Filled pasta shells with baked bean sauce

By Drum Digital
20 January 2015

The big pasta shells look impressive but if you can’t find them stir the butterbean paste and baked bean sauce into any cooked pasta of your choice for a hearty meat-free meal.

Serves 4

Preparation: 20 minutes

Cooking: 50-60 minutes

410 g (1 can) butterbeans, drained

200 g feta cheese, crumbled

15 ml (1 T) chopped fresh parsley

1-2 red peppers, roasted and cubed

30 ml (2 T) olive oil

salt and freshly ground black pepper

200 g large pasta shells, cooked

SAUCE

30 ml (2 T) olive oil

1 onion, finely chopped

1 garlic clove, bruised and finely chopped

400 g (1 can) chopped tomatoes

15 ml (1 T) tomato paste

5 ml (1 t) sugar

salt and freshly ground black pepper

410 g (1 can) baked beans in tomato sauce

50 ml grated mozzarella cheese

fresh basil to garnish

1 Preheat the oven to 180 °C.

2 Put the butterbeans in a food processor and pulse until smooth. Mix with the feta, parsley, roasted peppers and olive oil. Season with salt and pepper.

3 Fill each pasta shell with the butterbean paste and set aside.

4 SAUCE Heat the olive oil and fry the onion and garlic until soft and fragrant. Stir in the tomatoes, tomato paste, sugar, salt and pepper and simmer for about 10 minutes. Add the baked beans with its sauce and simmer for a few minutes.

5 Spoon the sauce into a large ovenproof dish or 4 smaller dishes and arrange the pasta shells in the sauce. Sprinkle with the cheese and bake for 40 minutes or until done.

6 Garnish with fresh basil just before serving.

Taken from the YOU Pasta For Supper booklet

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