Filled pasta shells with baked bean sauce

By admin
20 January 2014

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


  • 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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