaters will like. You could even use regular shells if gluten is not an issue.
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prep time
45 Min
cook time
35 Min
method
Broil
yield
4-6 serving(s)
Ingredients
- 2 tablespoons butter
- 2 tablespoons oil, divided
- 1 medium onion, diced
- 1 can great northern beans, drained and rinsed
- 1/4 cup basil, fresh
- 1 clove garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 box gluten free large shell pasta, (tinkyada)
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 28oz
- 1 can diced tomatoes, 14.5 oz
- 1 cup white wine
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons basil, chopped
- 1/2 cup mozzarella cheese
- 1/4 cup parmesan cheese
How To Make gluten free vegetarian stuffed shells
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Step 1Melt 2 T butter with 1 T oil in frying pan.
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Step 2Saute onion until caramelized.
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Step 3Put beans, onions, basil, 1 clove garlic, salt, and pepper in food processor. Process until smooth
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Step 4Make pasta according to package instructions
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Step 5In a sauce pan heat other 1 T oil. Add 3 cloves minced garlic over medium heat for 1-2 min.
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Step 6Add tomatoes and wine. Bring to a boil and reduce heat to a simmer for 25 min
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Step 7Add sugar, salt, basil and remove from heat
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Step 8Heat oven to 350 degrees. Grease casserole dish.
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Step 9Scoop 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.
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Step 10Pour tomato sauce over shells and bake for 25min.
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Step 11Add mozzarella and bake for 5 min.
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Step 12Top with parmesan and broil for 5 min or until cheese is brown and bubbly.
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Step 13Let rest out of oven for 10 min before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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