Filled pasta shells with baked bean sauce

By admin
30 August 2010

Serves 4

Preparation time:

20 minutes

Cooking time: 40 to 50 minutes

125 g bacon, finely chopped

1 can (410 g) butterbeans, drained

200 g feta cheese, crumbled

15 ml (1 T) fresh parsley

30 ml (2 T) olive oil

salt and freshly ground black pepper

200 g large shell pasta, cooked


30 ml (2 T) olive oil

1 onion, finely chopped

1 clove garlic, bruised and finely chopped

1 can (400 g) chopped tomatoes

15 ml (1 T) tomato paste

5 ml (1 t) sugar

salt and freshly ground black pepper

1 can (410 g) baked beans

50 ml mozzarella cheese, grated

Basil leaves to garnish

Preheat the oven to 180 °C.

Heat a pan and fry the bacon until crisp.

Drain on a paper towel and set aside.

Place the butterbeans in a food processor and pulse until smooth.

Mix with the feta cheese, parsley, bacon and olive oil.

Season with salt and pepper.

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


Heat the olive oil and fry the onion and garlic until soft and fragrant.

Stir in the tomato, tomato paste, sugar, salt and pepper and simmer for about 10 minutes.

Add the baked beans and simmer for a few minutes.

Spoon the sauce into a large oven dish or 4 smaller dishes and arrange the pasta shells in the sauce.

Sprinkle with mozzarella cheese and bake for 40 minutes or until done.

Garnish with basil leaves.

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