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    Home » Vegetarian Recipes » Beany Bolognese Stuffed Shells

    Beany Bolognese Stuffed Shells

    Published: May 11, 2015 · Modified: Nov 11, 2020 by Kate Ford · This post may contain affiliate links.

    JUMP TO RECIPE

    I'm such a fan of giant pasta shells, (in fact any food with 'giant' in its name is onto a winner in our greedy household).  These Pinto Bolognese Stuffed Shells freeze well, so you can make up a huge batch to have on standby for weeknight suppers, or equally they make a great centrepiece for a relaxed weekend lunch with friends, alongside a green salad, garlic dough balls and a bottle of wine.  

    If you can't get hold of a tin/carton of Pinto Beans, any other bean will do - borlotti or black-eyed beans would work particularly well.

    Please note: This recipe is not vegan.  The Veg Space has been vegan since January 2016, but recipes from before that date might be vegetarian but not vegan

    📖 Recipe

    Beany Bolognese Stuffed Shells

    Kate Ford | The Veg Space
    A delicious baked pasta supper with a rich beany bolognese baked into giant shells and smothered with cheese sauce and crispy breadcrumbs.
    5 from 1 vote
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    Prep Time 40 minutes mins
    Cook Time 20 minutes mins
    Total Time 1 hour hr
    Course Main
    Cuisine Italian
    Servings 4 people
    Calories 709 kcal

    Ingredients
      

    • 2 tablespoon olive oil
    • 1 onion finely chopped
    • 1 carrot finely chopped
    • 1 stick celery finely chopped
    • 2 cloves garlic finely chopped
    • 2 flat mushrooms finely chopped
    • 1 courgette finely chopped
    • 500 g passata
    • 400 g tin pinto beans (or borlotti also work well here)
    • handful fresh spinach chopped
    • 300 g giant pasta shells (conchiglioni)
    • 350 g tub cheese sauce
    • 2 tablespoon breadcrumbs
    • 2 tablespoon vegetarian parmesan

    Instructions
     

    • Preheat the oven to 180°C / 350°F / Gas Mark 4.
    • In a large frying pan, heat the olive oil, and add the onion, carrot, celery and garlic. Cook over a gentle heat for 3-4 minutes, then add the mushrooms and courgette. Cook for a further 5 minutes. Add the passata and beans, and simmer for 10 minutes.
    • Meanwhile, bring a large saucepan of salted water to the boil, add the pasta shells and cook according to packet instructions. Drain, then return to the pan and cover with cold water to stop them sticking together.
    • Remove the bolognese from the heat, throw in the spinach, and blitz with a hand/stick blender, (you are aiming for a mix of chunks and thick sauce, not baby food purée, so just pulse a couple of times!).
    • Oil a large ovenproof dish (similar to a lasagne dish), and start to fill the shells. Take each shell in one hand, squeeze to hold it open, then fill with one dessert spoon of bolognese. Place in the dish with the crease at the bottom. (You can tesselate your shells into a pretty pattern, or just throw them in - entirely up to you!).
    • When all the shells are stuffed and in the dish, pour the cheese sauce over the whole lot, then scatter with the breadcrumbs and vegetarian parmesan. Bake for 20 minutes or until golden brown on top and bubbling underneath.
    • Serve with a crisp green salad.

    Nutrition

    Serving: 1servingCalories: 709kcalCarbohydrates: 100gProtein: 23gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 10mgSodium: 1124mgPotassium: 1383mgFiber: 12gSugar: 17gVitamin A: 3777IUVitamin C: 26mgCalcium: 211mgIron: 5mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    If you enjoy my recipes please BuyMeACoffee.com!

    If you like the look of this recipe please follow me for more.... on Facebook, Twitter, or Pinterest.  Thanks!  Kate x

    Pinto Bolognese Stuffed Shells 2

    « Vegan Chocolate Granola
    Giant Cous Cous with asparagus and lemon »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Edward Parker says

      July 25, 2019 at 6:16 am

      What a beautiful dish. It look very yummy. Thanks for sharing your recipe. I will definitely try this.

      Reply
    2. Mayuri Patel says

      August 04, 2015 at 5:19 pm

      a delicious looking dish... bookmarked it to try out this weekend.

      Reply
      • thevegspace says

        August 05, 2015 at 8:42 am

        Ooh lovely - let me know how you get on! x

        Reply
    3. Julia Roberts says

      May 13, 2015 at 6:53 am

      Looks really delicious. Hope to have it one day. Thanks for sharing.

      Reply
    5 from 1 vote

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