gluten free vegetarian stuffed shells

(1 rating)
Recipe by
Heather Stepniewski
Nashville, TN

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

(1 rating)
yield 4 -6
prep time 45 Min
cook time 35 Min
method Broil

Ingredients For gluten free vegetarian stuffed shells

  • 2 Tbsp
    butter
  • 2 Tbsp
    oil, divided
  • 1 md
    onion, diced
  • 1 can
    great northern beans, drained and rinsed
  • 1/4 c
    basil, fresh
  • 1 clove
    garlic
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 box
    gluten free large shell pasta, (tinkyada)
  • 3 clove
    garlic, minced
  • 1 can
    crushed tomatoes, 28oz
  • 1 can
    diced tomatoes, 14.5 oz
  • 1 c
    white wine
  • 1 tsp
    sugar
  • 1 tsp
    salt
  • 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.

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